Unit – 5
Brandy
-Introduction
-Manufacturing process
-Types on the basis of
grapes: Cognac,
Armagnac, and pomace,
Fruit : Applejack and
Marpha.
-Service of brandy
-Popular Brands
NATHM *
BRANDY:
• Brandy is a grape based spirit distilled from wine; Federal
Standards of Identity defines brandy as the distilled product of
any fruit but must be made from grapes.
• If made from any other fruit, the word Brandy is linked with
the name of that fruit. It must clearly state on the label the fruit
from which it is derived, e.g. Normandy’s calvados made from
apples, Peach Brandy, Cherry Brandy, Apricot Brandy. These
fruit brandies are becoming increasingly popular to use as
cocktails and mixed drinks.
• All brandies are bottled at 80 proofs or higher.
NATHM *
In turn derived from the German
“GEBRANTWEIN” Brandy known as “ Burnt
Wine “ is a expression derived from Dutch
word “Brandewijn” meaning burnt wine.
Brandy, in its broadest definition, is a spirit
made from fruit juice or fruit pulp and skin.
NATHM *
Brandy can be divided into three broad
categories:
Grape Brandy : Brandy made from fermented
grape juice and crushed grape skin and seeds.
Fruit
Brandy : It is term used for brandies which are
made from fermenting juices of fruits other than
grapes.
Pomace : Brandy made from pressed grape skin,
pulp and seeds the residue which remains after all
the juice has been extracted for wine.
NATHM *
How brandy is made?
Brandy is made by a simple process of distillation of wine. It is
created in a still to leave the water and remove the alcoholic
vapour which condenses back into liquid form as it cools.
NATHM *
Step in making of brandy
Fermentation of Juice
Distillation
Ageing
Blending
Bottling
NATHM *
Fermentation of Juice
The process of making brandy starts with the fermentation of
fruit/grape juices. The wine is allowed to ferment in huge vats
for three to five weeks producing a sour high-acid wine with
low alcohol content
NATHM *
Distillation
Wine with an alcoholic strength of 8-12% v/v and high acidity
is boiled in a pot still.
The alcoholic vapors, water and numerous aromatic
compounds rise upward and are collected in a condenser
where they become liquid again.
This distillation process is carried out twice.
NATHM *
Ageing
Brandy must be then placed in oak casks and
allowed to age. As the brandy ages, it absorbs
flavors from the oak while its own structure
softens, becoming less astringent (sour).
Through evaporation, brandy will lose about 1%
of its alcohol per year.
NATHM *
Blending
In this step brandies are blended and diluted to
around 40% alcohol. The brandies of various
years or various casks or various vintage are
mixed with each other to have a perfect mix. They
are then bottled to be sold.
NATHM *
Types of Brandy On the Basis of Grapes
Cognac
Armagnac
Pomace
NATHM 11
Cognac
Brandies from a
region of France,
Cognac are called
cognac. They are
known to be the
best types of
brandies in the
world.
France NATHM *
COGNAC
Cognac:
The most famous of all brandies is cognac, named after a town in the
Charante region of western France. The fame of Cognac had been
established in the Dutch and British markets by the end of the 17th century.
The industry’s great entrepreneur was Jean Martell. Cognac’s other leading
brands are Hennessy, Courvoisier (kawv-waa-zee-ay) and Remy Martin.
In order to be labeled Cognac, the grapes must be grown, fermented, and
distilled in this district where there are seven famous ‘region’ listed below in
order of top quality production: -
1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fins Bois
5. Bons Bois
6. Bois Ordinaire
7. Bois a Terroir
NATHM *
Brandies from the region of cognac have to:
Be made from three major varieties of grapes: Folle
blanche, Ugni Blanc and Colombard.
Be distilled twice in copper pot stills and aged at least
2 1/2 years in oak barrels in order to be called
"cognac".
NATHM *
Types of Cognac
• Grande Champagne or Grande Fine Champagne: It
refers to cognac produced entirely from brandies made
from grapes grown in the Gande Champagne region.
• Petite Champagne or Petite fine Champagne: It is
made entirely from brandies produced from grapes
grown in the Petite Champagne region.
• Fine Champagne: It is a blend of brandies produced
from grapes grown in Grande Champagne and petite
Champagne areas. It must contain a minimum of 50%
brandy from the Grande Champagne area.
NATHM *
Armagnac:
Another worthy French Brandy is Armagnac, which comes from the region by, that
name in the southwest of France. Armagnac is fuller-bodied and drier than Cognac.
E.g. Hors d’ Age.
•It is best to use Younger brandies for mixed drinks. The more mature and expensive
brandies are better appreciated when drunk neat. When a bottle indicates “Fine
Champagne” it essentially means that the grapes were grown in the two top zones the
‘Grande Champagne’ and ‘Petite Champagne’.
BRAND NAMES COUNTRY
•Hennessey France
•Remy Martin France
•Camus France
•Armagnac France
•Lepanto Spain
•Metaxa Greece
NATHM *
Appellation d'Origine Contrôlée
(AOC)
NATHM *
NATHM
*
alambic-still process
Pomace Brandy
Overview: Pomace brandy, also known
as marc in France or grappa in Italy, is a
type of distilled spirit made from grape
pomace-the skins, seeds, and stems left
after the grapes have been pressed for
winemaking. This traditional drink has a
rich history and is enjoyed globally for its
robust(strong and rich) flavor and
artisanal qualities.
NATHM 19
Key Characteristics:
•Base Material: Made from grape skins, seeds, and
stems.
•Alcohol Content: Typically ranges between 35% and
60% ABV (alcohol by volume).
•Taste Profile: Bold, earthy, and often rustic (simple
and rough) , with flavors influenced by the grape variety
and production methods.
•Aging: Some pomace brandies are aged in barrels for
a smoother flavor, while others are consumed unaged
for a fresher, more robust taste.
NATHM 20
Types of Pomace Brandy:
[Link] (Italy):
1. The most famous type of pomace brandy.
2. Traditionally made in northern Italy.
3. Ranges from dry and fiery to smooth and aromatic, depending on the
production style and aging.
[Link] (France):
1. Commonly produced in regions like Burgundy and Champagne.
2. Typically less sweet and more robust than grappa.
NATHM 21
3. Orujo (Spain):
1. A Spanish version of pomace brandy, especially popular in Galicia
(Spain).
2. Often infused with herbs or spices to create flavored varieties.
4. Tsipouro/Tsikoudia (Greece):
1. Greek pomace brandies; Tsipouro is often flavored with anise, while
Tsikoudia is unflavored.
5. Rakia (Balkan Countries):
1. Includes pomace-based varieties from countries like Serbia and
Bulgaria.
2. Can be unaged or aged and is often part of cultural rituals.
NATHM 22
Applejack Brandy
Overview: Applejack is a type of brandy made from
apples, often referred to as "America's oldest distilled
spirit." It originated in colonial America and was
traditionally made through a process called "freeze
distillation." Known for its rich apple flavor and
warming characteristics, Applejack remains a
quintessential (representing) American spirit.
NATHM 23
Definition: Applejack is a fruit brandy distilled from
fermented apple cider. The name "Applejack" comes from the
term "jacking," referring to the freeze distillation process
historically used to concentrate the alcohol.
Key Characteristics:
•Base Material: Made from fresh apples, typically a blend of
different varieties.
•Alcohol Content: Typically ranges between 30% and 40%
ABV (alcohol by volume).
•Taste Profile: Rich and robust with prominent apple flavors,
notes of spice, caramel, and a hint of oak in aged varieties.
•Aging: Modern Applejack is often aged in oak barrels to
enhance flavor complexity.
NATHM 24
Marpha Brandy
Overview: Marpha Brandy is a traditional fruit-based brandy originating
from the Mustang region of Nepal. Renowned for its authentic taste and
cultural significance, Marpha Brandy is primarily made from locally
grown apples or other fruits such as pears and apricots. It represents a
unique blend of tradition, craftsmanship, and the natural bounty of the
Himalayan region.
NATHM 25
Key Characteristics:
•Base Material: Made from fresh apples, pears, or apricots grown in the high-
altitude regions of Nepal.
•Alcohol Content: Typically around 40% ABV (alcohol by volume).
•Taste Profile: Fruity and aromatic, with a smooth finish and hints of the natural
flavors of the fruit used.
•Cultural Significance: Often associated with the hospitality and traditions of
the Marpha village.
NATHM 26
Conclusion:
Marpha Brandy is a reflection of Nepal’s rich cultural heritage and the
natural beauty of the Mustang region. Its distinctive fruity flavor and
artisanal production make it a treasured spirit for locals and an intriguing
discovery for global enthusiasts.
NATHM 27
Service of Brandy/
Cognac
Brandy is always
served at 23 degree
Celsius.
Brandy is served
without any
garnishes. It can be
served with hot
water.
It is served in
NATHM
Brandy balloon or *
Snifter.
FOOD PAIRING WITH BRANDY
1. Starters and Appetizers
Cheese
Nuts
2. Main Courses
Roast meats
Game meats
Sea food.
3. Side dishes
Caramelized Vegetables
Savory Mushroom
4. Dessert
Fruit-Based Desserts
Chocolate Desserts
Flambéed Desserts
5. Post-meal pairing
Coffee
Cigar
NATHM 29
Famous Brands
Brandy Cognac
Honey Bee Courvoisier
Doctor Martell
Napoleon Hine
Whitefield Hennessy
Brihan’s grape Remy Martin
NATHM *
Brandy Maturation Indicators:
The brandies from these regions are distilled and matured separately and then
blended. The maturation indicators are as follows.
* One Star Matured 3 years
** Two Star Matured 5-6 years
*** Three Star Matured 6-8 years
V. O Very Old Matured 12-15 years
V. S.O Very Superior Old Matured 15-20 years
V. S.O.P Very Superior Old Pale Matured 25-30 years
V. V.S.O.P Very Very Superior Old Pale Matured 30-40 years
X.O Extraordinally Old Matured 35-50 years
NATHM *
THANK YOU
NATHM *