Mountain Spirit is renowned for high quality blended grape spirits, with brandy sales offered in packaged, bulk orders, export and import to customers all over the world.
The wine we use for pot still and column still grape spirits is carefully selected by our experienced tasting panel. The wines used for pot still brandy is low in alcohol (11 – 12 Vol%) and high in acid (>5g/l). No preservatives such as SO2 are used, as these will corrode the copper and have a negative influence on the quality. The brandies are carefully distilled twice to alcohol strength of 70 % by volume, ensuring sufficient copper contact and concentration of aromatic flavours. We supply brandy in bulk volumes to clients, including 3 year old potstill brandy at 70 Vol% and column still spirits to an maximum alcohol of 96,4 Vol%
Our brandies are distilled twice, like in Cognac, to optimise the volatile flavour components. During the first distillation, the wine is preheated to ±60°C, and thereafter distilled to 30 Vol%, which is called Low wine. This process takes approximately 7 – 8 hours. The second distillation takes place when the low wine is again preheated, after which the distillation starts. The first alcohol that appears as distillate is approximately 85 Vol%. This alcohol is separated until we reach 80 Vol%, and is called the heads. From 80 Vol% down to 60 Vol%, the blend will then be carefully distilled as the heart, which takes about 7 hours. The final strength of the heart is therefore 70 Vol%, and is aged in barrels smaller than 340 litre for at least 3 years to comply within the strict South African legislation. If required, younger brandies can also been manufactured for countries other than South Africa. The tail will follow, and the alcohol is withdrawn from 60 Vol% to 0 Vol%. The heads and tails are then blended back with the low wine and re-distilled.
Copper and lees play a major role in the distillation process, as ethanol will react with the fatty acids in the lees. Copper serves as a catalyst for this important etherification reaction. This reaction ensures esters and aldehydes, which will develop certain flavours during maturation.
South African brandy legislation, which is of the strictest in the world, now specifies that the unmatured brandy spirit be aged for a minimum period of 3 years in oak barrels, with a single cask volume not exceeding 340 l. Maturation takes place in bond under the watchful eye of the Department of Customs and Excise, ensuring further adherence to legislation and quality. Temperature and humidity conditions in maturation cellars are carefully monitored.
Brandy Sales through Mountain Spirit
Brandy sales are provided through Mountain Spirit for those wanting to enjoy a fine quality spirit that is blended to perfection. If
needed, final blends are carefully prepared under strict quality assurance regulations, prior to packaging. We can supply a wide selection of brandies, comprising of different ages and styles for a variety of markets. Not only does this include pot still brandies, but also column distilled products should this be required.
Contact Mountain Spirit today to find out more about bulk brandy and grape spirits sales.