The base wine for this brandy is made from Chenin Blanc grapes from Stellenbosch vineyards. Distillation is done in our copper Pruhlo Alambic potstill. The traditional Cognac double distillation process is followed with the separation of the Head, Heart and Tails fractions. Retaining only the heart fraction for maturation.
The resultant spirit, at between 68 and 72% alcohol by volume, is put to 300 litre French oak barrels for maturation.
Personal food pairing: Rare Beef Fillet served on a bed of green beans with tiny sjimeji mushrooms, a miso coffee black bean reduction and roast potatoes.