The wine utilized for the Kalahari Truffel is produced using handpicked grapes from the Northern Cape. It undergoes a two-part distillation process in a copper potstill kettle and is then aged in oak barrels for at least 3 to 5 years. The blending process is done attentively, resulting in a brandy that exhibits intricate scents of dried apricot and citrus, complemented by delicate hints of banana, litchi, and raspberry flavors. This brandy is sophisticated and well-balanced, leaving behind a pleasing lingering fruit aftertaste.