Brandies

Question 1

Types

Answer 1

1. cognac
2. armagnac
3. jerez

made from fermented grape juice ( is a spirit produced from wine spirit)

based on region ( cognac and armagnac best known)

pot and cont dist

2 columns
base whine–> raw brandy
raw brandy–> pot still brandy

spirit here is commonly used as a base for liqueurs

Question 2

Cognac

Answer 2

double pot stilled brandy

produced and blended in Cognac, France

VS- very spl ( at least 2 years old)
VSOP - very superior old pale ( aged at least 4 years)

XO - blend ( youngest brandy is stored for at least 6 years

Question 3

Armagnac

Answer 3

Cont stilled brandy

from Armagnac, France

Question 4

Jerez (heref)

Answer 4

Sweet Spanish brandy

cont dist

aged in sherry cask

Question 5

Cognac grape varieties

Answer 5

Ugni blanc - floral aroma

colombard - heavy and sharp aroma

folle blanche - rich, very aromatic spirit but vines are prone to fungal disease.

certain other varities permitted to max 10%

wild yeast

now dried sacc cer used

double dist - direct fired

Question 6

Process

Answer 6

• first dist produced a brouillis of 27-30% abv
• second dist or bonne chauffe - heads (1-2%) discarded, tails recycled
• charentais pot still defined by decree

STILL MUST BE SWITCHED OFF BEFORE 31st MARCH

Question 7

Equipment

Answer 7

Still
Wine heater
Cooling tank and coil

Question 8

Procedure

Answer 8

diagram on board

Question 9

Armagnac

Answer 9

oldest french brandy

Grape varieties:
Baco blac and ugni blac , folle blanche rarely used

3 vineyard zones from gascony region of france.
1. Bas-armagnac
2, Haut-Armagnac
3. Tenareze

( each name to be used for marketing only if the spirit is derived solely from that area)

cont still

Question 10

Process

Answer 10

cont. in copper still ( 5-6 plates)

wine is preheated over the condenser and then enters the top of the still

lower temp

aged in limousin or monlezun oak cask ( refer to diagram on slides). After this the brandy is moved to older casks to complete maturation.

condensate is raw brandy

further process: blending and dilution to 40% abv

base wine periodically removed from bottom of the column

Question 11

Jerez

Answer 11

from Jerez de la Frontera in southwesr Spain .

Manufactured as a spirit beverage and to fortify sherry

take wine start fermenting when tasted right add spirit - that’s it

cont dist
65-70% abv

maturation in sherry casks mde from american oak using traditional solera system

can be sold after 6 months ageing

• reserva >1 year
• Gran reserva >3 years

Very sweet taste ( by sherry and additional flavorings)