BRANDY

Brandy (from brandywine, derived from Dutch brandewijn"burnt wine")is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging. Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. Types There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified. Grape brandy Grape brandy is produced by the distillation of fermented grapes.

American grape brandy is almost always from California. Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet. Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the southern part of Armenia. It was Winston Churchill's favorite brandy. Bottles on the market are aged anywhere from 3 to 20 years. During the

International Exhibition in Paris in 1900, the brandy received the Grand-Prix and the legal right to be called 'cognac', not 'brandy', following a blind degustation. Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single-continuous distilled in a copper still and aged in oaken casks fromGascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac,Larressingle, Delord, Laubade, Glas and Janneau. Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands include Hine, Martell, Camus,Otard, Rmy Martin, Hennessy, Frapin, Delamain and Courvoisier. Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in Andalusia, Spain. It is used in some sherriesand is also available as a separate product. It has a Protected Designation of Origin (PDO). The traditional production method has three characteristics: (1) Aged in American oaken casks with a capacity of 500 litres, previously having contained sherry. (2) The use of the traditional aging system of Criaderas and Soleras. (3) Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa Mara, and Sanlcar de Barrameda in the province of Cdiz. Pisco is produced in Peru and Chile. Portugal: Lourinh, located in western Portugal, is one of the few brandy-making areas, besides Cognac, Armagnac and Jerez, that have received appellation status. South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stillsfollowed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are of a very high quality. Other countries: Grape brandy is also produced in many other countries, including Bulgaria, Cyprus, Georgia, Germany, Greece, Italy,Macedonia, Mexico, Moldova, Romania, and Ukraine. Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV. The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, andArmagnac from the Gascony area of France, using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called in Europe as it is not from the Cognac region of France. Drinking temperature Grape brandy is traditionally drunk in western countries at room temperature from a tulip-shaped glass or a snifter, while in parts of Asia it is usually drunk on the rocks. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating brandy may cause the alcohol vapor to become too strong, so that its aroma is overpowered. Brandy has a more pleasant aroma and flavor at a lower temperature, e.g., 16 C (61 F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a

typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation. Fruit brandy

A bottle of Calvados, a French fruit brandy made from apples Fruit brandies are distilled from fruits other than grapes. Apples, peaches, apricots, plums, cherries, elderberries, raspberries, and blackberries, are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drunk chilled or over ice. Applejack is an American apple brandy, made from the distillation of hard cider. It was once made by fractional freezing, which would disqualify it as a proper brandy. Buchu brandy is South African and flavoured with extracts from Agathosma species. Calvados is an apple brandy from the French region of Lower Normandy.[2] It is double distilled from fermented apples. Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains ofSwitzerland Coconut brandy is a brandy made from the sap of coconut flowers. Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy). German Schnaps is fruit brandy produced in Germany or Austria. Kirschwasser is a fruit brandy made from cherries. Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka. Plinka is a traditional Hungarian fruit brandy. It can only be made of fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, apples or cherries.

Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears). Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts. Slivovice is a strong fruit brandy made from plums. It is produced in Croatia, Bulgaria, Macedonia,Slovenia, Bosnia and Herzegovina, Serbia, Slovakia, the Czech Republic, and Poland. Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy calledvin ars (burnt wine) or divin. Pomace brandy Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine) Distillation A batch distillation typically works as follows: Wine with an alcohol concentration of 8% to 12% ABV and high acidity is boiled in a pot still. Vapors of alcohol, water, and numerousaromatic components rise and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromaticcomponents vaporize at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine. After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that's produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odor, so it is discarded (generally, mixed in with another batch of low wine for future use). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine for future use. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters Aging Brandy is produced using one of three aging methods: No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colourless.

Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging. Solera process: Some brandies, particularly those from Spain, are aged using the solera system. Labeling Brandy has a traditional quality rating system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name: A.C.: aged two years in wood. V.S.: "Very Special" or 3-Star, aged at least three years in wood. V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood. X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality. In the case of Brandy de Jerez Regulatory Council classifies it according to: Brandy de Jerez Solera one year old. Brandy de Jerez Solera Reserva three years old. Brandy de Jerez Solera Gran Reserva ten years old.

Cognac and Armagnac Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged. The Cognac region is located on the west-central Atlantic coast of France, just north of Bordeaux, in the departments of Charente and Charente-Maritime. The region is further subdivided into six growing zones: Grande Champagne, Petite Champagne, Bois Ordinaries, Borderies, Fins Bois, and Bons Bois. The first two of these regions produce the best Cognac and will frequently be so designated on bottle labels. Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne. The primary grapes used in making Cognac are Ugni Blanc, Folle Blanche, and Colombard. The wines made from these grapes are thin, tart, and low in alcohol; poor characteristics for table wines, but oddly enough, perfect for making Brandy. Cognac is double distilled in pot stills and then aged in casks made from Limousin or Troncais oak. All Cognacs start out in new oak to mellow the fiery spirit and give them color. Batches that are chosen for long-term aging are, after a few years, transferred to used, or "seasoned," casks that impart less of the oak flavor notes while the Brandy matures. Virtually all Cognacs are a blend of Brandies from different vintages, and frequently, different growing zones. Even those from single vineyards or distilleries will be a mix of Brandies from different casks. As in Champagne, the production of local vineyards is sold to Cognac houses, each of which stores and ages Cognacs

from different suppliers and then employs master blenders to draw from these disparate Brandies to create continuity in the house blends. Because there are no age statements on Cognacs, the industry has adopted some generally accepted terms to differentiate Cognacs. It is important to note that these terms have no legal status, and each Cognac shipper uses them according to his own criteria. V.S./V.S.P./Three Star: (V.S., very superior; V.S.P., very superior pale) A minimum of two years aging in a cask, although the industry average is four to five years. V.S.O.P.: (very superior old pale) A minimum of four years cask aging for the youngest Cognac in the blend, with the industry average being between 10 and 15 years. X.O./Luxury: (X.O., extra old) A minimum of six years aging for the youngest cognac in the blend, with the average age running 20 years or older. All Cognac houses maintain inventories of old vintage Cognacs to use in blending these top of the line brands. The oldest Cognacs are removed from their casks in time and stored in glass demijohns (large jugs) to prevent further loss from evaporation and to limit excessively woody and astringent flavors. Luxury Cognacs are the very finest Cognacs of each individual Cognac house. Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century. The Armagnac region is located in the heart of the ancient province of Gascony in the southwest corner of France. As in Cognac, there are regional growing zones: Bas-Armagnac, Haut Armagnac, and Tenareze. The primary grapes used in making Armagnac are likewise the Ugni Blanc, Folle Blanche, and Colombard. But distillation takes place in the unique alambic Armagnacais, a type of column still that is even more "inefficient" than a typical Cognac pot still. The resulting brandy has a rustic, assertive character and aroma that requires additional cask aging to mellow it out. The best Armagnacs are aged in casks made from the local Monlezun oak. In recent years Limousin and Troncais oak casks have been added to the mix of casks as suitable Monlezun oak becomes harder to find. Most Armagnacs are blends, but unlike Cognac, single vintages and single vineyard bottlings can be found. The categories of Armagnac are generally the same as those of Cognac (V.S., V.S.O.P., X.O., etc.). Blended Armagnacs frequently have a greater percentage of older vintages in their mix than comparable Cognacs, making them a better value for the discerning buyer.

BRANDS Hyennessy

Jas Hennessy & Co., or more simply Hennessy, is a prominent Irish/French cognac house and co-leader of the luxury goods company, LVMH. Hennessy specializes in the manufacture ofcognac. Today, the company of Jas Hennessy & Co. sells about 50 million bottles a year worldwide, or more than 40 percent of the worlds Cognac, making it the world's largest Cognac producer. Products Hennessy Black (currently in limited release) Hennessy White Hennessy V.S Privileg V.S.O.P Fine de Cognac Hennessy X.O Deutschland Moet Hennessy Pure White Private Reserve Hennessy Paradis Hennessy Diptyque Richard Hennessy Timeless: (only 2000 bottles produced) Ellipse: (only 100 bottles produced) Beaut du Sicle (only 2000 bottles produced, comes in chest) Hennessy VVVV (1860) Hennessy No.1

Hennessy Silver Jubilee (1977) Hennessy First Landing 1868 Hennessy Prive (bottled for Japan) Hennessy Library decanter Rmy Martin

Rmy Martin is a cognac (a brandy from the Cognac region of France) and champagne cognac (a brandy from the tiny Champagne Cognac region of France) originally produced by Rmy Martin, a French winemaker, who founded the company in 1724. It is now owned by Rmy Cointreau, a company founded in 1991. Products Rmy Martin Grand Cru VS Rmy Martin VSOP Rmy Martin Club Rmy Martin 1738 Accord Royal Remy Martin 1898 (Asia Only) Rmy Martin XO Spcial Rmy Martin XO Excellence Remy Martin XO 1st Cru Grande Champagne (Duty Free only) Rmy Martin Extra Rmy Martin Louis XIII Rare Cask Louis XIII de Rmy Martin (including Louis XIII Black Pearl) L'ge d'or de Rmy Martin Rmy Martin Diamant Cognac Martell

Martell is a manufacturer of cognac, founded by Jean Martell in 1715 [1]. It was sold in 1988 by the Firino-Martell family to Seagram and again in 2002 to the Pernod Ricard Group, which also owns the Cognac brandsBiscuit and Renault. The cellar master was, up to the 1980s, from the Chapeau family (in the way that the cellar masters ofHennessy are from the Fillioux family ). Much of Martell Cognac is produced from wine from the Borderies region, in contrast to other companies, which mainly sell fine Champagne Cognac. Borderies Cognac has a more nutty taste.