Cyprus brandy

Cyprus brandy is a variety of brandy made on the Mediterranean island of Cyprus.

Xynisteri grapes, as used to make brandy on Cyprus.

History

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" produced in the Limassol District alone amounted to 467,711 okes.[2]

Distinguishing characteristics

Cypriot brandy is popular among locals and dozens of companies (mostly in the Limassol district) currently distill 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]

Production method

Cyprus brandy is typically produced by double distillation of xynisteri-based white wines with aging in oak barrels.[6]

Use in mixed drinks

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 (October 2005). Cyprus As I Saw It in 1879. Paperbackshop. ISBN 1-84637-912-1. Archived from the original on 2007-09-28. Retrieved 2007-01-25.
  3. "Brandy producers up in arms over EU directive". Cyprus Mail. 27 June 2001.
  4. "Keo Five Kings". KEO. Archived from the original on 27 December 2014. Retrieved 23 July 2014.
  5. "A Survey of Brandy Producing Countries". Foodreference.com. Retrieved 2007-10-24.
  6. Product description - Keo brandy Archived 2007-03-02 at the Wayback Machine
  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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