Brandy

“Brandy is an unsweetened spirit

made by the distillation of
fermented natural grape juice.”
 Brandy can be produced wherever
grapes are grown and wine is made.
Most common brandies:
• Cognac
• Armagnac
• Spanish brandies (Jerez & Penedès)
• Mexican brandy
 Mexican Brandy
• Mexico produces over 12 million cases of
brandy annually
• The world’s top-selling brand comes from
Mexico “Presidente”
 Spanish brandy
There are 2major brandy production areas in
Spain:
Brandy de Penedès:
Penedès is an area near Barcelona in north-eastern Spain facing the
Mediterranean Sea. Its brandy production is relatively small.
The style of brandy produced is elegant and resembles Cognac.

- Grape variety: Parellada

- Distillation method: Pot-still (similar to Cognac)
- Maturation: either static (like in Cognac) or Solera system
 Brandy de Jerez:
Jerez is the area for Sherry production at the most southern tip of
Spain. The grapes for its brandy are grown in central Spain in
‘La Mancha’, however the distillation and maturation takes place in
Jerez.
95% of brandy production comes from Jerez.
- Grape varity: Airen
- Distillation method: almost entirely Continuous Still (however pot-
still, single, or double permitted)
- Maturation: using old Sherry and American oak casks in the ‘Solera
system’
‘Solera System’:
blending older and younger brandies
together (result: speeds up matutation)
 Cognac
6 growing areas(“Crus”):
- Grande Champagne
- Petite Champagne
(these 2 areas are the best and
have a high chalk content in the soil!)
- Borderies (more clay, marl&loam)
- Fins Bois
- Bon Bois
- Bois Ordinaires

Each Cru has its own appelation with

one addition:
“Fine Champagne” (blend of
Grande& Petite Champagne with a
min. 50% of Grande
Champagne)
• Grape variety: 98% Ugni Blanc/Trebbiano
(7others permitted)
• Climate: relatively cool, maritime
Grapes struggle to ripen in the Cognac
region so the base wine is low in alcohol
(around 8-10%) and high in acidity
 Cognac production:
Fermentation: grape must is fermented with a result of a
wine with only 7-10% alc. strength and a high acidity.
Distillation process: Pot Still made out of copper called the
“Charentaise pot still”.

The source of heat must be

a naked flame (outside of still)
Always double distillation:
1. Distillation: “Brouillis”
of 26-30% strength
2. Distillation: spirit of about
72% alc.strength

11.25kg of grapes→9ltrs. of wine→1ltr.Cognac

 Maturation process:
By law Cognac must age for a minimum of 2 years in either
“Limousine” or “Troncais” oak (if new or old oak is used depends on the
producer.)
The older the barrels are the lesser flavour they impart in the spirit.
Storage conditions: cool, with good circulation of air

- VS (Very Special): min. 2 years aging in cask

- VSOP (Very special old pale): min. 4 years
- XO (Extra Old/Hors d’Age/Napoléon): min. 6 years
- Vintage Cognac: must come from stated vintage

Why maturing Cognacs?

To increase flavour, colour, complexity
and achieve a mellow character.
 Blending process:
During the aging process producers blend their Cognacs
many times:
- with others from the same or different “Crus”
(growing areas) and/or
- different ages
In order to blend Cognacs successfully it is necessary to
rotate huge paddles in the vats for 12-30 hours.
WHY? To ensure consistency of the style and character of
their product.
Finishing:
After the aging period and the blending is completed:
- spirit is diluted to bottling strength (min.40%vol.)
- caramel/cane sugar may be added up to max.2% (to
increase colour) → bottling!
 Armagnac
3 districts:
• Haut Armagnac (chalky soils)
• Bas Armagnac (best Armagnacs as the soils are most sandy)
• Tenarèze (mix of clay and chalky soils→Armagnacs with a sweet,
fruity touch)

Grape varieties:
- Ugni Blanc (80%)
- Folle Blanche
- Colombard
- Baco 22A

Climate: warner than Cognac

as it is further south
 Armagnac production
• Fermentation: similar to Cognac the resulting wine is
relatively low in alcohol and high in acidity

• Distillation: various methods are used:

- “Armagnac still” (type of continuous still)
- Copper still with double distillation (as in Cognac)

The Armagnac still produces much quicker maturing, fuller

flavoured spirits.
 Armagnac still
• The wine is permanently fed into the still
from the bottom of the cooler, which in
turn cools the alcohol vapours contained
in the coil. It is carried towards the
column where it drops through the trays
until it reaches the boiler. Under the
strong heat produced by the boiler, the
wine vapours rise upwards and "bubble"
through the wine at each tray level. They
are infused with alcohol, and the majority
of the aromatic substances in the wine
are condensed and then cooled in the
coil.
On leaving the still, the eau-de-vie is
colourless, whilst its alcohol content can
vary between 52% and 72% (although it
is traditionally between 52% and 60%).
At this stage, the Armagnac is still fiery,
although it already has a rich aromatic
flavour: very fruity (plums, grapes, etc.)
and often floral (vine blossom or lime).
Ageing in wood gives the eau-de-vie
extra complexity and softness.
 Maturation process:
• Armagnac MUST be aged in 400l casks made out of
Limousine or Gascon oak for a minimum of 1 year.
- VS: min. 1 year in oak
- VSOP: min. 4 years
- XO: min. 5 years
- Hors d’Age: min. 10 years
- Vintage Armagnac: must be from the vintage stated on
the bottle

Blending and finishing is practised as in Cognac to remain

consistency in style, character and colour.
 Main differences between Cognac
& Armagnac:
• Climate: Armagnac lies further south →
warmer climate → fuller wines
• Soils: different types of soil produce
different types of wines
• Production method (stills used)

Cognac tends to be more elegant whereas

Armagnac tends to be richer.
 Tasting:
1. Cles de Ducs Armagnac VSOP:
Blend of Armagnacs from the Bas Armagnac- region with
an average of 7 years.
2. Hennessy VS: is a blend of about 40 eaux-de-vie from
the four first growing areas of the Cognac region.
Hennessy VS displays a beautifully bright golden
color.
3. Remy Martin XO: “Fine Champagne” Cognac, contains
"eaux-de-vie" which are 5 to 15 years old. Aged up to 35
years in Limousine oak.