Other Fruit Spirits Flashcards
Looking to the large and diverse category of fruit spirits, this deck covers many of the major and some of the lesser-known fruit brandies/spirits produced throughout the world.
Applejack
American Apple Brandy
Notable differences from Calvados are:
- Eating apples rather than cider apples are used
- Apples are processed and fermented right away
- Greater separation of G1 and G3 fractions
- Spirits are aged in Ex-Bourbon barrels
- Spirit has a more notable apple character with more clearly defined oak
Are Brandy de Jerez sweetened?
Yes, often more than in Cognac.
Are Grappas matured?
Most are unaged or are rested in inert vessels, but some are aged in wood, such as oak, chestnut, and ash.
What is Airén?
Grape used for 95% of the production of Brandy de Jerez.
Batch-operated Column Stills
- A hybrid still
- The column is installed directly over the pot
- Used in European fruit brandy production, among other styles
- Often will use a dephlegmator to control temps in the column
- Fractions are separated precisely
Brandy de Jerez barrels must have been used for what before holding brandy?
Used to age Sherry.
Calvados
Apple (and pear) brandy from Normandy, France.
Calvados Domfrontais: Distillation
- Must take place in copper double-column stills with a maximum of 28 plates
- Must be heated with an open flame
Calvados Domfrontais: Fermentation
- Ciders must contain 30% pears
- Cannot add SO2 or yeast nutrients
Calvados Domfrontais: Maturation
Must be aged in oak containers for a minimum of 3 years
Calvados Pays d’Auge: Distillation
- must be double distilled in copper pot stills
- can be heated with either an open flame or steam
Calvados Pays d’Auge: Fermentation
Ciders may contain a maximum of 30% pears
Calvados: Age Statement
Labeling term for the youngest spirit in the blend.
Calvados: Distillation
- May be double distilled in copper pot stills (with worm tub) or distilled in a copper double-column still
- Pot still for the final distillation must have a capacity of 30hL, but can only be filled to 25Hl
- No more than 31 plates in the column
- Both styles can be directly heated using flame or steam
- New spirit cannot exceed 72% abv
Calvados: Fermentation
- Apples and Pears can both be used
- Sugar cannot be added to the fruit juice
- Cider must have at least 4.5% abv
Calvados: Maturation
Calvados must be aged in oak containers for a minimum of 2 years
Calvados: Trois Etoiles, Trois Pommes, VS
Labeling term for a minimum age of 2 years.
Calvados: Vieux, Reserve
Labeling term for a minimum of 3 years age.
Calvados: VO, VSOP, Vieille Reserve
Labeling term for a minimum of four years of age.
Calvados: XO, Hors d’âge, Très Vieille Réserve, Très Vieux, Extra, Napoléon
Labeling term for a minimum of 6 years of age.
Can Chilean Pisco be diluted before bottling?
Yes, and this bottling strength drives the labeling terms.
Classifications of South African Brandy:
- Pot Still Brandy
- Vintage Brandy
- Brandy (aka - Blended Brandy)
Definitions only relate to the type of distillation, distillation strength, and length of maturation. Grapes and other options are not covered by law.
Corriente / Tradicional
Pisco labeling term in Chile
- 30% abv minimum
Criadera
A group of barrels holding brandy.
(except the group holding the oldest brandy, this is called the solera)