BRANDY

Spirit produced from distilling wine.  The Dutch ships used to have limited space so they would remove water from the wine and add it back in when they got to their destination.  This was called “burned wine” or brandewijn.  Heat is used to drive out the concentrated alcohol from the wine.  Another form of brandy is called Eaux-de-vie which translates to “water of life” and just means it is distilled from other fruits. 

               This spirit is distilled in two different phases.  Water and solids are removed in order to get the concentrated wine or vapors.  Phase 2 is when they put it through the pot still which is the most common still used in brandy making.  Some mass producers use a column still as well.   The vapors are funneled through the pot still and chilled.  This condenses the vapors back to a liquid with much higher alcohol content.   The liquid known as “brouillis” has been reduced by one third because of the distillation process.  It is heated a second time also known as “bonnechauffe” in order to isolate the “heart” of the liquid or middle.  The first part known as the “head” is too high in alcohol and the last part known as the “tail” lacks the proper substance.  Both of these are distilled at least once more.  The “heart” is aged for several years where it gains additional flavor as well as color.  They are blended with other batches over time to create a desired flavor depending on the brand. 

                              Calvados- Region in France where Apple brandy is produced

                              Cognac- Specific town in France located in the Charante region and is double distilled using pot stills.  Uses white grapes grown in this specific region.  The barrels used primarily come from the forests of Limousin and Tron.

                              Grappa- Usually Made in Italy. Made from the grape skins, seeds, and stems after the wine has been pressed.  Must be produced from pomace and the fermentation process must occur on the pomace which basically means the solids leftover. 

                              Slivovitz-Plum Brandy usually produced in Central and Eastern European countries.  Also known as Rakia in the Balkans and Palinka in Hungary

                              Armagnac- Region in Southwest France- Continuously distilled in column stills and aged in oak from Gascomy or Limousin.  Usually more aromatic and flavorful over cognac.                              

Pisco- Usually made in either Chile or Peru.  Clear in color which differentiates it from other brandies. Designations of aging

                              VS- Means “Very Special” aged at least 2 years

                              VSOP “Very special old Pale” aged at least 4 years

                              XO “Extra old” aged a minimum of 6 years