General Brandy Lesson

WHAT IS BRANDY

Brandy is a distillate or a mixture of distillates obtained solely from the fermented juice, mash or wine of fruit, or from the residue thereof, distilled at less than 190 proof in such a manner as to possess the taste, aroma and characteristics generally attributed to the product.

HOW BRANDY IS MADE

Brandies are produced in many countries, including, of course, the US. But many countries have made a specialty of certain brandy types.

Calvados, the traditional apple brandy of Normandy, and armagnac, made in the South of France, are two popular brandies. Spanish brandy has become increasingly popular. Spanish brandies are developed and aged by the same solera system used for Sherry. Italy and Greece also produce brandies that have won consumer acceptance.

In Europe, more kinds of fruit are made into brandy. “Kirsch” or “kirschwasser” is cherry brandy and generally has the distinct flavor of the cherry. Plum brandy is called “Mirabelle” in France; “Quetsch” in Alsace and Germany and “Slivovitz” in central Europe. Fruit-flavored brandies generally are fairly distinct in flavor since the fruit flavor has been obtained by adding an extract or concentrate of the fruit, such as peaches, apricots, blackberries, etc., along with some sweetening substances. The alcohol contained is provided by the brandy base which almost always is produced from grapes.

Brandy can be distilled from any kind of wine. However, white wine, made from white grapes, produces a more pleasing product and is almost universally used for brandy. The wine is better for brandy if it has just finished its fermentation with the yeast cells still suspended. An old aged wine, even if of very high quality as a wine, yields poor brandy.

In this country, Brandy has been produced in the continuous column still since the turn of the century. A small amount of brandy is also made in pot stills and is blended by a few producers into the lighter-bodied brandy from the continuous column stills.

Brandy must be aged for at least two years otherwise the term “immature” must be included in the designation of the brandy. While the age is not carried on the label, brandies are normally aged from three to eight years.

The brandy distillate is reduced to about 102 proof with soft water and placed in 5-gallon white oak barrels for aging. A small amount of caramel, the only additive allowed, may be added for coloring at the time of “barreling down.”