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things look promising for the future. The spirit expresses exceptionally We’ve come a long way from the days concentrated pear !avours. The of mampoer or witblits bought as a cooler Elgin Valley provides the very novelty gift at Kleinplasie in Worcester. best climate for this Bon Chrétien Still uncharted terroir, but the Cape variety. Harvested ripe and transported Winelands being ever innovative, is this directly to the distillery, only pears the emergence of the with the correct degree of ripeness are mashed and fermented right thereafter. The whole range of pear "avour carefully captured in the spirit, only the heart and the #ne-distillate are #lled in the bottle. Fragrance: Fresh interplay of citrus fruit and lime, raspberry, banana, peach, "oral aspects, rosewood, yeasty, Amuse your palate with a sliver of rosy methol-like. salmon. Now imagine that same smoky Palate: Classic aroma pro#le, perfumed fresh and fruity, grated taste inspirited by Lemon Eau de Vie. Three apples, honeydew honey, nice candy gents from two continents lead you up the sweetness, fresh herb bouquet, black pepper, delicate tartness, balanced, orchard path, down to the new Gentleman very long #nish. Personally, I can smell citrus. Spirits distillery on Blaauwklippen Wine Using an old whisky-nosing trick, Estate and into your own cellar and adding a small amount of distilled water, I discern some "orals. You can kitchen. By Nelia Vivier. also use pure, low in minerals spring ipping corrective espresso on end up beaming water to neutralise the alcohol’s the stoep of picture-perfect good cheer in the numbing e!ect to reveal the "avour Blaauwklippen, tucked away in a new distillery on and aromas. Another ‘Don’t-tell- Shidden valley in the Winelands, Blaauwklippen? Hubertus’ trick is rubbing a bit of spirit I’m contemplating my grappa from my It’s all started on the back of your hand. Sni$ng witblits, my schnapps from my Eau de Vie with geniality, when the escaping aromatics I can smell and fruit liqueur. he and two other banana and apples. Taste-wise I fare The vanilla, baked apples and caramel German-speaking better, recognition perhaps cued aromas and gooseberry and cinnamon men met over dinner by Hubertus’ notes. The lasting tastes the Grappa Viognier Noble Late in Germany two years impression is pure essence of pear, Harvest lend to the co!ee beans seem ago. Blaauwklippen Urs Gmür, Hubertus Vallendar and Rolf Zeitvogel evoking the fragrance of late summer light years away from the "ery blast of winemaker and Grappa route? Are we going to follow afternoons in a Karoo orchard. happy-hour shots at varsity. Nor does it MD, Rolf Zeitvogel Pear Spirit (Silver Medal the Eau de Vie trail all over the country, have the mule kick of that mentholated is always up for a new challenge. With winner), Lemon Eau de Vie, Orange exploring small towns and rural nooks digestive called Jägermeister Bitters. strategist and wine connoisseur, Urs Liqueur (Gold Medal winner), Orange Eau and crannies? What lies at the distilled heart of a Gmür from Switzerland, the trifecta was de Vie and the grappas made from grapes Only time will tell. In the meanwhile, pure white spirit? That still puts a glow complete. such as Zinfandel, Merlot and Shiraz there’s no better way to channel your in German distiller master Hubertus What it really distils down to, is the still pack a powerful punch. Each has 43 inner Herman Charles Bosman than by Vallendar’s eyes, after 25 years of honing cornucopia of superb fruit in the Cape. per cent alcohol, the legal limit in South eating and drinking your way across the his craft, harvesting more awards than a Distilling and capturing the world’s Africa. new trend. Enjoy an aperitif, mix grappa Bon Chrétien tree can yield in season. best and most unique $avours, lured So what does good schnapps taste with award-winning champagnes. The tinkling of crystal glass chimes – by our sunshine, excellent terroir and like? “It’s about savouring the aroma of Have fun with new executive chef that’s what an afternoon of tasting white organic pureness, it was our fruit that led the fruit,” advises Rolf. “The "rst sip is Stefan Muller’s recipes. Honour the spirits at Blaauwklippen ‘tastes’ like, Hubertus by the nose. "erce, not sweet tasting. But after the original makers of grappa with an especially when followed by a spirited Situated at Blaauwklippen Vineyards initial mouth shock of alcohol passes, ammazzaca!è, drinking Italian espresso, lunch. Each dish enhanced with a sauce, the trio can source from the "nest quality your palate should be "lled with only the followed by ‘a co!ee-killer’ tot of grappa infusion or spritzer, the meal ends on a pomace and the ripest fruits to create aroma and essential fruit taste.” served on the side. Go on. Experience high note. Hazelnut Parfum de Vie, all exceptional distillates. Here Hubertus, Only the freshest pears or oranges an orchard in a tulip glass. the way from Germany, is served with Urs and Rolf found the right spot to (from Citrusdal, where else?) will ever be pistachio ice cream. join expertise and forces. Initially they used in their mash. Hubert reckons our Classic aroma pro!le Every passion has a trigger moment. launched nine products, two of which Bon Chrétien variety, most of the fruit Jotting down tasting notes, I’m sipping Hubertus has legendary status in the made their medal debut at the famed they use comes from the Elgin region, on a Williams Pear Spirit, winner of a global world of spirits. (Five of the top 10 World Spirits Awards this year. is on par with the best the world has to Silver Medal in the World Spirits Award distilleries in the world also use distillation A product of the old ways of distilling, o!er. Hubertus having distilled over 70 2013. It’s best described by Hubertus as

plants designed by him.) How did he and powerfully aromatic, their Williams spirits in his home country alone, thinks and supplied. Vivier Nelia by Photos follows:

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Orange chocolate fondant Spirits for dummies (Serves 6) Distillation (from the Latin destillare, The Orange liqueur has rich citric and fruity (think “to trickle”) has been used since ancient intense cherries and berries), green willows, mint times to produce aromatic substances and and candy-like sweet aromas, well balanced taste perfumes, and to conserve the $eeting (also vanilla, caramel and slightly peppery) and aromas released during the process. ongoing aftertaste. If you ferment ripe, macerated fruit and 100 g unsalted butter, plus extra to grease cook it, you can distil out the alcohol that fermentation produces. It leaves you with a 4 tsp unsweetened cocoa, to dust clear spirit. Still bearing the character of the 100 g good-quality bittersweet chocolate original fruit, it produces intense $avours (minimum 70 per cent cocoa solids), in pieces and complex nuances. Therefore, a small 50 ml Orange Liqueur glass is enough. 2 large eggs White spirit like grappa, schnapps or Eau 2 large egg yolks de Vie (best de"ned as white fruit spirits) 120 g super"ne granulated sugar are made by distilling the pomace, that 120 g all-purpose $our 400 g pork belly which a winemaker discards after pressing 100 g rock salt the grapes. First the skins and pulp are Heat oven to 180 °C. Grease six medium (about 1 Forelle pear distilled, and then the stems and seeds. Normally it contains between 35-60 per 7.5 cm in diameter) ramekins with butter. Cut 2 bok choy cent alcohol per volume. a small, square piece of baking paper, place in 1 radish, sliced thinly Of Italian origin, grappa is a protected bottom of each ramekin and grease with butter, butter for frying name in the EU. It must be produced then dust liberally with cocoa. Slowly melt the 30 ml Williams Pear Grappa in Italy, with no added water during chocolate, Orange Liqueur and butter in a small 20 g sultanas fermentation and distillation, or direct bowl set over a saucepan of hot water. Remove Maldon salt fermentation of pure grape juice, which bowl from heat and stir until smooth. Let cool Black pepper, freshly cracked is how we make brandy. South African for 10 minutes. Use an electric whisk to whisk distillers can use ‘grappa’ locally, but cannot whole eggs, egg yolks and sugar together, until Place pork belly in a large dish with the skin export under the name. pale and thick. Add cooled chocolate/orange up. Rub rock salt onto skin, cover and allow Read more about Hubertus Valendar, visit www.capetown.getitonline. mixture and whisk just enough to combine. to stand for at least one hour (overnight will co.za/2013/09/28/hubertus-vallendar- Sift $our over mixture and gently fold in using be better). Pre-heat oven to 150 °C. Wash salt and-gentleman-spirits/) Also visit www. Spirited morsels Cured salmon trout with 4 anchovy "llets a large metal spoon. Divide batter between o! skin and roast in oven for three hours with Blaauwklippen.com, 021-880-0133 and Pair either subtly or intensely $avoured quinoa, salsa verde, caviar 1 garlic clove ramekins and bake for 12 minutes. Turn the skin up. Cut pear in half, brown open side Barouche Restaurant at 021-880-8222 snacks with an Eau de Vie or grappa. and roasted corn (Serves 4) 80 g capers chocolate fondants out onto warmed plates. in a pan with a knob of butter and place pear Experiment with smoked salmon and Rolf’s wine pairing: Blaauwklippen Cultivar 20 g celery leaves Add a dollop of vanilla ice cream and garnish in the oven for 20 minutes. When the belly cray"sh (pair with Lemon Eau de Vie), Selection Chenin Blanc 2013. It’s medium- to 50 ml extra virgin olive oil with fresh mint. Lightly spray with Orange Eau comes out the oven, allow to stand for 10 duck parfait or chicken liver paté (pair full-bodied, fresh and easy drinking, with an De Vie and serve immediately. minutes before slicing. The skin will crisp up with Williams Pear Spirit) and ostrich abundance of gooseberry, apple and a pinch of Mix salt, sugar, fennel fronds, spices and grappa nicely to give good crackling. While the belly carpaccio or wet beef biltong (pair young melon aromas following through from the in a bowl, place mixture on "sh and leave to Slow-roasted pork belly is resting, slice bok choy in half, length-wise, with Grappa Zinfandel). Create a visual nose onto the palate. cure overnight. Put quinoa in a pot and add (Serves 2) fry in a teaspoon of butter until wilted. Add e!ect by placing white, dark and rosy- stock and seasoning and cook until liquid has Rolf’s wine pairing: The Blaauwklippen Vineyard grappa and sultanas and allow the $avours orange meats all on one platter. Plate 1 side of salmon trout, scaled and pin-boned evaporated, thicken with butter and stir in Selection White Zinfandel – The only white to marry. Remove the bok choy but leave each snack on a slice of rustic bread, 100 g coarse sea salt herbs. Place all the ingredients for salsa verde Zinfandel made in South Africa. This refreshing the grappa, sultanas and butter mixture to then splash a single drop of spirit 50 g light brown sugar in a blender and puree to a smooth sauce. blush wine made from whole-bunch pressed reduce until it coats the back of a spoon and (you can also spritz it) on top of each handful of fennel fronds For roasted corn foam infuse milk with corn grapes. Luscious layers of peach, apricot and has a glossy appearance. Season with the one. Serve your deliciously aromatic 20 g crushed coriander seed and pickled ginger and warm (do not let it quince on the nose follows through neatly on the Maldon salt and pepper. Place bok choy on platter immediately. 20 g crushed fennel seed boil). Pan-fry pieces of baby corn and drain on palate. The perfect pork pairing! serving plate, add sliced the pear on top, and 50 ml Williams Pear Grappa kitchen paper and season spoon some of the reduction on top. Place Lemon Eau de Vie, for spritzing to taste. To froth the infused a generous slice of pork belly on top of the Amuse bouche Quinoa milk, discard the corn and pear. Garnish with fresh herbs. Twenty four years ago, he 100 g quinoa ginger, then warm it slightly was given the option of being 100 ml light chicken or vegetable stock and froth with a stick blender. Sauce either a medic or a cook in 2 Tbs butter, cold To assemble dish, slice trout 250 ml beef stock the army. Since savouring the salt and pepper to taste thinly and lay on a plate. Top 1 star anise aroma of the #rst ever stock 30 g chopped $at-leaf parsley with quinoa (can be hot or 5 g coriander seeds he made, Blaauwklippen’s Roasted corn foam cold). Place around "sh, drizzle 50 ml "sh sauce new award-winning 1 punnet baby corn salsa verde on "sh and around 10 ml soy sauce executive chef, Stefan 100 ml milk plate. Garnish with some baby 25 ml Williams Pear Grappa Muller has never left the 30 g pickled ginger salad leaves, baby corn, caviar Place ingredients in a sauce pan, bring to kitchen. Classical cooking is pinch of salt and the pickled ginger foam. boil, turn down heat once boiled, simmer for at the heart of his culinary Salsa verde Before serving, spray Lemon 25 minutes, strain star anise and seeds out. Stefan Muller approach. 50 g $at-leaf parsley Eau de Vie over the dish. Serve pure liquid in a jug on the side.

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