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Brandy
Brandy is a distilled spirit made from fermented grape juice that is aged in wood. Cognac is a specific type of brandy produced from grapes in the Cognac region of France. The production process for Cognac involves double distillation in copper pot stills and aging for varying periods in oak barrels, with longer aging resulting in higher quality classifications like V.S.O.P. and X.O. Armagnac is a brandy similar to Cognac but produced in the Gers region of France, with some differences in production methods. Major brands of Cognac include Martell, Hennessey, and Rémy Martin, while well-known Armagnac brands include Delord and
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Brandy
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- 2. DEFINITION Brandy is aspirit obtained from the distillation of fermented grape juice and suitably aged in wood • Distillation of wine started in the 16th century • Probably at La Rochelle, a river port (river Charente) on the western coast of France
- 3. COGNAC Brandy produced fromgrapes grown in the vineyards of the delimited district of Cognac, surrounding the ancient town of Cognac, on the Charente river. Modern delimitation was done in 1909.
- 4. THE COGNAC DISTRICT Charentaissubdivisions (in order of quality) • Grande Champagne: 14.65% land area • Petite Champagne: 15.98% land area • Borderies: 4.53% land area • Bois: 64.84% land area
- 5. THE COGNAC DISTRICT Climate •Temperate and damp • Hot summers • Good rainfall in winters Soil • Chalk and limestone • More the lime, better the Cognac
- 6. GRAPE VARIETIES FORCOGNAC • Ugni Blanc (St Emilion) • Folle Blanche • Colombard
- 7. PRODUCTION OF COGNAC Grapespressed twice, pips & stalks are not crushed (for less tanin) The wine produced is fruity, thin, harsh, slightly acid and unpleasant (8% to 10% al v/v) Fermentation takes up to 10 days Passed through settling bins (Racking)
- 8. PRODUCTION OF COGNAC Distilledin alembic = 30% al v/v Distilled again in alembic = 70% al v/v Aged in Limousine oak (rich in tanin) = amber tone, delicate and mellow with A natural bouquet of grapes
- 9. PRODUCTION OF COGNAC Dilutionwith distilled water Colour adjustment with caramel Packaging
- 10. 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.
- 11. Production process after thejuice 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. The new colorless liquid that is produced by the second distillation is a youth full, over strong cognac, which must be matured.
- 12. AGEING After cognac hasbeen distilled for the second time, it is placed into barrels that are made of oak wood from the Limousine and Trance's 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.
- 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 tocognac) • Region – Department of Gers, south-east of Bordeaux • Grapes – same as cognac (folle blanche is known as piquepoul)
- 16. How Armagnac isdifferent from Cognac • Soil – best armagnacs from sandy soil • Distillation – in Armagnac Still • Proof – Distilled at around 53% al v/v • Character – stronger fruity nose & flavour, more pungent and heavier
- 17. The production method •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. • During ageing 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
- 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 ismarketed in basquaise, a flagon-shaped bottle • Armagnac is the country of the three musketeers, and it is frequently for marketing
- 21. USES OF BRANDY •After-dinner spirit – served in a brandy balloon/snifter/inhaler • Coffee is laced or chased • With hot water – antidote for cough & cold • With soda – in a tall glass – any time of the day • Flambés • Kitchen – pudings, cakes, etc. • Mixed drinks
- 22. 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.
- 23. • Pálinka isa 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.
- 24. • Slivovitz isa 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