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
Febian Brandy contract with the option of a third year. Before signing for the Blades, Brandy claimed that clubs in Russia and the USA were interested in signing him. Brandy made his debut for the Blades in the opening fixture of the following season, in a 2–1 home defeat of Notts County. After initially being a regular starter for the Blades, Brandy picked up two red cards in quick succession in October and November of that year, picking up a seven-match suspension in total. By the time Brandy returned to first-team contention, Nigel Clough had taken over as manager and used Brandy