What makes a cape brandy?
Cape Potstill Brandy is recognised as a designated product of origin under South African law since around 2015. To carry the Cape Potstill or Cape Brandy designation, it must be:
100% double distilled in copper potstills
Made with South African grapes from the Cape Wine region.
Matured at minimum 3 years in ≤ 340 L oak barrels
Bottled at ≥ 38% ABV
The Grapes.
Cape Potstill Brandy is made from 100% grape and begins with a base wine made exclusively from South African grapes from the Cape Wine region—most commonly Chenin Blanc, Colombard, and occasionally Ugni Blanc grapes are used. More recently we have seen the growth in popularity of single varietal Cape Brandies and especially red wine varietals such as Pinotage and Cabernet Sauvignon.
Making The Wine
The process of making the base wine for Cape Potstill Brandy begins in South Africa’s vineyards, where Cape grapes are carefully selected for their freshness, high acidity, and low sugar levels. These qualities ensure the resulting brandy will have vibrant fruit notes and the ability to mature gracefully in oak. Grapes are harvested earlier than for table wine to retain bright aromatics and avoid overly high alcohol.
Once picked, the grapes are gently pressed to extract clean juice with minimal skin contact, preventing excessive tannins or colour. The juice is then fermented at controlled temperatures, usually in stainless steel tanks, to create a light, dry white wine with a neutral yet subtly fruity character. This wine is typically low in alcohol (around 10–11% ABV) and contains no added sulphur, as sulphur can interfere with the distillation process.
The aim is not to produce a wine for drinking, but a perfect foundation for distillation—fresh, balanced, and free of faults. By focusing on purity and finesse at this stage, distillers create a base wine that, once double-distilled in copper pot stills, will yield a spirit of exceptional smoothness, complexity, and terroir expression.
Double Distillation
The wine undergoes double pot‑still distillation in pure copper stills (typically shaped in the traditional Alambic Charentais style) in two stages:
First distillation produces the “low wine” (~22–30 % ABV).
Second distillation isolates the “heart”—a clean, fruit‑laden spirit of about 70 % ABV.
In Cape Brandy distillation, “heads,” “hearts,” and “tails” refer to the different fractions of the liquid collected during the distillation process.
- Heads:These are the first liquids to come off the still during distillation. They contain low-boiling point compounds like methanol, acetaldehyde, and other volatile alcohols that can have harsh, chemical-like aromas and be harmful if consumed in large quantities.
- Hearts:This is the most desirable fraction of the distillate. It contains the highest concentration of ethanol and the desirable flavor and aroma compounds that define the character of the brandy.
- Tails:These are the final fraction of the distillate, containing heavier, less volatile compounds that can contribute to unwanted off-flavors and aromas. These can include higher alcohols, fatty acids, and other compounds that can make the brandy taste bitter or oily.
Only the heart fraction is used in blending; heads and tails are discarded. This double copper distillation preserves the wine’s delicate aromatics and fruit intensity, and copper purifies the spirit by removing sulphur and undesirable compounds
Long Oak Aging
By South African law, Cape Potstill Brandy must be aged:
In oak casks no larger than 340 litres
For a minimum of 3 years
And bottled at no less than 38% ABV
Most producers use French or American oak barrels, often including Limousin, Allier, or Nevers oak, to impart vanilla, spice, caramel, and nutty characteristics into the spirit.
AGE CLASSIFICATION OF CAPE BRANDY
Cape Brandy and Cognac use a system of age categories to indicate the maturity of the youngest spirit in a blend.
Here’s how those classifications break down:
| Age Term | Meaning | Youngest Spirit Age | Cognac Equivelant | Characteristics |
|---|---|---|---|---|
| VS | Very Special | Min 3 years | Min 2 years | Lighter, fruit-forward |
| VSOP | Very Superior Old Pale | Min 4 years | Min 4 years | Smoother, more refined flavor profile—with notes like caramel, dried fruit, and subtle oak influence |
| XO (or Prestige) | Extra Old | Min 10 years | Min 10 years | These express deep, sophisticated flavors—like honey, spice, and dried fruit |
| XXO | Extra Extra Old | Min 14 years | Min 14 years | Extra depth and age |
The Blenders Art
The final leg of Cape Brandy’s journey to perfection lies with the Brandy Master. Different brandies from different oak barrels are specially selected for marrying together.
Relying primarily on their sense of smell and taste, and most notably his considerable experience, the brandy master skilfully blends these brandies of different ages together into one harmonious blend.
Enjoying a Cape Brandy
Cape Potstill Brandy offers rich aromas and flavours derived from South African terroir:
Fruit-forward notes: dried apricot, pear, peach, plum, and citrus
Sweet oak influence: vanilla, caramel, almond, toffee
Spice elements: cinnamon, nutmeg, light smoke or oak char
A warm, smooth body with a lingering finish
A traditional way to appreciate Cape Brandy is neat in a brandy glass. The tulip shape of the glass concentrates the rich delicate aromas perfectly.
