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)
Distillation strength of Grappa?
Less than 86% abv in either batch or continuous.
Envejecido
Wood-aged spirits in Chile, that has been aged for a minimum of 360 days.
Especial
Pisco labeling term in Chile
- 35% abv minimum alcohol content
Fino Sherry barrel flavors:
Grilled nuts
For Calvados what needs to be managed during distillation and maturation?
Fermenting apples can produce a lot of methanol, which needs to be managed.
Foudres
Large oak containers ranging in size from 1,000 to 10,000 liters, and are used repeatedly over decades.
From the barrel, what has the most impact on the flavor of the spirit of Brandy de Jerez?
What the barrel previously held, rather than the barrel itself.
Geist
German for fruit spirits made by maceration.
Gran Pisco
Pisco Labeling term in Chile:
- 43% minimum abv
Grapes for South African Brandies:
- There are no limits on the varieties that can be used.
- Colombard and Chenin Blanc are the most common.
Grappa
- A specialized Italian Grape Pomace Brandy.
- Can be made from a single grape or a blend of grapes.
- Some are aged, most are not.
- Tend to have a lot of character from the grapes they are made from
Grappa aged for a minimum of 12 months:
Vecchia or Invecchia
Grappa aged for a minimum of 18 months:
Riserva or Stravecchia
Grappa labels: Grape variety
- No more than 2 grape varieties may appear on a label of Grappa
- One variety listed = 85% of one grape variety pomace used
- Two varieties listed = These must combine to be 85% or more of the pomace used
Guarda
In Chile, wood-aged spirits that have at least 180 days of aging can be called this.
Holandes are produced in what type of still?
Holandes can be produced in both pot or column stills.
Pot stills can produce only holandes
How are most apples and pears for Calvados, harvested today?
- Traditionally let to fall on the ground before being gathered, today they are mostly machine harvested.
- Apples are left in piles to fully ripen, while pears are processed more quickly to avoid spoilage.
How are Pisco labeling terms determined in Chile?
By the bottling strength of the spirit.
How are the double-column stills in Calvados similar to the ones in Armagnac?
The condenser is cooled by incoming cider that is simultaneously preheated.
How can distillers assure themselves of getting good quality pomace for grappa?
By working closely with winemakers, and timing their production.
How do you get a distillation from White Grape Pomace?
First, water needs to be added to the skins, and then fermentation has to happen in order to create alcohol, which can be distilled.
How is Grappa finished?
- Can add aromatic plant material
- can add up to 20 g/L of sugar
- Caramel can be added if the grappa has been aged for more than 12 months
How many times is Peruvian Pisco distilled?
Once, achieving an abv of between 38-48%.
How many types of apples can be used to make Calvados?
- There are as many as 40 different types used, but these are cider apples, not eating apples.
- In all three AOCs there are limitations placed on the amount of bitter, bittersweet, and sour apples used.
- Pears are also permitted in each appellation.
How must Brandy de Jerez be aged?
Using a solera system of barrels that are 1000 L or less in size, and must have been used to age sherry previously.
How quickly is apple cider processed to Calvados distillation after fermentation is complete?
The cider can actually be left to settle in large oak casks for several months before distillation takes place. Can also be distilled quickly. There is no regulation.
Raw material: Kirsch
Cherries
Labeling terms for Brandy de Jerez:
- Solera - aged for at least 6 months
- Solera Reserva - aged for at least 1 year
- Solera Gran Reserva - aged for at least 3 years
Marc
Pomace brandy from France
The most famous is probably Marc de Bourgogne (Burgundy).
Batch distilled in copper, these must be aged in oak vessels for a min of 2 years.
Maturation of fruit spirits:
- These are typically rested in inert vessels for a period of a few months to allow flavors to harmonize.
- Oak is rarely used as it could overwhelm delicate fruit flavors, but occasionally other woods are used and allow for some subtle oxidation to occur, but this is rare.
Maximum distillation strength in Chilean Pisco?
73%abv
Maximum g/L of sugar for Brandy de Jerez?
35 g/L
Raw material: Mirabelle and Quetsch
Plums
The number of permitted grape varieties for Chilean Pisco?
11, many are different than those in Peru.
Oloroso Sherry flavors:
- Walnut
- Plum
- Fig
Pedro Ximénez Sherry flavors:
Raisin
Peruvian Pisco is bottled at what abv strength?
Between 38% and 48%, but no water or sweetener may be added, so this is the strength of the product that comes off the still.
Pisco
Grape bandy made in Chile and Peru.
Pisco Acholado
Peru
- Made from a blend of different grape varieties.
Pisco Mosto Verde
Peru
- Made from a wine that is still fermenting
Pisco Mosto Verde
Peruvian Pisco made from partially fermented grape juice.
Pisco Puro
Peru
- Made from a single grape variety
- Grape variety will appear on the label
Pomace
Grape skins and stalks.
The stuff left over after winemaking.
Post-distillation requirements for Peruvian Pisco:
Must be stored in inert vessels for 3 months.
Regional concentration of fruit spirit production?
From Alsace in France through central and southern Germany, Austria, Switzerland, northern Italy, and into Central Europe.
Reservado
Pisco Labeling term in Chile
- 40% abv
Resting period for Peruvian Pisco?
3 months, and must be in inert vessels.
Solera System
A dynamic system of fractional blending that allows for blending while aging.
South African Blended Brandy
- Must include 30% or more Pot Still Brandy, but are a mixture
- No more than 70% of unaged grape-based spirit
- Bottled at 43% abv or more
- These are fruity and uncomplicated spirits
South African Estate Brandy
Complimentary term for when all of the grapes are grown and the spirit is distilled on the same estate.
South African Pot Still Brandy
- Must be distilled in Pot Stills
- 75% abv or less
- Matured for a minimum of 3 years on oak
- Bottled at 38% abv or more
- These are richly textured spirits with ripe fruity aromas combined with oak, and well-aged styles often showing rancio flavors.
South African Vintage Brandy
- Mixture of Pot Still Brandy and grape-based spirit permitted for use in Blended Brandy
- All of the spirit must be aged for 8 years in oak barrels
- Pot Still Brandy must be between 30-80%
- Grape spirit must be between 70-20%
- Bottled at 38% abv
Stills in Calvados Pays d’Auge are similar to stills where?
Cognac, and are copper pot stills.
Style of Grappa
Comes in a wide range of styles…
- Inexpensive and unaged = lack complexity and have a rough texture
- Better examples = dried fruit and floral aromas on top of herbaceous notes, and can be mouth-filling and smooth in texture
- Wood aged = can vary, with subtle wood notes to deeper color and more obvious wood notes for longer aged ones
Style of Peruvian Pisco:
- Aromatically pronounced
- Typically rich
- Mouthfilling spirit
- Can have a slight fiery texture
Three key factors to producing a consistent solera:
- Only product of equal type and quality is fed into the system
- Once a spirit is taken out of a criadera, it is blended before moving on to the next level
- Only a small amount of spirit is removed from the system at any one time
True / False:
All of the spirit in a Vintage Calvados must come from the stated year.
True
It is also recommended that a bottling date be included on the label.
True / False:
Spirit distilled to 95% abv or more is permitted in South African Brandy.
True
This is an unusual aspect and is not seen elsewhere.
Type of distillation often used in Chile for Pisco?
Double Pot Distillation is the norm.
Type of stills used for Pisco in Chile?
- Pot Stills, and distilled to no more than 73% abv.
- Then must be stored for a minimum of 60 days.
Type of stills required for Peruvian Pisco?
Pot Stills
Wasser or Brand
German for fruit spirits made by fermentation then distillation.
What are the three AOCs for Calvados?
- Calvados AOC (the largest)
- Calvados Pays d’Auge AOC (center of Normandy)
- Calvados Domfrontais AOC (western side of Normandy)
What are the three different grades of Brandy de Jerez that are produced:
- Holandés - distilled to a strength of 70% abv or less
- Aguardientes - distilled to a strength between 70 and 86% abv
- Destilados - distilled to a strength of 86% abv or miore
What are the three main categories of fruits used for making fruit spirits?
- Pip fruits
- Stone fruits
- Berries and soft fruits
What are the two main types of Pomace?
- White Grape Pomace - pomace does not contain any alcohol as the grape are pressed before fermentation.
- Black Grape Pomace - the skins are separated from the juice after fermentation, so there is alcohol in the pomace.
What benefit do foudres offer Calvados?
Little in the way of flavors, but they do allow for slow oxidation.
What can be added to Peruvian Pisco after distillation?
Nothing, not even water.
What does the level of sweetness do to the mouthfeel of Brandy de Jerez?
Typically creates a mouthcoating texture.
What is a solera system made up of?
Groups of barrels, and each group is filled with brandy of equal average age.
What is different about Pisco grapes than other grape brandy grapes?
They are relatively more aromatic.
Sometimes the skins are macerated, which increases the extraction of aromatic compounds.
What is distinct about the European Fruit Spirits?
An incomparable purity and clarity of aroma and flavor, matched with a smooth texture.
What is needed to produce good quality grappa?
Pomace that is fresh and free of taint.
Pomace that sits too long can oxidize and spoil. Will create high levels of methanol.
What is the difficulty and the upside of using Mosto Verde?
- Downside = too much gas (CO2) in the still fermenting liquid can cause too much liquid to go over from the still.
- Upside = allows for the capture of true pre-fermentation fruit aromas.
What is the point of a Solera system?
To provide a consistent product each and every time brandy is drawn off the system.
What must a distiller decide when it comes to using stone fruit for distillation purposes?
To include the pit/stone or not - in both the fermentation and the distillation.
- Typically removing the stone results in an overt fruit flavor, while the pit will add a certain character.
- You also have to be conscious of whether the pit is damaged and potentially will release dangerous chemicals.
- Usually, most pits are removed prior to distillation, either way.
What percentage of the blend of Brandy de Jerez must be spirit produced to a distillation strength of less than 86%?
At least 50%
Solera Gran Reservas can reach 100%
What two ways can fruits be prepared for distillation into fruit spirit?
- Fermentation
- Maceration
What type of distillations are used for grappa?
Both batch and continuous distillations.
But grappa stills have a particular adaptation to deal with the high level of solids:
- Batch - today these are perforated trays within the still, which prevent compaction of the pomace and potential burning of the solid material.
- Continuous - devices are used to move the pomace into the first still, where the volatiles are stripped by steam.
What type of grape varieties are used for Pisco production?
Very aromatic types, such as Muscat.
These grapes give pisco a very perfumed and floral character.
When a Brandy de Jerez producer needs to fill an order, where do they draw the stock from?
From the Solera.
Why might a distiller avoid fermentation of certain types of fruit?
- Typically when the fruits produce such small quantities of juice that it is impractical to squeeze them.
- Fruits such as berries and other soft fruits are delicate and can produce a different outcome when exposed to yeast and fermentation, rather than maceration
- Maceration is often the preferred method of extracting delicate fruit color, flavor, aroma
Where does the flavor intensity come from in Brandy de Jerez?
The percentage of Holandes used in the blend.
Where does the majority of the distillation for Brandy de Jerez take place?
In La Mancha where most of the grapes are grown.
Where is Airén mostly grown in Spain?
Much is grown in La Mancha in central Spain.
Where is Grappa only permitted to be made?
Italy
Where must Brandy de Jerez be aged?
Only in the region of Jerez.
Where is the Solera filled from?
From the next oldest criadera, and each subsequent level is filled from the one above, with new product entering the system via the youngest criadera.
Resting period for Chilean Pisco?
All Chilean Pisco must be rested for a minimum of 60 days.
The type of vessel is not specified.
