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 distilling apparatus were deemed essential. First, the distilled product must be aerated so it may be immediately available for drinking and storage purposes. Second, the amount of coal used to obtain the maximum volume of drinkable water must be at a minimum expenditure level and third, the apparatus' working parts must be simple enough to prevent from breaking down and to enable unskilled attendants to safely operate. "The Alexander Chaplin distilling apparatus is among the forms of apparatus which have most fully satisfied such conditions". The Alexander Chaplin & Co. distilling apparatus was designed initially for use on board steam