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Brandy with a Spanish Accent-Presentation
This document explores the rich history and characteristics of Brandy de Jerez, detailing its production methods, including the unique solera system and aging processes. It highlights comparisons with other brandy types, such as Cognac, and outlines several classic cocktail recipes using Brandy de Jerez. Quotes from experts provide insight into its bold personality and cultural significance in Spanish bartending.
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- 1. Brandy With a SpanishAccent Tales of the Cocktail, Friday, July 17th Jason Wilson, François Monti, Santi Ortiz
- 2. Presenters Jason Wilson FrançoisMonti Santi Ortiz
- 3. Little Madrid Ice 1½ounces Lepanto Solera Gran Reserva ¾ ounce Cocchi Vermouth ½ ounce Cynar Fill a mixing glass with ice. Add the brandy, vermouth and Cynar. Stir vigorously, then strain into a chilled cocktail glass.
- 4. The World’s GreatBrandies Cognac Armagnac ¿Brandy de Jerez...?
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- 6. Spain Is NotFrance “Brandy de Jerez is mostly richer, sweeter, thicker…than the more austere French brandies.” — Eric Asimov, New York Times “Subtlety isn’t the middle name of Jerez’s brandy men.” — F. Paul Pacult, Kindred Spirits 2
- 7. A Brandy WithA Big Personality “Brandy de Jerez is like that buddy of yours…the one with the flashy watch and gold chain and too much cologne. Yet somehow, he pulls it off. Everyone loves him.”
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- 10. “Es Cosas deHombres”
- 11. Shared Tradition WithSherry
- 13. But…Grapes from LaMancha Airén — 3rd most-grown grape in the world Distilleries must be certified by the Consejo Regulador del Brandy de Jerez
- 14. 3,000 Years ofWinemaking Winemaking in Jerez has existed since 1100 BC, first by Phoenicians, then Romans Teetotaling Moors introduced alembic distilling in 8th century…to make perfume
- 15. Brandy & Spain’sGolden Age First recorded mention of brandy in Jerez is a document from 1580 Town Council of Jerez spent its revenue from a Wine Spirit Tax for the construction of a Jesuit college.
- 16. ¿Coñac or Brandyde Jerez?
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- 23. Holanda isthe name given to the “hearts,” or low-alcohol wine spirit or eau de vie before it goes into solera aging. Named because of historic exports to the Netherlands “The soul of the sherry wine is present in the Holanda”
- 25. Read the Label Must be aged in 500- liter American oak casks that have been used to age sherry Solera: Average age of one year Solera Reserva: Average age of 3 years Solera Gran Reserva: Average age of 10 years
- 26. Gran Duque D’Alba SoleraGran Reserva • Aged in Oloroso casks • Mostly Airén grapes • 17 g/l sugar • Lush, vanilla, leather, raisin, dried plums
- 27. Cardenal Mendoza Solera GranReserva • Age in Pedro Ximenz casks. • Mostly Airén grapes • Deep, dark, rich, dried fruit, coffee, créme brulée
- 28. Lepanto Solera GranReserva • From Palomino grapes • 9 years in Tío Pepe fino casks (balance, brightness) • 3 years in Matusalem casks (complexity, texture) • 19 g/l sugar • Bright, nutty, fruity, with complex finish
- 29. Gran Duque XO •Aged in Pedro Ximenez casks • Average 15-year-old brandies • 30 g/l sugar • Rich, autumnal, lucious, notes of raisin, fig
- 30. Cardenal Mendoza Carta Real •Aged average of 30 years in Pedro Ximenez barrels. • Dark mahogany in color; rich, complex, plum pudding, licorice, toasted nuts
- 31. Lepanto Solera Gran ReservaO.V. Oloroso Viejo • 12 years in Tío Pepe fino casks • 3 years in Oloroso casks • 7 g/l sugar • Intense, spicy, toasted nuts
- 32. Sol y Sombra 60 ml Gran Duque de Alba 20 ml Chinchón Anis Seco Serve neat or on ice in a brandy snifter
- 33. The Short Historyof Spanish Bartending
- 36. Using Brandy deJerez in Classic Recipes Latin Cocktail 2 oz Gran Duque de Alba 1 oz East India sherry 1 barspoon Absinthe 1 barspoon Maraschino No garnish in the original, but orange twist works well.
- 37. Limón Balsamo (PedroTalavera, 1940) 2 oz Brandy ¾ oz clover honey ¾ oz fresh lemon juice Shaken. No garnish in the original, but lemon twist ideal. Brandy Rikey (sic – Pedro Talavera, 1940) 2 oz ‘coñac’ Caballero ¾ oz fresh lemon juice ½ oz simple syrup 1 bsp curaçao Build in ice-filled tumbler. Fill with soda. Lemon twist.
- 38. Brandy de Jerez& the Contemporary Spanish Bar
- 39. Cónclave 6 raisins 1Lemon peel 1 clove 1 cardamom pod 25 ml Cardenal Mendoza Solera Gran Reserva 15 ml Angelus Orange Brandy 50 ml Verdejo white wine 5 ml red wine reduction Muddle the raisins, lemon peel, cardamom and cloves with red wine reduction. Add brandy, orange liqueur, and white wine. Dry shake all ingredients. Place in refrigerator overnight, or several hours in advance of serving. To serve, double strain into a brandy snifter.