Brandy Export Market Likely

Press, Volume CVIII, Issue 31677, 13 May 1968, Page 22

Brandy Export Market Likely

(New Zealand Press Association) GISBORNE, May 12. New Zealand conditions were favourable for the distilling of brandy, the manager of Waihirere Wines, Ltd, Mr K. G. Scholium, said yesterday. New Zealand brandy could have an export market, he said.

The approval of licences to produce brandy in New Zealand is of particular interest to Mr Scholium, who did the distillation of brandy at trials in 1952, when the experiments at the Te Kauwhata Research Station began. “Without any official data as to procedures at this point, I do favour the reduction from five years to three years for the bonding of brandy,” said Mr Scholium. An important factor to be considered was whether brandy production would be an economic venture. Costing would have to start with the purchase of land, the establishment of vineyards, additional fermenting and storage cellars, the introduction of brandy stills, and many allied expenses. “My hope is that all winemakers in this country will endeavour to produce quality brandy from grape varieties suitable to do this, and will not distill any old wine and expect to get a decent brandy. “It is quite possible that brandy produced in New Zealand can become a worthy export line,” said Mr Scholium. “With the wine industry at the moment struggling to meet the demand for wines, the introduction of brandy will make the levelling of pro-

duction and demand even more difficult.” In the experiments at Te Kauwhata a French brandy still, 100 years old and with a capacity of 35 gallons, was used.