Brandy
Brandy, Cognac and Armagnac
Brandy can be divided into three broad categories:
1 - GRAPE BRANDY : Brandy made from fermented grape juice and crushed grape skin and seeds.
2 - FRUIT BRANDY : It is term used for brandies which are made from fermenting juices of fruits other than grapes.
3 - POMACE : Brandy made from pressed grape skin, pulp and seeds the residue which remains after all the juice has been extracted for wine.
How brandy is made? Brandy is made by a simple process of distillation of the products described above.
It is created in a still to leave the water and remove the alcoholic vapour which condenses back into liquid form as it cools.
Brandy is distilled from a fermented mash of grapes or other fruit. These brandies, aged in oak casks, are usually bottled at either 36 or 40 proof. Long enjoyed as an after-dinner drink, brandy is also widely used in cooking.
COGNAC – this fine brandy, known for its smoothness and heady dry aroma, is produced only in the Cognac region of France (All Cognacs are brandies, but not all brandies are Cognacs, nor is all French brandies Cognacs)
AMERICAN BRANDY – all of which so distilled in California, has its own excellent characteristics of taste. Unlike European brandies (whose farmer-distillers sell their brandies to blender-shippers who control the brand names), California brandies are usually produced by individual firms that grow the grapes, own brand names.
APPLE BRANDY, APPLEJACK or CALVADOS – is distilled from a cider made from apples. Calvados is produced only in Normandy, France. AppleJack may be bottled-in-bond under the same regulations that apply to whiskey.
FRUIT-FLAVOURED BRANDIES – are brandy-based liqueurs produced from Blackberries, Peaches, Apricots Cherries and Ginger.
LEVELS OF COGNACS
ARMAGNAC – is much like Cognac but has a drier taste. It is produced only in the Armagnac region of France.
AMERICAN BRANDY – all of which so distilled in California, has its own excellent characteristics of taste. Unlike European brandies (whose farmer-distillers sell their brandies to blender-shippers who control the brand names), California brandies are usually produced by individual firms that grow the grapes, own brand names.
APPLE BRANDY, APPLEJACK or CALVADOS – is distilled from a cider made from apples. Calvados is produced only in Normandy, France. AppleJack may be bottled-in-bond under the same regulations that apply to whiskey.
FRUIT-FLAVOURED BRANDIES – are brandy-based liqueurs produced from Blackberries, Peaches, Apricots Cherries and Ginger.
(Now also used by other branded brandies):
VS ( Very Special) or VSO ( Very Special Old)
Where the youngest brandy in the blend is at least aged for three years.
VSOP (Very Superior Old Pale),
Réserve, where the youngest brandy is stored at least four years in cask.
XO (Extra Old), Napoléon, Hors d'Age,
Where the youngest brandy is stored at least six to seven years in cask.
FAMOUS DRINK WITH BRANDY;
Brandy Alexander
The Brandy Alexander is a sweet and creamy treat that’s perfect for the holidays.
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1 ounce brandy
1 ounce creme de cacao
2 ounces heavy cream
Combine all ingredients in a shaker with ice and shake vigorously for about 30 seconds. Strain into a chilled cocktail glass.
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