Article by Port2Port

Like wine, brandy finds its heart in Stellenbosch. While the very first cask was distilled in Table Bay harbour by an eager ship’s cook back in 1672, it was Jan van Reyn who, some two centuries later, turned curiosity into craft. Fiercely independent and a resourceful risk-taker unafraid of experimentation, he was instrumental in introducing the first copper potstill to South Africa, echoing the French method of making cognac, but with one critical distinction: instead of two and a half years, South African brandies must mature for at least three.

That insistence on patience and precision set a new standard of excellence, establishing our brandies among the best in the world.

Van Ryn’s remains one of South Africa’s oldest and most celebrated distilleries, with the Van Ryn’s 15 Year recently crowned World’s Best Wine Brandy at the World Drinks Awards two years running. Cigar box, orange peel, spice, and dark chocolate embodies the tradition he began.

This pioneering spirit is alive across Stellenbosch, where brandy distillers continue to push boundaries. Rust en Vrede, renowned for its red wines, turned away from the traditional base of Chenin Blanc and Colombar in favour of Cabernet Sauvignon. The result, after twelve years in oak, is a brandy layered with candied orange peel, toffee and potpourri, unfolding into pecan pie richness and nutmeg spice. Blaauwklippen, one of Stellenbosch’s oldest wine farms, has also ventured into brandy, crafting an exceptionally rare 10-year-old Potstill Brandy with evocative notes of vanilla, cloves and ripe, rich fruit. From time-honoured houses to bold new ventures, Stellenbosch offers an unrivalled brandy journey for the curious palate.