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Brandyppt.pptx
Brandy is a distilled alcoholic beverage made from fermented grape juice. Cognac is a type of brandy that is triple distilled and aged for at least one year in oak casks in the Cognac region of France. The manufacturing process of cognac involves viticulture, fermentation, distillation in copper pots, and aging in Limousin oak casks, where 2-3% evaporates annually. Cognacs are classified based on aging, from VS (aged 3-5 years) to XO (aged 20-40 years). Popular cognac brands include Jas Hennessy, Courvoisier, and Remy Martin. Cognac is traditionally served in brandy glasses designed to
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Brandyppt.pptx
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- 2. Coverage Introduction to brandy Manufacturingprocess of brandy Introduction to cognac Grape varieties used Sub districts of cognac Maturation Brands of cognac Classification of cognac Glasses for brandy
- 3. Learning needs To understandthe brandies and there detailed concepts
- 4. Introduction to brandy Obtainedby distillation of fermented grape juice(wine) No other spirit is added Must not be distilled above 86 to 94.8 percent of alcohol
- 5. Introduction to brandy Maturedfor at least for 6 months in oak casks Either consumed neat to a measure of 30 or 60 ml or with hot water Said to have medicinal properties
- 6. Manufacturing process ofbrandy Viticulture Vintage Wine press Fermentation
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- 8. Cognac Best brandy inthe world Comes from cognac district of France Soil type in district is chalky Triple distilled by law
- 9. Cognac Matured for atleast one year in the district Appellation cognac can be embedded by different marks Age of cognac refers to age in cask before bottling Cognac doest improve after bottling
- 10. Manufacturing process ofCognac Viticulture: The grapes are harvested in chalky soil
- 11. Manufacturing process ofCognac Vintage: Vineyards are picked in one go
- 12. Manufacturing process ofCognac Wine press: Grapes are pressed several times Marc is the must obtained from second pressing
- 13. Manufacturing process ofCognac Fermentation: Fermented for seven to ten days Wine produced is acidic and harsh Best cognacs are made from unpalatable wines
- 14. Manufacturing process ofCognac Racking and finning: Purification by transferring in barrels or by using different finning agents Lees , grapes skin and dead yeast are removed
- 15. Manufacturing process ofCognac Distillation: Pot still distillation is done Copper pots are used for distillation Must get completed by 31st march of the year following the harvest Done under French excise supervision
- 16. Manufacturing process ofCognac Distillation: Wine is heated at 78 C for two hours Alcohol vaporizes and travels through pipes Moves in cooling tank and condensed into brouillis
- 17. Manufacturing process ofCognac Distillation: Brouillis contains alcohol, water, flavourings and other trace elements Brouillis is almost 30% of the total quantity of wine Similarly three lots of brouillis are collected
- 18. Manufacturing process ofCognac Distillation: Later on put in clean pot still and redistilled This second distillation takes around 10 hours First distillation is called foreshot,tete or head which is discarded
- 19. Manufacturing process ofCognac Distillation: Second distilled is heart or bonne chauffe is used Approximately nine casks of wines are used to produce one cask of bonne chauffe Third distilled is called tail or queue discarded Distilled water added to bring down the level of alcohol
- 20. Manufacturing process ofCognac Maturation: Bonne chauffe is matured in limousin cask Highly porous wood with tannin content Obtained from limousine tree Balances acidity level of cognac
- 21. Manufacturing process ofCognac Maturation: 2 to 3 % evaporation annually Evaporated amount is called angels share Minimum maturation is for 5 years
- 22. Manufacturing process ofCognac Maturation: Spirit is colourless Coloured with little caramel Should have as 72% alcohol by volume and not more than that Will only mature while in casks
- 23. Sub-districts of Cognac Accordingto merit the districts are: Grande Champagne Petite Champagne Le Borderies Fins Bois Bons Bois Bois Ordinaires Bois a terroir
- 24. Brands of Cognac J& F Martell Jas Hennessy Courvoisier Bisquit Camus
- 25. Brands of Cognac RemiMartin Remi Marquis Sauvion Hine Metaxa
- 26. Classification on basisof Age VS cognac (Very Superior) Aged for minimum 3 to 5 years May be drunk neat or can be consumed with mixture (usually hot water) or used in cocktails
- 27. VSOP (Very SpecialOld Pale) VO (Very Old) Reserve Cognac These three grades are matured up to 5 to 10 years Consumed neatwithout mixture Not used in cocktails because are expensive Classification on basis of Age
- 28. Classification on basisof Age XO (Extra Old) Cordon Bleu Centeur Antique These grades are matured up to 20 to 40 years Consumed neatwithout mixture Not used in cocktails because are expensive
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- 32. Glasses Used Glass isholded from the body using single or both hands Have peculiar shape with broad body and narrow rim Narrow rim keep the brandy warm for longer period of time
- 33. Another high class productfrom grapes