Dark Room at The Test Kitchen
Dark Room at The Test Kitchen

The South African Brandy Foundation hosted a lunch pairing at the freshly revamped The Test Kitchen, a day before the official unveiling of the space. The venue was appropriately chosen, considering that Luke Dale-Robert’s new concept takes dinners on a sensory journey from darkness into light, something the foundation has been doing through innovative gatherings that shed some well-deserved but much-needed light on South Africa’s finest brandies.

Light Room at The Test Kitchen
Light Room at The Test Kitchen

At The Test Kitchen a special trolley is dedicated to these brandies, with sommelier Tinashe Nyamudoka on hand to educate dinners and raise awareness about the quality of what is produced locally. “South African brandies continue to achieve top accolades on the world stage. I believe this is a true testament to quality and authenticity,” says Nyamudoka. It's also not only about the big producers and award-winners. “I try to showcase smaller distilleries,” he says about the selection of brandies on the menu. “On the brandy trolley, I am able to offer some of SA's finest brandies varying in style and age."

The Test Kitchen sommelier Tinashe Nyamudoka
The Test Kitchen sommelier Tinashe Nyamudoka

I have not abandoned my favorite single malts and most certainly won’t be parting with my artisanal gin this holiday season, but I have taken to unwinding with a tot or two of Van Ryn’s 12 year old or Grundheim both produced by master distillers.

They might not carry the sexy appellation d'origine contrôlée but South Africa’s potstilled brandy is just as premium as Cognac. In fact in some instances our production methods have to meet far higher legal requirements. The Van Ryn’s 12 yo is the world’s most awarded brandy, and among many of our most premium attracting much attention abroad. In fact, SA has won best brandy 11 times in 13 years at the prestigious International Wine & Spirit Competition in London, according to the Foundation.

Due to the minimum three-year aging requirement, don’t expect any instant drinks trends. However, lovers of fine whisky will appreciate the skill in the making, the patience required in the waiting and the joy in the final sipping. Potstilled brandies are to be celebrated, enjoyed slowly, and it would be sacrilege to throw in ice and even worse to mix with Coke.

Our product is superior because producers have been perfecting their craft for over 300 years. Brandy comes from the Dutch word ‘brandewijn’, meaning burnt or distilled wine and the first batch distilled here was in 1672 aboard the ship Pijl, anchored in Table Bay harbour.

There are three types of brandy: potstilled (the most premium), vintage and blended. For it to be called potstilled, it must be twice distilled in copper pot stills and aged at least three years in oak barrels (preferably French), the same as with whisky and wine. The age of potstilled brandy is calculated as that of the youngest component used in the blend. Understanding the manufacturing process gives you a better appreciation of product and the foundation runs regular gatherings.

Chenin or colombard grapes are used for the base wine — it takes about 8400 grapes to make 5 litres of the base wine, which in term makes 1 litre of brandy. The base wine is then distilled in copper potstills and transformed into ‘low wine’. The low wine undergoes a 2nd distillation to concentrate it even more, the finest portion of this distillation is called the ‘heart’. The heart is matured for a minimum of three years in oak barrels to produce potstill brandy. At this stage the master distiller can decide if they want to leave it for further aging, or to bottle it or use in blended brandies (min 30% potstill and up to 70% unmatured wine spirit).

Some tips from the SA Brandy Foundation:

  • Always taste brandy from a clean brandy snifter.
  • It is perfectly acceptable to add a dash of still water but be sure to use pure, unchlorinated water.
  • Don’t swirl your glass.
  • Don’t warm the brandy – it should be tasted at room temperature.
  • Start ‘nosing’ from about 5cm from the top of your glass.
  • Take a small sip and swirl around your mouth. The intensity of the alcohol will diminish after a few seconds and the rich, complex flavours will come to the fore.

For more info visit sabrandy.co.za

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