Brandy

Brandy (short for brandywine, from Dutch brandewijn—burning wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice. Unless specified otherwise, brandy is made from grape wine. It is normally consumed as an after-dinner drink.

``Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.`` – Samuel Johnson

History

The origins of brandy are unclear, and tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy as it is known today first began to appear in the 12th century and became generally popular in the 14th century.

Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. Also, the distillation process doesn`t just remove water, but leads to the formation and break-up of dozens of aroma compounds fundamentally altering the composition of the distillate. This is why unaged wine spirits (unaged brandy) diluted back to wine alcohol strength tastes nothing like the original wine. There are three primary types of brandy. Grape brandy is the type that is meant if brandy is used by itself.

Grape brandy

Grape brandy is produced by the distillation of fermented grape juice. There are four main subtypes of grape brandies.

* Cognac comes from the Cognac region in France, and is double distilled using pot stills. Popular brands include Hine, Martell, Rémy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier (a favourite drink of Napoleon).

* Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et-Garonne). It is single continuous distilled in a copper stills and aged in oak casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintages qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau.

* Grape brandies from other countries such as South Africa, Spain, Mexico etc. South African grape brandies are, by law, made almost exactly as in Cognac, using a double-distillation process in copper pot stills followed by ageing in oak barrels for a minimum of three years.

* American grape brandy is almost always from California

Grape brandies are arguably best drunk in a tulip shaped glass or a snifter, at cool room temperature. Often it is slightly warmed, by holding the glass in the cup of the palm or gently heating with a candle. However, heating it causes alcohol vapor to become very pungent so that the aromas are overpowered. Brandy, like whisky and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61 degrees Fahrenheit). In most homes, this would imply that the brandy should in fact rather be cooled for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated, but more viscous when cooled leading to a fuller and smoother mouthfeel with less of a burning sensation.

Pomace brandy

Pomace brandy is produced from fermented grape pulp, seeds, and stems that remain after the grapes are pressed for their juice. Examples include the Italian grappa and the French marc.

Fruit brandy

Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, raspberry, blackberry, and apricot are the most commonly used fruit. Fruit brandy is usually clear, 80 to 90 proof, and usually drunk chilled or over ice.

Calvados is an apple brandy from the French region of Lower Normandy. Apple is pressed into cider, fermented with yeast and double distilled.

Kirschwasser is a fruit brandy made from cherries.

Pálinka is a fruit brandy traditional to Hungary.

Slivovitz is a fruit brandy made from plums, traditional to Serbia.

Sliwowica is a strong 70% vol. fruit brandy made from plums, in the Southern mountaneer region of Poland.

Certain varieties of Schnapps or Snaps, light-bodied spirits drunk along with a meal in Germanic or Scandinavian countries.

Aging

A brandy can be aged in one of three main ways.

* No aging: Many pomace and fruit brandies are not aged after distillation. The resulting product is typically a clear liquid.

* Single barrel aging: Brandies that have a golden or brown color have been aged in oak casks.

* Solera process: Some brandies are aged using the solera system. Brandies from Spain are typical of this variation.

Historical production

As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy. A cucurbit was filled half full of the liquor from which brandy was to be drawn; and then raised, with a little fire, till about one sixth part was distilled, or till that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another, or several more distillations, this was then called spirit of wine rectified. The second distillation was made in balneo mariae, and in a glass cucurbit; and the liquor was distilled to about one half the quantity. This was further rectified, as long as the operator thought necessary, to produce brandy.

To abridge these several distillations, which were long and troublesome, a chemical instrument was invented, whereby the rectification of spirit of wine was performed in one single distillation. To test the goodness of the rectified spirit of wine, a portion was lit on fire. If the entire contents were consumed, without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit; if the gunpowder took fire when the spirit was consumed, then the liquor was good.

This article is based entirely or in part on the Brandy wikipedia article and is licenced under the terms of the GNU Free Documentation Licence.

Contact

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subcategories

	Armagnac		Calvados
	Cherry Brandy		Eau De Vie
	Grappa		Kirschwasser
	VS Brandy		VSOP Brandy
	XO Brandy

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