Diploma Unit 4 - Other Grape Brandies

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Brandy de Jerez

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Is the only Spanish Brandy controlled by law.

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95% of brandy de Jerez

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made from Airen though there are no constricting laws.

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Brandy de Jerez must be aged

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in Jerez within a Solera system similar to that of Sherry. Dynamic system of blending.

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Hollandes

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Brandy de Jerez distilled to a strength of 70% or less.

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Aguardientes

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Brandy de Jerez distilled to between 76-86%

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Destilados

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Brandy de Jerez distilled to 86% or more.

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Most of the Airen

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is from La Mancha. Low in acidity but higher in alcohol than Ugni Blanc used in Cognac.

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Only Pot stills are used to make

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Hollandes style of Brandy de Jerez.

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Solera

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BdJ aged for 6 month minimum in Solera

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Solera Reserva

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BdJ aged for 1 year minimum in Solera

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Solera Gran Reserva

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BdJ aged for 3 year minimum in Solera

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Pisco

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Grape brandy made in Chile & Peru

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Pisco is distinctive because

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unlike other grape brandies, aromatic varieties are used, such as muscat.

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Peruvian Pisco permits

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8 varieties & maceration on the skins sometimes occurs.

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Peruvian Pisco distillation

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takes place in pot still to between 38-47% & rested for 3 months in inert vessels. Other additives are forbidden.

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Pisco Puro (Peru)

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is a single variety Pisco which will appear on the label.

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Pisco Mosto Verde (Peru)

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is made from from wine where the fermentation is stopped before sugars have converted to alcohol.

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Pisco Acholado (Peru)

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is made from a blend.

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Chilean Pisco

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differs as 11 varieties are permitted & distillation takes place in batches within pot stills.

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Chilean Pisco distillation

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much higher strength of a max of 73% abv.

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Chilean Pisco permits

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wood, often local type such as Rauli. Spirit is also allowed to be diluted.

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Corriente / Tradicional (Chile)

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Distilled to at least 30%

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Especial (Chile)

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At least 35%

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Reservado (Chile)

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at least 40%

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Gran Pisco (Chile)

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at least 43%

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Exclusivity rights for Pisco is an ongoing battles

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but it still continues to be produced in both Chile & Peru.

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Grappa

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Very different spirits made from pomace - a bi-product of the wine industry, rather than wine.

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White grape pomace

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does not contain any alcohol when received by a distiller

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white grape pomace must be

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diluted with water & then fermented prior to distillation.

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Black grape pomace

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is delivered to a distiller containing alcohol & can be distilled immediately.

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All Grappa must be distilled to

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less than 86% abv. in bath or continuous stills.

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Caramel

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is only allowed for Grappa which has been aged for more than 1 year.

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Age indicated Grappa

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must contain 85% min. of stated grape.

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Grappa demand

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is high enough that continuous distillation is common, however premium quality producers use batch production.

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Pomace based brandies are made

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in almost every wine region in the world but Grappa is the only style which is of national importance.

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Pomace

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vinaccia in Italian.

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Grappa Law

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Grappa can only be made in Italy

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Vecchia / invecchiata (Grappa)

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aged for a min of 12 months.

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Riserva / stravecchia (Grappa)

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aged for a min of 18 months.