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wine gets distilled and this one is superb

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  1. 1. BrandyBrandy (short for brandywine, from Dutch brandewijn—burnt wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice.
  2. 2. Types of brandyCognac comes from the Cognac region inFrance, and is double distilled using pot stills.Popular brands include Hine, Martell, RémyMartin, Hennessy, Ragnaud-Sabourin,Delamain and Courvoisier.
  3. 3. cognac-A small medieval town in a southwest France. The cognacproduction areas are Grande Champagne, Petite champagne,Fin Bois, Bon Bois & Bois Ordinaire & Bois A Terroir.The production method-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 hoursproducing the bouillon, which is distillate of approximately50-60 proof. This is heated a second time for about twelvehours in an extremely critical process. The new colorlessliquid that is produced by the second distillation is a youthfull, over strong cognac, which must be matured.
  4. 4. AGINGAfter cognac has been distilled for the second time, it is placed into barrels that are made of oak wood from the Limousine and Trances forests. The oak wood used has a considerable influence on the bouquet & taste of the cognac. All cognacs are ultimately blends that combine spirits from varying section & vintage into final products.
  5. 5. Types of brandyArmagnac is made from grapes of the Armagnacregion in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single-continuous distilled in acopper stills and aged in oak casks from Gascony orLimousin. Armagnac was the first distilled spirit inFrance. Armagnacs have a specificity: they offervintages qualities. Popular brands are Darroze,Baron de Sigognac, Larressingle, Delord, Laubade,Gélas and Janneau.
  6. 6. ARMAGNACArmagnac is in Gascony in Southwest France.Armagnac region is divided into three zones.3. Upper Armagnac is often called white Armagnac.4. Lower Armagnac often called black Armagnac.5. Bas Armagnac.
  7. 7. The production method• After the juice fermenst into wine, it is not racked but instead in left in contact with lees to extract additional flavoring componenets, which add complexity. The wine is distilled in one continous process, slow process a colorless brandy with a pwerful bouqet & flavor.• During ageing process a slow oxidation also taks place which intensities the brandy’s color & smooths out its raw flavor. The Armagnac also acquires a musty aroma. Reminiscent of hazelnuts, peaches, plums & other fruits `
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  9. 9. Fruit brandy• 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.
  10. 10. Fruit brandy• Pálinka is a fruit brandy traditional to Hungary. It can be made from any kind of fruit - most often plum (szilva), apricot (barack), grape (törköly), elderberry (bodza), pear (vilmoskörte) and cherry (cseresznye). Less common pálinka-types include apple, peach and even walnut (dió). Mixed pálinka (vegyes) is also popular.
  11. 11. Fruit brandy• Slivovitz is a fruit brandy made from plums, traditional to Serbia and Croatia.• Tuica (tzuika) is the clear Romanian brandy, made mainly from plums, apples, pears, apricots, mulberries, peaches, quinces or mixes of them
  12. 12. Brandy Labels• A.C. : aged 2 years in wood• 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.
  13. 13. STORAGE & SERVINGStore away from strong light & odors at temperature 15-18cServed at room temperature either neat in brandy balloon or with hot water or as mixed drinks.
  14. 14. Thank