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Brandy.pdf
- 1. BRANDY
- 2. DEFINITION Brandy is a spirit obtained from the distillation of Distillation of wine started in the 16th century Probably at La Rochelle, a river fermented grape port (river juice and suitably Charente) on the aged in wood western coast of France
- 3. COGNAC ? Brandy produced from grapesgrownin the vineyards of the delimited district of Cognac, surrounding theancient town of Cognac,on the Charente river. Modern delimitation was done in 1909.
- 4. THECOGNACDISTRICT 1 4 . 6 5 %l a n d a r e a 15.98% landarea 4.53% landarea 64.84% landarea ? Grande Champagne: ? Petite Champagne: ? Borderies: ? Bois: Charentais subdivisions (in order of quality)
- 5. THE COGNAC DISTRICT ? Hot summers ? Good rainfall in winters Climate ? Temperate and damp ? Chalk and limestone ? More the lime,better the Cognac Soil
- 6. GRAPEVARIETIES FOR COGNAC Ugni Blanc (St Emilion) Folle Blanche Colombard
- 7. PRODUCTIONOFCOGNAC Fermentationtakesupto10 days Passed through settling bins (Racking) The wine produced is fruity ,thin,harsh,slightly acid and unpleasant (8% to 10% al v/v) Grapes pressed twice,pips & stalks are not crushed (for less tanin)
- 8. PRODUCTION OF COGNAC = amber tone, delicate and mellow with A natural bouquet of grapes Aged in Limousine oak (rich in tanin) Distilled again in alembic = 70% al v/v Dilution with distilled water
- 9. PRODUCTIONOFCOGNAC DISTILLED IN ALEMBIC = 30% AL V/V COLOR ADJUSTMENTWITH CARAMEL PACKAGING
- 10. BRANDYLABELS A.C. : aged 2 years in woo ? 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. PRODUCTIONPROCESS ? The new colorless liquid thatis produced by the second distillation is a youth full,over strong cognac,which must be matured. 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.
- 12. AGING ? After cognachas been distilled for the second time,it is placed into barrelsthat are made of oak wood from the Limousine and Trance's forests.The oak wood used has a considerable influenceon the bouquet & taste of the cognac.All cognacsare ultimatelyblends that combine spirits from varying section& vintageinto finalproducts.
- 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. HowArmagnac is different from Cognac ? Soil – best armagnacs from sandy soil ? Distillation – inArmagnac Still ? Proof – Distilled at around 53% al v/v ? Character – stronger fruity nose & flavour,more pungent and heavier
- 17. THE PRODUCTION METHOD During aging 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 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.
- 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. FRUIT BRA NDY 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.