Brandy Flashcards
Cognac Houses
Remy, Hennessey, Martell, Courvoisier
Cognac Varietals
6 allowed, but Ugni Blanc (low sugar high acid) is dominant. Low sugar requires more concentration to produce Brandy, high acid provides microbial protection since SO2 must be avoided.
Cognac Crus
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (production is concentrated around the town Cognac)
Bons Bois and Bois Ordinaires
together account for only 13% of production
Soils
Chalk and Clay provide good drainage with sufficient water retention and produce high acid grapes
Chaptalization in Cognac?
No. That would increase sugar which would mean less concentration to produce spirit which would be undesirable.
ML in Cognac?
maybe? does lower acid but increases stability
Completion of distillation for Cognac
must be completed by March 31 after vintage. In practice done as quickly as possible because wine remains vulnerable to microbial attack
Cognac: First distillation produces?
Brouillis. approx 27-30% abv
Cognac: Second distillation produces?
Final spirit max 72.4% abv. In practice most most reach about the max
Cognac: Heads and Tails
Tetes and Secondes are redistilled either with the wine or the brouillis
Heads in Cognac
Tetes
Tails in Cognac
Secondes
Charentais Still
copper, directly heated, worm tub condenser
Charentais still for first distillation
max 140hl
Charentais still for second distillation
max 30hl but can be filled with no more than 25hl
Factors impacting style and quality in Champagne
Cut points and running temp. Cognac producers aim for a slow and steady boil (perhaps to avoid burning solids)
Lees in Cognac
Martell Method vs Remy Method
Martell Method
no lees, heads and tails added to the wine
Remy Method
Some lees are kept. This increases mouth-feel and complexity. Some contend that congeners from lees contact contribute to development of rancio
Cognac Heads and Tails
some redistill the heads and tails with the wine others with the brouillis. If diverted back to the wine result is lighter spirit (higher alc. and therefore less concentration). If heads and tails go into the Brouillis, deeper and richer eau-de-vie is produced (more congeners)
Hennessey Method
Heads and Tails are split between the wine and the brouillis
Cognac Maturation
at least two years, mostly 350l barrels, Limousin (Q. Robur) is more open grained, wood from Troncais (Q. Sessiliflora) is more aromatic
Barrel Rotation Cognac
new make spirit usually into new barrels for 6 months
Oak chips cognac
for VS cognacs
Blending and Finishing
Cognac is blended to produce a consistent house style. Caramel and sweetening are allowed
Bottling strength
some very aged cognacs require no dilution. other reduction is done gradually. some use Petite Eaux or Faibles
Petite Eaux or Faibles
low-strength blend of water and Cognac
Cognac varietals
Ugni Blanc + Colombard, Folle Blanche, Semillon, Montils, Folignan
Prohibited from Cognac Production
Screw Presses, Enrichment, SO2
Cognac Distillation
completed by March 31 after harvest new make spirit not to exceed 72.4%
Cognac Maturation
min. 2 years (measured from April 1st following vintage).
Permitted in Cognac
Cognac-infused oak chips, caramel, sweeteners
Cru listed on Cognac label
100%
Fine Champagne
blend of Grande and Petite Champagne (min 50% Grande)
VS
youngest spirit at least 2 years old
VSOP
youngest spirit is at least 4 years old
XO
as of 2016, youngest spirit is at least 10 years old (previously 6)
Bonne Chauffe
product of 2nd Cognac distillation
where would one encounter travelling distillers?
Armagnac
Armagnac differences
no dominant houses, sales of spirit older than VSOP (either XO or Vintage) much more important. More varieties for Armagnac, distilled to lower abv, unaged brandies. Armagnac can be more intensely aromatic and fuller bodied
Armagnac varieties
There are 10. 4 are important: Ugni Blanc, Baco 22, Folle Blanche, and Colombard
Baco 22
rich, earthy, prune-like character
Folle Blanche
floral
Colombard
spicy, peppery
Tariquet
specializes in Folle Blanche
Chateau Labade
range of expressions that show characteristics of individual varietals
Crus of Armagnac
Bas Armagnac, Tenereze, and Haut Armagnac (few producers more profitable to sell wine here)
Armagnac Distillation
between 52 and 72.4% abv, generally less than 60% so new make spirit is intensely flavored.
Alembic Armagnacais
ideally suited for producing a low-strength spirit. Double pot still distillation practiced by only 3 producers only 1 of which doesn’t also have an Alembic Armagnacais . Single Column still that can be run continuously. Made up of a burner (either wood or gas), a column, a wine heater, and a condenser.
Alembic Armagnacais process
wine flows continuously into the condenser and then into the wine heater, heated wine passes into the still, vapors pass through the serpentine in the wine heater and condenser before it is collected as spirit. Max. 17 plates (bubble caps) in the still. Grape varieties are typically distilled separately
Heads and Tails in Armagnac
Tails are discarded (liquid residue at bottom of still is drained off) but tails are incorporated in final spirit
Methanol from grapes
methanol originates in fruit pectin. Grapes are extremely low in pectin
Armagnac aging
sport period in new oak before transfer to older barrels. Local oak from Monlezun forest is sometimes used
Armagnac reduced to bottling strength
using Petites Eaux
Blanche Armagnac
stored for at least 3 months to allow reduction to bottling strength, but in inert vessel
VS Armagnac
youngest spirit at least 1 year old
VSOP Armagnac
youngest spirit at least 4 years old
Napolean Armagnac
youngest spirit at least 6 years old
XO Armagnac
youngest spirit at least 10 years old
Age indicated Armagnac
age of youngest spirit is stated on the label
Vintage Armagnac
must be at least 10 years old. important in Armagnac
Brandy de Jerez distillation
number of different spirits are produced.
- Holandes: distilled to a strength of 70% or less
- Aguardientes: disstilled to a strength of between 70% and 86%
- Destilados: distilled to a strength of 86% or more
NOTE*** 50% of the spirits used to make Brandy de Jerez must be distilled to a strength of 86% or less
Brandy de Jerez Maturation
1,000l (or less) barrels previously used for sherry in a solera system. Previous contents impact flavor e.g. oloroso barrel gives plum and figs, PX gives raisin and chocolate, Fino gives grilled nuts. Must take place in Jerez
Brandy de Jerez labelling terms
Solera: aged at least 6 months
Solera Reserva: aged for at least 1 year
Solera Grand Reserva: aged for at least 3 years
Airen compared to Ugni Blanc
Airen is high sugar low acid. So more prone to oxidation
types of stills in Brandy de Jerez production
Column stills are used to produce all 3 types of spirits (Holandes, Aguardientes, and Destilados). Pot stills are used only for Holandes.
Key for flavor intensity is the amount of Holandes that is used in the blend. For Solera Grand Reserva this is usually 100%
Peruvian Pisco varietals
8 varieties both aromatic and non-aromatic.
Non-aromatic e.g. Quebranta and Negra Criolla
Aromatic e.g. Torontel and Moscatel
Peruvian Pisco Distillation
pot still produces low strength spirit between 38 and 48%. bottled after resting for 3 months in inert, no wood nothing added not even water
Categories of Peruvian Pisco
Pisco Puro - single variety
Pisco Mosto Verde - made from a wine fermentation was arrested early so RS
Pisco Acholado - blend of varieties
Chilean Pisco Varieties
11 allowed mostly moscatel us used (several of the same grapes as in Peru)
Barsol Pisco
Peru
Macchu Pisco
Peru
Kappa
Chile
Chilean Pisco distillation
max 73% and generally to a higher strength (compared to Peruvian Pisco)
Chilean Pisco Finishing
dilution is allowed, as is wood-aging. Rauli, a local wood, is often used in lieux of oak
Chilean Pisco Categories
Corriente/Tradicionel - at least 30% abv
Especial - at least 35% abv
Reservado - at least 40% abv
Gran Pisco - at least 43% abv
Vinaccia
Italian word for grape pomace
White grapes vs red for Grappa
red grape pomace contains alcohol white grape pomace does not
Unique challenges for Grappa production
keeping pomace free of taint
very high solids content
Adaptions for Grappa Production
Bagno Maria.
Stills using steam injection (to extract volatiles) where the steam is injected into the base of a still (for batch)
pomace is either loaded into perforated baskets (to prevent compaction from weight) or it is constantly stirred
Continuous vs Batch distillation in Grappa production
for continuous still Grappa production, pomace is passed through the still keeping there long enough for all of the volatiles to be stripped by steam, then the alcoholic vapors pass into the rectifier
Grappa finishing
most are unaged, but premium examples are barrel aged not only in oak but is chestnut and ash. some are flavored with herbs and spices
Grappa Distillation
must be distilled to less than 86% in batch or continuous
Finishing Grappa
adding aromatic plant material and 20 g/l sugar are permitted. Caramel is permitted if aged longer than 12 months
Grappa Labelling Terms
Vecchia - aged for a minimum 12 months
Riserva - aged for a minimum 18 months
Grappa Grape Variety
one variety - 85%
two variety - combined 85%
Calvados Orchards
must be planted with at least 70% bitter or bittersweet apples (no more than 15% acidic varieties)
Prohibited in Calvados production
must enrichment, SO2, yeast addition
Calvados Distillation
either in 30hl copper pot or in copper double-column. new make spirit cannot exceed 72%
Calvados Maturation
at least 2 years in oak. Generally in old Foudre 1,000 - 10,000l. some producers do use smaller new oak for a short period of time
Calvados Pays d’Auge Fermentation
may contain a max 30% perry pears
Calvados Pays d’Auge distillation
double distillation in 30hl copper pots mandated
Calvados Domfrontais Orchards
Orchards must be planted with at least 15% perry pears. Same proportions on the apples planted as in Calvados
Calvados Domfrontais Distillation
must be in double column
Calvados Domfrontais Maturation
minimum 3 years
VS Calvados
youngest spirit 2 years
Reserve Calvados
youngest spirit at least 3 years
VSOP Calvados
youngest spirit at least 4 years
Napolean Calvados
youngest spirit at least 6 years
XO Calvados
youngest spirit at least 10 years
Age indicated and Vintage Calvados
no restrictions?
Name for Fruit Spirits
Eau-de-Vie in France or Wasser/Geist in German
Stone fruit Brandies
include the stones? Stones give a nutter, marzipan character. Without more overtly fruity
Maceration Fruit Brandy
Specific berries and soft fruits can be macerated in diluted, neutral alc i.e. raspberries macerated and then distilled produce a more intensely fruity spirit than one made from fermented raspberry juice.
Used for fruit that is expensive or in short supply
Fruit Brandy distillation
usually double pot, equipped with a short rectifying column for extra reflux. Generally high strength to capture the most fragrant volatile aromatics
