|
Brandy (short for brandywine, from Dutch brandewijn—fire 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. Download high resolution version (768x1024, 146 KB) Wikipedia does not yet have an article with this exact name. ...
Download high resolution version (768x1024, 146 KB) Wikipedia does not yet have an article with this exact name. ...
Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
Stellenbosch is the second oldest European settlement in South Africa after Cape Town, and is located in the Western Cape Province. ...
Strathisla whisky distillery in Keith, Scotland Distillation is a method of separation of substances based on differences in their vapor pressures. ...
Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. ...
Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless chemical compound, one of the alcohols that is most often found in alcoholic beverages. ...
Various distilled beverages in a Spanish bar A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol purified by distillation from a fermented substance such as fruit, vegetables, or grain. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
Fruit stall in Barcelona, Catalonia. ...
"Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy." – Samuel Johnson Claret is the chiefly British name used in English for red wine from the Bordeaux region of France, along the valleys of the rivers Gironde, Garonne and Dordogne. ...
A glass of tawny port. ...
Samuel Johnson circa 1772, painted by Sir Joshua Reynolds. ...
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. Various distilled beverages in a Spanish bar A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol purified by distillation from a fermented substance such as fruit, vegetables, or grain. ...
Bottles of cachaça, a Brazilian alcoholic beverage. ...
For other senses of this name, see Roman Empire (disambiguation). ...
Babylon is the Greek variant of Akkadian Babilu (bÄb-ilû, meaning Gateway of the god, translating Sumerian Kadingirra), an ancient city in Mesopotamia (modern Al Hillah, Iraq). ...
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 wine. Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. ...
Merchants function as professionals who deal with trade, dealing in commodities that they do not produce themselves, in order to produce profit. ...
Water (from the Old English waeter; c. ...
Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ...
Types of brandy 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. To meet Wikipedias quality standards, this article or section may require cleanup. ...
- 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. 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. A brandy snifter A Cognac pot still Cognac (IPA: [k*njæk] where * is ɒ, oʊ, ɑ:, or ɔ:), named after the town of Cognac in France, is a kind of brandy, which must be produced in the region surrounding the town. ...
Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
Martell is a leading manufacturer of Cognac. ...
This page is about Rémy Martin, the brandy. ...
Hennessy is a leading manufacturer of cognac, a type of distilled wine (Brandy). Hennessy was born when Irishman Richard Hennessy, who had been a mercenary for the French King, was compensated with land in the town of Cognac in France in 1765 and started a trading business, initially sending liquor...
Delamain is one of the big independent old producers of Cognac. ...
A bottle of Courvoisier VS cognac Courvoisier is a type of cognac. ...
For other uses, see Napoleon (disambiguation). ...
Armagnac, the region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but without double distillation. ...
Strathisla whisky distillery in Keith, Scotland Distillation is a method of separation of substances based on differences in their vapor pressures. ...
Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
Official language(s) English Capital Sacramento Largest city Los Angeles Area Ranked 3rd - Total 158,302 sq. ...
A snifter glass A snifter refers to a type of stemware, a short-stemmed glass whose main vessel has a wide bottom but that narrows at the top. ...
Scotch whisky Whisky (or whiskey) (from Irish uisce beatha and/or Scottish Gaelic uisge baugh, both meaning water of life, and ultimately a calque derived from Latin Aqua Vitae (see below)) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels. ...
Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. ...
A brandy snifter A Cognac pot still Cognac (IPA: [k*njæk] where * is ɒ, oʊ, ɑ:, or ɔ:), named after the town of Cognac in France, is a kind of brandy, which must be produced in the region surrounding the town. ...
Cognac is a commune in the French département of Charente, of which it is a sous-préfecture. ...
Armagnac, the region of France, has given its name to its distinctive kind of brandy or eau de vie, made of the same grapes as Cognac and undergoing the same aging in oak barrels, but without double distillation. ...
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. Pomace brandy is a liquor distilled from pomace wine. ...
Three bottles of varietal grappa Grappa, also known as Grappa Wine, is an Italian grape-based spirit of between 40% and 60% alcohol by volume (80 to 120 proof). ...
Pomace brandy is a liquor distilled from pomace wine. ...
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. Alcoholic proof is a measure of how much ethanol is in an alcoholic beverage, and is approximately twice the percentage of alcohol by volume (ABV, the unit that is commonly used presently). ...
Calvados is an apple brandy from the French region of Lower Normandy. Apple is pressed into cider, fermented with yeast and double distilled. Calvados is an apple brandy from the French région of Lower Normandy. ...
Species Malus domestica Malus sieversii Apple is the fruit (pome) of the genus Malus belonging to the family Rosaceae, and is one of the most widely cultivated tree fruits. ...
Mont Saint Michel, one of the famous symbols of Normandy. ...
Kirsch is a fruit brandy made from cherries. Kirschwasser (pronounced with the w as a vee sound, like kirschvasser), often known simply as Kirsch, is a clear alcoholic spirit made from double distillation of the fermented juice of a small black cherry. ...
Slivovitz is a fruit brandy made from plums. Slivovitz (Serbian: шљивовица or Å¡ljivovica, Slovenian: slivovka, Croatian: Å¡ljivovica, Bosnian: Å¡ljivovica, Macedonian: slivova, Polish: Å›liwowica ; Romanian: ÅŸliboviţă; Bulgarian: Ñливова (slivova); Slovak: slivovica; Czech: slivovice) is a strong, colourless alcoholic beverage primarily made of distilled fermented plum juice, though similarly to poteen it is often home-brewed out of a variety of source...
Variations
Pot vs. tower stills 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. Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
Fractional distillation is the separation of a mixture of miscible compounds by their boiling point, by heating to high enough temperatures. ...
Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
The hilly Armagnac region in the foothills of the Pyrenées, between the Adour and Garonne rivers is a historic comté of the Duchy of Gascony (Gascogne), established in 601 CE in the southwest of Aquitaine (now France). ...
Ageing A brandy can be aged in one of three main ways. - No ageing: Many pomace and fruit brandies are not aged after distillation. The resulting product is typically a clear liquid.
- Single barrel ageing: 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.
Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus, and some related genera, notably Cyclobalanopsis and Lithocarpus. ...
Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ...
Sherry solera A solera is a series of barrels or other containers used for aging liquids such as Sherry, Madeira, Marsala, Mavrodafni (a Greek dark red fortified dessert wine), Muscat, Muscadelle and Balsamic vinegar. ...
Distillation 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 82% 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 call the "heart". The hot conditions in the pot still as well as the fact that it usually consists of copper, lead to chemical reactions to take place during the distillation. This leads to the formation of numerous new volatile aroma components as well as the hydrolysis and formation of others. Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless chemical compound, one of the alcohols that is most often found in alcoholic beverages. ...
Odor receptors on the antennae of a Luna moth An odor is the object of perception of the sense of olfaction. ...
Distillation is a means of separating liquids through differences in their boiling points. ...
A degree Celsius (°C) is a unit of temperature named after the Swedish astronomer Anders Celsius (1701-1744), who first proposed a similar system in 1742. ...
Distillation is a means of separating liquids through differences in their boiling points. ...
Pot stills in Scotland A pot still is a type of still used in distilling spirits such as whisky or brandy. ...
General Name, Symbol, Number copper, Cu, 29 Chemical series transition metals Group, Period, Block 11, 4, d Appearance metallic brown Atomic mass 63. ...
Chemical reactions are also known as chemical changes. ...
Strathisla whisky distillery in Keith, Scotland Distillation is a method of separation of substances based on differences in their vapor pressures. ...
Volatile is the name of more than one concept: A financial instrument with high volatility is considered volatile in economics. ...
Hydrolysis is a chemical process in which a molecule is split into two parts by the addition of a molecule of water. ...
Cognac classification of age V.S.(Very Special): at least 2 1/2 years old
V.S.O.P (Very Superior Old Pale): at least 4 1/2 years old
Napoleon
X.O(Extra Old): at least 6 1/2 years old
See also |
Feeds |
Contact