Discovery is everything. - Makro

34°08`27.72``S 19°01`14.97``E 

Discovery is everything. 

The longer the journey, the more rewarding the discovery. This one’s been a century in the making. 

The Oude Molen range of limited edition, hand-crafted brandies is a tribute to pioneer and innovator 

René Santhagens, the father of South African brandy and the founder of Oude Molen in 1908 - true to his 

traditions, loyal to his standards and faithful to his philosophy of striving for perfection. 

BRANDSMITH/OM RANGE 001

Editors: 

Irene Jones 

Ilse Mather 

Feature Writers/ 

Contributors: 

Jacques Bezuidenhout 

Heidi Duminy 

Michael Ferreira 

Marsh Middleton 

Dave Hughes 

Photographer: 

Alan Van Der Walt 

Creative & Art Direction: 

Frankie Matthysen 

Print Co-ordination: 

Paradigm Print 

Advertising Sales: 

Media Options 

(011) 789-6378 

082 445 9006 

“Local is Liquor” 

Is published by 

Media Options cc 

P O Box 650337 

Benmore 2011 

Tel: (011) 789 6378 

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FRONT COVER: COVER COURTESY OU 

S.A. S A BRANDY 

Contents 

04 BRANDY ROCKS: South African brandy – best on the planet. 

08 IT’S TIME TO RETHINK BRANDY: At Oude Molen special things are 

happening that will change your impression of brandy forever. 

10 BRANDY EN ROUTE: A Road Trip of Well-travelled History 

16 THE MATCH MAKERS: Food & Brandy 

18 BRANDY BUTTERNUT SQUASH SOUP 

20 BRANDIED CHICKEN LIVER PATE 

24 CHICKEN WITH BRANDY CREAM SAUCE 

26 BEEF FILLET WITH MUSHROOM & COFFEE MISO SAUCE 

28 BRANDY PUDDING 

35 THE THREE DAVES OF THE BRANDY WORLD 

42 IN GOOD SPIRITS: Garden to Glass 

46 THE SKINNY COCKTAIL 

48 CELEBRATE YOUR TIME WITH BISQUIT COGNAC 

50 HOW TO PICK A GOOD COGNAC 

51 MIXED UP: Delicious Brandy Cocktails by Brandy Mix Master: Kurt 

Schlechter 

60 MORE ABOUT SOME OTHER LIQUOR TO WARM YOU UP. 

64 JAMIE OLIVER’S MULLED WINE 

67 PASTA WITH CREAMY GARLIC MUSSLES 

68 AWARD WINNING & PROUDLY SOUTH AFRICAN: THREE SHIPS

Th e name brandy comes from the Dutch 

word brandewijn, meaning “burnt wine.” 

Th e name is apt as most brandies are made 

by applying heat, originally from open 

fl ames, to wine. 

We as South Africans are most 

defi nitely a brandy drinking nation, it has 

been part of the South African society 

and culture since the arrival of the early 

European settlers at the Cape in 1652. No 

wonder it is South Africa’s largest selling 

and favourite spirit. 

You might not be a brandy drinker 

but don’t despair there is more to brandy 

than just drinking it neat. Why not try one 

of the cocktail recipes on page 55 or the 

Chicken Breast with Brandy Cream Sauce 

recipe on page 24. 

You will soon realise why South African 

brandy is continuously being recognised as 

amongst the best in the world according 

to international standards. Like the saying 

goes the proof is in the pudding perhaps 

they are referring to the Traditional Brandy 

Pudding, you won’t know until you try it. 

Until next time 

Riekie de Jager

04 

BRANDY & COGNAC SUPPLEMENT 

Brandy 

Rocks 

August 2012 

COURTESY OF THE 

Th e word is out. South African brandy is now. It’s the best on the planet and 

it’s rocking. Its world-class quality commands attention and its richness and 

versatility continues to accommod ate ever-new trends in lifestyle and taste. 

South Africa’s top-selling spirit has emerged 

from its traditional cocoon, off ering you a 

joy ride of taste sensations. Th e evolution 

of brandy in South Africa encompasses a 

proud heritage and a future full of growth 

and development. Our brandy history 

began centuries ago in the 1650s, when 

it was fi rst made in the Cape by early 

European settlers. Together, brandy and 

wine have marched through our culture 

hand-in-hand, both born of the vine, 

with the amber sibling rising to become a 

globally iconic drink. 

From its rough beginnings as the tipple 

of sailors, pioneer farmers and miners, 

brandy in this country underwent two 

watershed developments. At the beginning 

of the 1900s, a French émigré called René

Santhagens shared the secret of fi ne French 

brandy called cognac with local distillers. 

Th e trick was double distillation in alembic 

copper pot stills, which ensured a far fi ner 

distillate. 

Th e ‘father’ of South African brandy 

was instrumental in sharing this knowledge 

which forms the basis of South Africa’s 

brandy laws, arguably the most stringent 

in the world. 

Th e modern era 

Th e second watershed occurred in the 

1990s when political democracy brought 

economic freedom. Decades of stifl ing 

control over grape growing and private 

distillation by a single statutory body 

ended, opening up international markets 

and unleashing the skills and creativity of 

South African brandy distillers. 

Since then, South African brandy has 

earned its place as South Africa’s most 

treasured spirit and emerged as worldclass. 

In fact, a South African brandy has 

won the coveted ‘Worldwide Best Brandy’ 

accolade at London’s International Wine 

and Spirit Competition (IWSC) – the gold 

standard among global competitions – 

almost every year for the past decade – an 

astonishing ten times in the past thirteen 

years. 

Notably, it’s not just one or two of 

the South Africa’s big brandy producers 

winning this coveted award; no fewer than 

fi ve diff erent producers have been thus 

recognised in just the past ten years or so. 

No mean feat, as the IWSC judging 

is done blind by panels of international 

experts and includes technical evaluation 

of each entry: more than 7 000 spirits and 

wines from over 80 countries are now 

being submitted. Th e use of the Olympic 

principle in the awards process ensures the 

IWSC’s medals and trophies are the most 

prestigious honours of all. 

South African brandies also return 

home yearly with a cache of gold from 

the other top events, including the 

August 2012 05

06 


International Spirits Challenge and 

Concours Mondial De Bruxelles. 

Local heroes 

At the heart of these achievements are 

the distillers. Th ey bear the grail-like 

commitment to the unique Cape grapegrowing 

environment responsible for an 

authentic, fresh and fruit-driven style of 

brandy. 

Th ey have upheld the pioneering 

tradition, nurturing age-old traditions 

while driving new trends. Th e sixcolumn 

continuous still is a South 

African invention, producing a spirit of 

exceptional purity unmatched anywhere 

in the world that, together with 

wood-aged pot still brandy, is a major 

component of many of our brandies. 

South African distillers have remained 

at the forefront of international brandy 

development, from distilling to tasting 

and judging to marketing. Th ey head up 

international brandy (and other wine and 

spirits) judging panels. A leading local 

wine and spirits company has invested in 

a property in Cognac, sharing home-grown 

brandy-making practices and philosophies 

even in this hallowed heart of the brandy 

world. 

Th e new cool 

What is also now being recognised is 

brandy’s extraordinary versatility. Local 

distillers are the creators of brandies lighter 

in style and softer on the palate, to appeal 

to the young and the brave; to women; 

to those traditionally averse to the oldstyle 

brandy; to those without stultifying 

August 2012 

FUN STATS STATS: WHO DRINKS BRANDY? 

More than 80% of brandy drinkers are 

aged below 50. Th e highest numbers of 

consumers are aged between 35 to 49, 

followed very closely by those in the 

25 to 34 age group and then the 18 to 

24-year-olds. Th ere is no appreciable 

diff erence in the size of these three 

groups. Th is tells us that brandy holds 

a very broad appeal. 

Brandy is growing in popularity 

amongst women, partially because of 

its versatility and also its more youthful 

image. Over the past fi ve years women 

account for a growing proportion of 

South Africa’s brandy consumption, 

up from around 20% in the mid-90s to 

almost 30% at present.

preconceptions of brandy culture and 

ready to explore the exciting variety the 

golden liquid off ers. 

It’s an enduring spirit that has come to 

epitomise all that is truly South African. 

Good you know 

South Africa is home to a string of 

champions. Oude Meester was fi rst to be 

judged the world’s best brandy at the Half 

Century Wine Exhibition, held in London. 

A lone star at the time, it was a momentous 

step for South African brandies. Distell, the 

largest player in brandy, won the celebrated 

title of Distiller of the Year at the IWSC 

INTERNATIONAL WINE & SPIRIT COMPETITION 

Worldwide Best Brandy: South African Brandies 

Year 

1981 

1990 

1991 

1995 

1999 

2000 

2001 

2004 

2005 

2007 

2008 

2009 

2010 

2011 

Spirit 

KWV 10 Year Old Brandy 



Sydney Back Brandy 

Oude Molen VOV 14 Year Old Brandy 

Imoya VSOP Cape Alambic Brandy 

Oude Molen VOV 14 Year Old Brandy 

Van Ryn’s 12 Year Old Distillers Reserve 

Van Ryn’s 12 Year Old Distillers Reserve 


Van Ryn’s 20 Year Old Collectors Reserve 

Joseph Barry 10 Year Old Pot Still 

Laborie Alambic Brandy 

Van Ryn’s 20 Year Old Collectors Reserve 

in 2007 - the fi rst time that it has been 

awarded to a non- European and non-USA 

based company. In 2008 it repeated the 

achievement. 

Rough roots 

Th e modern era of the South African 

brandy industry is a far cry from the fi rst 

brandy distillation on board the Dutch ship 

De Pijl, lying at anchor in Table Bay in 1672. 

Th e ‘distiller’, an assistant cook on the ship, 

did a roaring trade with his rough tipple; 

legend has it that thirsty tavern patrons 

even bartered used clothes for tots of his 

brandy. 

Producer 

KWV, South Africa 



Backsberg Estate, South Africa 

Oude Molen Distillery, South Africa 


Oude Molen Distillery, South Africa 

Distell Ltd, South Africa 




Southern Cape Vineyards, South africa 

KWV SA, South Africa 


August 2012 07

08 

OUDE MOLEN 

It’s time to rethink brandy 

At Oude Molen in the Elgin valley, special things are happening in giant pot 

stills that will change your impression of brandy forever. 

Brandy isn’t sexy. It’s what you drink in the 

parking lot before the rugby game, or as a last 

round at your friend’s wedding. Only guys 

drink brandy; it causes fi ghts. If you drink 

it neat you’ve probably drunk too much 

already. And then there’s cognac. Now there’s 

a discerning drink; something to be savoured, 

swilled in a big balloon glass, tilted to the light 

and admired. You’re probably sitting deep in 

a leather armchair and wearing a suit when 

you drink cognac. An expensive suit. Or a 

cocktail dress. Because cognac is sexy. 

Sound familiar? Th is stereotype has 

plagued the image of brandy in South Africa 

August 2012 

for decades, yet it couldn’t be further from 

the truth. Both spirits are produced using the 

same method and the same base ingredient 

– the humble grape; the French-oak barrels 

used for aging the drink are the same, and so 

is the maturation time. At the heart of it, the 

only diff erence between brandy and cognac 

is a French copyright law prohibiting cognac 

made outside the Cognac region from 

bearing the name. 

All this doesn’t concern the folks at Oude 

Molen, who have made it their mission 

to change the way brandy is perceived. 

In fact, given the chance to use the term

‘cognac’, they would probably decline. Too 

pretentious. Why hide behind a name when 

your product speaks for itself, constantly 

outperforming its international rivals on the 

world stage? 

It’s no surprise that Oude Molen brandies 

are so good – the founding principles that 

govern their production date back more than 

a century, when a Dutch chemical engineer 

called René Santhagens established the 

original distillery at the foot of Papegaaiberg 

in Stellenbosch. Santhagens sailed from 

Europe with skills honed at the top wineries 

in Bordeaux and with a copper Cognac still 

in tow, determined to carve a niche in South 

Africa’s burgeoning spirits industry. 

He ended up doing more than produce 

a sublimely smooth, double-distilled brandy; 

he laid down the ground rules for brandy 

production in South Africa that are still 

followed today. 

Six years ago, due to urban expansion 

at the original site and a desire to constantly 

improve the product, the Oude Molen 

distillery was moved to its present site near 

Grabouw in the cool, misty Elgin valley. 

Today it’s cellar master Dave Acker who 

follows in Santhagens’ footsteps. According 

to Acker, to make good brandy you need 

to start with good wine, Colombard and 

Chenin Blanc specifi cally, which he sources 

from key vineyards in the Little Karoo. Once 

the wine has been procured, the stars of the 

show come into play: three enormous copper 

pot stills named after heavy artillery pieces – 

Long Tom, Big Bertha and Long Cecil. 

Th e size of Acker’s “big guns” is important: 

a bigger still allows for greater condensation 

of alcohol vapours and improves the purity 

of the distillate. Th e purer the distillate, the 

longer it can be matured. Only carefully 

chosen French oak barrels are used during the 

maturation process and these are ‘toasted’ to 

caramelise the sugar content in the wood. 

Th is is what gives Oude Molen brandies their 

characteristic fl avour. 

So, next time you’re off ered a cognac, 

rather ask for one of Oude Molen’s premium 

brandies like Solera Grand Reserve or René 

Single Cask, the deliciously smooth results 

of Santhagens’ vision, Acker’s artistry and the 

moderating passage of time. 

Don’t rush. Delight in the fl avour notes of 

sherry, raisins, chocolate and oak. Take a sip 

and your impression of brandy will change 

forever. Guaranteed. 

August 2012 09

10 


Brandy en route 

A Road Trip (or two) of Well-travelled History 

Geography can 

tell and explain 

many stories, defi ne 

character. Maps can 

lead you into history; 

and the future. It’s 

called ‘discovery’, and 

no route is worth the 

journey more than 

the one that adds 

deep pleasure. 


August 2012 

Establishing a brandy route for the intrepid connoisseur explorer 

back in 1997, was clearly a brilliant promotional concept by the 

enterprising South African Brandy Foundation. 

Charting a path, linking the pit stops on the road and 

punting the map, the country’s favourite alcoholic beverage 

became a destination: an adventure connecting literally and 

metaphorically, contemporary local brandy production with 

its long, colourful history. Enthusiasm propelled the project 

and it grew. Today there are two maps, a number of highways 

and many by-roads and personalities to survey. 

It’s worthwhile fortifying yourself in advance with some 

background. Th e history puzzle pieces will fi t better, the routes 

so much more gratifying. And you can ride with the ghosts. 

Brandy fuelled, literally and fi guratively, much of the 

transport that ventured from the southern coasts, through 

the expansive and sometimes desolate central plains, to the 

booming economies and human endeavours in the northern 

parts of southern Africa during colonial times. A tot at a stop - 

fi re water for the loins - was as good as gratifi cation for man and

animal at an oasis. 

Since that era, Places of Brandy have 

been landmarks in our landscape. Some 

were pit stops, small-town pubs serving oxwagoners, 

commercial travellers, soldiers, 

hunters on horseback and colourful 

passers-through. Others small farmhouse 

outfi ts that produced ‘moonshine’ with or 

without licensed governmental consent. 

South African brandy history has 

always had its small and big players, on 

and off the stage. Some survived into the 

modern era, others have been revitalised, 

some colourfully reinvented, and many 

enthusiastically re-established - providing 

the glorious backbone to what is today 

known as the two SA Brandy Routes. 

R62 Brandy Route 

Th e R62 Brandy Route, lying deeper into 

the hinterland, named after the offi cial 

road that weaves through a beautiful 

landscape, plots a dense history. 

At De Rust, perched below the 

towering red mountain is the familydriven 

Mons Ruber (named after those 

peaks). Radé Meyer, who regained a 

private distilling licence in 1991, says his 

grandfather owned small copper pot stills, 

but anti-bootlegging offi cials destroyed 

these in the 1920s. His father started up 

again in the 1940s. Th ese days, the same 

copper pot, manually wood-fi red, next to 

the small 1850s wine cellar, delivers 

pure essence to passers-by. 

To have gotten to this pit stop, 

the reach of the offi cial route, the 

tasting trip would have started in 

Robertson. A good start, for this is the 

home of Klipdrift brandy, a South African 

icon. Th is swanky, hi-tech facility will give 

you the lowdown in the most vivid way. In 

the garden, they’ll even serve you a ‘brandy 

burger’. 

From here the R62 takes you to 

Barrydale, where the local cellar celebrates 

the founder of the charming town with its 

award-winning curiosities like the Barry 

& Nephews Muscat and the collectible 

Joseph Barry 10 Year Pot Still, judged at the 

IWSC as the World’s Best Brandy. 

Halfway between Barrydale and 

Calitzdorp awaits the LadiSmith Cellar 

where the multi-award winning LadiSmith 

8 Year pot still is fast becoming as iconic as 

the feisty lady it’s dedicated to. 

Stop over at the newly renovated De 

Oude Pastorie Wijnhuis to taste the region’s 

kontreikos and brandy. 

Onto Calitzdorp, where at Boplaas, 

Carel Nel will tell you how his great-great 

grandfather exported his fi ne brandy 

to England. Today Boplaas estate 

brandy is regarded 

as one of the 

country’s 

fi nest. 

August 2012 11

12 


From here east, turn off at the family 

farm Sandkoppies, for a treat. Famous for 

its ‘witblits’, made outside in a traditional 

brandy still, Grundheim launched its pot 

still brandy ten years ago. 

In Oudtshoorn, the local Oudtshoorn 

Cellar too boasts a fi ne ‘hanepoot’ brandy. 

Together with its sister cellars Ladismith and 

Barrydale, this trio of brandy destinations 

has a vision to make the Klein Karoo the 

epicentre of brandy distillation. 

Western Cape Brandy Route 

Another day, another tasting trip or two: 

Th e Western Cape Brandy Route, closer to 

Cape Town, in the heart of the traditional 

winelands. It runs through 

Stellenbosch and surroundings, 

takes in Paarl as well as Wellington. 

A slightly diff erent journey takes 

one to Elgin. 

Th e latter is home to Oude 

Molen, where the ‘founder’ 

of South African brandy, 

René Santhagen, is 

honoured and the 

two largest copper 

pot stills, ‘Big Bertha’ 

and ‘Long Tom’ are 

housed. 

Just off the R301 before 

Stellenbosch is the Van Ryn’s distillery on 

the Eerste River, perfectly tuned to off er 

visitors a full and extensive experience of 

the brandy process. Th is is home to several 

brandies awarded the best in the world 

many times over. 

August 2012 

From here there are various options. 

Kaapzicht in the Bottelary Hills to taste the 

Steytler family’s pure pot still. At Louisenhof, 

the still, imported from Stuttgart, has been 

in use since 1931 to make the Marbonne 

brandy. On the Simonsberg slopes is elegant 

Uitkyk with its famous 10-year-old, while on 

Helshoogte, Tokara off ers fi ne food and a 

magnifi cent view to go with its brandy. 

Back towards Paarl, lies Backsberg, 

where only chenin blanc is used. In 1995, 

the Sydney Back fi ve-year old was voted 

the best brandy in the world in London. 

Another such winner in Paarl is at 

KWV’s Laborie. Th e Estate Alambic won 

that title in 2010. An interesting brandy is 

that of visit-able Nederburg, where 

it’s made to the unusual solera 

method. 

In recent years, Wellington has 

proved its brandy brilliance. De 

Compagnie’s pot still dates 

from 1849 and only 1 000 

premium bottles are released 

each year. Upland 

Estate’s is distilled 

from organic grapes 

by ex veterinarian 

Edmund Oettlé. While 

another colourful personality, 

Roger Jorgensen, calls his brandy Savingnac 

de Versailles. Oude Wellington estate has 

three brandies under the Dr Schumacher 

label, ranging from three to ten-year-old. 

Whether Brandy Route 62 or Western 

Cape, each is clearly marked by a 

cornucopia of history and pleasure.

August 2012 13

16 


August 2012

The 

Match 

Makers 

Food and Brandy 

August 2012 17

18 

BRANDY & FOOD 

Brandy Butternut 

Squash Soup 

Butternut Squash Soup, seasoned with the zesty fl avours 

of fresh apples and brandy, warms and nourishes guests 

coming in from the cold weather. 

ingredients 

- 2 tablespoon(s) Unsalted 

Butter 

- 1 cup(s) Chopped Onion 

- 2 1/2 pound(s) Butternut 

Squash, peeled, seeded and 

cubed (about 6 cups) 

- 1/2 Granny Smith Apple, 

peeled, cored and diced 

- 3 cup(s) Low-Sodium Chicken 

Broth 

- 1 1/2 cup(s) Apple Cider 

- 1/4 cup(s) Brandy 

- 1 1/2 teaspoon(s) Salt 

- 1/2 teaspoon(s) Chopped 

Fresh Th yme 

- 1/4 teaspoon(s) Fresh-Ground 

Pepper 

August 2012 

method 

- Melt the butter in a large 

stockpot over medium-high 

heat. Add the onions and sauté 

until softened, about 5 minutes. 

Add the squash and apple and 

sauté for 5 more minutes. Add 

the remaining ingredients and 

bring the mixture to a boil. 

- Reduce heat to a simmer, cover, 

and cook until the squash 

is tender, about 20 minutes. 

Remove from heat. 

- In small batches, carefully puree 

the soup in a blender or food 

processor until very smooth. 

Serve immediately or refrigerate 

for up to 3 days.

August 2012 19

20 

BRANDY & FOOD 

Brandied chicken 

liver paté 

ingredients 

- 500g chicken liver 

- 1/4 cup butter 

- 1 onion, chopped 

- 1/2 teaspoon salt 

- 1/4 teaspoon pepper 

- ¼ cup brandy 

August 2012 

method 

- Melt butter in heavy skillet over medium heat. 

- Add cleaned chicken livers and saute until tender, about 6-8 

minutes. Cut into quarters and cool. 

- Save pan drippings. 

- In a blender or food processor, combine liver pieces with the 

reserved pan drippings, brandy onion, salt and pepper. 

- Blend well for about 20 seconds. 

- Optional: Blend in the hard boiled egg for a richer pate.

Concours Mondial de Bruxelles 

Great Gold Medal 2012 

Veritas double Gold winning Brandy 

What separates one man from another? 

Is it the speed at which his brain reacts? 

Is it the drive in his eyes? 

Is it the will to face up to any situation? 

Or is it his strength of character? 

It’s diffi cult to know what separates men, 

but winners clearly have – The appreciation of Gold. 

http://on.fb.me/KlipdriftGoldWinners 

 

KGL/10000817CT/E

KLIPDRIFT GOLD 

Klipdrift Gold 

Klipdrift Gold is a unique blend of superior pot stilled 

brandies that are aged for up to 21 years that merge to 

produce this premium brandy with a difference. 

Through skilful blending, youth meets maturity in a multifaceted and exclusive 

brandy of exceptional quality, revealing a symphony of fragrances at different 

levels. A lustrous gold in colour, Klipdrift Gold’s initial aromas are intensely 

fl oral and fruity: ripe peaches, citrus and apricots. These aromas represent the 

youngest brandies in the blend. The top note is followed by the sweet and spicy 

notes of vanilla, cinnamon, cloves, cedar, tobacco and walnuts. These beautifully 

integrated fragrances give way to richer dried fruit, chocolate and coffee scents. 

The brandy is uniquely packaged in elegant bottles to refl ect a prestigious 

image of distinction and stature. 

ACHIEVEMENTS / MEDALS AWARDED 

True to its namesake, Klipdrift Gold is a globally loved and acclaimed brandy and here are a 

few of the international awards received: 

2012: Grand Gold - CONCOURS MONDIAL DE BRUXELLES 

2012: Gold - INTERNATIONAL SPIRITS CHALLENGE 

2011: Gold Best in Class Winner – INTERNATIONAL WINE AND SPIRITS COMPETITION 

2011: Gold – CONCOURS MONDIAL DE BRUXELLES 

2011: Gold - VERITAS 

2010: Double Gold – VERITAS

KLIPDRIFT GOLD 

TASTING NOTES 

• COLOUR: 

Rich gold. 

• AROMA: 

Discover the layers of gold. The initial aromas 

are intensely fl oral and fruity – ripe peaches, 

citrus and apricots. These aromas represent 

the youngest brandies in the blend. The top 

note is followed by the sweet spicy notes of 

vanilla, cinnamon, cloves, cedar, tobacco and 

walnuts. These beautifully integrated aromas 

give way to richer dried fruit, chocolate and 

coffee scents. 

• TASTING: 

Hold your glass in the palm of your hand, 

allow your fi rst sip to linger and savour the 

mouth-fi lling layers of ripe peaches, 

chocolate and tobacco. 

• SERVING SUGGESTIONS: 

Klipdrift Gold is best enjoyed neat or with 

a dash of water. Its intricate, multi-layered 

bouquet holds up well with rich, aromatic 

dishes like Malay curries and stroganoff. 

Enhance your brandy tasting experience by 

enjoying this super premium brandy with 

chocolate and friends.

24 

BRANDY & FOOD 

Chicken with brandy 

cream sauce 

Turn chicken breasts into a special meal with this simple pan sauce. 

ingredients 

- 1 tbsp olive oil 

- 2 chicken breasts, 

butterfl ied 

- 6 chestnut 

mushrooms, 

quartered 

- knob of butter 

- 3 tbsp brandy 

- 4 tbsp double 

cream 

August 2012 

method 

- Heat the olive oil in a large frying pan over a medium-high 

heat. Season the chicken with sea salt and freshly ground 

black pepper and place into the pan. Add the mushrooms 

and fry for 3-4 minutes or until the chicken is golden-brown 

on one side and the mushrooms have softened. 

- Add the butter to the pan, turn the chicken over and fry for 

a further 3-4 minutes, basting the chicken with the butter 

as it melts, until the chicken is completely cooked through 

(the juices should run clear when a skewer is inserted into the 

thickest part). Remove the chicken from the pan (leave the 

mushrooms in it) and set aside. Keep warm. 

- Carefully pour the brandy into the pan containing the 

mushrooms. Set the brandy alight with a match and allow 

the fl ames to fl are up and die down. (Caution: do not leave 

the pan unattended and keep your hair and face away from 

it.) Add the cream to the pan and simmer for 1-2 minutes, or 

until reduced to a creamy sauce. Season, to taste, with sea salt 

and freshly ground black pepper. Keep warm over the brandy 

cream and mushroom sauce.

August 2012 25

26 

BRANDY & FOOD 

Beef fi llet with 

mushroom & 

coff ee miso sauce 

ingredients 

For the steak 

- 5 tbsp fi nely ground 

coff ee 

- 5 tbsp cocoa powder 

- pinch cayenne pepper 

- 30g light brown sugar 

- 1 tsp salt 

- 1 tsp freshly ground 

black pepper 

- 4 x 200g fi llet steaks 

- sunfl ower oil for frying 

For the sauce 

- 2 tbsp sunfl ower oil 

- 500g/1lb 2oz oyster 

mushrooms, cleaned and 

roughly ripped 

- 2 tbsp brandy 

- 200ml chicken stock 

- 150ml miso stock, made 

up from paste 

- 100m; double cream 

- salt and freshly ground 

black pepper 

method 

- For the steak, preheat oven to 200C. 

- Mix together the coff ee, cocoa powder, cayenne pepper, 

sugar, salt and pepper on a large plate and press on the 

steaks so they are coated on both sides. 

- Heat the oil in a frying pan until it is smoking then add 

the steaks, in batches if necessary, and brown them on 

both sides, taking care not to burn the coating. 

- Place the steaks on a baking tray and cook in the oven 

for about eight minutes (for medium), turning once. 

Remove from the oven and leave in a warm place to 

rest till needed. 

- Meanwhile, for the sauce, heat the sunfl ower oil in a 

frying pan. Add the mushrooms and fry for 2-3 minutes, 

gently turning a couple of times. Reduce the heat then 

add the brandy and tip the pan to ignite the alcohol. 

- When the fl ames have died down, add the chicken 

stock and the miso stock. Bring to a simmer then add 

the cream. Season with salt and freshly ground black 

pepper then reduce until the sauce coats the back of a 

wooden spoon. 

- To serve, place a small amount of sauce onto each plate. 

Top with steak, spoon over more sauce and garnish to 

taste. 

- Serve with vegetables of choice. 

Th is dish pairs well with: OUDE MOLEN RENE SINGLE CASK BRANDY 

August 2012

August 2012 27

28 

BRANDY & FOOD 

Brandy 

pudding 

ingredients 

- 250 ml (1 cup) cake fl our 

- 125 ml (1/2 cup) sugar 

- 250 ml (1 cup) milk 

- 25 ml (2 tablespoons) Richelieu brandy 

- 12 ml (1 tablespoon) apricot jam, fi ne 

- 5 ml (1 teaspoon) baking powder 

- 5 ml (1 teaspoon) baking soda 

- 1 egg 

- pinch of salt 

SAUCE: 

- 250 ml (1 cup) sugar 

- 250 ml (1 cup) Ideal milk 

- 125 ml (1/2 cup) butter 

- 5 ml (1 teaspoon) vanilla essence 

method 

DOUGH: 

- Beat the egg and sugar together until light. 

- Beat in the fl our, vinegar/brandy, jam, 

baking powder, baking soda and salt until 

August 2012 

smooth. 

- Gradually beat in the milk. 

- Pour in a square, greased dish. 

- Bake for 50 minutes at 180 degrees C.

SAUCE: 

- Put everything into a saucepan over medium 

heat. Stir until sugar and butter are melted 

Take pudding out of oven. Using a fork, 

make tiny holes in pudding for absorbing of 

the sauce. Pour the sauce over hot pudding. 

Serve hot with ice-cream, whipped cream or 

cream just like that or custard. 

August 2012 29

Bols brandy supporting anglers since 1575 

As the historic supporter of deep sea 

angling in South Africa, Bols has for 

years supported the recreational 

fishermen and women of SA. 

Over the last 27 years Bols Brandy has been a keen supporter 

of the angling fraternity and is the longest standing sponsor of 

deep sea angling in South Africa. 

It all began back in the early eighties when Bols sponsored 

the 1st corporately branded ski-boat and 4x4. For years the 

Bols boat travelled to all the major national events around 

South Africa, from the famous Big Game events held annually 

in Sodwana, where some of the best Bill and Gamefish ever 

caught in South Africa are to be found, to the world renowned 

bottom fishing grounds off the Eastern Cape coast where the 

massive Red and Black Steenbras are hunted and to the big 

seas off the Cape, where the 100Kg Yellowfin patrol and the 

Cape Snoek shoal in their millions. 

More recently Bols Brandy has been sponsoring many of 

the Club, Provincial and National events across the fishing 

grounds of Southern Africa. It is rare not to find the famous 

Bols Double and Coke Special running at the local club bars 

throughout these events and it isn’t difficult to spot the Bols 

branded crews as they return from a tough day on the water 

being welcomed with an ice cold drink as they take their place 

in line at the weigh-in area. 

Once completed and the bragging rights of the respective 

crews have been established, it’s off to the bar to de-brief and 

plan ahead for the next day over Bols on the rocks. 

During some of the longer events, it is not unheard of for the 

odd angler to quietly pray to the god of weather for a blow 

out, in order to refresh the body. In cases of foul weather, it is 

customary for the Bols happy hour to be extended and for 

the anglers to congregate and tell exaggerated stories of 

their experiences. 

Bols is Fine Export Quality Brandy produced in South Africa 

in accordance with the original formula under supervision of 

the Distilleries of Lucas Bols, Amsterdam. Anno 1575. 

Bols Brandy. Live the Fishing Life. 

Enjoy Responsibly. Not For Sale to Persons Under the Age of 18.

Three Daves 

DAVE, DAVE & DAVE 


of the Brandy World 

A bearded inn-keeper in the heart of the Karoo collecting brandy. A multiaward 

winning brandy master in picturesque Elgin collecting vintage 

Mercs. A world authority on brandy – also impressively bearded and the 

only non-resident of Britain to be a Freeman of the City of London. Get up 

close and personal with a trio of colourful brandy personalities who not 

only share a name, but also an incredible passion for brandy. 

August 2012 35

Dave Hughes, h one of fSouth hAfrica’s f most respected dand dwell-loved lll dpersonalities l describes d b himself h lf 

as: “a Rhodesian by birth / A South African by choice / A distiller by trade / A winemaker by 

love / An educator by necessity / And a fancier of the female form by desire.” Married to Lorna, 

he also dotes on his grandchildren and two great granddaughters. 

Watershed experience: Being on 3-months 

leave before going to Sandhurst in Britain for 

two years Offi cer training, I got a part time job 

in the local distillery and the alcoholic bug bit, 

changing my life forever. 

Favourite food: Toasted cheddar cheese on 

brown seed loaf with tomato and chutney is 

pretty good. Drizzled with Lorna’s olive oil… 

Favourite Drink: I am very Catholic in my 

choice and seldom drink the same thing time 

after time. Whisky, brandy, gin and tonic, rum 

and tonic, wine, beer. 

Top reads: I always have three or four books 

on the go. Currently reading “Moonshine” by 

Matthew Rowley, the story of American illicit 

distillation. 

Favourite surprising statistic: Dolly Parton’s 

bustline compared to her height. 

New Brandy development: I like the move 

towards things like Collisons White Gold and 

36 


August 2012 

Dave Hughes 

high quality grappa (husk brandy) being made 

in South Africa.....and the greater use of brandy 

in modern cocktails and mixed drinks. 

What others may not know: Maybe that I 

completed 10 Comrades and got my permanent 

Green Number? Maybe being invited to become 

a member of the Worshipful Company of 

Distillers. Founded in 1638 and I am the fi rst and 

so far, only non-resident of Britain to become a 

member and become a Freeman of the City of 

London. 

Loves: Collecting booze related stamps. Odd 

ball history. Running up the hill through the 

vineyard each morning with a stack of dogs. 

Why SA Brandy is tops: Because of some bold 

and unpopular legislation after WW II and then 

some dedicated distillers who simply wanted 

to make the best. Th en of course a market to 

appreciate the popular blends and the fi nest 

pot stills.

Dave Lardner 

Watershed brandy experience: Being 

inducted as a Guild Member of the SA 

Brandy Foundation. 

Drink of choice: I start off with Klipdrift 

Premium, ice and water and fi nish off with 

a couple of neat good Potstill brandies of 

which Van Ryn 12; Joseph Barry 10 YO; Oude 

Molen VOV; Boplaas 20 YO and Klipdrift 

Legend are my personal favourites. 

Drink it with: Was it not for the fact that 

I have to serve in the dining room at our 

Guest House, I would willingly dispense with 

the water. I try to drink a glass of water after 

each neat brandy but fi nd that I invariably 

forget to do so. 

Favourite food: Roast lamb was always 

my favourite, but having a guest house in 

the Karoo and serving lamb daily, I can no 

longer look a sheep in the eyes. My favourite 

Brandy Guild member Dave 

Lardner and wife Lauraine 

started Th e Barracks guest 

house in Colesberg in 2004. 

Th ere are many good 

reasons travellers stop over 

at the Barracks, but it’s 

perhaps most famous for 

the warmth of the owners 

and Dave’s collection of 

South African brandies.... 156 

diff erent brandies at the last 

count. 

now is defi nitely seafood. 

Trend spotting: A move away from 

traditional brandy grapes towards cultivars 

such as Merlot and Pinotage. Whilst I prefer 

my brandy straight-up, the mixologists are 

coming up with some amazing modern 

cocktails. Th e pairing of brandy with food 

/ chocolate / coff ee is a nice trend. Let’s 

put out a challenge to fi nd diff erent types 

of droëwors to be paired with particular 

brandies? Th e droëwors from Kareedouw 

butchery goes beautifully with Commando 

brandy. 

Top reads: Of the various books related 

to brandy Andre Brink’s “Th e Essence of 

the Grape” is my favourite. “Fire Water” is 

also excellent, although not for night-time 

reading. “Hughes on Booze” is a very good 

general book but, unfortunately, a number 

August 2012 37

of brandies have disappeared over the past 

15 years. Fortunately, many new ones have 

been born. 

Favourite destination: Anywhere in South 

Africa where there is a brandy distillery, 

although I have to do considerable research 

so that I can persuade my wife that there 

are other reasons for visiting that particular 

area. 

Favourite surprising statistic: Th at about 

3% of brandy is shared with the Angels 

every year. I now realise that my previous 

behaviour will probably make me unsuitable 

to be an Angel. 

New brandy developments: I am eagerly 

following the gestation of the Durbanville 

Hills 100% Merlot brandy which I fi rst 

tasted as a fi ve year old last year and am 

now waiting, with baited breath, for the six 

year old. Carel Nel’s 20 YO Boplaas is a fi ne 

brandy. We are, thankfully, spoilt for choice 

when it comes to SA brandies. 

Th e unexpected about yourself: Th e 

38 


August 2012 

ability to persuade my wife that there is 

a good reason for her to go to a certain 

town - which also just happens to have a 

distillery. Barrydale Weavers have to be 

acknowledged for persuading my wife to 

visit them a few times and, obviously, I carry 

on up the road to the Barrydale Distillery. 

Inspiration: Th e other Daves - Dave Acker 

for being able to produce and talk about 

fi ne brandies and Dave Hughes for being 

able to produce, talk and write about fi ne 

brandies whilst I can only appreciate fi ne 

brandies. 

Greatest challenge: Hoping that I will still 

be around to sample the Durbanville Hills 

brandy when it is fi nally launched in four 

years time. 

Why SA brandy is tops: Th e sun, soil and 

toil of our brandy makers combine to 

make incomparable brandies which is why 

South African Brandies dominate all the 

international competitions.

Dave Acker is the creative force behind the small, independent, award-winning distillery Oude 

Molen in Elgin/Grabouw, home of the country’s largest copper pot still ‘Big Bertha’ (25 000l). 

He has been Master Distiller in charge of processing and product research and development 

at Oude Molen since 1991 (then known as Whitby’s Distillery). His Oude Molen VOV 14 Year 

Old Brandy twice brought home the IWSC award for Worldwide Best Brandy (1999, 2001). He 

and wife Jana have two sons. 

Qualifi ed in: biochemistry, microbiology and 

analytical chemistry 

Honed distillers craft in: Zimbabwe, 

England, Scotland, Germany, France, Holland, 

Switzerland and the USA. 

On brandy appreciation: Aspiring to the 

higher echelons of spirits? Education, education 

and education. 

Inspiration: To see the often idiosyncratic 

development of each batch of brandy, from 

what you do to it in year one to how it ends 

up looking in year four, fi ve; it’s a marvellous 

process; sometimes it can even make one feel a 

little like patting oneself on the back… 

Favourite surprising statistic: All things being 

equal, the distillation cost of a premium brandy 

compared with a malt whisky per litre is R28 vs 

R16.44. (2011 costs) 

Dave Acker 

Making waves: Th e solera method of making 

brandy and the bottling of single-barrel 

brandies. 

Top reads: Mostly military history from ancient 

and classical times. 

Greatest challenge: to make a brandy that 

subscribes to the “expected taste” of the 

loyal consumer, but then also to produce 

something diff erent that will pleasantly 

surprise. 

Why SA brandy is tops: Th e law, exceptional in 

the world of brandy, that all our brandies in all 

three categories (blended, pot still and vintage) 

contain a minimum of 30% full-bodied pot 

still. 

Hobbies: Tinkering with vintage Mercs. 

Special dish: Cape brandy date pudding well 

soaked in a full-bodied brandy. 

August 2012 39

40 

WELLINGTON VO 

WELLINGTON VO 

All about value, frienship, humour and the great outdoors 

Whenever I think of Wellington VO 

brandy, it brings memories of the great 

times – times spent with friends and 

family enjoying the good things in life. 

Wellington VO helps to create that perfect 

Net So! moment while fi shing, camping, 

August 2012 

watching rugby or just having a traditional 

South African braai. 

Wellington VO Brandy is rich in taste 

and big on value – a real brandy for real 

people. Wellington VO is 100% naturally 

produced from the fi nest Chenin Blanc

and Colombard grapes and matured in 

small oak barrels. Th e brand’s exceptionally 

smooth taste and ease of mixability 

has made it one of the top three selling 

brandies in the country. 

Absolutely no additives are permitted 

in its production, so you can be sure you 

are savouring the taste that has made 

Wellingon VO so popular amongst true 

brandy lovers. 

For your enjoyment and to maintain 

our consistent high quality, only the fi nest 

3 and 5 year old oak-matured brandies 

are selected and blended to achieve an 

exceptionally smooth and unique tasting 

brandy. 

AND NOW…..WELLINGTON VO & COLA 

WOW THE FANS 

Th e recently launched ready-to-drink, 

premixed Wellington VO & Cola has been 

exceptionally well received by consumers. 

According to Wellington VO brand 

manager Schalk van Wyk, the positive 

response shows that there is most 

certainly a need for this conveniently 

packaged brand extension of Wellington 

VO Brandy, which is traditionally enjoyed 

with Coca-Cola. 

Wellington VO ready-to-drink (RTD) 

is made from imported American Cola 

and full strength Wellington VO – a blend 

of wood-matured brandy with generous 

proportions of three and fi ve-year old 

pot still brandy, which gives it a unique 

character and smoothness. Th is winning 

combination got the thumbs up in prelaunch 

taste tests as its balanced taste is 

not overtly sweet and the slightly increased 

carbonation holds the fi zz longer. 

“Wellington VO has a longstanding 

relationship with our consumers. Th is 

shared history and an increased focus 

on convenience prompted this brand 

extension. Now Wellington VO fans 

can grab a six-pack when heading out to 

a rugby game, a braai or that favourite 

fi shing spot. Wellington VO RTD is readily 

available at most liquor outlets around the 

country,” concludes Van Wyk. 

Become part of the Wellington family by joining us on 

Facebook at www.facebook.com/WellingtonVOBrandewyn. 

August 2012 41

42 


In Good 

Spirits 

Garden to Glass 

It’s in with the Fresh Cocktail, the bespoke and the crafted. 

It’s out with the pre-packed, ready-mixed, artifi cially 

fl avoured ‘junk food of the drinks world’ kinda cocktail. 

Know your Th ai basil from your thyme; your cilantro from 

your chervil? Mixologists and drink enthusiasts are donning 

their wellies and giving their green fi ngers a work-out. Cocktail 

gardening is fast catching up with urban farming, the locavore 

movement, seasonality and other eco-lifestyle trends. Cocktails 

made from a garden’s worth of herbs have become more than 

a trend – they’re a new standard, reports William H Hamilton, 

cocktail critic of the New York Times. 

Not that you have to transform your lawn into a veggie patch. 

A few potted herbs on the balcony, a windowsill or sunny spot 

on the bar counter are all it takes to add an extra layer of fl avour, 

great looking garnishes and feel-good fl air to your next creation. 

With edible fl owers so de rigueur, planting your own violets are 

not so far-fetched at all. 

A tip is to grow only what you can maintain. Mint, basil, sage, 

rosemary cilantro and thyme are good cocktail herbs. Try borage, 

marigold, nasturtium, chamomile and geranium for their fl owers. 

August 2012 

COURTESY OF THE

August 2012 43

Cocktail Champion 

Kurt Sclechter’s 

pick from the 

cocktail garden 

44 


Herbs/fl owers best 

for Muddling and cold 

macerated syrups: 

Mint, Basil, Purple Basil, 

Lemongrass, Elderfl ower, 

Sage, rose petals, lemon 

balm, Loveage, Borage, 

Horseradish, Cilantro 

(Coriander) Lemon 

verbena and dill 

August 2012 

HHerbs b bbest for f infusions i f i & HHerbs b great for f fl flavouring i 

cooked syrups: 

teas in cocktails: 

Rosemary, Coriander, 

Bergamot, wild 

Th yme, Aniseed, Oregano, strawberry, Chamomile 

Sweet clover and Fennel 

& Angelica 

Super 

food, 

super 

cocktails 

When it comes to drinks, sugary triple-tot 

cocktails fi ght off a bad-boy reputation. 

Cocktails made with natural juices, tea 

or herb infusions are great alternatives 

to cocktails mixed with sugary cola 

and other syrupy fi zzy drinks. 

*Superfood savvy: Superfoods refer to the most 

potent, nutrient-rich foods. Th ey increase energy, 

boost the immune system, cleanse the body and improve 

all-over health.

Upgrade your brandy cocktail: 

- Juice it up with colourful fruits, laden with sky-high levels of anti-oxidants, 

minerals and vitamins: strawberries, blueberries, oranges, limes, lychees, 

kiwifruit, peaches, pineapples. 

- Blend in more benefi ts: add coconut water (an instant dose of 

electrolytes, calcium, potassium, and magnesium) or rooibos tea 

(protection against cancer and improvement of the immune 

system and anti-infl ammatory) for extra punch. 

- Be Super alert: Some cocktails can contain as much as four units 

of alcohol. Always make sure what your glass holds. Don’t be 

fooled by sweet-tasting drinks – they are so easy to gulp down. 

Also avoid snacking on too many salty or sweet nibbles as these 

can make you thirstier, encouraging you to drink more. 

Fun fact: 

Researchers from the Kasetsart University in Th ailand and the U.S. Department of 

Agriculture Research Service showed that adding ethanol, the type of alcohol in 

spirits, boosts the antioxidants in coloured fruit. 

Superfood check-list: Super spice 

Add these ingredients with their 

superpower stuff to your creative 

cocktails and punches: 

Passionfruit/Grenadilla: believed to 

lower blood pressure. 

Goji berries: Super rich in amino acids, 

antioxidants. 

Dark chocolate: the perfect indulgence 

– it lifts the mood, boost energy and 

improves cardiovascular health. Th e 

famous chocolate drink Brandy Alexander 

has just scored some more brownie 

points. 

In the mood for something to kick your 

brandy cocktail up a notch? It’s super 

trendy to turn to the spice rack. 

- Cinnamon has a positive eff ect on blood 

glucose levels (sprinkle on hot toddies) 

- Chilli contains antioxidant carotenes and 

fl avonoids – and twice the amount of vit 

C found in citrus fruits. 

- Cayenne and black pepper have 

compounds that boost metabolism. 

Spice tip: Add 1 or 2 sliced jalapeno 

peppers to sangria for a healthy kick. 

August 2012 45

46 


August 2012 

The Skinny cocktail 

“Skinny drinks are phat.” Slimline cocktails walk 

hand in hand with the wellness lifestyle, promising a 

delicious sip without the calorie commitment. Brandy 

is a pure product low in natural sugar, making it the 

perfect drink for those watching their carb. levels and 

glycemic index (GI). As long as you don’t enjoy your 

brandy with sweetened mixers such as cola or other 

fi zzy drinks with high sugar levels, brandy remains a 

wise choice for those minding their weight. 

Brandy, especially pot still brandy with its exceptional taste 

profi le, can be diluted with unfl avoured mineral water or 

soda water. It has lower kilojoules than sweet cocktails such 

as Margaritas, Cosmopolitans and certain liqueurs. By diluting 

your brandy with water, you can extend your sipping pleasure. 

A high quality pot still brandy off ers a myriad of fl avours that 

also comes to the fore with added water or ice. 

Good to know: A drink made with 25 ml of brandy and soda 

water only has 250 kJ, compared to the 350-599 kJ for 120 ml dry 

white or red wine. Semi sweet wine has up to 780 kJ. 

Naartjie Mint Fizz 

Glass: Tall Cocktail 

Method: Muddle mint and 

naartjie in base of shaker, add ice 

and rest of ingredients. Stir well. 

Ingredients: 

3 Naartjie segments 

6 Mint leaves 

25ml Brandy 

12,5ml Agave syrup* 

Top with Diet Sprite 

*Agave syrup is 

made from the 

agave plant. It has 

a lower glycemic 

index than table 

sugar. Available 

at health stores 

and deli’s.

TBWA\HUNT\LASCARIS 127095 

Time is what you make it. 

Not for Sale to Persons Under the Age of 18.

48 

BISQUIT COGNAC 

Celebrate your time 

with Bisquit Cognac 

A history dating back to 1819 guarantees that Cognac producer 

Bisquit understands that time is what you make it, and moments of 

greatness deserve to be celebrated. 

In a moment, founder Alexander Bisquit 

understood what it would take to craft a 

world class Cognac. It would take time, and 

would require giving time to cultivate a fi ne 

product that one could savour. Each bottle 

in the range is a symbol of undeniable quality 

and sophistication, fully embodying the 

reward of patience, and therefore capturing 

the essence of Bisquit, that time is what you 

make of it… 

Integral to the creation of a superior 

Cognac is a long distillation process. Bisquit is 

distilled for 20% longer than any other Cognac. 

Th e region’s fi nest grapes are pressed into 

juice, fermented and then double distilled in 

the Charentaise pot stills. Double distillation is 

just one example of how Bisquit savours time 

to bring their Cognac’s generous bouquet of 

aromas and fl avours to you. 

Bisquit Cognacs are poured into casks 

crafted from two hundred year old oak and 

then left to mature. With some blends taking 

almost 30 years to reach maturation, it’s 

another example of how Bisquit embraces 

time. 

“In the short time that Bisquit has been 

available in South Africa, it has taken the 

country by storm with its superior quality. It 

August 2012 

is distilled for longer thus delivering a more 

generous taste to a discerning palate,” says 

Afrika Tyulu, Brand Manager, Bisquit Cognac. 

“We have no doubt that our local 

market will continue to savour our Cognac 

as it has done since the introduction of 

Bisquit into the market. Th e quality and 

stature of the brand is something we can 

guarantee and pride ourselves in,” he adds. 

Th e History 

Bisquit is a truly special Cognac, with an 

equally special history. It was founded by 

Alexandre Bisquit in the town of Jarnac – the 

very heart of France’s Cognac region - in 1819. 

Known to contemporaries as gracious and 

a visionary, it is said that Alexandre Bisquit 

would pay handsomely to obtain oak casks of 

the specifi cation, quality and craft necessary 

to store and mature Bisquit Cognac his way. 

Th e product was so superb, that it became 

one of the fi rst Cognacs to be bottled, 

branded and exported around the world. 

Th e Bisquit name pioneered from era to era, 

gracing the bottles of the fi nest Cognacs in an 

ever-changing world. It would even become 

a favourite of King George IV and Winston 

Churchill along the way.

Th e Ranges 

Bisquit consists of three variants – Bisquit 

Cognac VS - Very Special, Bisquit Cognac 

VSOP - Very Special Old Pale, Bisquit 

Cognac XO - Extra Old Excellence – and 

every part of the Bisquit creation from 

grape growing to blending, must take 

place within the vicinity of the Cognac 

region. Th e rich soil of the Cognac region 

has high chalk content and it is close to 

the ocean, resulting in mild winters and 

sunshine that allows grapes to gently 

ripen. Th e highly anticipated harvesting 

of the grapes takes place from September 

to October. Th e distillation starts in 

November to end in March. Th e wine 

goes through a double distillation process 

in the Charentaise pot stills, concentrating 

the aromas of the grape. 

From the harvest to the long 

distillation to the extended aging process, 

Bisquit Cognac truly proves that time is 

what you make it. 

THE INSIGHT 

Five key characteristics of 

Bisquit 

• Longer distillation time 

• Our unique ‘saviour 

faire’ passed down the 

generations from one 

Matre de Chai to the next 

• World renowned quality 

• Exclusive bottles and 

decanters for a unique 

Cognac 

• A richer and more 

generous bouquet of 

aromas 

Bisquit Cognac VS – has a soft, fresh character. 

Th e taste is a fusion of vanilla and dried fruit 

and it can be served with ginger ale, lemonade 

or neat. Selling prices starts at R263. 

* Awarded silver medal in the 2009 

International Wine and Spirit Competition 

Bisquit Cognac VSOP – smooth, mellow 

with a satisfying fi nish. Its taste is subtle with 

fl oral and woody fl avours and can be served 

neat or over ice. Selling prices starts at R440. 

* Awarded Gold medal for the Best in Class 

in the 2009 International Wine and Spirit 

Competition 

Bisquit Cognac XO – off ers incredible richness 

and aromas with full body and smoothness. 

XO’s taste is generous with a lingering after 

taste. Best enjoyed neat. Selling price starts at 

R1300. 

* Awarded Gold medal in the 2009 

International Wine and Spirit Competition. 

August 2012 49

50 


How to 

Pick a Good Cognac 

Cognac is technically a brandy or a spirit distilled from wine or 

other fermented juice. Cognac, however, is made exclusively in the 

Cognac region of France, and to connoisseurs, has a distinct fl avor. 

Personal taste governs the selection of a good cognac. Follow these 

steps to pick a good cognac. 

August 2012

1 

2 

3 

4 

Tips 

Pick several cognacs for tasting. All should be tasted, one at a time, in a tulip 

or balloon glass. Fill the glass one-fi fth full. Warm the glass with the palms of 

the hand right before tasting to enhance the cognac fl avor. 

Hold the glass to the light to evaluate its color. Good cognac should have a 

clear, rich amber color. 

Bring the nose to the glass and inhale the initial aroma. Th en swirl the glass to 

release the full bouquet and smell again. Each cognac will present a diff erent 

combination of fl oral, nut, fruit and spice scents. 

Taste the cognac and roll it around the mouth to activate all the taste 

receptors: sweet, sour, bitter and salty. Swallow the cognac. A good cognac 

will leave a lingering, pleasant impression. 

• Cognac is classifi ed in grades based on aging; the longer the aging, the better the 

cognac. Th ese grades are: VS, or Very Special, aged at least 2.5 years; VSOP, or Very 

Special Old Pale, aged at least 4.5 to 6 years; XO, or Extra Old, aged at least 6.5 years. 

Most cognac houses will age their cognac longer than the required time; some XO 

cognacs are aged a minimum of 20 years. 

• Try eating chocolate while sipping cognac. Th e two fl avours enhance each other. 

August 2012 51

BRANDY & COGNAC COCKTAILS 

Mixed up 

Get mixing with the best: SA 

Brandy is modern, it’s fun, it’s the 

life of the party and it’s good. In 

fact, South Africa makes the best 

brandy on the planet with an 

astounding 10 Worldwide Best 

Brandy awards over the past 13 

years. Next time you order a drink 

or mix a drink yourself, make it a 

South African brandy. You’ll be in 

great company. 


August 2012 53

54 


Meet the brandy mix master 

August 2012 

By winning the 

fi rst r SA Brandy 

Foundation/ 

Fo 

FHM FH Brandy 

Cocktail C of the 

Year Ye competition 

Kurt K Schlechter, 

a JJohannesburg 

based ba mixologist 

and an drinks 

consultant, co added 

another an impressive 

bow bo to his string 

of cocktailaccolades. 

ac 

In addition 

to clinching 

bragging br rights 

as the creator of 

this th future classic, 

he he became the 

proud pr owner of 

an impressive 

brandy br collection 

which w would 

take ta seasoned 

collectors co years 

to to build up. He 

also al won a fashion 

wardrobe w by 

Shaldon Sh Kopman 

of 

Naked Ape.

Brandy Cocktails 

Klipdrift Gold Julep 

Ingredients 

37.5 ml Klipdrift Gold 

12.5 ml mint syrup 

Ingredients 

25ml brandy 

12.5ml triple sec 

15ml fresh lemon juice 

Dash of bitters 

12.5ml peach syrup 

50ml cranberry juice 

Method: Crush, build and 

churn over crushed ice 

Glass: Tumbler 

Garnish: Mint leaves 

Ingredients 

35 ml Oude Meester Demant 

2 to 3 dashes of bitters 

Top up with ginger ale 


Ama-Lekkerlicious 

Oude Meester Franklin 

Method: Shake all 

ingredients with ice and 

strain into glass. 

Glass: Whiskey tumbler 

Garnish: Flamed orange 

and sherbet sugar lip on 

the side 

Method: Build over ice. 

Glass: Collins 

Garnish: Twist of lemon peel 

August 2012 55

56 


Boktail 

Ingredients 

25ml brandy 

25ml triple Sec 

25ml lemon juice 

25ml sugar syrup 

75ml cola 

August 2012 

Method: Shake and strain 

Glass: Brandy Balloon 

Garnish: Pineapple wedge with half 

green cherry and leaf 

Manhattan’s Last Call 

Ingredients 

35ml brandy 

15ml cherry liqueur 

2 wedges fresh clementine 

15ml fresh lemon juice 

2 dashes Angostura Bitters 

Peach/Apricot Vice 

Ingredients 

50ml brandy 

200ml peach / apricot juice 

No ice 

Method: Muddle the clementine and 

cherry liqueur in a shaker. Add other 

ingredients, fi ll with ice. Shake well. 

Fine strain into a glass. 

Glass: Chilled martini glass. 

Garnish: Fresh or brandied cherry 

Method: Mix 

Glass: Balloon

Mellow Martini 

Ingredients 

30ml brandy 

12.5ml sugar syrup 

1/3 vanilla pod 

½ granadilla 

50ml pineapple juice 

Eldorado Sunset 

Ingredients 

30ml brandy 

20ml sugar syrup 

4 basil leaves 

½ pear 

¼ lemon grass 

Top up ginger ale 

Method: Muddle granadilla and vanilla 

with sugar syrup 

Add other ingredients 

Shake and strain 

Glass: Martini 

Garnish: Float granadilla shell 

Cape Fruits 

Ingredients 

25ml brandy 

12,5ml Van der Hum liqueur 

12,5ml Apricot infused simple 

syrup 

50mls Orange juice 

50mls Cloudy apple juice 


Method: Add sugar syrup to shaker, 

then muddle lemon grass, then basil, 

then pear. 

Add other ingredients. 

Shake and strain 

Glass: Highball 

Garnish: Lemongrass 

Method: Shake and strain 

over ice 

Glass: Brandy balloon 

Garnish: Orangetwist with 

dried fruit 

August 2012 57

BOLS LIQUEUR 

COCKTAILS 

Long Island Iced 

Tea 

Bols Triple Sec, Vodka, white 

Rum, Gin, blanco Tequila, 

fresh Lemon juice, sugar 

syrup and a top up with Cola 

Could the name L.I.I.T. 

come from 1920’s Prohibition 

resembling an innocent drink 

in a time when alcohol was 

forbidden in the U.S. of A? 

No one is sure but here is a 

cocktail, created with the 

dry but sweet Bols Triple 

Sec, for which a couple of 

bartenders have a claim for 

inventing, if we’ll ever find 

out the real story, we don’t 

know. What will give you 

is this though… Enjoy the 

Long Island responsibly 

please! 

Golden Cadillac 

Bols Cacao White, Galliano, 

Orange juice and Cream 

Yet another creamy Bols 

Cacao White concoction that 

has stood the test of time; the 

Golden Cadillac has been 

around as long as Elvis was 

driving his version of it. It is 

thought to have originated in 

Poor Red’s Bar-B-Q in El 

Dorado, California in the 70’s 

and as it grew in popularity so 

did the consumption of 

Galliano there. The joint is 

now officially the place where 

the most Galliano is sold…in 

the world! 

San Francisco 

Bols Banana, Bols Triple Sec, 

Vodka, pineapple juice, 

orange juice and Grenadine 

The East coast has the 

Manhattan, the Bronx and 

the Brooklyn, so the West had 

to come up with an answer, 

and here it is…; not just a 

district but a drink named 

after a complete city and not 

just any city, but San 

Francisco! This laidback long 

drink with Bols Banana and 

Bols Triple Sec is the Golden 

Gate to everything this city 

has on offer and embodies the 

true west… 

French Martini 

Bols Raspberry, Vodka and 

pineapple juice 

Sensual things come from 

France so they say; well this 

drink is definitely proof of 

that. The vodka as a base 

spirit is perfect to let the 

Bols Raspberry step to the 

foreground with that 

tropical hint of the pineapple 

rounding out the mix. 

La douce France never 

tasted better… well maybe. 

Rum Runner 

Bols Banana, Bols Crème 

de Cacao White, White Rum, 

Dark Rum, lime juice and 

Grenadine 

Some cocktails have this illicit 

vibe to it, just like the Rum 

Runner. We are sure that if 

you hold on to this recipe 

you will never be raided… 

If however you do run into 

the police, make sure you run 

in the opposite direction with 

at least the Bols Crème de 

Cacao White and the Bols 

Banana. We wouldn’t want 

you to get caught in the act… 

Grasshopper 

Bols Peppermint Green, Bols 

Cacao White and cream 

A drink that has a small 

resemblance to an Alexander, 

but instead of a spirit as a 

base this leans on two 

liqueurs. Bols Peppermint 

Green and Bols Cacao 

White go hand in hand more 

than once and this is a perfect 

example of how that 

works out. 

Not For Sale To Persons Under The Age Of 18.

60 

August 2012 

Other Liquor 

to warm 

you up

CHEERS! 

IT’S FOR THE BEST 

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

And stand a chance to win an 

ALLESVERLOREN GIFT 

HAMPER WORTH R1 500

64 

MULLED WINE 

Jamie’s mulled wine 

ingredients 

• 2 clementines 

• peel of 1 lemon 

• peel of 1 lime 

• 250g caster sugar 

• 6 whole cloves 

• 1 cinnamon stick 

• 3 fresh bay leaves 

• 1 whole nutmeg 

• 1 whole vanilla pod, halved 

• 2 star anise 

• 2 bottles of red wine 

August 2012 

method 

Th is is dead easy to make and tastes like Christmas 

in a glass. It’s a lovely celebration of those traditional 

festive spices like cloves, cinnamon and nutmeg. If 

you’ve got your own favourite spices, then feel free 

to add those to the pot too. Let everything cook 

away and warm up gently so the fl avours have time 

to mingle with the wine. I like to leave my mulled 

wine ticking over on a really low heat and just ladle 

some into glasses as and when guests pop in. 

Peel large sections of peel from your clementines, 

lemon and lime using a speed peeler. Put the sugar 

in a large saucepan over a medium heat, add the 

pieces of peel and squeeze in the clementine juice. 

Add the cloves, cinnamon stick, bay leaves and 

about 10 to 12 gratings of nutmeg. Th row in your 

halved vanilla pod and stir in just enough red wine 

to cover the sugar. Let this simmer until the sugar 

has completely dissolved into the red wine and then 

bring to the boil. Keep on a rolling boil for about 4 

to 5 minutes, or until you’ve got a beautiful thick 

syrup. Th e reason I’m doing this fi rst is to create a 

wonderful fl avour base by really getting the sugar 

and spices to infuse and blend well with the wine. 

It’s important to do make a syrup base fi rst because 

it needs to be quite hot, and if you do this with both 

bottles of wine in there you’ll burn off the alcohol. 

When your syrup is ready turn the heat down 

to low and add your star anise and both bottles 

of wine. Gently heat the wine and after around 5 

minutes, when it’s warm and delicious, ladle it into 

glasses and serve.

August 2012 65

Graça, saving the 

world one laugh 

at a time 

Graça, South Africa’s favourite talking, eating, 

drinking, laughing, singing, and above all, sharing 

wine, has switched from its traditional cork 

closure to a screwcap. 

Th e fi rst thing winelovers would have noticed 

from mid-June is a cork key ring adorning every 

bottle. Featuring the message: “Soon to be 

extinct”, these limited-edition packs are intended 

to draw attention in a humorous way to the need 

to protect cork trees but also the advantages 

of screwcaps. “Research shows that screwcaps 

generally make for taint-free wines that maintain 

fl avour and freshness,” says brand spokesperson, 

Vanessa Kok. 

Graça has also announced a three-year 

sponsorship deal with the popular Nando’s 

Comedy Festival that takes place in Johannesburg, 

Cape Town and Durban during August and 

September. Graça will be the offi cial wine sponsor 

of the annual festival. 

Graça is also the headline sponsor of the 

Comedy Showdown feature of the main Nando’s 

Comedy Festival. Th e initiative is intended to 

give a platform to up-and-coming comedians 

to strut their stuff in the three major cities fi ve 

weeks prior to the main festival. Th e winner in 

each city will be rewarded with a show during 

the main festival. Go to www.comedyfestival. 

co.za for more. 

Graça was launched in 1983 as South Africa’s 

fi rst Mediterranean-style white wine. It fi ts so well 

into the local lifestyle that in nearly 30 years it has 

never once changed its appealing positioning. 

66 

GRACA 

August 2012 

Th e brand has built up a loyal following 

of consumers based on its compatibility 

with virtually any food, but especially 

seafood. Graça Rosé was launched in the 

early 1990s and proved to be an immediate 

hit amongst consumers.

To drink: Graça of course! 

Pasta with creamy 

garlic g mussels 

ingredients 

- 3 cloves of garlic, crushed 

- 1 tsp olive oil 

- 250 ml cream 

- 500 g fresh, cleaned mussels 

- 125 ml Graça 

- ¼ cup fl at-leaf parsley, chopped 

- Zest of ½ lemon 

- 2 medium tomatoes, peeled and diced 

- 250 g (½ packet) linguine or spaghetti 

- Salt and pepper, for seasoning 

method m 

Cook C the pasta in a pot of salted boiling water until al dente. 

Fry F the crushed garlic in the butter and olive oil in a large 

saucepan s over medium heat until the garlic turns a light 

golden g brown. Add the cream and diced tomatoes. Allow 

to t simmer. Add the fresh mussels and Graça to a separate 

saucepan, s cover and steam over high heat for about fi ve 

minutes m or until the shells of the mussels open up. Discard 

any a unopened mussels and drain the cooked pasta. 

Add A the pasta, mussels and white wine liquid to the 

creamy c garlic sauce and stir well. Garnish with the 

lemon l zest and chopped parsley and season with 

salt s and pepper. 

Graça is light, fresh and youthful in style, inspired by the famous vinho verde wines 

of Portugal. Easy-going and unpretentious, it’s very quaff able with a lively, natural 

acidity and is a truly versatile food wine. It bursts with aromas of passion fruit and 

guava, while its crisp, off -dry and well-balanced taste abounds with tropical fruit 

and citrus fl avours. 

August 2012 67

68 

THREE SHIPS WHISKY 

Award-winning and 

Situated in the Boland 

town of Wellington, 

Th e James Sedgwick 

Distillery is home to 

the award-winning 

range of Th ree Ships 

whiskies. It’s the only 

dedicated whisky 

distillery in all of 

Africa, one which is on 

a par with the most 

modern in the world. 

It celebrated its 125 

anniversary last year. 

August 2012 

Th e Th ree Ships range consisting of Select, 5 year old Premium 

Select, Bourbon Cask Finish and the limited-edition 10 year 

old single malt, are all crafted by master distiller Andy Watts, 

who has been the distillery manager for just over 20 years. 

Using grain and malt, the whiskies produced here are 

internationally awarded, receiving recognition for their 

superior quality and craftsmanship. Th ey have earned many 

fi rsts for the South African whisky industry. Th ese distinctions 

include the fi rst single malt, the fi rst blend of South African 

and Scotch whiskies, a 100% locally blended whisky and, more 

recently, the fi rst South African whisky to take the title as the 

World’s Best Blended Whisky at the annual Whisky Magazine’s 

World Whisky Awards. Th e Th ree Ships 5- year-old impressed 

the judges to such an extent that they handed it the overall 

award in the Blended Whisky category at the annual selection 

of the very best whiskies worldwide. 

Th e distillery is named after the 19th century sea captain James 

Sedgwick who became one of the pioneers of the South African 

liquor industry after settling in Cape Town in 1850. In addition

Proudly South African 

to writing several technical publications for an 

international maritime audience, he proved himself 

an astute businessman, founding in 1859 the fi rm of 

J Sedgwick & Company, “purveyor of quality liquor, 

tobacco and cigars”. After his death in 1872, two of 

his sons, Charles and Alfred, continued the business 

which grew strongly under their leadership and in 

1886 they established up a distillery at Wellington 

on the banks of the Berg River. 

Th e facility’s life as a whisky distillery 

started 20 years ago when production of the 

Th ree Ships brand was relocated there. Since 

then the distillery has seen some signifi cant 

upgrades and in recognition of its high level 

of innovation and for the whiskies produced 

here, London’s Whisky Magazine bestowed its 

Icons of Whisky award on Th e James Sedgwick 

Distillery as Whisky Brand Innovator of the 

Year in April 2011. 

August 2012 69

70 

THREE SHIPS WHISKY 

Three Ships range of whiskies 

August 2012 

Th ree Ships Select 

Launched in 1977, Th ree Ships Select 

has opened doors to a world of quality 

whisky for more than 33 years. Th is highquality 

blend of malt and grain whiskies 

is warm, well balanced and has competed 

at the highest levels of international 

competition. 

Th ree Ships Bourbon Cask Finish 

Launched in 2005, Th ree Ships Bourbon 

Cask Finish is the fi rst 100% South 

African blended whisky, with both the 

malt and grain components distilled and 

matured locally. After its initial three-year 

maturation period, the blend is transferred 

to fi rst-fi ll American Bourbon casks for a 

further six-month marrying period. 

TASTING NOTES 

• Colour: Pale gold 

• Nose: Warm, well 

balanced and gentle. 

• Palate: Slight 

sweetness with estery 

overtones. 

• Finish: Hint of oak 

with a nice, clean fi nish. 

TASTING NOTES 

• Colour: Rich golden 

syrup. 

• Nose: Soft, estery & warm. 

• Palate: Soft honeyed 

sweetness with vanilla 

notes. 

• Finish: Subtle hints of 

pepper and spice.

Internationally Awarded 

Th ree Ships Premium Select 5 Year 

Old 

Launched in 1991, the unpretentious 

yet bold Th ree Ships Premium Select 

5 year old is a superior blend of malt 

and grain whiskies. Made from peated 

malted barley, it is matured for fi ve 

years to create a warm, robust whisky. 

Th ree Ships 10 year old single malt 

Th e limited-edition Th ree Ships 10 

year old is South Africa’s fi rst single 

malt whisky. It is crafted from the 

fi nest quality malted barley and aged 

for a minimum of 10 years in specially 

selected American oak casks of varying 

ages. 

TASTING NOTES 

• Colour: Full gold with a 

red sherry tinge. 

• Nose: Robust, aromatic, 

peaty and smoky. 

• Palate: Slightly sweet with 

a peaty character. 

• Finish: Long, full, warm 

fi nish. 

TASTING NOTES 

• Colour: Warm copper 

• Nose: Hint of peat but not 

smoky. Estery notes with a 

slightly sweet fragrance. 

• Palate: Good balance 

between the wood & fl avours. 

Full bodied & round. 

• Finish: Long, warm fi nish. 

August 2012 71

FIND YOUR SPIER WINE 

PERSONALITY & 

WIN 

A SPIER ESCAPE 

FOR TWO WORTH R14 000 

Buy a bottle of Spier Signature wine and you could 

win a lavish weekend break for two at the Spier Hotel 

worth R14 000, including flights, dining at all the Spier 

restaurants, tasting our award-winning wines and 

enjoying a historical tour of the farm. With a range 

of excellent wines to choose from, you can be sure 

you’ll find one that perfectly matches your personality. 

Closing date 31 August 2012. Competition open to all Makro customers over the age of 18 years. 

Entry is automatic. For detailed terms and conditions refer to www.makro.co.za. Update your details 

at the reception counter in the main store.

140 BBDO_806628_E_B 

PROUDLY PR PROU PROUDLY OU OUDL DL DLY Y MA MADE 

MADE DE I IIN 

IN N SO SOUT SOUTH UT UTH H AF AFRI AFRICA. RI R CA CA. 

www.threeshipswhisky.co.za 

AWARDED W DED THE 

E 

At this year’s Whisky Magazine’s World Whiskies Awards, more 

than 300 whiskies were blind taste-tested in three intensive 

rounds by an independent panel of judges that included some 

of the world’s foremost whisky palates. 

Three Ships Premium Select 5-Year-Old impressed the judges 

to such an extent that they awarded it the overall winner in the 

Blended Whisky category at the annual selection of the very 

best international whiskies, taking the title of World’s Best 

Blended Whisky. 

Launched in 1991, the unpretentious yet bold Three Ships 

Premium Select 5-Year-Old is a superior blend of malt and 

grain whiskies. The Premium Select 5-Year-Old is made using 

a heavily peated malted barley before being matured for 5 

years to create the warm finish, the golden-red sherry tinge, 

full peaty character and robust, smoky nose that impressed 

the world’s premier whisky judges at this years Whisky Magazine’s 

World Whiskies Awards. 

WHISKY MAGAZINE’S WORLD WHISKIES AWARDS WINNERS 

OVERALL WINNER: Three Ships Premium Select 5-Year-Old 

CATEGORY WINNERS 

Best Canadian Blended Whisky Wiser’s 18-Year-Old 

Best Irish Blended Whisky Kilbeggan 18-Year-Old 

Best New World Blended Whisky Three Ships Premium Select 5-Year-Old 

Best Scotch Blended Whisky Black Bull 40-Year-Old 

Best Japanese Blended Whisky Hibiki 17-Year-Old 


140 BBDO_806628_E_B 

AWARDED THE 

PROUDLY PR P PR P PR PROU PROUDLY OU OUDL OU O OU OUDL DL DLY DL DLY DL DLY Y MA MADE MA MADE MA MADE 

MADE DE I IN IN N SO SOUT SO SOUT SO SOUT SOUTH UT UTH UT UTH UT UTH H AF A AF A AF AFRI AFRICA. RI R RI R RI R CA CA. CA 

www.threeshipswhisky.co.za

Discovery is everything. - Makro

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