Brandy, originally distilled for medicinal use in France during the Middle Ages, gets its name from the Dutch word ‘brandewijn,’ meaning burnt wine.
South Africa started producing brandy in the late 17th century, around the same time as France’s Cognac industry. South African brandy must use local grapes and be entirely produced in the country.
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This craftsmanship was celebrated recently at the 2-day ‘Mini Brandy Festival,’ hosted by the SA Brandy Foundation in collaboration with Cause|Effect Cocktail Kitchen at Morgenhof Farm on 27 and 28 July.
This annual event highlighted the talents of South Africa’s top brandy distillers.
Cape {town} Etc’s Jared Moorgas, an admirer of fine brandy craftsmenship, attended the event held at the picturesque Morgenhof Wine Estate, nestled at the foot of the Simonsberg Mountains in Stellenbosch.
This serene location, a brief 40-minute drive from Cape Town CBD and 10 minutes from the heart of Stellenbosch, is renowned for its world-class wines and distinctive terroir.
On arrival at the Cause|Effect entrance, waiters greeted us with wristbands, tasting and meal tickets, and a complimentary brandy glass.
Attendees enjoyed two distinct experiences at the event: An outdoor space buzzing with energy, featuring a tented lounge, a DJ booth, heaters to keep things cosy, and an array of tasting tables. Meanwhile, inside, the scene was equally inviting with a variety of tasting tables clustered around the sleek Cause|Effect bar. Each area offered its own unique vibe, ensuring there was something for everyone to enjoy.
The indoor area was adorned with floral decor and light bulbs hanging from the ceiling, creating a charming atmosphere.
The indoor area was also host to an overwhelming selection of brandy-infused cocktails.
The brandy cocktail options:
- Vanilla Brandy Julep: Sydney Back 10 Year Old Brandy with mint, vanilla and aromatic bitters.
- Golden Oasis: Klipdrift Premium Brandy with mango, pineapple, Chardonnay and orange bitters.
- In Good Company: De Kaapse Brandewijn Kompanjie Brandy with orange bitters, triple sec, vanilla and Schweppes soda.
- Bow & Arrow 1672: Blauuwklippen 10 Year Old Potstill Brandy with Capertif, Cynar, cocoa bitters and nectar sherry.
- Just Peachy: Avante Brandy with apricot, grapefruit and dessert wine.
- Karoo Sour: Joseph Barry VS Brandy with rooibos cordial, fresh lemon juice and aquafaba.
- Old Fashioned: Van Ryn’s 10 Year Old Brandy with dark sugar, aromatic bitters and orange twist.
- Rooibos Highball: Blauuwklippen 10 Year Old Potstill Brandy with citrus, rooibos cordial and Max Schlechters’s rooibos bitters.
- Side Car: KWV 5 Year Old Brandy with KWV Van Der Hum, citrus, and Max Schlechters’s naartjie bitters.
- Ruby: Ruby Boplaas 8 Year Old Potstill Brandy with Boplaas Cape Ruby Port, triple sec, and cocoa bitters.
I chose to settle into the cosy indoor area, where the house music was pumping and the lively chatter perfectly complemented the beats.
The selection of brandies included offerings from Boplaas, Avante, Blaauklippen, Joseph Barry and more.
The food menu was a culinary adventure, perfectly complementing the rich array of brandy options.
Imagine sinking your teeth into a succulent cheeseburger – its juicy patty and melted cheese melding perfectly with crispy chips. For something a bit more exotic, the tender calamari paired with fragrant rice, while the hearty bobotie and rice loaded fries delivers a comforting fusion of flavours.
If you were in the mood for a touch of elegance, the basil tagliatelle provided a fresh and aromatic twist. And to top off the meal, the sweet and sticky malva pudding was an irresistible finale, making every sip of brandy even more enjoyable.
I decided to indulge in the cheeseburger, which featured a crispy, golden bun and a perfectly grilled, tender patty. Each bite was beautifully complemented by the brandy tastings, with the Avante VSOP Brandy standing out as a memorable highlight.
This brandy, with its French-inspired heritage, was meticulously distilled using the pot still method. It offered a velvety mouthfeel and a delicate balance of vanilla, citrus fruits, ripe peaches and caramel, making it a perfect pairing with the burger.
A standout cocktail was the Ruby Boplaas 8 Year Old Potstill Brandy, made with Boplaas Cape Ruby Port, triple sec and cocoa bitters, delivering a bittersweet flavour profile.
At the event, each producer had their own table to display their products – a bespoke cocktail created just for their brand and a skilled mixologist to serve it up.
Local talent shone through with DJs spinning sets every day. The event also supported the community by including local suppliers like photographers, videographers and PYDA staff, plus providing local taxis to encourage responsible drinking.
Set in the beautiful Winelands, the event highlighted the best of South African brandy, attracting everyone from newbies to experts. Cause|Effect nailed it with top-notch professionalism and style – from the venue to the bartenders and cocktails.
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Picture: Cause|Effect / Facebook