Time to bet on brandy
POTSTILL 101: HOW TO ENJOY THE BEST SA HAS TO OFFER
Many locals don’t try this drink, despite SA producing the world’s best brandies.
The weather is rapidly turning on the autumn dial. While winter is inevitably on its way, most people’s least favourite season has a few redeeming traditions. Who doesn’t like cosy winter drinks like gluhwein, whisky or sherry? But this year you should introduce brandy to your winter indulgences.
The pity is, South Africa produces some of the best brandy in the world, and often it’s South Africans themselves who aren’t trying this beautiful world drink. Odd when you take into account these delights are often available to us at reduced costs.
The SA Brandy Foundation has been on a mission to change perceptions of brandy in the country. You see, people often associate brandy with the high-alcohol spirits made to mix. However, SA’s potstill and vintage brandies are the sort of sophisticated drinks you enjoy neat or over ice. So sophisticated are these, that they can even pass for whisky if you want to attempt a bait and switch.
HISTORY
first brandy in South Africa was distilled aboard the Dutch ship De Pijl, anchored in Table Bay harbour in 1672.
The ship’s assistant cook succeeded in transforming two leaguers (1 164 litres) of Cape wine into brandy.
The title of Worldwide Best Brandy at the International Wine & Spirits competition has been awarded to a South African brandy for six consecutive years.
HOW IT’S MADE
Brandy production is a delicate and complicated process.
South African law demands that brandy is made from high 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 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. It is during maturation that the heart, a clear liquid, obtains its distincage tive amber colour.
During maturation there is a complex interaction between the heart and the wood. What emerges after this process is known as potstill brandy.
The master distiller will now
THE THREE CLASSES
South African legislation allows for three classes of brandy.
POTSTILL: 100% potstill brandy. The minimum alcohol content is 38%. The lower alcohol content makes it a perfect beverThe 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. to enjoy neat.
VINTAGE: Potstill brandy blended with matured wine spirit. The minimum alcohol content is 38%.
BLENDED: Potstill brandy blended with unmatured wine spirit. The minimum alcohol content is 43%.