The rating indicates my personal preference,
1 - Unsatisfactory, 3 - Pleasing, 5 - Excellent.
1 - Unsatisfactory, 3 - Pleasing, 5 - Excellent.
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The word Brandy is derived from the Dutch word “brandewijn, or "gebrande wijn" literally meaning "burned wine”. It is a spirit produced by distilling wine. Most brandies are aged in wooden casks, giving them the distinct colour, smell and taste. Brandy is also obtained from the distillation of wine of any other fruit (fruit brandy). Brandy is also refer to as eaux-de-vie.
Brandy is distilled from a base wine in two phases. In the first, a large part of the water and solids is removed from the base, obtaining a concentrated wine. In the second stage, the concentrated wine is distilled into brandy. The liquid exits the distillation pot in three phases, referred to as the "heads", "heart" and "tails" respectively. The first part, the "head," has an unpleasant odour. The weak portion on the end, "tail", is discarded along with the head. The middle “heart” fraction, richest in aromas and flavours, is preserved for later maturation.
Brandy is usually produced in pot stills (batch distillation), but a column still can also be used for continuous distillation. After distillation, the brandy is placed into oak barrels to mature for various durations. Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging). Some brandies are aged using the solera system, where the producer changes the barrel each year. After a period of aging the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Brandies ages generally range from 3 to 20 years, while some are aged in excess of 100 years.
Brandy is distilled from a base wine in two phases. In the first, a large part of the water and solids is removed from the base, obtaining a concentrated wine. In the second stage, the concentrated wine is distilled into brandy. The liquid exits the distillation pot in three phases, referred to as the "heads", "heart" and "tails" respectively. The first part, the "head," has an unpleasant odour. The weak portion on the end, "tail", is discarded along with the head. The middle “heart” fraction, richest in aromas and flavours, is preserved for later maturation.
Brandy is usually produced in pot stills (batch distillation), but a column still can also be used for continuous distillation. After distillation, the brandy is placed into oak barrels to mature for various durations. Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging). Some brandies are aged using the solera system, where the producer changes the barrel each year. After a period of aging the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Brandies ages generally range from 3 to 20 years, while some are aged in excess of 100 years.
