Brandy de Jerez

Question 1

Brandy de Jerez: Introduction.

Answer 1

• This is the only Spanish brandy controlled and defined by Spanish law.
• Other brandies have established a reputation, especially in Penedes where Torres built up a notable portfolio of brands but we only focus in Brandy de Jerez in WSET4.

• Particular features of Brandy de Jerez:
- the use of high-strength spirit.
- the solera system.
This ensures that Brandy de Jerez comes in a wide range of styles and qualities.

Question 2

Brandy de Jerez: Grape varieties.

Answer 2

• Producers are not required to use specific grape varieties, but 95% of the wine used is made from Airen. These grapes aren’t from Jerez but from inland in the region of La Mancha.
• Wine made from Airen is lower in acidity and typically has a higher level of alcohol than wines used in Cognac or Armagnac.

Question 3

Brandy de Jerez: Distillation.

Answer 3

• Some distillation takes place in Jerez but the majority is done in La Mancha.
• Distillers use both pot and column stills and produce 3 different classes of brandy:
  • holandes (70% abv or less)
  • aguardiantes (70% to 86%)
  • destilados (86% or more)
• Column stills are used to produce all 3 classes but only pot stills are used to produce holandes.
• The use of high and low-strength spirits is not unique to Jerez (for ex used in South Africa) but the advantage it offers is the same: it gives blenders a lot of options.

Question 4

Brandy de Jerez: Maturation.

Answer 4

• Must be aged in the region of Jerez using a unique system of ageing called the solera system (a dynamic system of ageing that allows for blending during maturation process).
• A solera system is made up of groups of barrels.
  • Each group of barrels contains brandy of an identical average age and these ages range from very young spirit to fully mature brandy.
  • Each group is called a criadera, with the exception of the one holding the oldest, fully mature brandy , which is called the solera.
  • When a producer needs spirit for sale, liquid is drawn off from each barrel in the solera. The barrels re not fully emptied and topped up with spirit from the oldest criadera. The system is then finally topped up with new-make spirit.

• Designed to produce an identical product time after time. 3 factors that help to achieve it:

• Only spirit of the same type and quality is fed into a solera system.
• Once spirit is taken out of a criadera, it is blended before moving into the next one. This ensures a completely homogenized spirit can be taken out of the solera.
• Only a small amount of spirit is taken out of the system at any one time > when spirit moved into a new criadera, it takes on the characteristics of the spirit that is already in it.
• Must be aged in barrels that have been previously used to age Sherry. Usually made from American oak but the type of oak is not important because they don’t use flavour-active barrels.
• Oak flavour isn’t part of the Sherry character and it’s the previous contents of the barrels that can have an impact on the final spirit:
  • walnut, plum, figs from Oloroso Sherry
  • raisin from Pedro Ximenez
  • grilled nuts from Fino Sherry

Question 5

Brandy de Jerez: Blending and Finishing.

Answer 5

• Some Brandy de Jerez are the product of 1 solera system but others are made from a blend of 2 or more.
• The law requires: at least 50% of the blend includes spirit that was distilled to less than 86% abv.

•The key to flavor intensity lies in the percentage of holandes used in the blend. For Solera Gran Reservas, this often reaches 100%.
Many of the less expensive brandies are sweetened but this isn’t required.