Unit 6 - Lesson 4 - Brandy Flashcards
ABV percentage of brandy spirit?
70% ABV
When must Cognac be barrelled
April 30th
Why does brandy’s entry strength vary region to region?
Tradition
What is Office National de Forêts,
Oak Forests managed by the French Govt
What are most American oaks come from
Privately owned forest
2 types of French oak
Quercus robur- Wide Grain - Limousin
Quercus petraea - Tight wood - Vosage/Allier
What French wood do distillers and winemakers like and why?
Wine Makers - Quercus petraea slower extract
Distillers - Quercus robur - wider grain faster extract
How to make a barrel
- Chop tree, cut into bolts/sections
- Split into Staves (Brandy by hand Whisky machine)
- Stacked outdoors 12-36m to dry out
- 15% mousture
- Shaped and arranged
- Flame burned inside misted water outside (toasting)
How does American barrel making differ from French
Americans steam staves into shape
French toast from inside misting water outside
Flavors for Heavy & Light
Heavy = roasted smoky Light = Vanilla, Coconut, Woody
Large v small barrels for extraction
Large are slower
What does humidity do to a cellar?
Barrels “breathe”
Low humidity = more water loss
High humidity = more ABV loss
How long can brandy age?
Some Cognac is 60-80 years (some 100y+)
What is a Brady distillers goal in ABV management in aging?
Brandy starts at 70% ABV &. Loss 2-3% pa
Cellar Master with
1. Start with High Humidity for ABV loss
2. add filtered water every 6-12m - to reach X% to promo different Oak extraction each time to prevent saponification (soap)
What is saponification and issue?
Fatty acids react with base and tastes like soap
Too much water, too fast get this
This is why Brandy makers use gradual ABV reduction
