Introduction to Brandy

Question 1

Requirements for a US product labeled as ‘brandy’

Answer 1

• Produced using the juice or wine of grapes, with maximum 30% pomace or lees
• Distilled at maximum 95% ABV (190 proof)
• Aged for at least 2 years in wood

Question 2

When must the term ‘immature’ or ‘unaged’ be used on a brandy label

Answer 2

When the product has not undergone two years of oak aging (exception: neutral brandy or pomace brandy)

Question 3

Define: Fruit Brandy

Answer 3

Produced using fruit, fruit juice, or fruit wine, with maximum 30% pomace or lees

Question 4

What additional labeling requirement exist for ‘Fruit Brandy’

Answer 4

If it is not produced from grapes, it must be labeled with the fruit it is produced from. If more than one type of fruit is used, it may read ‘fruit brandy’ accompanied by a statement of composition

Question 5

Define: Pomace Brandy

Answer 5

Produced from the left over skins and pulps of fruit used in winemaking

Question 6

Requirements for a US product labeled as ‘Neutral brandy’

Answer 6

Distilled at 85-95% ABV (170-190 proof) with no aging required

Question 7

Required distillation proof of US brandy

Answer 7

Less than 95% ABV (190 proof)

Question 8

Required bottling proof of US brandy

Answer 8

40% ABV (80 proof)

Question 9

Required distillation proof of EU brandy

Answer 9

Less than 94.8% ABV (189.6 proof)

Question 10

Required proof of EU brandy post-matuartion

Answer 10

No more than 47.4% ABV

Question 11

Required bottling proof of EU brandy

Answer 11

Minimum 36% ABV

Question 12

Aging requirements for EU brandy

Answer 12

Minimum 1 year in any type of oak container OR 6 months in small oak barrels

Question 13

Production requirements for EU ‘Fruit Spirits’

Answer 13

• Must be made from fruit besides grapes
• no aging requirement
• Distilled at less than 86% (172 proof)
• minimum bottling proof of 37.5%
• no flavoring allowed

Question 14

Term used for unaged grape spirits

Answer 14

Wine spirits

Question 15

Typical ABV of the distillate that results from the first distillation of brandy in a pot still

Answer 15

30%

Question 16

Typical ABV of the distillate that results from the 2nd distillation of brandy in a pot still

Answer 16

70-80%

Question 17

Explain the solera system of aging brandy

Answer 17

Imagine rows of barrels stacked on top of each other - the top row of barrels contain the new-make spirit, while the bottom row contains the oldest spirit. Each year, a portion of brandy is removed from the bottom barrels, blended, and bottled. The barrels are then topped off with the brandy from the row above, continuing on up until the top row is topped off with more new-make spirit

Question 18

How is labeling age determined on a brandy that has undergone with solera system of aging?

Answer 18

The stated age on the label must be the minimum age of the final blend. For example, if there are 10 rows of barrels, it would take 10 years for the new-make spirit to make it to bottling.

Question 19

Alternative names for EU fruit spirits

Answer 19

Wasser+name of fruit

Question 20

German word for brandy (also used in EU)

Answer 20

Weinbrand

Question 21

Alternative names for EU pomace brandy

Answer 21

Grape Marc Spirit or Fruit Marc Spirit