Making wine is the first step in making brandy. This wine is called base wine. In South Africa, mainly Chenin Blanc and Colombar grape varietals 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.
SA legislation states that Potstill / Cape Brandy must be matured for min. 3 years in an oak barrel no larger than 340l in size. While the law does not specify the type of oak, French and American oak is most popular, and each type imparts its own signature flavours into the spirit. South African oak grows too fast, and the wood too porous to be considered suitable.
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.
The top five things you might not know about South African brandy.
POTSTILL BRANDY |
VINTAGE BRANDY |
BLENDED BRANDY |
|
|---|---|---|---|
|
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 |
Tasting brandy is a full sensory experience – it’s not just about taste and smell. It begins by admiring the spirit’s appearance, continues with nosing the bouquet and tasting the liquid, and ends with forming a lasting impression.
Observe the colour, intensity, hue, and viscosity of the spirit.
Smell layers of fruit, floral notes, spice, herbs, and wood.
Pay attention to texture, richness, balance, sweetness, salinity, acidity, and length.
Reflect on the overall impression, perceived quality, possible origin, and any personal memories the brandy evokes.
The brandy aroma wheel illustrates how the aromas found in brandy correspond to familiar fruits, spices, and other foods. Use it as a sensory reference guide to help identify and describe the complex bouquet of South African brandy.
Every South African brandy’s flavour is shaped by two key elements.
Most South African Brandy is distilled from Colombar and Chenin Blanc grapes. Colombar contributes fresh white fruit notes, while Chenin adds richer yellow fruit characters. The vineyard’s location also plays a role, As grapes from different regions express unique aromatic profiles. Some producers are now experimenting with red varieties, introducing subtle red berry nuances to the final spirit.
Young brandies, with minimal cask ageing, are light and fruity with floral or herbaceous tones. As they mature in cask, those notes deepen into stewed fruit, spice and honeyed richness. In warmer regions, faster evaporation (known as the “angel’s share”) intensifies the brandy’s concentration and complexity. Click “show more” to understand SA brandy flavours better.
