Cyprus brandy

Xynisteri grapes, as used to make brandy on Cyprus.

The production of brandy on Cyprus began in 1871[1] by ETKO (the oldest surviving distiller on the island) following their importation of a pot still from Cognac in 1868. Data coming from the English explorer Samuel Baker revealed that in 1875 the volume of native brandy production in the Limassol District alone amounted to 467,711 okes.[2] Since then it has become popular amongst locals and dozens of companies (mostly in the Limassol district) currently distil it. It differs from other European varieties in that its alcohol concentration is 32%,[3] although there are some that are stronger, such as Keo Five Kings at 40%.[4] Most varieties have a distinctly sweet aftertaste.[5]

Cyprus brandy is typically produced by double distillation of xynisteri-based white wines with aging in oak barrels.[6] Cypriot brandy forms the base for the Brandy Sour cocktail, in addition to locally produced lemon cordial, that has been cited as the national drink of Cyprus.[7][8]

References

  1. ↑ "New blood and a renewed vision". Cyprus Mail. 28 September 2003.
  2. ↑ Samuel White Baker,. Cyprus As I Saw It in 1879. Paperbackshop. ISBN 1-84637-912-1.
  3. ↑ "Brandy producers up in arms over EU directive". Cyprus Mail. 27 June 2001.
  4. ↑ "Keo Five Kings". KEO. Retrieved 23 July 2014.
  5. ↑ "A Survey of Brandy Producing Countries". Foodreference.com. Retrieved 2007-10-24.
  6. ↑ Product description - Keo brandy
  7. ↑ "Brandy Sour". North Cyprus Online.com. Retrieved 2007-10-23.
  8. ↑ "Cyprus Travel Information". lonelyplanet.com. Retrieved 2007-10-24.
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