Tasting

What does South African brandy taste like? A good Potstill Brandy carries aromas of dried apricot, orange peel, and vanilla, often backed by caramel, nuts, and a hint of oak. On the palate it's smooth yet powerful, with a long, warming finish. A Blended Brandy comes across lighter and sweeter, with the spice notes taking a back seat.

Good examples include the Potstill bottlings from Van Ryn's, such as the 15-Year-Old Single Potstill, and the Potstill Brandys from KWV, both from distilleries in the Western Cape. From the Little Karoo come the aged bottlings from Boplaas in Calitzdorp, and from Robertson, those from Klipdrift.

A nosing glass or tulip-shaped glass works best for revealing what's in the spirit, since the narrower rim concentrates the aromas. Room temperature is fine; warming the glass briefly in your hand opens up the aromas further. A few drops of water tame the alcohol and release fruit notes.

For comparison, it's worth considering what most South Africans actually drink: brandy with cola. This is usually made with a Blended Brandy, and tasting it neat afterward makes the difference from a Potstill immediately clear in terms of density and length.

When tasting, start with the youngest spirit and finish with the oldest, so heavy wood notes don't overwhelm the lighter ones. Taking breaks and sipping water between glasses helps keep your nose fresh. If you're taking notes, record color and aroma first, then your first impression on the palate, and finally the finish.