Cyprus brandy Keo Five Kings at 40%. Most varieties have a distinctly sweet aftertaste. Cyprus brandy is typically produced by double distillation of xynisteri-based white wines with aging in oak barrels. Cypriot brandy forms the base for the Brandy Sour cocktail, in addition to locally produced lemon cordial, that has been cited as the national drink of Cyprus. Cyprus brandy The production of brandy on Cyprus began in 1871 by ETKO (the oldest surviving distiller on the island) following their importation of a pot still from Cognac in 1868. Data coming from the English explorer Samuel Baker revealed that in 1875 the
Chaplin's patent distilling apparatus to supply their soldiers with fresh drinking water in Suakin and Sudan. This supply of fresh drinking water was of utmost importance in the 1882 Anglo-Egyptian War. Similar distillers, such as Dr. Normandy's, were on a much larger scale, distilling some 12,000 gallons of water per hour, whereas the Chaplin distilling apparatus used onboard vessels produced roughly 23 gallons of fresh water per hour. Essentially, the distilled water produced for Egypt was made in a special apparatus with various forms of condenser employed. The principle for distillation is the same as the apparatus on steamships. On ships, steam is generated