South Africa produces enormous amounts of brandy; accounting for half the spirits consumed in the country. Vines were first planted there in 1655, and brandy has been distilled since the 1670's. The principal wine growing regions are in the south west corner of the country, all within a hundred miles of Capetown. Growing conditions there are similar to that of Southern California.
South Africa has strict regulations regarding brandy production. Every vat of wine must be approved by the Government Brandy Board. Both pot and continuous stills are used and by law, all commercial blends must consist of at least 30% pot still, with a minimum strength of 38% by volume. Aging is in oak for a minimum of three years. Small amounts of caramel coloring and sugar are permitted before bottling. Among the popular brands are Fish Eagle, Viceroy, Blacksberg, Olaf Bergh and KWV.
