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.
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.
South African legislation states that Potstill / Cape Brandy must be matured for a minimum of 3 years in an oak barrel no larger than 340 litres in size. The law does not specify the type of oak to be used. French and American oak is most popular, and each type imparts its own signature flavours into the spirit. Oak grown in South Africa is not suitable, as our trees grow too fast, resulting in wood that is too porous.
Alcohol is highly volatile, meaning it evaporates easily. In the barrel, some of the alcohol will evaporate and move through the porous wood, resulting in a lower alcohol concentration in the barrel. In South Africa, this loss can be up to 3% per year. This is known as the “Angel’s Share” – the price paid for the angels working their magic in transforming the spirit.
After three years, the matured heart can be legally called Potstill / Cape Brandy. The brandy master will now decide whether the spirit has potential for further maturation, or if it should be bottled as three-year-old Potstill / Cape Brandy.
| POTSTILL | VINTAGE | BLENDED | |
|---|---|---|---|
|
CONTENTS |
100% potstill brandy |
30-80% potstill brandy 20-70% matured wine spirit |
Minimum 30% potstill brandy and unmatured wine spirit |
|
MIN. MATURATION |
Min. 3 years |
Min. 8 years |
Postill brandy min. 3 years |
|
MIN. ABV |
38% |
38% |
43% |
|
BEST ENJOYED |
Neat, with ice or mineral water |
Neat, with ice or mineral water |
Mix with ginger ale, fruit juice or cola |
