brandy

1. BRANDY

2. DEFINITION
Brandy is a spirit
obtained from
the distillation of
Distillation of wine
started in the 16th
century
Probably at La
Rochelle, a river
fermented grape port (river
juice and suitably Charente) on the
aged in wood western coast of
France

3. COGNAC
 Brandy produced from grapesgrownin the
vineyards of the delimited district of Cognac,
surrounding theancient town of Cognac,on the
Charente river.
Modern delimitation
was done in 1909.

4. THECOGNACDISTRICT
1
4
.
6
5
%l
a
n
d
a
r
e
a
15.98% landarea
4.53% landarea
64.84% landarea
• Grande Champagne:
• Petite Champagne:
• Borderies:
• Bois:
Charentais
subdivisions
(in order of
quality)

5. THE
COGNAC
DISTRICT
• Hot summers
• Good rainfall in winters
Climate
• Temperate and damp
• Chalk and limestone
• More the lime,better the
Cognac
Soil

6. GRAPEVARIETIES
FOR COGNAC
Ugni Blanc
(St Emilion)
Folle
Blanche
Colombard

7. PRODUCTIONOFCOGNAC
Fermentationtakesupto10 days
Passed through settling bins (Racking)
The wine produced is fruity
,thin,harsh,slightly acid and unpleasant (8%
to 10% al v/v)
Grapes pressed twice,pips & stalks are not crushed (for less tanin)

8. PRODUCTION
OF COGNAC
= amber tone, delicate and mellow with A natural bouquet of
grapes
Aged in Limousine oak (rich in tanin)
Distilled again in alembic = 70% al v/v
Dilution with distilled water

9. PRODUCTIONOFCOGNAC
DISTILLED IN ALEMBIC =
30% AL V/V
COLOR ADJUSTMENTWITH
CARAMEL PACKAGING

10. BRANDYLABELS
A.C. : aged 2 years in woo
• V.S. : "Very Special" or 3-Star,aged at least 3 years in
• wood.
• V.S.O.P. : "Very Superior Old Pale" or 5-Star,aged
at
• least 5 years in wood.
• X.O. : "Extra Old",Napoleon or Vieille Reserve,
aged
• at least 6 years,Napoleon at least 4 years.
• Vintage : Stored in the cask until the time it is
bottled
• with the label showing the vintage date.

11. PRODUCTIONPROCESS
 The new colorless
liquid thatis
produced by the
second distillation is a
youth full,over strong
cognac,which must be
matured.
after the juice ferments into wine,it is slowly warmed &transferred into
copper pot still which are heated by coal.The first distillation lasts
between eight – twelve hours producing the bouillon,which is distillate of
approximately 50- 60 proof.This is heated a second time for about twelve
hours in an extremely critical process.

12. AGING
• After cognachas been distilled
for the second time,it is placed
into barrelsthat are made of oak
wood from the Limousine and
Trance's forests.The oak wood
used has a considerable
influenceon the bouquet & taste
of the cognac.All cognacsare
ultimatelyblends that combine
spirits from varying section&
vintageinto finalproducts.

13. BRAND
NAMES
• Martell
• Hennessey
• Rémy Martin
• Courvoiser
• *These four brands
jointly have a 75%
market-share

14. BRAND NAMES
Bisquit Camus Monnet Otard
Polignac Salignac Delamain

15. ARMAGNAC
(second only to
cognac)
Region –
Department of Gers,
south-east of
Bordeaux
Grapes – same as
cognac (folle
blanche is
known as
piquepoul)

16. HowArmagnac is
different from Cognac
• Soil – best armagnacs from
sandy soil
• Distillation – inArmagnac
Still
• Proof – Distilled at around
53% al v/v
• Character – stronger fruity
nose & flavour,more
pungent and heavier

17. THE PRODUCTION METHOD
During aging process,a slow oxidation also takes place which
intensities the brandy’s color & smooth's out its raw flavor.The
Armagnac also acquires a musty aroma.Reminiscent of hazelnuts,
peaches,plums & other fruits
After the juice ferments into wine,it is not racked but instead in left
in contact with lees to extract additional flavoring components,which
add complexity.The wine is distilled in one continuous process,slow
process a colorless brandy with a powerful bouquet & flavor.

18. BRAND NAMES
Delord Castagnon Larresingle
Claverie Mattiac H.A.Sempé
Samalens

19. COGNAC VS ARMAGNAC
 COGNAC
 Ugni blanc, folle blanche,
 colombard
 Pot still
 Grande champagne, petit
 champagne, fin bois
 Aged in “limousin” or troncais
oak cask
 Caramel addition permitted
 Market position first
 ARMAGNAC
 Ugni blanc, folle blanche,
 colombard, baco blanc
 Patent still (pot still also
 permitted since 1972)
 Bas armagnac, tenereze,
 haut Armagnac
 Aged in “monlezun” oak casks
 Caramel is not permitted second

20. AFTERTASTE
Armagnac is marketed in
basquaise,a flagon-shaped
bottle
Armagnac is the country of
the three musketeers,and it
is frequently for marketing

21. FRUIT
BRA NDY
Calvados -
apple brandy
from the
French
region
Apple is
pressed into
cider
Cherry
Brandy is a
fruit brandy
made from
cherries
Kirschwasser
is a fruit
brandy made
from
cherries.