Along the banks of the Charente River, Dutch traders ferrying salt and wine begin distilling surplus vintages into “burnt wine” (brandewijn). As it rests in oak casks on long voyages, the spirit develops depth, marking the earliest recorded distillation of what would become Cognac brandy.
Chevalier de la Croix-Maron pioneers double distillation, refining the spirit into something smoother and more elegant. His innovation lays the foundation for the methods still used today.
The first South African wine is crafted from vines planted just four years earlier in 1655.
Aboard the ship De Pijl, anchored in Table Bay, cooper Pieter Visser distils wine made from local grapes, the first recorded South African brandy.
The term “Conyack Brandy” first appears in the London Gazette. Over time “Cognac” becomes legally protected by France, while South Africa embraces the broader term “brandy” and begins shaping it into today’s distinct potstill brandy.
Distillation is restricted to curb overconsumption, but secret stills flourish as farmers produce harsh, unaged “Cape Smoke” brandy. Meanwhile, quantity rules over quality and progress in viticulture stalls.
At the Leeuwenhof Estate in Oranjezicht, Cape Town, 577 litres of brandy are produced, an early glimpse of the significant role brandy production would come to play.
Founded in 1834, Joseph Barry & Nephews distillery earns acclaim for crafting the “best spirit of wine” at the Paarl Agricultural Show.
Jan van Ryn and his sons found J.H. and J. van Ryn, laying the foundation for the Van Ryn’s brandy legacy. Soon, they lead the Cape liquor industry, pioneering French copper pot stills and setting new quality standards in distillation.
An early milestone in brandy export: Boplaas dispatches casks of potstill brandy to Cape Town harbour, bound for England.
Phylloxera, the world’s most destructive vine pest, arrives in South Africa. In response, farmers adopt the use of resistant American rootstocks, still the best defence today and crucial for brandy’s future.
Copper stills gradually replace rudimentary ones, leading farmers to distil with greater precision. This surge in brandy quality sparks the rise of commercial production.
South Africa produces roughly 5.7 million litres of brandy, fuelled by a local demand even as exports wane.
René Santhagens brings the Charentais still and the craft of double distillation from France to South Africa. In 1909, he establishes Oude Molen in Stellenbosch and, by 1910, unveils a premium potstill brandy that sets a new standard for local production.
The Van Ryn Distillery is established in Stellenbosch, featuring South Africa’s first dedicated cooperage for brandy maturation, where handcrafted barrels become a cornerstone of quality aging.
The French government grants Cognac official Geographical Indication (GI) status. From this point, only spirits produced in the Cognac region under strict regulations may carry the name.
In the wake of global turmoil, the Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika (KWV) is established to stabilise and uplift the wine and brandy industry.
A landmark moment as the Wine and Spirits Act sets a new benchmark for South African brandy, requiring double distillation in copper pot stills and a minimum of three years’ maturation in oak, exceeding Cognac’s two-year standard.
Through the 1924 Wine and Spirits Control Act, the KWV assumes regulatory control of all wine and brandy production in South Africa.
Klipdrift brandy originates from a precise moment: 8:02PM, when J.P. Marais initiates the first distillation.
Barrydale Cellar is established in the Tradouw Valley of the Klein Karoo, home to the production of the renowned Joseph Barry potstill brandy.
A formal classification system arrives, clearly defining potstill, blended and vintage brandy styles, ensuring the integrity of Potstill Brandy moving forward.
KWV 10-Year-Old claims the International Wine & Spirit Competition Worldwide Brandy Trophy, catapulting South African potstill brandy onto the global stage as a respected, high-quality spirit.
The South African Brandy Foundation is launched to champion quality, support producers, and elevate the status of Potstill Brandy worldwide.
The ban on estate distilling is lifted. Boplaas becomes the first producer in decades to secure a distillation licence, ushering in a new era of decentralised brandy production.
Updated regulations raise the bar, potstill brandy must contain at least 90% copper-distilled spirit, with an alcohol content set at 38% ABV.
Boplaas 5-Year-Old Potstill Brandy is served at President Nelson Mandela’s inauguration, a proud moment of cultural and national recognition.
The South African Brandy Foundation introduces tasting workshops and educational campaigns to differentiate and elevate potstill brandy’s public profile.
Oude Molen VOV earns the International Wine & Spirit Competition Worldwide Brandy Trophy.
South African Potstill Brandy claims top honours at the International Wine & Spirit Competition, outperforming renowned premium Cognacs.
KWV’s 10-Year-Old potstill brandy wins gold at the International Spirits Challenge, taking the trophy and earning the title of South African Brandy Category Champion.
The South African Brandy Foundation rolls out a formal training programme, equipping over 600 hospitality professionals with specialised knowledge and deepening appreciation for potstill brandy.
Producers like Boplaas, Oude Molen and Barrydale Distillery rekindle traditional techniques, celebrate terroir expression, and drive fresh innovation in South African brandy.
The Veritas Wine Awards introduce a dedicated brandy category, marking the inaugural inclusion of brandies in the competition line-up.
Platter’s South African Wine Guide judges brandy for the first time. New legislation requires 100% potstill distillate in potstill brandy and at least 30% potstill content with eight years of ageing in vintage brandy.
A 25% rise in the volume of base wine distilled for brandy reflects growing local demand.
The Trophy Spirits Show, presented by Investec, launches, providing an influential platform for South African potstill brandy to be judged alongside top local and international spirits.
Van Ryn’s Potstill Brandies continue their award-winning streak, earning top honours at the World Drinks Awards and the International Spirits Challenge.
In a historic first, the South African Brandy Foundation teams up with Strauss & Co for the Cape Fine Brandy Auction, showcasing rare single-cask potstill releases as collectible, investment-worthy spirits.
Making wine is the first step in making brandy. The wine that is used for this purpose is called base wine. In South Africa, Chenin Blanc and Colombar are the primary grape varieties used to produce base wine.
These grapes are typically grown in warmer wine-producing regions, where ripeness and flavour development are ideal for brandy production.The base wine must be of the highest quality, with several key differences setting it apart from table wine.
South African Brandy is a cultural symbol dating back to the origins of the global brandy industry. We protect and advance our mastery and provenance, setting the bar high so that we never compromise. Through our shared values we create a unified voice to shape our collective future.
The next step is distillation. Base wine is distilled in copper potstills, and is transformed into “low wine”, which has an alcohol content of about 30% ABV. The low wine is then distilled a second time, concentrating it even further. During the second distillation, the first vapours that emerge from the potstill are known as the heads. This portion is discarded as it contains highly volatile compounds with 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 can reach up to 70% ABV.
The final vapours from the still are the tails. Like the heads, this portion is discarded.
South African legislation states that Potstill / Cape Brandy must be matured for a minimum of 3 years in oak barrels no larger than 340 litres in size. While the law does not specify the type of oak, French and American oak are most popular, each type imparting its own signature flavours to the spirit. South African oak grows too quickly, producing 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.
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Potstill Brandy
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Vintage Brandy
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Blended Brandy
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CONTENTS
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100% potstill brandy
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30-80% potstill brandy 20-70% matured wine spirit
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Minimum 30% potstill brandy and unmatured wine spirit
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MIN. MATURATION
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Min. 3 years
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Min. 8 years
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Postill brandy min. 3 years
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MIN. ABV
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38%
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38%
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40%
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BEST ENJOYED
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Neat, with ice or mineral water
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Neat, with ice or mineral water
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Mix with ginger ale, fruit juice or cola
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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 characteristics. 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, often showing floral or herbaceous tones. As they mature in oak, those falvours evolve into deeper notes ofstewed 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 explore South African brandy flavours in greater depth.
