Australia once had a proud tradition of producing high-quality brandy. Now, a growing cohort of vinters are turning their surplus wine into fine spirits once more.
The art of brandy distillation isn’t dissimilar to the art of gem cutting. Just as a lapidarist carves and polishes a rough stone to reveal and enhance a jewel’s beauty, so the distiller discards or “cuts” the first and last spirit that dribbles out of the still – the rough-tasting “heads and tails” – and retains the finest, purest spirit, the “heart”, to put into barrel for maturation.
Or, at least, that’s how it usually works.
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