Brandy Flashcards
Brandy - Definition
Produced using fermented juice, mash, or wine of fruit that is distilled at less than 90 proof (45% ABV) and bottled it no less than 80 proof (40% ABV). It is produced in a manner so that the distillate possesses the taste aroma and characteristics of the base ingredient.
Brandy - Subcategories
Grape brandy: produced using juice or wine of grapes (cognac and Armagnac).
Fruit brandy: produced using fruit, fruit juice or fruit wine.
Palmas brandy: produced from leftover skins and pulp of fruit used in winemaking.
Brandy - History
Invented in the early 1500s and used as a way to transport wine on sailing vessels.
Brandy - Geography (France)
Produced in various regions of France, the term fine brandy is usually apply to high-quality local brandy that is often indicated with its local designation.
Fine de Bordeaux - produce from grapes originating in the Bordeaux area.
Fine de Bourgogne - produced from burgundy grapes.
Fine de la Marne - produced using grapes from the Champagne wine region.
Cognac - Produced in Cognac
Armagnac - Produced in Armagnac
Brandy - Geography (US)
US brandy production is centered in California which produces more than 90% of the brandy made in the United States. California brandy must be made using grapes grown in California, but the varieties are not regulated.
Brandy - Geography (Greece)
A significant amount of brandy is distilled in Greece and much of it is exported. Metaxa is the most famous brand exported from Greece.
It is made in small pot stills aged in limousin oak for 3 to 33 years and infused with rose petals and herbs.
Before bottling it is blended with muscat wine to give the finished product smoothness and sweetness
Brandy - Production - VS
V. S. means “very special” and is a blend aged at least two years.
Brandy - Production - VSOP
V. S. O. P. means “very superior old pale” and is a blend where the youngest Brandy is at least four years old
Brandy - Production - XO
X.O. means “extra old” and is a blend where the youngest Brandy is at least six years old.
Brandy - Production Basic Steps
- Fermentation
- Distillation
- Maturation
- Blending
Brandy - Types
- Cognac
- Armagnac
- Brandy de Jerez
- Pisco
- Grappa
Brandy - Cognac
Cognac distillation is a two-stage process known as á repasse.
Cognac has matured for a minimum of two years in oak, but some versions are age for longer.
Brandy - Armagnac
Distilled using a single distillation in an Armagnac still. An Armagnac still is a small scale version of a continuous still.
The spirit is taken off the still at 104-144 proof (52-72% ABV) which is a lower alcohol strength and cognac. This lower alcohol strength means that there are more congeners which results in a fuller flavor.
After distillation, young Armagnac may be aged for three months in in inert containers and released as a clear spirit labeled “blanche”. However, most on Armagnac is aged longer.
Brandy - Brandy de Jerez
From Spain.
Distilled in pot or column stills. Column stills are more prevalent.
3 Categories:
Holandas - up to 140 proof (70% ABV)
Aguardiente - up to 160 proof (80% ABV)
Destilado - 170 proof (85% ABV) and 190 proof (94.8% ABV)
Brandy - Brandy de Jerez (Production)
It has a DO (Denomenación de Origen) status and must be made within the “Sherry Triangle” region.
The barrels used for aging the Brandy must’ve previously held Sherry for at least three years.
It is aged using the Solera method which promotes oxidation and adds to the rich sweet and softer style of these brandys.
Brandy - Pisco (Chilean)
Generally double distilled via pot stills to a maximum strength of a 146 proof (73% ABV).
Must rest for a minimum of 60 days before bottling.
Sometimes aged in wood.
Brandy - Pisco (Peruvian)
Produced via pot still distillation.
The spirit is unique in that it must be bottled at the same level of alcohol as when it was produced.
Additives such as water and neutral spirits are prohibited.
Required to be aged for a minimum of three months in vessels made of copper, glass, stainless steel, clay or some other inert material.
Peruvian Pisco cannot be aged in wood.
Brandy - Grappa
Grappa has been produced as a byproduct of Italian wine making since the middle ages. Grappa does not have to be produced in Italy to be labeled Grappa.
Can be distilled in column stills, pot stills or traditional steam distillation.
After distillation, Grappa may be aged for several months in glass or other inert containers before distribution as a clear, an aged spirit.
Some unique Grappas are aged in barrels made of oak, ash, chestnut or other types of wood.
Brandy - Cognac Crus
Grande Champagne Petite Champagne Borderies Fins Bois Bon Bois Bois Ordinaires
Brandy - Armagnac Crus
Bas-Armagnac
Ténarèze
Haut-Armagnac
