Picture this: You’ve had a long day, or maybe an even longer year, and then you unwind with a glass of award-winning South African brandy. Every sip reveals a fresh layer of flavour, making each moment a new adventure. Shane Mumba, brandy ambassador for the South African Brandy Foundation shares the magic behind local brandy.
South African brandy, much like its wine industry, has a rich history the first recorded brandy distillation took place on 19 May 1672. According to Shane Mumba, brandy ambassador for the South African Brandy Foundation, many people don’t know that Potstill-Cape brandy is made from quality base wine.
The South African Brandy Foundation represents a diverse range of brandy producers, from large-scale operations to smaller, artisanal makers, Mumba explains.
“There are strict regulations in place to ensure the production of high-quality brandy,” he cautions. “It must go through a double distillation in copper pot stills, and then it’s matured in oak barrels for a minimum of 3 years. This is where the ‘magic’ happens, between oak and brandy developing the flavours and complexity you find in every glass,” he explains.
While brandy is a familiar name globally, the production standards for South African brandy set it apart and it must be made exclusively from grapes.
Mumba says you can call anything brandy. “In South Africa, our unique climate, especially for wine production, reflects in our brandy, particularly the fruity and rich flavours chenin blanc and colombard are the go-to grapes. Both make high-acid, low wines that deliver stone fruits like peach, apricot and citrus characters. This is why we consistently win awards for our brandies.”
Complexity the secret ingredient in SA brandy
Cape-Potstill brandy is made exclusively from copper potstill distillation and aged for at least three years. It represents the traditional and artisanal style of brandy production and blended brandy is a mix of at least 30% pot still, column still, and unmatured spirits, designed to be more affordable and versatile used for mixers and cocktails.
What truly makes South African brandy stand out is its complex flavour and aromas. The grapes we use and layers of flavour that develop over time in oak barrels are what make SA brandies so unique, Mumba says.
“The barrels we use must not exceed 340 litres in capacity, and we typically buy them from wine producers who have used them for six years. The longer the barrel is used, the more it influences the flavour and colour of the brandy, enhancing its complexity.”
The process of brandy-making begins with the selection of grapes, often chenin blanc and colombard.
“Brandy grapes are harvested early to ensure the freshness needed for high-quality brandy. We are not allowed to add any sulphur to the base wine, and after fermentation, it undergoes a double distillation process.
“The first distillation is known as low wine, and the second distillation is separates of the heads, hearts, and tails. Only the ‘hearts’ are used in the production of brandy,” he explains.
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The art of brandy tasting
Describing the ideal brandy drinker, Mumba likens them to artists or creators. “Brandy drinkers are creative people. Just like an artist who creates something similar to art or painting, brandy producers create a masterpiece.”
Mumba is passionate about educating people on the rich heritage, versatility, diversity and quality of South African Potstill-Cape brandies. The SA Brandy category plays an important role in South Africa’s economy and culture.
There is more to brandy than just having it with Coke. “A fine Cape-Potstill brandy can be enjoyed neat after a long day, offering relaxation and pleasure with every sip.”
When it comes to tasting brandy, Mumba says, unlike wine, you should not swirl brandy because of its higher alcohol content. Instead, gently nose the brandy to appreciate its flavour and aromas. As you take a small sip, let your palate adjust to the flavours, and enjoy neat on the rocks or with a dash of still mineral water.
Younger Potstill-Cape brandies have herbaceous notes and pair well with sushi and curries. Older Cape-Potstill brandies (12 & 15 years old) pair well with red meats like pepper fillet, which can be flambé with brandy.
Whether you prefer it neat, with a drop of water, or on the rocks, Mumba believes the beauty of brandy lies in the way each person enjoys it. There’s no right or wrong way to enjoy Cape-Potstill brandy, he says. It is all about how you appreciate and enjoy your brandy.
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