2. DEFINITION
Brandy is a spirit
obtained from
the distillation of
fermented grape
juice and suitably
aged in wood
Distillation of wine
started in the 16th
century
Probably at La
Rochelle, a river
port (river
Charente) on the
western coast of
France
3. COGNAC Brandy produced from
grapes grown in the
vineyards of the
delimited district of
Cognac, surrounding
the ancient town of
Cognac, on the
Charente river.
Modern delimitation
was done in 1909.
4. THE COGNAC DISTRICT
• Grande Champagne:
• Petite Champagne:
• Borderies:
• Bois:
14.65% land area
15.98% land area
4.53% land area
64.84% land area
Charentais
subdivisions
(in order of
quality)
5. THE
COGNAC
DISTRICT
• Temperate and damp
• Hot summers
• Good rainfall in winters
Climate
• Chalk and limestone
• More the lime, better the
Cognac
Soil
7. PRODUCTION OF COGNAC
Passed through settling bins (Racking)
Fermentation takes up to 10 days
The wine produced is fruity, thin, harsh, slightly acid and unpleasant (8%
to 10% al v/v)
Grapes pressed twice, pips & stalks are not crushed (for less tanin)
8. PRODUCTION OF COGNAC
= amber tone, delicate and mellow with A natural bouquet of
grapes
Aged in Limousine oak (rich in tanin)
Distilled again in alembic = 70% al v/v
Dilution with distilled water
10. BRANDY LABELS
A.C. : aged 2 years in wood
V.S. : "Very Special" or 3-Star,aged at least 3 years in
wood.
V.S.O.P. : "Very Superior Old Pale" or 5-Star, aged at
least 5 years in wood.
X.O. : "Extra Old", Napoleon orVieille Reserve, aged
at least 6 years, Napoleon at least 4 years.
Vintage : Stored in the cask until the time it is bottled
with the label showing the vintage date.
11. PRODUCTION PROCESS
The new colorless liquid that is produced by the second distillation is a
youth full, over strong cognac, which must be matured.
after the juice ferments into wine, it is slowly warmed &transferred into
copper pot still which are heated by coal.The first distillation lasts
between eight – twelve hours producing the bouillon, which is distillate of
approximately 50- 60 proof.This is heated a second time for about twelve
hours in an extremely critical process.
12. AGING
• After cognac has been distilled
for the second time, it is placed
into barrels that are made of oak
wood from the Limousine and
Trance's forests.The oak wood
used has a considerable
influence on the bouquet & taste
of the cognac.All cognacs are
ultimately blends that combine
spirits from varying section &
vintage into final products.
15. ARMAGNAC
(second only to cognac)
Region – Department of Gers,
south-east of Bordeaux
Grapes – same as cognac (folle
blanche is known as piquepoul)
16. How Armagnac is
different from Cognac
• Soil – best armagnacs from
sandy soil
• Distillation – in Armagnac
Still
• Proof – Distilled at around
53% al v/v
• Character – stronger fruity
nose & flavour, more
pungent and heavier
17. THE PRODUCTION METHOD
During aging process, a slow oxidation also takes place which
intensities the brandy’s color & smooth's out its raw flavor.The
Armagnac also acquires a musty aroma. Reminiscent of hazelnuts,
peaches, plums & other fruits
After the juice ferments into wine, it is not racked but instead in left
in contact with lees to extract additional flavoring components, which
add complexity.The wine is distilled in one continuous process, slow
process a colorless brandy with a powerful bouquet & flavor.
19. COGNAC VS ARMAGNAC
COGNAC
Ugni blanc, folle blanche,
colombard
Pot still
Grande champagne, petit
champagne, fin bois
Aged in “limousin” or
troncais oak cask
Caramel addition permitted
Market position first
ARMAGNAC
Ugni blanc, folle blanche,
colombard, baco blanc
Patent still (pot still also
permitted since 1972)
Bas armagnac, tenereze,
haut Armagnac
Aged in “monlezun” oak
casks
Caramel is not permitted
second
20. AFTERTASTE
Armagnac is marketed in
basquaise, a flagon-shaped
bottle
Armagnac is the country of
the three musketeers, and it
is frequently for marketing
21. USES OF
BRANDY
• After-dinner spirit – served
in a brandy
balloon/snifter/inhaler
• Coffee is laced or chased
• With hot water – antidote for cough &
cold
• With soda – in a tall glass – any time of the
day
• Flambés
• Kitchen – pudings,cakes, etc.
• Mixed drinks
22. FRUIT
BRANDY
Calvados -
apple brandy
from the
French
region
Apple is
pressed into
cider
Cherry
Brandy is a
fruit brandy
made from
cherries
Kirschwasser
is a fruit
brandy made
from
cherries.
23. • Pálinka is a fruit brandy traditional to
Hungary. It can be made from any kind of
fruit - most often plum (szilva), apricot
(barack), grape (törköly), elderberry
(bodza), pear (vilmoskörte) and cherry
(cseresznye). Less common pálinka-types
include apple, peach and even walnut
(dió). Mixed pálinka (vegyes) is also
popular.
24. • Slivovitz is a fruit brandy made from
plums, traditional to Serbia and Croatia.
• Tuica (tzuika) is the clear Romanian
brandy, made mainly from plums,
apples, pears, apricots, mulberries,
peaches, quinces or mixes of them
