South African Brandy
South African brandy follows the same techniques as Cognac in that the wines must be twice distilled in copper pot stills then aged for a minimum of three years. The South African climate is well suited for ageing brandy with very warm summers and cool winters; the brandy interacts with the wood creating rich full flavours. Anyone exploring South African brandy will be more than happy with the quality of the liquid, unfortunately there is still very little imported into the UK so the cost per bottle remains higher than the Cognac equivalent.
Unlike Cognac and other Brandy regions, South African brandy have tended to stay away from categories of liquid and have instead opted for age statements which would represent the youngest brandy within the blend.
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