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Local brandy producers lift their game with strict new production laws

Aug 27th 2014, 08:46


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August 2014


Local brandy producers lift their game with strict new production laws

South African drinkers can raise their glasses in appreciation of quality after The Wine and Spirits Board recently legislated revisions to the definitions of premium brandy.

The changes in the law, mooted by The South African Brandy Foundation in 2009, seek to protect brandy’s position in the local market by enforcing stricter requirements on how two styles of brandy – vintage and potstill – are made.

Potstill brandies, which previously could include a maximum of 10% unmatured wine spirit, must now contain 100% potstill brandy. Vintage brandy must now be aged in oak casks no larger than 340 litres for a full eight years at least. This applies to the potstill and non-potstill contents.

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