Belmond Mount Nelson Hotel is offering a belly-warming brandy and tapas experience this winter.

The specially created menu of ten fabulous potstill brandies matched with Chef Rudi’s favourite “brandy bite” pairings (actually they are quite substantial portions), is a celebration of South Africa’s proud brandy heritage, and of course it is the most perfect foil against an icy winter.

The word brandy (brandywine) comes from the Dutch “brandewijn”, meaning burnt or distilled wine. The Dutch used distillation as a method of preserving wine aboard their ships. The first brandy in South Africa was distilled aboard the Dutch ship De Pijl, anchored in Table Bay harbour in 1672. The assistant cook succeeded in transforming two leaguers (1164 litres) of Cape wine into “three ankers (126 litres) of delicious brandy”. Today, South African brandy is acknowledged to be the world’s finest.

Younger brandies show luscious fresh fruit aromas and flavours, allowing a Tokara 5 year old Potstill to pair well with smoked meats such as beef pastrami, whilst the vibrant Laborie Alambic will be served with something a little sweeter – citrus petit fours. The more mature brandies typically feature cigar box, vanilla and dried fruit notes, thus the Van Ryn’s 15 year old Fine Cask Reserve pairs beautifully with duck bitterballen and for the Joseph Barry 10 year old – finger licking peri peri chicken wings, just to mention a few. There are many more to discover and you could find yourself wondering why you didn’t give brandy much of a chance before.

The Brandy and Tapas menu is on offer throughout winter and can be enjoyed at the cosy fireplace in the Planet Bar or if you prefer to sit at a dinner table, guests are welcome to experience this menu in Planet Restaurant too. Your Cape winter has never been this warm!

View the Tapas & Brandy menu.

It would be advisable to make a booking either by calling 021 483-1000 and ask for restaurant reservations or e-mail: [email protected]