PRESENTATI0N ON

BRANDY …

PRESENDTD BY:

VISHAL KUNWAR&

DINESH ARYAL

S.N. TOPICS

1. Introduction

2. Types of brandy

3. Production process of brandy

4. Labelling

5. Brand Names of brandy

6. Extra information regarding brandy

CONTENES

INTRODUCTION

The word Brandy derived from Dutch brandewijn—"burnt wine" is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after dinner drink.Some brandies are aged in wooden casks, while some are simply colored with caramel coloring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and coloring).

Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, specially in French.

In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy".

If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or using the name of a fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit". Grape pomace brandy may be designated as "grappa" or "grappa brandy". Apple brandy may be referred to as "applejack". There is also a product called "grain brandy" that is made from grain spirits.

In the United States, brandy that has been produced in some way other than using grape wine must be labelled with a clarifying description of the type of brandy production (e.g., "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy"), and brandy that has not been aged in oak for at least two years must be labelled as "immature"

Types of brandy

There are three main 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 grapes.

Grape brandy

Grape brandy is produced by the distillation of fermented grapes.

Albanian grape brandy (Rakı e Rushi) is the most popular and traditional alcoholic beverage in Albania and the Albanian regions of EasternMontenegro.

American grape brandy is almost always from California. Popular brands include Christian Brothers and Korbel.

Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years.

In the United States, brandy that has been produced in some way other than using grape wine must be labelled with a clarifying description of the type of brandy production (e.g., "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy"), and brandy that has not been aged in oak for at least two years must be labelled as "immature"

Fruit brandy

Fruit brandies are distilled from fruits other than grapes. Apples, peaches, apricots, plums, cherries, elderberries, raspberries, and blackberries, are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed (for example, blackberry brandy and Coca-Cola are mixed to make a popular New England drink called "the blackbird").

Applejack is an American apple brandy, made from the distillation of hard cider. It was once made by fractional freezing, which would disqualify it as a proper brandy.

Buchu brandy is South African and flavoured with extracts from Agathosma species.

Calvados is an apple brandy from the French region of Lower Normandy. It is double distilled from fermented apples.

Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland

Coconut brandy is a brandy made from the sap of coconut flowers.

Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts.

Pomace brandy Pomace brandy (also called marc in both English

and French) is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Most pomace brandies are neither aged nor coloured.

1. Examples of pomace brandy are:2. Albanian Raki e Rushi3. Bulgarian джиброва4. Macedonian комова5. Cretan tsikoudia

6. Cypriot zivania7. French marc8. Georgian chach9. Greek tsipouro10. Hungarian törkölypálinka11. Italian grappa12. Portuguese aguardente13. Romanian tescovină14.Serbian/Bosnian komovica15. Slovak vinovica16. Slovenian tropinovec17. Spanish orujo

PRODUCTION PROCESS OF BRANDY

The first step in making fine brandies is to allow the fruit juice (typically grape) to ferment. This usually means placing the juice, or must as it is known in the distilling trade, in a large vat at 68-77°F (20-25°C) and leaving it for five days. During this period, natural yeast present in the distillery environment will ferment the sugar present in the must into alcohol and carbon dioxide. The white wine grapes used for most fine brandy usually ferment to an alcohol content of around 10%.

Fine brandies are always made in small batches using pot stills. A pot still is simply a large pot, usually made out of copper, with a bulbous top.

# The pot still is heated to the point where the fermented liquid reaches the boiling point of alcohol. The alcohol vapors, which contain a large amount of water vapor, rise in the still into the bulbous top.# The vapors are funneled from the pot still through a bent pipe to a condenser where the vapors are chilled, condensing the vapors back to a liquid with a much higher alcohol content. The purpose of the bulbous top and bent pipe is to allow undesirable compounds to condense and fall back into the still. Thus, these elements do not end up in the final product.

# Most fine brandy makers double distill their brandy, meaning they concentrate the alcohol twice. It takes about 9 gal (34 1) of wine to make I gal (3.8 1) of brandy. After the first distillation, which takes about eight hours, 3,500 gal (13,249 1) of wine have been converted to about 1,200 gal (4,542 1) of concentrated liquid (not yet brandy) with an alcohol content of 26-32%. The French limit the second distillation (la bonne chauffe) to batches of 660 gal (2,498 1). The product of the second distillation has an alcohol content of around 72%. The higher the alcohol content the more neutral (tasteless) the brandy will be. The lower the alcohol content, the more of the underlying flavors will remain in the brandy, but there is a much greater chance that off flavors will also make their way into the final product.

# The brandy is not yet ready to drink after the second distillation. It must first be placed in oak casks and allowed to age, an important step in the production process. Most brandy consumed today, even fine brandy, is less than six years old. However, some fine brandies are more than 50 years old. As the brandy ages, it absorbs flavors from the oak while its own structure softens, becoming less astringent. Through evaporation, brandy will lose about 1% of its alcohol per year for the first 50 years or so it is “on oak.”# Fine brandy can be ready for bottling after two years, some after six years, and some not for decades. Some French cognacs are alleged to be from the time of Napoleon. However, these claims are unlikely to be true. A ploy used by the cognac makers is to continually remove 90% of the cognac from an old barrel and then refill it with younger brandy. It does not take many repetitions of this tactic to dilute any trace of the Napoleonic-age brandy.

# Fine brandies are usually blended from many different barrels over a number of vintages. Some cognacs can contain brandy from up to a 100 different barrels. Because most brandies have not spent 50 years in the barrel, which would naturally reduce their alcohol contents to the traditional 40%, the blends are diluted with distilled water until they reach the proper alcohol content. Sugar, to simulate age in young brandies, is added along with a little caramel to obtain a uniform color consistency across the entire production run

Labelling

Brandy has a traditional quality rating system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name:

A.C.: aged two years in wood. V.S.: "Very Special" or 3-Star, aged at least three

years in wood. V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at

least five years in wood. X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at

least six years, Napoleon at least four 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 ten years plus is typical, and are usually of great quality.

In the case of Brandy de Jerez, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to:

Brandy de Jerez Solera – one year old. Brandy de Jerez Solera Reserva – three years old. Brandy de Jerez Solera Gran Reserva – ten years

old.  

Brand Name Of Some brandy

Christian Brothers Coronet VSO Courvoisier Hennessey Hiram Walker Jacquin Lejon Leroux Martell Metaxas Remy Martin

Thank you…