• Like
Brandy
Upcoming SlideShare
Loading in...5
×

Brandy

  • 65 views
Uploaded on

 

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
65
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
10
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. BrandyBrandy  Brandy is a spirit made by fermenting andBrandy is a spirit made by fermenting and distillation fruits juice. When made from fruitsdistillation fruits juice. When made from fruits other than grapes the word brandy is linked withother than grapes the word brandy is linked with the name of the fruit. When the label readsthe name of the fruit. When the label reads brandy alone it should be understood that it isbrandy alone it should be understood that it is made from grapes.made from grapes.  Brandy has been characterized as the soul ofBrandy has been characterized as the soul of wine. The word brandy has originated from thewine. The word brandy has originated from the Dutch word “BRANDWIJN” meaning burnt wineDutch word “BRANDWIJN” meaning burnt wine which eventually got shortened to brandy.which eventually got shortened to brandy.
  • 2. HistoryHistory  Trade of wine existed betweenTrade of wine existed between La Rochelle Port onLa Rochelle Port on rive Charente of Cognac region of France andrive Charente of Cognac region of France and HollandHolland..  During the war period the trading used to be haltedDuring the war period the trading used to be halted thus giving rise to smuggling.thus giving rise to smuggling.  The Dutch shipmaster thought of concentrating theThe Dutch shipmaster thought of concentrating the wine, elimination of water, then transporting the spiritwine, elimination of water, then transporting the spirit or soul of wine to Holland adding back the water.or soul of wine to Holland adding back the water.  On the arrival in Holland when they have tasted theOn the arrival in Holland when they have tasted the concentrated wine found taste better then wine andconcentrated wine found taste better then wine and called it "Brandwijn," meaning "burned wine," andcalled it "Brandwijn," meaning "burned wine," and later became "brandy."later became "brandy."
  • 3. Brandies of FranceBrandies of France  CognacCognac  ArmagnacArmagnac  CalvadosCalvados  Fruit BrandyFruit Brandy  Pamace BrandyPamace Brandy
  • 4. CognacCognac  Cognac is defined as the brandy producedCognac is defined as the brandy produced form the Charante and Charante Maritimeform the Charante and Charante Maritime department of the West Central Francedepartment of the West Central France comprising roughly an area of 2,50,000comprising roughly an area of 2,50,000 acres enclosing the city of Cognac.acres enclosing the city of Cognac.  From the above mentioned definition itFrom the above mentioned definition it can very well be understood that allcan very well be understood that all Cognacs are brandy but not all theCognacs are brandy but not all the brandies are Cognac.brandies are Cognac. It war delimitedIt war delimited by law in year 1909.by law in year 1909.
  • 5. Area of CognacArea of Cognac  Grande Champagne (large meadow) - 14%Grande Champagne (large meadow) - 14%  Petite Champagne (small meadow) - 14.7% .Petite Champagne (small meadow) - 14.7% .  Borderies (edges) - 4.7%Borderies (edges) - 4.7%  Fins Bois (fine woods) - Constitute 35.5% of theFins Bois (fine woods) - Constitute 35.5% of the area.area.  Bons Bois (good woods) - Constitutes 24.7%Bons Bois (good woods) - Constitutes 24.7%  Bois Ordinaire et Bois Terroir (ordinary woods andBois Ordinaire et Bois Terroir (ordinary woods and earth woods)- Constitutes 6% of the area.earth woods)- Constitutes 6% of the area. Note- The word Champagne has got nothing to do withNote- The word Champagne has got nothing to do with the celebrated sparkling wine of France. It isthe celebrated sparkling wine of France. It is originated from the word champ, which meansoriginated from the word champ, which means field.field.
  • 6. GrapesGrapes  Folle BlancheFolle Blanche (maximum),(maximum),  Saint EmilionSaint Emilion  ColombarColombar ( very less )( very less )-- all are whiteall are white grapesgrapes
  • 7. Colombar & Folle BlancheColombar & Folle Blanche
  • 8. Production ProcessProduction Process  Cognac is best distilled from a white wineCognac is best distilled from a white wine high in acid content and low in alcohol.high in acid content and low in alcohol.  The grapes are picked in late autumn,The grapes are picked in late autumn, gently pressed avoiding getting tannin.gently pressed avoiding getting tannin.  Only the juice of first pressing is used. TheOnly the juice of first pressing is used. The grape juice is allowed to rest along withgrape juice is allowed to rest along with impurities. Sulphar di oxide is not addedimpurities. Sulphar di oxide is not added as the juice will go for a distillation (Acid isas the juice will go for a distillation (Acid is natural preservative).natural preservative).
  • 9. Cont..Cont..  These impurities are necessary toThese impurities are necessary to give full character to the brandy.give full character to the brandy. Wine fermented quickly in a stills orWine fermented quickly in a stills or alembics along with skin and pips.alembics along with skin and pips.  After the fermentation harsh wineAfter the fermentation harsh wine with 8% to 10% is produced. Thenwith 8% to 10% is produced. Then the wine is transported to distillery inthe wine is transported to distillery in huge wooden cask.huge wooden cask.
  • 10. DistillationDistillation  The first distillation or PremiereThe first distillation or Premiere ChauffChauff  The second distillation or BonneThe second distillation or Bonne ChauffChauff
  • 11. Premiere ChauffPremiere Chauff  Pot known as Chaudiere or AlembicPot known as Chaudiere or Alembic Charentaise.Charentaise.  Capacity of the pot still 793 gallons.Capacity of the pot still 793 gallons.  The Premiere Chauff (1st distillation)The Premiere Chauff (1st distillation) has three parts:has three parts: • The head also called as Produit de tete.The head also called as Produit de tete. • The heart also called as Brouillis. (30%)The heart also called as Brouillis. (30%) • The tail also called as Produit de queue.The tail also called as Produit de queue.
  • 12. Bonne ChauffBonne Chauff 1.1. HeadHead 2.2. Heart ( 70%)Heart ( 70%) 3.3. TailTail
  • 13. AgeingAgeing  Wooden casks ( capacity- 350 lts) forWooden casks ( capacity- 350 lts) for ageing.ageing.  Cognac should be aged for a legal periodCognac should be aged for a legal period of two years.of two years.  casks made from Limousin or Troncaiscasks made from Limousin or Troncais Oak.Oak.  The cask must not have any nail or glueThe cask must not have any nail or glue inside. It has to be hand crafted.inside. It has to be hand crafted.  As cognac matures in the cask aAs cognac matures in the cask a substantial 3- 5% gets evaporatedsubstantial 3- 5% gets evaporated through the pores of the cask.through the pores of the cask.
  • 14. Limousine ForestLimousine Forest
  • 15. Cont..Cont..  This 3- 5% is around 22 million bottles orThis 3- 5% is around 22 million bottles or one fourth of the annual world sales.one fourth of the annual world sales.  The evaporation, which takes place, isThe evaporation, which takes place, is locally referred to as “ANGEL’S SHARE”.locally referred to as “ANGEL’S SHARE”.  This scents the atmosphere andThis scents the atmosphere and environment of the Cognac city andenvironment of the Cognac city and nourishes the black coloured fungusnourishes the black coloured fungus (Torula) on the walls and the roofs of(Torula) on the walls and the roofs of Cognac warehouses.Cognac warehouses.
  • 16. BlendingBlending  Cognac is constantly blended and filtered withCognac is constantly blended and filtered with brandies of different age.brandies of different age.  After each filtration it is transferred to a new cask andAfter each filtration it is transferred to a new cask and temperature is increased.temperature is increased.  Filtering is done at 0Filtering is done at 0°°C.C.  A panel of experts does the final blending.A panel of experts does the final blending.  Finally it is diluted with metallic water.Finally it is diluted with metallic water.  Vintage Cognac is also known asVintage Cognac is also known as RESERVERESERVE NOUVELLENOUVELLE.These cognacs are used for blending..These cognacs are used for blending.  In 1963 the French Govt. passed a regulationIn 1963 the French Govt. passed a regulation prohibiting the use of vintage date on the cognacprohibiting the use of vintage date on the cognac label.label.
  • 17. Label ReadingLabel Reading  Three stars systemThree stars system  letters VS, VSP indicates the youngest cognac blendletters VS, VSP indicates the youngest cognac blend of the minimum 2 years by law, but 3-5 years inof the minimum 2 years by law, but 3-5 years in practice.practice.  The letters VSOP or VSEP indicates that theThe letters VSOP or VSEP indicates that the minimum age of youngest cognac in the blend is 4minimum age of youngest cognac in the blend is 4 years with the average age going till 10-15 years.years with the average age going till 10-15 years.  The full form of VSPO is Very Superior (VeryThe full form of VSPO is Very Superior (Very Special) Old Pale but some noble heads in FranceSpecial) Old Pale but some noble heads in France give this full form as Versez Sans Oublier Personnegive this full form as Versez Sans Oublier Personne which means Pour Without Omitting Anyone.which means Pour Without Omitting Anyone.
  • 18. Cont..Cont..  Cognac, labled with names such as Napoleon, CordonCognac, labled with names such as Napoleon, Cordon Bleu, Triomphe, Vielle Reserve. XO, ExtraBleu, Triomphe, Vielle Reserve. XO, Extra Anniversaire e.t.c. indicates that the minimum age ofAnniversaire e.t.c. indicates that the minimum age of the youngest cognac in the blend is 6 years with thethe youngest cognac in the blend is 6 years with the average age going upwards up to 20 years.average age going upwards up to 20 years.  Cognac labeled with Extra and Grand Reserve etc isCognac labeled with Extra and Grand Reserve etc is likely to have youngest cognac of 40 years. Alonglikely to have youngest cognac of 40 years. Along with age description the following term might alsowith age description the following term might also appear on label of cognac.appear on label of cognac.
  • 19. Other TermsOther Terms  Grande Champagne or Grande FineGrande Champagne or Grande Fine Champagne- grapes are grown in theChampagne- grapes are grown in the area of Grand Champagne.area of Grand Champagne.  Fine Champagne-grapes are obtainedFine Champagne-grapes are obtained from the Grand and Petit Champagnefrom the Grand and Petit Champagne regionregion  Boullier de Crus-A distiller who can distillBoullier de Crus-A distiller who can distill only the wine, which he produces.only the wine, which he produces.
  • 20. Cont..Cont..  Boullier de Profession-Boullier de Profession- CourvisierCourvisier does notdoes not have a single vine yard or distillery.have a single vine yard or distillery.  FINE MAISON is a cheap quality brandy alsoFINE MAISON is a cheap quality brandy also known as house Brandy is served when theknown as house Brandy is served when the guest gives the order without specifying anyguest gives the order without specifying any brand.brand.
  • 21. Brand NamesBrand Names  Bisquit,Bisquit,  CamusCamus  CourvoisierCourvoisier  HardyHardy  HenesseyHenessey  HineHine  Remy MartinRemy Martin
  • 22. ArmagnacArmagnac  It is known as the brandy of musketeers.It is known as the brandy of musketeers.  Armagnac is produced from the area ofArmagnac is produced from the area of Gers, which is situated 113kms from theGers, which is situated 113kms from the city of Bordeaux.city of Bordeaux.  This delimited area is present in the heartThis delimited area is present in the heart of South Western France .of South Western France .  Armagnac is reposted as the oldest spiritArmagnac is reposted as the oldest spirit of the World, its distillation dates back toof the World, its distillation dates back to 1411.1411.  Armagnac is the only spirit in the World,Armagnac is the only spirit in the World, which is legally allowed to print its vintagewhich is legally allowed to print its vintage year on the bottle.year on the bottle.
  • 23. RegionsRegions 1.1. Bas ArmagnacBas Armagnac 2.2. Haut ArmagnacHaut Armagnac 3.3. TernarezTernarez
  • 24. GrapesGrapes  Folle Blanche- also called as theFolle Blanche- also called as the Picquepoult.Picquepoult.  Baco 22- Originated from a crossBaco 22- Originated from a cross between Folle Blanche and Naohbetween Folle Blanche and Naoh varities.varities.  Colombard- Some growers preferColombard- Some growers prefer this grape varietythis grape variety
  • 25. Production ProcessProduction Process  The white wine, with complete naturalThe white wine, with complete natural fermentation .fermentation .  Distillation takes place in traditionalDistillation takes place in traditional alembic called as Alembic Armagnacais aalembic called as Alembic Armagnacais a unique version of continuous still, smallunique version of continuous still, small and inefficient.and inefficient.  The Armagnac comes out 55%.The Armagnac comes out 55%.  Armagnac is aged in un-sawn, split oakArmagnac is aged in un-sawn, split oak staves obtained from the Black Veined oakstaves obtained from the Black Veined oak (Monlezen) of the forest of Gascony.(Monlezen) of the forest of Gascony.  The Capacity of the oaks is 410lit.The Capacity of the oaks is 410lit. Armagnac is always aged in oak casks, forArmagnac is always aged in oak casks, for a period of time, before being bottled anda period of time, before being bottled and
  • 26. Brand NamesBrand Names 1. J. De. Malliac.1. J. De. Malliac. 2. Chabbot.2. Chabbot. 3. Chabbot 553. Chabbot 55
  • 27. Fruit BrandiesFruit Brandies  Houx- Made from Holly Berries in FranceHoux- Made from Holly Berries in France  Kirch- Made from wild cherries. It is mostKirch- Made from wild cherries. It is most popular Eau de Vie. In Germany andpopular Eau de Vie. In Germany and Switzerland the same is known as Kirshwasser.Switzerland the same is known as Kirshwasser.  Poire- Made from William pear. Occasionally onePoire- Made from William pear. Occasionally one sees a bottle of Poire containing a whole pear insees a bottle of Poire containing a whole pear in it.it.  Framboise- Made from raspberries. In GermanyFramboise- Made from raspberries. In Germany and Switzerland this known as Himbeergiest.and Switzerland this known as Himbeergiest.
  • 28. Cont..Cont..  Mirabelle- Made from yellow plums in France.Mirabelle- Made from yellow plums in France.  Quetsch- Made from blue plums in France,Quetsch- Made from blue plums in France, Germany and Switzerland.Germany and Switzerland.  Slivovitz- made from Sljiva plums in Yugoslavia .Slivovitz- made from Sljiva plums in Yugoslavia .  Barack Palinka- Made from apricot in AustraliaBarack Palinka- Made from apricot in Australia and Hungary.and Hungary.  La vielle-plum basedLa vielle-plum based eau de vieeau de vie  Fraise-strawberriesFraise-strawberries
  • 29. Kirsch & Poire WilliamKirsch & Poire William
  • 30. Questch & BarackQuestch & Barack
  • 31. Apple BrandyApple Brandy CALVADOSCALVADOS--  it is an apple brandy.it is an apple brandy.  Calvados is produced in the region of Calvados inCalvados is produced in the region of Calvados in Normandy, France.Normandy, France.  The earliest reference to calvodas in 1542 and gotThe earliest reference to calvodas in 1542 and got appellation in 1942.appellation in 1942.  Best calvados comes from region of Pay d’ Auge.Best calvados comes from region of Pay d’ Auge.  It comes into four taste sweet, bitter sweet, bitter andIt comes into four taste sweet, bitter sweet, bitter and acid. The younger calvados smells like a apple but theacid. The younger calvados smells like a apple but the older ones smells like vanilla and spice.older ones smells like vanilla and spice.  Brand Names- BusnelBrand Names- Busnel
  • 32. Pomace BrandiesPomace Brandies  Poor quality brandy made from pulpPoor quality brandy made from pulp skin, pips of grapes.skin, pips of grapes.  France-MarcFrance-Marc  Italy -GrappaItaly -Grappa  Portugal -Bagaciera.Portugal -Bagaciera.  Spain - Aguardiente.Spain - Aguardiente.  Germany -Testerbradwein.Germany -Testerbradwein.  Greece -Metaxa. / Melana.Greece -Metaxa. / Melana.