Enjoy, Happy eating and drinking until next time!

The character of Upland Organic Pure Pot-still brandy is unmistakable: Wafts of dried peaches and apricots, citrus and pineapple are topped by generous vanillas – a depth and complexity of flavour that lingers on the palate, with a dry finish reminiscent of a great Cognac. The brandy is made in very limited quantities, hand selected from the finest of each year’s produce. Upland brandy is best when savoured neat after a meal, accompanied perhaps by coffee and dark chocolate… Upland brandy came second in the Guldkorken International Competition in Stockholm.

Enjoy!

Upland estate is a small fruit and wine farm situated against the majestic Hawequa mountains near Wellington. Edmund and Elsie Oettlé produce a small amount of high quality red wine, grappa and brandy, as well as fruit, fynbos herbs and nuts. The farm is run according to organic farming principles, to ensure the continued health of both the environment and the consumers of our products. Organic farming makes use of natural fertilizers and pest control, and is sustainable in the long term. Vigorous, healthy plants are better able to withstand disease, and the quality of the product is likewise higher. However, these gains are offset by lower yields. On Upland Estate, organic farming techniques have been implemented for the past 15 years, and the farm is officially certified with Debio/BDOCA. A dramatic improvement in soil and crop quality has been evident, as well as a significant reduction in soil erosion. However, it is the quality of our products that speak for themselves. The wines are exceptionally full bodied, bursting with fruity flavours, and are deeply coloured. Each vintage varies according to the gifts and constraints of the season. In the cellar, the wine is allowed to develop and display its uniqueness, and to express itself to the utmost. Thus no two vintages are the same, but each has its own secrets and delights. Careful maturing for a year in small French oak barrels ensures a well-balanced wine, able to mature for many years, and yet accessible for immediate drinking. The wines are best enjoyed with a full-flavoured meal, especially one of venison, game birds or cheese.

Over the next few weeks I will be writing about each one of these products as well as some food pairing notes.

Happy eating and drinking until next time!

Now, another tasting event, the Diletto team is working on creating the perfect coffee blends. Starting with many different beans sourced from all over the world and only roasted right here in Cape Town to ensure total freshness. We started with an assortment of 5 different beans and began the tasting, looking to create interesting well rounded diverse blends, combining different essences of each bean. On the tasting table were; A very dark roasted Ethiopian bean, with a strong taste and smell. Lintong from Sumatra, a light sweet smelling bean with a kick and beautiful aroma. Colombia, a light tasty coffee with an earthy flavor. Brazil Santos, a light smelling yet, strong charismatic coffee.  And Guatemala, deceivingly light and aromatic to the nose with a smooth, strong, intense and aromatic taste.
Then we experimented with the blends we thought would work best. Guatemala, stood out from all the others as a superb bean, one that can be enjoyed on its own, the perfect espresso bean! To add even more appeal, we paired it with Lintong, to create a much stronger, more profound flavor. The perfect coffee for the dark roast lover and well suited to an after dinner coffee.
With two strong coffees that we liked, we focused on creating an easy going blend. Brazil Santos and Colombia were combined to create an aromatic, interesting even spicy, smooth blend with a sharp boost. It is simple yet complex, an easy drinking coffee with character!
Stay tuned for the delicious Diletto Coffee Blends available soon!

Scot Mostert
Diletto Intern.

• ¾ oz. Patron Silver
• ¾ oz. Patron XO Café
• ¾ oz. Espresso Shot
• fine sugar
• chocolate power for garnish

Method

Rim the serving glass with sugar. Combine liquors with espresso in a mixing glass; add ice, shake and strain. Garnish with powdered chocolate.

Garter Belt

• 1 oz. Patron XO Café
• 1 oz. White crème de cacao
• 1 oz. heavy cream
• Ground espresso and chocolate

Method

In an ice filled mixing glass add Patron XO Café, white crème de cacao and cream; shake until well blended. Strain into chilled cocktail glass. Garnish with sprinkle of ground espresso and chocolate.