Brandy
/
Commercial Distilling
/
Craft Spirits
/
Distillation
/
Extractions
/
Fermentation
/
History
/
Home Distilling
/
Legislation
/
Miscellaneous
/
Products
/
Recipes
/
South Africa
/
Spirit Enhancement
-
The History of South African Brandy
In 1672 an assistant cook aboard the Dutch ship ‘de Pijl’ anchored at Table Bay discovered the potential of local grapes and transformed 1164 Liters of Cape wine into 126 Liters of “brandewijn”, referred to as “burned wine” which later became known as “brandy”.
