Spanish Brandies

Question 1

History- Spanish Brandies

Answer 1

• 900AD: first trace of distillation in Andalucia-> maybe the first distilled spirit in Europe
• 1580: mention of spirit production in Jerez. Aqua vitae to fortify local wines.
  Rise of commerce via Dutch merchants. Pot stills: alquitaras / Premium distillate: holandas
• 19th : 1st brandy exports from Gonzalez-Byass􀂃
• 20th: difficult post-Franco but still important support for sherry houses.

Question 2

Grape Varieties- Spanish Brandies

Answer 2

Grapes: Aíren, Palomino from La Mancha or Extremadura.

􀂃Low acidity + hi alcohol

Question 3

Distillation- Spanish Brandies

Answer 3

Either in La Mancha or Jerez
􀂃Alquitara (pot stills) product fullest-flavoured but bulk distilled in continuous stills
􀂃3 grades:
1. Holandas – distilled to 70%abv – fuller bodied - for Solera Gran Reserva
2. Aguardente to 80% abv lighter bodied – for entry level solera
3. Destilado to 85% or 94.8% abv
􀂃
Final blend = min 50% of distillate

Question 4

Maturation- Spanish Brandies

Answer 4

􀂃Minimum 1 year ageing. Gran reserva: min 3 years ageing
􀂃Solera ageing system
- Gran Reserva contain spirit for up to 150 years old separate solera
- Solera => higher oxidation + greater flavour devt.
􀂃Oak:
- EU (ex-Oloroso or PX butts) for walnut & Plum or raisin flavours
􀂃- US (ex-Fino) for fresh fruits & grilled nuts flavours

Question 5

Tasting Note- Spanish Brandies

Answer 5

• Deep amber colour􀂃
• Oxidated aromas, nuts
• 􀂃Sweet palate, smooth/soft alcohol

Question 6

Other- Spanish Brandies

Answer 6

Penedes Brandy:

• from Catalunya
• made from mix of local grapes (e.g. Parelleda) and the Ugni blanc from Cognac
• Entry level: column still + solera Premium: Charentais pot stills + static ageing in French oak
• Torres -> solera aged / Mascaro -> standard but Limousin oak
• Fuller style vs. French brandies

Question 7

Brandy de Jerez- Distillation

Answer 7

A number of different spirits are produced:
- Holandes: distilled to a strength of 70% abv or less

• Aquardientes: distilled to a strength between 70 and 86% abv
• Destilados: distilled to a strength of 86% abv or more.

50 per cent of the spirits used to make up a Brandy de Jerez must have been distilled to a strength of 86 per cent or less.

Question 8

Brandy de Jerez- Maturation

Answer 8

Brandy de Jerez must be aged using the solera system in barrels of 1,000 L or less that were previously used to age Sherry. Maturation must take place in the region of Jerez.

Question 9

Brandy de Jerez- Labelling Terms

Answer 9

Solera- aged for at least six months

Solera Reserva- aged for at least one year

Solera Gran Reserva- aged for at least three years.