VAN RYN'S 

Van Ryn's collection of handcrafted brandies, voluptuous, warm and appealing with the texture of velvet.

Brandy in South Africa has a noble history and dates back to 1672 some 20 years after the arrival of Jan Van Riebeeck, the first brandy distilled at the Cape. 

Essentially, it is the grape varieties that have a high natural fruit acid content that provide the vital fruit flavours, such as Chenin Blanc and Colombar - the aristocrats of the grapes used for brandy and cognac. 

South Africa is fortunate to have warm grape producing areas and alluvial and fertile soil that have helped to make South Africa one of the most impressive brandy producing countries worldwide.   

 

VAN RYN'S 10 YEAR OLD VINTAGE BRANDY

 

Award winning, Van Ryn's 10 Year Old is the proud result of the 150 years old tradition of maturing fine brandies to perfection. The oak character is beautifully integrated, resulting in a complex and lingering aftertaste and a texture that is both voluptuous and velvety. 

 

 

The colour is gold with hints of amber. The nose has the heady aroma of ripe pears, almonds and chocolate with subtle tones of citrus and potpourri. The taste and finish is smooth with a cleansing feel on the palate and intriguing nuances of tobacco, malt, coffee and hints of chocolate. Serve it neat with ice or simply a splash of water. 

 


VAN RYN'S 12 YEAR OLD COLLECTION RESERVE SINGLE POTSTILL BRANDY

Warm and appealing with an even balance and a lustrous colour!

 

"Warm and appealing with an even balance," commented the judges at the International Wine and Spirit Competition (IWSC) 2004 and 2005 when the Van Ryn's 12 Year Old Collection Reserve Single Potstill Brandy won "Best Worldwide Brandy". This was the cherry on the top for a brandy that has won a clutch of glittering medals; Silver at the Concours Mondial de Bruxelles, 2004 and Gold at the IWSC 2003, 2004, 2005 among others. 

With a colour that is lustrous and deep gold, this brandy has a generous nose of gooseberry, cherry and vanilla while the woods are well balanced with strong dried fruit flavours that develop into hints of coffee on the after taste resulting in a finish that is pure opulent velvet. At its finest, enjoyed neat with ice or a dash of water.  


VAN RYN'S 15 YEAR OLD COLLECTION RESERVE

The specially selected 12 Year Old Brandy is transferred to larger vats for three more years of maturation. The discerning cellarmaster at this stage carefully chooses a portion for bottling to become the 15 Year Old fragrant, rich and burnished gold vintage brandy. A brandy that has remarkable citrus and honey notes that blend with the fragrant cedar aromas. The finish is full and complex, rounded and creamy, where chocolate and liqueur notes meld with cedar tones.  

VAN RYN'S 20 YEAR OLD COLLECTION RESERVE

 

The secret lies in the maturation!

Gently perfected for a further five years Van Ryn's 20 Year Old is the jewel in the crown in the award winning Van Ryn Collection;  Bronze medal at the Concours Mondial de Bruxelles 2004 at the International Spirits Challenge 2005, Silver medal at the International Spirits Challenge and the IWSC 2004, and Gold at the International Wine & Spirit Competition 2005. 

With a colour that is pure glistening gold there is an opulence to this fine brandy Vibrantly alive the nose has a fragrance of dried fruit with pear predominating and hints of raisin, prune and spice with subtle port influence. The taste has the softest finish where walnuts combine with the fruitiness and the oak. Overall supremely rich with a satin texture that is pure decadence!

 

HOW TO ENJOY BRANDY IN FIVE STEPS:

1) The first step is to note the colour. The colour is what indicates the age and blend of the brandy. The darker, the longer it has been matured in oak casks. Darker coloured brandies are usually fuller and richer in taste. 

2) Serve your brandy in a snifter. The wide base allows the aromas to concentrate. As brandy has precious and volatile flavours they should be kept stable in the glass, which means that unlike wine, we do not swirl. In addition the alcohol strength of neat brandy is three times that of wine and keeping the glass still, allows the nose to gradually get accustomed to the alcohol.  

3) Nose the brandy. Hover above the glass and gently take in the subtle top notes, as you smell deeper into the glass you will experience the more complex, richer notes. 

4) Hold the bulb of the glass in the palm of your hand to gently warm the brandy. This helps to bring out the full flavour. 

5) Slowly ease the brandy into the mouth and over the palate and swallow. The more elegant the style of brandy the smoother the texture. Those with more of a mouth feel give a fuller, weightier texture. 

Harmony and balance of flavours are the most important aspects to look for. 

The younger the brandy, the grassier. As they age brandies become smoother, sweeter and deeply flavoured. Expect to find a mellowness in tone, a silkiness and a velvet texture. 

Van Ryn's Collection Reserve
www.vanryn.co.za
 

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Last modified: June 06, 2008