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Brandy is an alcoholic beverage with an alcohol content of between 36 and 45°, which is made from the distillation of wine and its subsequent aging in oak barrels. Although brandy is produced in almost all wine producing countries in the world, Brandy de Jerez is perhaps the most notable, the Jerez region in Spain being one of the most suitable territories for its production.
How is Brandy made?
The production process is based on the distillation of the wine, which consists of the technique used to separate the volatile substances and extract the alcoholic content, by means of heat evaporation and subsequent condensation, in order to obtain the brandy. The higher the alcohol content, the lower the quantity of volatile substances in the liquid.
It is then aged in oak wood casks, which will dilute the burnt taste that remains after distillation and give it its specific characteristics in terms of taste, colour and aroma.
In this way, the aging has important effects on the liquid. This contact generates that the liquid extracts the components of flavor, color and aroma of the wood. Also, the aging causes an oxidation of the components originally present in the liquid and in the material extracted from the wood. Finally, as a result of the reaction between the organic substances in the liquid more or new congeners are formed.
What characterises Brandy de Jerez?
The characteristics of each brandy are explained on the basis of the peculiarities of each production process, as well as the climatic conditions of each denomination.
In the distillation process, liquids of different alcoholic graduations may be obtained, which may result in spirits of low alcoholic content, less than 70% by volume, with a large quantity of volatile substances, called holandas. It is also possible to obtain medium strength spirits or high alcoholic volume distillates, with a higher or lower content of volatile substances, in each case.
The ageing process in the Marco de Jerez area is carried out using the traditional system of criaderas and soleras, which consists of organising the barrels in scales, depending on the ageing time of each one.
The use of barrels in Brandy de Jerez
A key element which explains the peculiarities of Brandy de Jerez lies in the use of barrels which, prior to being used for ageing, have already contained other traditional Jerez wines for a considerable time, which may provide it with aromas and nuances during its ageing. The type of wine used previously will be the one which gives each bottle its defining characteristics. In addition, the material used for these barrels is American oak, which is very porous.
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Buy Brandy
Brandy is an alcoholic beverage with an alcohol content of between 36 and 45°, which is made from the distillation of wine and its subsequent aging in oak barrels. Although brandy is produced in almost all wine producing countries in the world, Brandy de Jerez is perhaps the most notable, the Jerez region in Spain being one of the most suitable territories for its production.
How is Brandy made?
The production process is based on the distillation of the wine, which consists of the technique used to separate the volatile substances and extract the alcoholic content, by means of heat evaporation and subsequent condensation, in order to obtain the brandy. The higher the alcohol content, the lower the quantity of volatile substances in the liquid.
It is then aged in oak wood casks, which will dilute the burnt taste that remains after distillation and give it its specific characteristics in terms of taste, colour and aroma.
In this way, the aging has important effects on the liquid. This contact generates that the liquid extracts the components of flavor, color and aroma of the wood. Also, the aging causes an oxidation of the components originally present in the liquid and in the material extracted from the wood. Finally, as a result of the reaction between the organic substances in the liquid more or new congeners are formed.
What characterises Brandy de Jerez?
The characteristics of each brandy are explained on the basis of the peculiarities of each production process, as well as the climatic conditions of each denomination.
In the distillation process, liquids of different alcoholic graduations may be obtained, which may result in spirits of low alcoholic content, less than 70% by volume, with a large quantity of volatile substances, called holandas. It is also possible to obtain medium strength spirits or high alcoholic volume distillates, with a higher or lower content of volatile substances, in each case.
The ageing process in the Marco de Jerez area is carried out using the traditional system of criaderas and soleras, which consists of organising the barrels in scales, depending on the ageing time of each one.
The use of barrels in Brandy de Jerez
A key element which explains the peculiarities of Brandy de Jerez lies in the use of barrels which, prior to being used for ageing, have already contained other traditional Jerez wines for a considerable time, which may provide it with aromas and nuances during its ageing. The type of wine used previously will be the one which gives each bottle its defining characteristics. In addition, the material used for these barrels is American oak, which is very porous.