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Fine Brandy. By Design
Good Food & Wine Show 2012
Who knew brandy could be enjoyed like this?
Fine Brandy. By Design is a collection of fine brandies that is changing how people see brandy, more especially how one consumes it. Part of this is to show the versatility of brandy by inspiring the public to try brandy in a whole new light and Fine randy. By Design is doing just that at this year’s Good Food & Wine Show. At this event Fine Brandy. By Design will host an experience that will showcase some of the world’s finest brandies. Guests will have an unusual brandy experience that highlights the true merits of brandy. Fine Brandy. By Design have teamed up with two of South Africa’s top chefs, Eric Bulpitt and PJ Vadas, who have created phenomenal canapés and paired them with top South African brandies cocktails.
Fish Eagle Rio - Fish eagle, honey water and fresh lime wedges paired with cauliflower puree on a gruyere biscuit
“Many people find brandy intimidating. Our aim was to showcase some of South Africa’s International award winning brandies in an enjoyable, palatable manner so that they can be truly appreciated for the outstanding, award winning products that they are. By indulging as many of the senses as possible – sight, smell, taste and touch, Fine Brandy.By Design accomplishes an unique, extraordinary experience of enjoying brandy. By combining the flavours of the brandies with fresh ingredients, in canapés and showcasing the mix ability of the brandy in the cocktail, Fine Brandy. By Design shows the public an unique way of enjoying brandy. We want people to walk away from this experience saying they never believed brandy could be enjoyed like that”, says Shelley Ellse, Marketing Manager Fine Brandy. By Design, Distell.
Klipdrift Gold Julep - Klipdrift Gold, mint syrup and mint leaves paired with biltong pate inside a choux pastry puff
Nowadays people want to be inspired and they want to be introduced to a world that they have not yet explored. Through these pairings, Fine Brandy. By Design is changing the perception that Brandy is only limited to an after dinner digestive. The contemporary take on brandy is that it can be enjoyed before a meal as an appetizing cocktail, during
a meal by pairing it with fine cuisine or after dinner with a chocolate, thereby inspiring people to challenge their perceptions and explore new ideas.
Benjamin Franklin - Oude Meester Dimant, bitters and ginger ale paired with chicken liver parfait and berry coulis
