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For other uses, see Brandy (disambiguation).
A bottle of calvados Pays D\'Auge
Brandy (derived from brandywine, from Dutch brandewijn—\'burnt wine\' (1989) Oxford English Dictionary. Oxford, England: Oxford University Press. ) 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. (2007) Encyclopædia Britannica. Encyclopædia Britannica, Inc.. It is normally consumed as an after-dinner drink. Brandy made from wine is generally coloured with caramel coloring to imitate the effect of long aging in wooden casks; pomace and fruit brandies are generally drunk unaged, and are not usually coloured.
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The origins of brandy are clear, 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. In addition to removing water, the distillation process leads to the formation and break-up of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars and salts, remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source.
There are three primary types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified.
Grape brandy is produced by the distillation of fermented grape juice.
The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Since these are considered protected Denominations of Origin, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called as it is not from the Cognac region of France.
Martell Cognac served in a typical brandy snifter.
Grape brandies are best drunk from a tulip-shaped glass or a snifter, at cool room temperature.[citation needed] Often it is slightly warmed, by holding the glass in the cup of the palm or gently heating with a candle; however, such heating causes alcohol vapor to become very pungent so that the aromas are overpowered.[citation needed] Brandy, like whisky and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16 degrees Celsius (61°F). 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 is produced from fermented grape pulp, seeds, and stems that remain after the grapes are pressed for their juice. Examples include the Italian grappa, the French marc, Bulgarian grozdova and Georgian chacha.
Fruit brandies are distilled from fruits other than grapes. Apple, plum, peach, cherry, eldberberry, 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.
Eau-de-vie is a general French term for fruit brandy.
Kirschwasser is a fruit brandy made from cherries.
Pálinka is a fruit brandy traditional to Hungary. It can be made from any kind of fruit - most often plum (szilva), apricot (barack), grape (törköly), elderberry (bodza), pear (vilmoskörte) and cherry (cseresznye). Less common pálinka-types include apple, peach and even walnut (dió). Mixed pálinka (vegyes) is also popular.
Slivovitz is a fruit brandy made from plums, traditional to Bulgaria, Bosnia and Herzegovina, Serbia, Republic of Macedonia and Croatia.
Slivovice is a strong 70% vol. (and more) fruit brandy made from plums, in Slovakia, the East mountains of the Czech republic (region Valachia - exactly Vizovice) and Southern mountain region of Poland.
Certain varieties of Schnapps or Snaps, light-bodied spirits that are drunk along with a meal in Germanic or Scandinavian countries.
Tuica (tzuika) is the clear Romanian brandy, made mainly from plums, apples, pears, apricots, mulberries, peaches, quinces or mixes of them. Other regional names as turţ, tura, horinca apply. As wine producers, Romania and Moldova have also a production of cognac-style brandy, named vinars or divin.
The European Union has established a different definition of the term brandy:European Parliament legislative resolution of 19 June 2007 on the proposal for a regulation of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks
5. Brandy or Weinbrand (a) Brandy or Weinbrand is a spirit drink: 1) produced from wine spirit, whether or not .….wine distillate has been added, distilled at less than 94,8% vol., provided that that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product, 2) matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1 000 litres, 3) containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100% vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used, 4) having a maximum methanol content of 200 grams per hectolitre of 100% vol. alcohol. (b) The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36%. (c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. (d) Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods. (e) Brandy or Weinbrand may only contain added caramel as a means to adapt colour.
This definition formally excludes pomace brandy, fruit brandy and even unaged grape brandy. The same EU regulation defines the names of these excluded spirits as grape marc spirit , fruit spirit and wine spirit. The German term Weinbrand is equivalent to the English term brandy, however, outside the German speaking countries, it is only used for brandies from Austria and Germany. In Poland brandy is sometimes called (together with loan word "brandy) "Winiak" (from "wino" - a wine).
Cognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation. Special pot stills with a fractionation section on top are used for Armagnac.
A brandy can be aged in one of three main ways.
Brandy has a rating system to describe its quality and condition, these indicators can usually be found near the brand name on the label.
A.C. : aged 2 years in wood.
V.S. : "Very Special" or 3-Star, aged at least 3 years in wood.
V.S.O.P. : "Very Special 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.
Hors D\'age: : These are too old to determine the age, although 10 years plus is typical, and are usually of great quality.
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All or part of this article may be confusing or unclear. Please help clarify the article. Suggestions may be on the talk page. (August 2007) |
A batch distillation typically works as follows: Wine with an alcohol concentration of 8-12%v/v and high acidity is boiled in a pot still. Vapours of ethanol, water and the numerous aroma components rise upwards and are collected in a condenser coil where it becomes a liquid again. The alcohol concentration of the condensed product (the distillate) is far higher than in the original wine (roughly 30% by volume). As the alcohol is continuously being removed from the wine, its alcohol concentration drops, resulting in a drop in the instantaneous alcohol concentration of the distillate. When all alcohol has been removed in the wine, the boiling point will be roughly that of water (100 degrees Celsius), and the distillate will contain no more alcohol.
The accumulated distillate, however, will contain roughly 30% alcohol (ethanol) by volume. This distillate is usually distilled a second time and in both cases an amount of distillate is kept separate at the start as well as the end of the distillation process. These fractions are called the "heads" and "tails". The fraction that is kept is called the "heart". The alcohol concentration of the condensed product (the distillate)is roughly 82%. The hot conditions in the pot still as well as the fact that it usually consists of copper, cause chemical reactions to take place during the distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, as well as the hydrolysis of components such as esters.
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. This article incorporates content from the 1728 Cyclopaedia, a publication in the public domain.
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.
Brandies follow Distillation Technology - Wherever the Grape
As most brandies are distilled from grapes, the regions of the world producing excellent brandies has roughly paralleled those areas producing grapes for viniculture. At the end of the 19th Century, the western European market - and by extension their overseas empires - was dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then an oabsorbed part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian traderoutes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussells in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world - much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution literally stopped for a week or so as the rioters engorged the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was homegrown, much was imported. The patterns of bottles follows that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the Communist regime, and they continued to produce some excellent varieties - most famously the Jubilee Brandies of 1967, 1977 and 1987. Remaining bottles of these productions are highly sought after not simply for their quality, but for their historical significance.
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