Brandy for the Braai

Start -Cheese Boards & Snacks

• Young Brandy (3–5 years old) – fruity, vibrant, easy to sip or mix into a long drink. Works beautifully with salty nuts, biltong, and hard cheeses.
• Cape Potstill Brandy (younger expressions) – smooth but with enough character to match charcuterie.

Chicken & Seafood

• Cape Potstill Brandy (5–8 years) – soft vanilla, dried fruit, and spice that pair with smoky chicken and peri-peri marinades.
• Fruitier Brandies – apple/pear notes complement grilled snoek or prawns (especially with lemon and garlic).

Red Meat (Steak, Lamb, Boerewors, Ribs)

• Mature Potstill Brandy (10+ years) – rich oak, caramel, and spice stand shoulder-to-shoulder with charred lamb chops, ribeye, and boerewors.
• Vintage / Single Barrel Expressions – bold, structured styles for hearty cuts and marinades.

Post-Braai Fireside Sipping

• XO Brandy (12+ years) – deep, complex, luxurious; made for sipping slowly by the coals.
• Cape Potstill XO – SA’s proudest heritage style, perfect for ending the evening on a warming note.
• Brandy Cocktails (Old Fashioned / Brandy & Ginger) – lighter, refreshing alternative for those who don’t want neat spirits late in the evening