Maturation & Aging

How long must South African brandy age in the barrel? For Potstill Brandy, the law requires at least three years in oak barrels with a capacity of no more than 340 liters. These are small barrels, which means a lot of spirit comes into contact with the wood. Alcohol content is also regulated: a minimum of 38% ABV.

Vintage Brandy isn't a vintage-dated spirit at all — it's a blend of 30 to 80 percent Potstill Brandy with aged wine spirit, matured for at least eight years in wood. For Blended Brandy, the Potstill portion must make up at least 30 percent and be aged for three years; the remainder may be unaged wine spirit.

At Van Ryn's, barrels are made from French oak in the house's own cooperage, which also repairs older barrels. The house states it ages its brandies for ten years or more, calling maturation the secret to a great brandy. You'll hear the coopers' hammering before you ever see the barrels.

In the Little Karoo, Boplaas in Calitzdorp says it offers Potstill Brandys matured for up to 20 years.

For comparison: EU rules require a minimum of one year in large oak vessels, or six months in small ones, for brandy or wine spirit, while a Cognac VS needs at least two years. South Africa's three-year minimum for Potstill Brandy exceeds that.

In the barrel, a portion of the spirit slowly evaporates — what's known as the angels' share. In return, the wood lends the distillate color, vanilla, and spice notes, and softens its sharp edges. The smaller the barrel, the faster and more intensely this happens, which is why barrel size matters for brandy just as much as the number of years it ages.