DISCOVER

SOUTH AFRICAN BRANDY

THE HISTORY OF BRANDY

IN SOUTH AFRICA

The word brandy (brandywine) is derived from the Dutch word “brandewijn”, meaning burnt or distilled wine. The Dutch used distillation as a method of preserving wine aboard their ships. Indeed, a tot of brandy was offered to the first man on board to sight land, leading to calls of “Land Ahoy” many days before the vessels actually docked.

The first brandy in South Africa was distilled aboard the Dutch ship de Pijl, anchored in Table Bay harbour in 1672. The assistant cook succeeded in transforming two leaguers (1164 litres) of Cape wine into “three ankers” (126 litres) of delicious brandy.

Today, South African brandy is acknowledged to be the world’s finest. Comprehensive legislation and a proud tradition ensure that our brandy is of the highest quality. The title of Worldwide Best Brandy at the International Wine and Spirits competition has been awarded to a South African brandy 15 times in the past 20 years.

DISTILLING

PROCESS

MAKING WINE

Making wine is the first step in making brandy. The wine that is used to make brandy is called base wine.

In South Africa, mainly Chenin Blanc and Colombar are used for base wine. Grapes for base
wine primarily come from warmer wine-growing
regions. The base wine must be of the highest
quality and there are important differences between base wine and table wine

DISTILLATION

The next step is distillation. Base wine is distilled in copper potstills, and is transformed into what is called low wine. Low wine has an alcohol content of about 30% v/v.

The low wine is then distilled a second time, concentrating it even further. In the second distillation, the first vapours that emerge from the potstill are known as the heads.

This portion is discarded because it contains highly volatile compounds that impart undesirable aromas.

The second portion is called the heart. This is the soul of brandy and is what will eventually be bottled and enjoyed. The alcohol content of the heart is up to 70% v/v.

The final vapours from the still are the tails – once again this portion is discarded.

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MATURATION

Making wine is the first step in making brandy. The wine that is used to make brandy is called base wine.

CLASSES OF

BRANDY

TASTING

EXPERIENCE

Always taste brandy from a clean brandy snifter or an ISO wine
tasting glass.
It is perfectly acceptable to add a dash of still water when tasting
brandy. Be sure to use pure, unchlorinated water.
Don’t swirl your glass like you would when tasting wine.
Don’t warm the brandy – it should be tasted at room
temperature.
Start nosing from about 5cm from the top of your glass.
Now move slowly down.
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.
It’s always fun to have the brandy aroma wheel on hand to help
you identify the flavours you experience.
Always taste and enjoy responsibly.

QUICK FACTS

ABOUT BRANDY

The top five things you don’t know about South African brandy.

There are three styles – blended, vintage and potstil
SA brandy is the world’s finest. We win the major trophies most of
the time.
Brandy is made from the highest quality wine – mostly chenin
blanc and colombar.
Our potstill brandies are double distilled in copper potstills and
matured in oak barrels for at least three years.
Blended brandies are trending on the cocktail scene.

THE BRANDY

AROMA WHEEL

The brandy aroma wheel matches the taste
flavours of some foods, fruits and spices
with those commonly found in brandy.

Use it as a handy checklist for your sensory
pleasure.

WE ARE THE

CHAMPIONS

1981