processing brandy, difference between cognac and armagnac

1. BRANDY

2. DEFINITION
Brandy is a spirit 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 from grapes 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
Charentais subdivisions
(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 FOR COGNAC
• Ugni Blanc (St Emilion)
• Folle Blanche
• Colombard

7. PRODUCTION OF COGNAC
Grapes pressed 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
Distilled in 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
Dilution with 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 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.
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 has been 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 to cognac)
• Region – Department of Gers, south-east
of Bordeaux
• Grapes – same as cognac (folle blanche
is known as piquepoul)

16. How Armagnac is different 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 is marketed 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 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.

24. • 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