We all have our festive traditions. The people we choose to surround our table, the special decorations that get taken out this time each year, the dishes we prepare… The festive season is all about repeating the things from our personal histories that we love the most. And when it comes to tradition, there’s one drink above all others that perfectly encapsulates it: brandy. In South Africa, brandy is more than a drink – it’s a heritage, a testament to time-honoured craftsmanship, and a perfect companion for Christmas cheer.
The story of brandy begins in France, around 1313 during the Middle Ages. Back then, it was only used for medicinal purposes, possessing such powers that physicians named it “the water of life” (l’eau de vie). Commercial distillation for brandy started in the 16th century when the Dutch intended to preserve wine during long voyages. Its discovery was serendipitous; heating wine to concentrate it not only made transportation easier but also revealed a complex and richly aromatic spirit. The result was so enjoyable that brandy, or brandewijn (meaning “burnt wine”), was embraced as a spirit in its own right. Over the centuries, brandy evolved into a celebrated drink and skyrocketed in popularity, with regions like Cognac and Armagnac in France becoming particularly famous. The first brandy in South Africa was distilled aboard the Dutch ship de Pijl, anchored in Table Bay harbour in 1672, where a cooper successfully produced 126 litres from Cape wine. Today, South African brandy is acknowledged to be some of the world’s finest.
While brandy can be made from any fruit, it’s traditionally made from grapes. In South Africa, the process begins with a high-quality base wine, typically made from Colombard or Chenin Blanc. The wine is distilled in copper pot stills twice. The first distillation produces low wine. The low wine is then distilled again, creating the head, the heart and the tail. Only the heart is kept – this is considered the soul of the brandy. The resulting spirit is then matured in oak barrels for a minimum of three years, though many premium brandies are aged much longer – sometimes even two decades. This maturation process imbues the spirit with rich notes of vanilla, caramel, and spice, creating the velvety smoothness that defines South African brandy.
Tasting brandy is an experience to savour. Start by observing its colour; the rich amber hues hint at its time spent in oak barrels. Don’t swirl your glass like you would when tasting wine. Instead, inhale to detect notes of fruit, spice, and wood. A top tip for smelling spirits is to open your mouth a little as you inhale with your nose about 5cm away from the glass and then move in closer. This allows you to detect more fruit aromas. Take a small sip. The intensity of the alcohol will diminish after a few seconds and the rich, complex flavours will come to the fore.
Brandy has long been associated with Christmas traditions, from flaming Christmas puddings to warming eggnogs. This Christmas, let South African brandy take centre stage at your celebrations, whether as a perfect mince pie or brandy pudding pairing, or a classic sidecar cocktail to kick off the festivities. Join us at Belthazar to toast the spirit of Christmas.
