Captions
01. Seared sirloin carpaccio rolled and stuffed with rocket, roasted rosa tomatoes and caramelised onions, secured with a crystal pick.
02. Little tartlets filled with basil, rosa tomatoes and brie cheese.
03. Tasting sheet.
04. Distell master distiller Brink Liebenberg leading the tasting.
05. Traditional potstill, almost 200 years old, in Van Ryn’s main tasting area.
06. Potstill distillation in production area.
07. Potstill distillation in production area.
08. Potstill distillation in production area.
09. Potstill distillation in production area.
10. Distell master distiller Brink Liebenberg explaining the brandy production process.
11. Stainless steel tanks.
12. Van Ryn’s resident cooper Oom Abie demonstrating how a barrel is assembled.
13. Van Ryn’s resident cooper Oom Abie demonstrating how a barrel is assembled.
14. Liquid gold.
15. Distell master distiller Brink Liebenberg demonstrating how to nose a brandy.
16. Little sweet tarts filled with fruit and crème anglaise (paired with Van Ryn’s 12YO).
17. Oriental prawn skewers with coriander and mango (paired with Van Ryn’s 12YO).
18. Chunky chicken and apricot sosatie skewers (paired with Van Ryn’s 12YO).
19. Pears poached in red wine and stuffed with blue cheese (paired with Klipdrift Gold).
20. Espresso crème brûlée served in Thai spoons (paired with Klipdrift Gold).
21. Van Ryn’s 12 Year Old Distillers Reserve.
22. Klipdrift Gold.
