Brandys

Die Mas van Kakamas Vineyards


verkalhari

 

Vêr in die ou Kalahari

Vinification:
The wine used for this brandy is made from selected grapes which are double distilled in a copper potstill. After the distillation process, the wine is aged in oak barrels underground for a minimum period of 3 years.

Tasting Notes:
It is then blended with neutral wine spirits which results in fresh apple and pear aromas, enhanced by subtle raisin, oak, vanilla and honey flavours. This brandy is delicate and balanced with a smooth lingering aftertaste of fruit.

kaltruffel

 

Die Kalahari Truffel

Vinification:
The wine used for our Kalahari Truffel is made from selected grapes from the Northern Cape. It is double distilled in a copper potstill kettle, after which it is aged in oak barrels for a minimum period of 3-5 years.

Tasting Notes:
It is blended with care, resulting in complex dried apricot and citrus aromas, enhanced by subtle banana, litchi and raspberry flavours. This brandy is complex and balanced with a smooth lingering aftertaste of fruit.