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Brandy is a
liquor Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard ...
produced by distilling wine. Brandy generally contains 35–60%
alcohol by volume Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...
(70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with
caramel colouring Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized tha ...
to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term ''brandy'' also denotes liquors obtained from the distillation of pomace (yielding
pomace brandy Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but " grappa" in Italian and "bagaço" in Portuguese. In Spanish it ...
), or mash or wine of any other fruit ( fruit brandy). These products are also called '' eau de vie'' (which translates to "water of life").


History

The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century. In the early 16th century French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese
fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commanda ...
due to its higher alcohol content and ease of shipping. Canoemen and guards on the African side of the trade were generally paid in brandy. By the late 17th century rum had replaced brandy as the exchange alcohol of choice in the triangle trade. Initially, wine was distilled as a
preservation Preservation may refer to: Heritage and conservation * Preservation (library and archival science), activities aimed at prolonging the life of a record while making as few changes as possible * ''Preservation'' (magazine), published by the Nat ...
method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source. As described in the 1728 edition of ''
Cyclopaedia Cyclopedia, cyclopaedia or cyclopedien is an archaic term for encyclopedia. The term may specifically refer to: *''Cyclopædia, or an Universal Dictionary of Arts and Sciences'', 1728, edited by Ephraim Chambers *''Rees's Cyclopædia'', 1802– ...
'', the following method was used to distill brandy:
A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called ''spirit of wine'' or ''brandy''. Purified by another distillation (or several more), this was then called ''spirit of wine rectified''. The second distillation was made in '' balneo mariae'' and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as long as the operator thought necessary to produce brandy.
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder could ignite after the spirit was consumed by fire, then the liquor was good. (Hence the modern "
proof Proof most often refers to: * Proof (truth), argument or sufficient evidence for the truth of a proposition * Alcohol proof, a measure of an alcoholic drink's strength Proof may also refer to: Mathematics and formal logic * Formal proof, a con ...
" to describe alcohol content.) As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the
Black Sea region The Black Sea Region ( tr, Karadeniz Bölgesi) is a geographical region of Turkey. The largest city in the region is Samsun. Other big cities are Trabzon, Ordu, Tokat, Giresun, Rize, Amasya and Sinop. It is bordered by the Marmara Region to the ...
, including Bulgaria, the Crimea, and Georgia. In 1884,
David Sarajishvili David Zakharyevich Sarajishvili ( ka, დავით ზაქარიას ძე სარაჯიშვილი; (born October 28, 1848, Tiflis, Russian Empire — June 20, 1911, Tiflis, Russian Empire) — Georgian scientist, entrepreneur ...
founded a brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time.


Technology

Except for a few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available. Brandy is made from so-called
base wine Base wine is a type of still wine produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended into a cuvée, then made into sparkling wine by further ...
, which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels. Base wine generally contains smaller amounts (up to 20 mg/L) of
sulphur Sulfur (or sulphur in British English) is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula ...
than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in the
pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...
s. The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style. Brandy is distilled from the base wine in two phases. In the first, large part of water and solids is removed from the base, obtaining so-called "low wine", basically a concentrated wine with 28–30% ABV. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively. The first part, the "head," has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour. The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again. The middle heart fraction, richest in aromas and flavours, is preserved for later maturation. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters. Brandy is usually produced in
pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...
s ( batch distillation), but the column still can also be used for continuous distillation. Distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. Choice of the apparatus depends on the style of brandy produced. Cognac and
South African brandy South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both east and west. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþaz' ...
are examples of brandy produced in batches while many American brandies use
fractional distillation Fractional distillation is the separation of a mixture into its component parts, or fractions. Chemical compounds are separated by heating them to a temperature at which one or more fractions of the mixture will vaporize. It uses distillation to ...
in column stills.


Aging

After distillation, the unaged brandy is placed into
oak barrel Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a v ...
s to mature. Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging). Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging.


Consumption


Serving

Brandy is traditionally served at room temperature (
neat Neat may refer to: * Neat (bartending), a single, unmixed liquor served in a rocks glass * Neat, an old term for horned oxen * Neat Records, a British record label * Neuroevolution of augmenting topologies (NEAT), a genetic algorithm (GA) for the ...
) from a snifter, a wine glass or a
tulip glass Beer glassware comprise vessels made of glass, designed or commonly used for serving and drinking beer. Styles of glassware vary in accord with national or regional traditions; legal or customary requirements regarding serving measures and fil ...
. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy-drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Brandy may be added to other beverages to make several popular
cocktail A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across ...
s; these include the
Brandy Sour The brandy sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus. While other forms of the brandy sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon fla ...
, the Brandy Alexander, the Sidecar, the
Brandy Daisy The brandy daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's ''The Bartenders Guide or How To Mix Drinks: The Bon-Vivants ...
, and the Brandy Old Fashioned. Anglo-Indian usage has "brandy-pawnee" (brandy with water).


Culinary uses

Brandy is a common deglazing liquid used in making
pan sauce Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit ...
s for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake,
brandy butter Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavourings. It is served cold, often with hot desserts. It ...
, and Christmas pudding. It is also commonly used in drinks such as mulled wine and eggnog, drunk during the festive season. Brandy is used to flambé dishes such as crêpe Suzette and
cherries jubilee Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepa ...
while serving. Brandy is also traditionally poured over a Christmas pudding and set alight before serving. The use of flambé can retain as much as 75% of the alcohol in the brandy.


Historic medical uses

In the 19th century, brandy was often used as medical treatment due to its alleged "stimulating" qualities. It was also used by many European explorers of tropical Africa, who suggested that regular, moderate doses of brandy might help a traveller to cope with fever, depression, and stress. These views fell out of favour in the late nineteenth and early twentieth century, with suggestions that people were using brandy's "medical" qualities as an excuse for social drinking.


Terminology and legal definitions

The term ''brandy'' is a shortening of the archaic English ''brandewine'' or ''brandywine'', which was derived from the Dutch word ''brandewijn'', itself derived from ''gebrande wijn'', which literally means "burned wine". In Germany, the term ''Branntwein'' refers to any distilled spirits, while ''Weinbrand'' refers specifically to distilled wine from grapes. In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the
must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
of such fruit, it may be referred to as a " fruit brandy" or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "
pomace brandy Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but " grappa" in Italian and "bagaço" in Portuguese. In Spanish it ...
", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit"; "marc" being the pulp residue after the juice has been pressed from the fruit. Grape pomace brandy may be designated as "
grappa Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the poma ...
" or "grappa brandy". Apple brandy may be referred to as "applejack", although the process of '' jacking'' which was originally used in its production involved no distillation. There is also a product called "grain brandy" that is made from grain spirits. Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example: * In the European Union, there are regulations that require products labelled as brandy, except "grain brandy", to be produced exclusively from the distillation or redistillation of grape-based wine or grape-based "wine fortified for distillation" and aged a minimum of six months in oak. * In the US, brandy that has been produced from other than grape wine must be labelled with a clarifying description of the type of brandy production such as "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy", and brandy that has not been aged in oak for at least two years must be labelled as "immature". * In Canada, the regulations regarding naming conventions for brandy are similar to those of the US (provisions B.02.050–061). According to the Canadian food and drug regulations, Brandy shall be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine. The minimum specified aging period is six months in wood, although not necessarily oak (provision B.02.061.2). Caramel, fruit, other botanical substances, flavourings, and flavouring preparations may also be included in a product called brandy (provisions B.02.050–059). Within the European Union, the German term ''Weinbrand'' is legally equivalent to the English term "brandy", but outside the
German-speaking countries The following is a list of the countries and territories where German is an official language (also known as the Germanosphere). It includes countries that have German as (one of) their nationwide official language(s), as well as dependent terr ...
it is particularly used to designate brandy from Austria and Germany.


Varieties and brands

* Most American grape brandy production is situated in California. Popular brands include Christian Brothers, E&J Gallo,
Korbel Korbel may refer to: Companies *Korbel Champagne Cellars Places * Korbel, Humboldt County, California * Korbel, Sonoma County, California People *Daniel Korbel, Canadian bridge player. *Jan O. Korbel (born 1975), German biologist *Josef Korbel ( ...
, and
Paul Masson Paul Masson (1859 – October 22, 1940) was an early pioneer of California viticulture known for his brand of Californian sparkling wine. Biography Masson emigrated from the Burgundy region of France in 1878 (at the age of 19) to Californi ...
. *
Ararat Ararat or in Western Armenian Ararad may refer to: Personal names * Ararat ( hy, Արարատ), a common first name for Armenian males (pronounced Ararad in Western Armenian) * Ararat or Araratian, a common family name for Armenians (pronounced A ...
has been produced since 1887 and comes from the Ararat plain in the southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years. * Armagnac is made from grapes of the Armagnac region in the southwest of France, Gers, Landes and Lot-et-Garonne. It is single-continuous distilled in a copper still and aged in oak casks from
Gascony Gascony (; french: Gascogne ; oc, Gasconha ; eu, Gaskoinia) was a province of the southwestern Kingdom of France that succeeded the Duchy of Gascony (602–1453). From the 17th century until the French Revolution (1789–1799), it was part o ...
or Limousin or from the renowned Tronçais Forest in Auvergne. Armagnac was the first distilled spirit in France. Its usage was first mentioned in 1310 by Vital Du Four in a book of medicine recipes. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze,
Baron de Sigognac Baron de Sigognac is an Armagnac Armagnac (, ) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle bl ...
,
Larressingle Larressingle (; oc, Larressingla) is a commune in the Gers department in southwestern France. Geography Population Sights * Château de Larressingle The Château de Larressingle is a ruined castle in the '' commune'' of Larressingle in ...
,
Delord Delord is a surname. Notable people with the name include: * Françoise Delord (1940–2021), French ornithologist and zoo owner * Jacqueline Delord (born 1970), French swimmer See also * Kent-Delord House, historic home in Plattsburgh, New ...
, Laubade, Gélas and Janneau. * Cognac comes from the Cognac region of France, and is double distilled using pot stills. Popular brands include
Hine ''Hine'' is a surname deriving from Middle English. Etymology According to the ''Oxford Dictionary of Family Names in Britain and Ireland'', the modern name ''Hine'' and its variants derive from the Middle English word ''hine'' (with the additi ...
, Martell,
Camus Albert Camus ( , ; ; 7 November 1913 – 4 January 1960) was a French philosopher, author, dramatist, and journalist. He was awarded the 1957 Nobel Prize in Literature at the age of 44, the second-youngest recipient in history. His works ...
,
Otard Otard, is a French cognac house founded in 1795 by Jean-Baptiste Antoine Otard. It was founded at the Château de Cognac, and is also sold under the name Château Royal de Cognac. Baron Otard Cognac owned by the Otard family until it was bought by ...
, Rémy Martin, Hennessy,
Frapin Frapin is a Cognac producer based in the town of Segonzac, in the heart of the Grande Champagne region of France. The Frapin family has been established in the South West of France since 1270, initially as a family of wine-growers. They then bec ...
, Delamain and Courvoisier. The European Union and some other countries legally enforce the use of "Cognac" as the exclusive name for brandy produced and distilled in the Cognac area of France, and the name "Armagnac" for brandy from the Gascony area of France. Both must also be made using traditional techniques. Since these are considered "protected designations of origin", a brandy made elsewhere may not be called Cognac in these jurisdictions, even if it was made in an identical manner. * Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV (64 US proof). * Dried fruit brandy is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sound dried fruit. It may contain
caramel Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelizatio ...
, fruit and other botanical substances, and flavouring preparations. *
Greek brandy Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
is distilled from
Muscat wine Muscatel ( ) is a type of wine made from Muscat (grape), muscat grapes. The term is now normally used in the United States to refer to a fortified wine made from these grapes rather than just any wine made from these grapes. This fortified musca ...
. Mature distillates are made from sun-dried
Savatiano Savatiano (or Savvatiano) is a white Greek wine grape used primarily in the wine Retsina. It is one of Greece's most widely planted grape varieties and is known for its resistance to drought condition. It is mostly planted throughout central Greec ...
, Sultana, and Black Corinth grape varieties blended with an aged Muscat wine. *
Brandy de Jerez Brandy de Jerez is a brandy that is matured in a solera, solera system in the Jerez area of Andalusia, Spain. Besides being sold as a brandy, it is also an ingredient of some Sherry, sherries. It has a Protected Geographical Status, Protected De ...
originates from vineyards around Jerez de la Frontera in Andalusia, Spain. It is used in some sherries and is also available as a separate product. It has a
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
(PDO). * Kanyak (or konyak) is a variety from Turkey, whose name is both a variation of "cognac" and means "burn blood" in Turkish, a reference to its use in cold weather. *In Moldova and Romania, grape brandy is colloquially called ''coniac'', but is officially named ''Divin'' in Moldova and ''Vinars'' in Romania. After a double distillation, the beverage is usually aged in oak barrels and labelled according to its age (VS is a minimum of 3 years old, VSOP is a minimum of 5 years old, XO is a minimum of 7 years old, and XXO is a minimum of 20 years old). *In Russia, brandy was first produced in 1885 at the
Kizlyar Brandy Factory Kizlyar Brandy Factory is a Russian producer of alcoholic beverages, located in Kizlyar, Dagestan. It is one of the five largest Russian brandy producers. History Russian Empire Viticulture and winemaking have been the main sectors of th ...
according to a recipe brought from France. Kizlyar brandy is produced according to the classic cognac technology and is one of the most popular beverages in Russia. Also in 2008, the factory restored the status of the
Kremlin The Kremlin ( rus, Московский Кремль, r=Moskovskiy Kreml', p=ˈmɐˈskofskʲɪj krʲemlʲ, t=Moscow Kremlin) is a fortified complex in the center of Moscow founded by the Rurik dynasty, Rurik dynasty. It is the best known of th ...
Suppliers Guild. * Pisco is a strong, colourless to amber-coloured brandy produced in specific regions of Peru and Chile. The name Pisco derives from the Peruvian port of the same name. Pisco is still made in Peru and Chile but the right to produce and market it is subject to disputes between both countries. * South African brandies are, by law, made almost exactly as Cognac, using a double distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are considered very high quality. * Italian Stravecchio has been produced since the 1700s in the North of Italy, especially in Emilia-Romagna and Veneto, using grapes that are popular in winemaking such as Sangiovese and Grignolino. Colour, texture and finish are most resembling those of their French and Spanish counterparts. Most popular brands are Vecchia Romagna, Stravecchio Branca and Stock 84. Northern Italy has also been noted since the Middle Ages for another type of wine spirit,
Grappa Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the poma ...
, which is generally colourless but has some top-shelf varieties called ''barrique'' which are aged in oak casks and achieve the same caramel colour as regular brandies. There is a vast production of Stravecchios and Grappas in Italy, with more than 600 large, medium or small distilleries in operation. Ticino, in Italian speaking
Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
, is also allowed to produce pomace brandy under the name of Grappa.


Labelling of grades

Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name: * V.S. ("very special") or ✯✯✯ (three stars) designates a blend in which the youngest brandy has been stored for at least two years in a cask. * V.S.O.P. ("very superior old pale"), Reserve or ✯✯✯✯✯ (five stars) designates a blend in which the youngest brandy is stored for at least four years in a cask. * XO ("extra old") or Napoléon designates a blend in which the youngest brandy is stored for at least six years. * Hors d'âge ("beyond age") is a designation which is formally equal to XO for Cognac, but for Armagnac designates brandy that is at least ten years old. In practice the term is used by producers to market a high-quality product beyond the official age scale. In the case of
Brandy de Jerez Brandy de Jerez is a brandy that is matured in a solera, solera system in the Jerez area of Andalusia, Spain. Besides being sold as a brandy, it is also an ingredient of some Sherry, sherries. It has a Protected Geographical Status, Protected De ...
, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to: * Brandy de Jerez Solera: 6 months old. * Brandy de Jerez Solera Reserva: one year old. * Brandy de Jerez Solera Gran Reserva: three years old. Russian
brandies Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
(traditionally called "Cognac" within the country), as well as brandies from many other post-Soviet states (except Armenia) use the traditional Russian grading system that is similar to the French one, but extends it significantly: * "Three stars" or ✯✯✯ designates the brandy with the youngest component cask-aged for at least two years, analogous to the French V.S. * "Four stars" or ✯✯✯✯ is for the blends where the youngest brandy is aged for at least three years. * "Five stars" or ✯✯✯✯✯ means that the youngest brandy in the blend was aged four years, similar to the French V.S.O.P. * КВ/KV ("Aged Cognac") is a designation corresponding to "XO" or "Napoléon", meaning that the youngest spirit in the blend is at least six years old. * КВВК/KVVK ("Aged Cognac, Superior Quality") designates the eight-year-old blends and tends to be used only for the highest quality vintages. * КС/KS ("Old Cognac"): At least ten years of aging for the youngest spirit in the blend (similar to the Armagnac's "Hors d'âge"). * ОС/OS ("Very Old"): Beyond the French system and designates the blends older than 20 years.


See also

* * * *


References


External links

* * {{Authority control Andalusian cuisine Distilled drinks