HISTORY
The word brandy (brandywine) is 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 &
Spirits competit
ion has been awarded to a South African brandy for six consecutive
years.
HOW BRANDY WORKS
Brandy production is a delicate and complicated process. South
African law demands that brandy be made from the highest quality wine, which is
then distilled twice in copper potstills and aged in oak casks for a minimum of
three years.
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.
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.
Once the heart has been extracted, it will be aged in oak casks
for a minimum of three years – a process called maturation. Many brandies are
aged f
or longer periods – up to 30 years.
It is during maturation that the heart, a clear liquid, obtains its
distinctive amber colour. During the maturation process there is a complex interaction
between the heart and the wood.
What emerges after this magical process is known as potstill
brandy.
The master distiller will now combine talent, experience and years
of practise to blend the potstill brandies from various casks into the master
blend.
This may be bottled as is and sold as potstill brandy, or be used
as a component in blended and vintage brandies.
THE THREE CLASSES
South African legislation allows for three classes
of brandy.
POTSTILL
100% potstill brandy. The
minimum alcohol content is 38% ABV.
VINTAGE
Potstill brandy blended with matured wine spirit. The minimum
alcohol content is 38% ABV.
BLENDED
Potstill brandy blended with unmatured wine spirit.The minimum
alcohol content is 43% ABV.
THE WORLD’S FINEST
International Wine & Spirit Competition Worldwide Best Brandy
Trophy – South African winners.
·
1981 KWV 10 Year Old
·
1990 KWV 20 Year Old
·
1991 KWV 10 Year Old
·
1995 Sydney Back
·
1999 Oude Molen VOV
·
2000 Imoya VSOP
·
2001 Oude Molen VOV
·
2004 Van Ryn’s 12 Year Old
·
2005 Van Ryn’s 12 Year Old
·
2007 KWV 15 Year Old
·
2008 Van Ryn’s 20 Year Old
·
2009 Joseph Barry 10 Year Old
·
2010 Laborie Alambic
·
2011 Van Ryn’s 20 Year Old
·
2012 Van Ryn’s 12 Year Old
·
2014 KWV 12 Year Old
·
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.
Visit www.sabrandy.co.za for
more information on South African brandy
