N.Z. To Produce Own Brandy

Press, Volume CVIII, Issue 31676, 11 May 1968, Page 1

N.Z. To Produce Own Brandy

(New Zealand Press association?

WELLINGTON, May 10. Licences for the commercial production of brandy in New Zealand would be issued by the Government, the Minister of Customs (Mr Shelton) announced today.

This has been decided after long experimentation by the Government station at Te Kauwhata, and by the wine-growing industry, which has proved possible the production of potable brandy in New Zealand.

“The Government has approved in principle the issue of licences within the terms of the Distillation Act for the distillation of brandy locally,” said Mr Shelton.

Two other matters of importance to intending distillers had also been decided. These were the period of maturation in wood, and the rate of excise duty. The five-year maturation now required by law will be reduced to a minimum of three yean.

“The current lag is longer than that required by other countries and there is no doubt that a shorter period would be desirable," said the Minister.

Similar Duty

As the local production .of brandy would parallel the established gin industry, an excise duty giving similar protection and incentive was appropriate. “Initially the rate will be set the same per proof gallon as that applicable to locallymade gin,” he said. The excise duty on gin is $13.50 a proof gallon. The necessary legislative action for both the period of maturation and excise duty would be taken later this year.

It is understood that although the Government has given the “green light" it will

be between eight and 10 yean before New Zealand-made brandy goes on the market. Not only will distillers have to develop industrial plant, but special grapes will have to be grown.

Quality Forecast The Government’s decision to issue licences for commercial brandy production could lead to a brandy better than anything else in the world, the president of the New Zealand Vitlcußural Association (Mr G. Mazuran), said today. Nothing in quantity could be expected for about 10 years, although small quantities were likely to be available in four or five years, he said. Wine growers had been standing by for the last year or so for the Government’s announcement and as a result, had the land available and the right type of grape for brandy. Exports, Too After planting it took four to five years before a suitable crop was produced and a minimum of three years after this for the brandy to come on the market Top-class brandy needed more than three years. Mr Mazuran said New Zealand was climatically suited to produce brandy as good as the best French Cognacs, and h* forecast a booming export market for the brandy.