Five-star graded distillery, Van Ryns are adding another delicious option to their food-pairing repertoire, courtesy of charcuteur Steve Jeffery and his amazing organically farmed and cured meats.

Using charcuterie methods that have been passed down in his family over generations Jeffery has selected three meats to complement three of Van Ryns top tipples, and leaves visitors to decide which work best with which.

The meaty treats include bauernspeck, made from pork belly dry-cured with salt, juniper berries and bay leaves, which is then smoked over oak; pancetta, also made from pork belly but from which the fat has been mostly removed and then dry-cured with salt and pepper, after which it is pressed to dry and then hung to mature; and bresoala, made from a thick flank of beef, dry-cured in a press with salt and then hung to mature.

The three featured brandies set to harmonise with Jefferys handiwork, are the matured Viceroy Five-Year-Old, which is a delicately balanced combination of fruit and wood; the internationally awarded Van Ryn’s 10-Year-Old Vintage Brandy, with a heady aroma of ripe pears, almonds and tastes of tobacco, malt and coffee; and Van Ryn’s Fine Cask Reserve 15-Year-Old potstill, widely appreciated for its honey, citrus fruitiness and creamy palate.

“The three brandies provide a delicious counterpoint to the smoky flavours of the three meats, says Van Ryns brand manager Gerhard du Toit. It expresses once again how versatile brandy can be.”

 For more information about the charcuterie and brandy tasting, as well as other existing pairing options, visit www.vanryn.co.za or phone Gerhard on 021 809 7000.