This estate, situated on the picturesque road between Oudtshoorn and De Rust, has been making wine since 1850. When world prices of ostrich feathers plummeted in 1913, farmers survived by distilling and selling witblits; an event that sparked the Little Karoo's unique distillation culture.In more recent years, Mons Ruber has been making estate brandy - distilling it over an open fire in a still that dates back to 1936.
The pot still, characteristic of the region, is situated next to a water furrow, for cooling, an orange tree which adds flavour to the distillate, a fig tree (when figs are ripe, distillation may commence) and a willow tree probably for shade.
The brandy is a blend of 7 year old Cinsaut and Muscat D'Alexandrie.
Visiting times:
Monday-Friday 09:00-17:00
Saturday 09:00-13:00
