Raise your glass to the finest

The Cape Wine Academy recently hosted an introductory course to South African brandy at 33 Melville Road Hotel.

The two-hour workshop was designed to impart knowledge on the history, manufacture, selection and styles of brandy and included a tasting.

Teaching about the quality and uniqueness of the spirits, Distell brandy ambassador, Nick Holdcroft said that compared to the rest of the world, South African brandies are slightly sweeter and fruitier, but it was important for consumers not to confuse sweetness with sugar.

“The Van Rijn has about five grams of sugar per litre, which is about a teaspoon per litre,” said Holdcroft.

“If you’re going to drink a few tots it might be a gram of sugar.”

The brand ambassador said South Africa’s brandies were among the best in the world, winning trophies on a regular basis. “South Africa and our legislation allow for three different types of brandy – blended brandies, vintage brandies and pot still brandies, each with their own purpose and distinctive flavour,” he said.

“But it is the pot still brandy category in which South Africa really shines on the world stage.”

He added that course participants would get an opportunity to learn to appreciate the process of producing quality brandy.

“The time is ripe for South African brandies to achieve the recognition they deserve and this Cape Wine Academy certified course is just the tonic we need,” said Holdcroft.

“The exceptional quality and value of South Africa’s wines are no real secret, and there is no reason why our brandies should not enjoy the same recognition for their excellence, especially here in South Africa.”

According to the academy, the course is run four times a year in Johannesburg and Cape Town at a cost of R350 per person and participants receive the Cape Wine Academy certificate once they’ve put their knowledge to the test.

The academy also hosts special courses for groups by request.