About World Brandies

The word Brandy comes from the Dutch word brandewijn, ("burnt wine"), which is how the straightforward Dutch traders who introduced it to Northern Europe from Southern France and Spain in the 16th century described wine that had been "burnt," or boiled, in order to distill it. The origins of Brandy can be traced back to the expanding Moslem Mediterranean states in the 7th and 8th centuries. Arab alchemists experimented with distilling grapes and other fruits in order to make medicinal spirits. Their knowledge and techniques soon spread beyond the borders of Islam, with grape Brandy production appearing in Spain and probably Ireland (via missionary monks) by the end of the 8th century. Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin. More specifically, it is broken down into three basic groupings.

Brandy, like Rum and Tequila, is an agricultural spirit. Unlike grain spirits such as Whisky, Vodka, and Gin, which are made throughout the year from grain that can be harvested and stored, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which it is made. Types of Brandies, originally at least, tended to be location-specific. (Cognac, for example, is a town and region in France that gave its name to the local Brandy.) Important Brandy-making regions, particularly in Europe, further differentiate their local spirits by specifying the types of grapes that can be used and the specific areas (appellation) in which The grapes used for making the base wine can be grown.

Spanish Brandies

Brandy de Jerez is made by the Sherry houses centered around the city of Jerez de la Frontera in the southwest corner of Spain. Virtually all Brandy de Jerez; however, is made from wines produced elsewhere in Spain -- primarily from the Airen grape in La Mancha and Extremadura -- as the local Sherry grapes are too valuable to divert into Brandy production. Nowadays most of the distilling is likewise done elsewhere in Spain using column stills. It is then shipped to Jerez for aging in used Sherry casks in a solera system similar to that used for Sherry wine. A solera is a series of large casks (called butts), each holding a slightly older spirit than the previous one beside it. When brandy is drawn off (racked) from the last butt (no more than a third of the volume is removed) it is replenished with brandy drawn from the next butt in line all the way down the solera line to the first butt, where newly distilled brandy is added. This system of racking the brandy through a series of casks blends together a variety of vintages (some soleras have over 30 stages) and results in a speeding up of the maturation process.

Basic Brandy de Jerez Solera must age for a minimum of six months, Reserva for one year and Gran Reserva for a minimum of three years. In practice, the best Reservas and Gran Reservas are frequently aged for 12 to 15 years. The lush, slightly sweet and fruity notes to be found in Brandy de Jerez come not only from aging in Sherry casks, but also from the judicious use of fruit-based flavor concentrates and oak essence (boise).Penedès Brandy comes from the Penedès region of Catalonia in the northeast corner of Spain near Barcelona. Modeled after the Cognacs of France and made from a mix of regional grapes and locally-grown Ugni Blanc of Cognac, it is distilled in pot stills. One of the two local producers (Torres) ages in soleras consisting of butts made from French Limousin oak, whereas the other (Mascaro) ages in the standard non-solera manner, but also in Limousin oak. The resulting Brandy is heartier than Cognac, but leaner and drier than Brandy de Jerez.

Italian Brandies

Italy has a long history of Brandy production dating back to at least the 16th century, but unlike Spain or France there are no specific Brandy-producing regions. Italian Brandies are made from regional wine grapes, and most are produced in column stills, although there are now a number of small artisanal producers using pot stills. They are aged in oak for a minimum of one to two years, with six to eight years being the industry average. Italian Brandies tend to be on the light and delicate side with a touch of residual sweetness.

German Brandies

German monks were distilling Brandy by the 14th century and the German distillers had organized their own guild as early as 1588. Yet almost from the start, German Brandy (called weinbrand ) has been made from imported wine rather than the more valuable local varieties. Most German Brandies are produced in pot stills and must be aged for a minimum of six months in oak. Brandies that have been aged in oak for at least one year are called uralt or alter (meaning "older"). The best German Brandies are smooth, somewhat lighter than Cognac, and finish with a touch of sweetness.

United States Brandies

Brandy production in California dates back to the Spanish missions in the late 18th and early 19th centuries. In the years following the Civil War, Brandy became a major industry, with a substantial export trade to Europe by the end of the century. For a time Leland Stanford, founder of Stanford University, was the world_s largest brandy producer. Phylloxera and National Prohibition almost shut down the industry in the 1920s.Repeal started things up again, but as with the bourbon industry, the advent of World War II resulted in the brandy producers further marking time. Soon after the end of the war the industry commissioned the Department of Viticulture and Oenology at the University of California at Davis to develop a prototype "California-style" brandy. It had a clean palate, was lighter in style than most European Brandies, and had a flavor profile that made it a good mixer. Starting in the late 1940s, the California brandy producers began to change over to this new style.

Contemporary California Brandies are made primarily in column stills from table grape varieties such as the Thompson Seedless and Flame Tokay, although a handful of small new-generation Cognac-inspired pot distillers, such as Jepson and RMS, are using the classic Ugni Blanc, Colombard, and Folle Blanche grapes. California Brandies are aged for two to 12 years in used American oak (both Brandy and Bourbon casks) to limit woodiness in the palate, although the pot distillers also use French oak. Several California distillers, most notably Korbel, have utilized the Spanish solera method of maturing their Brandy. California Brandies do not use quality designations such as V.S.O.P. or stars. The more expensive brands will usually contain a percentage of older vintages and pot-distilled Brandies in the blend.Latin American BrandiesIn Mexico a surprising amount of wine is made, but it is little known outside of the country because most of it is used for Brandy production. Mexican Brandies are made from a mix of grapes, including Thompson Seedless, Palomino, and Ugni Blanc. Both column and pot stills are used in production whereas the solera system is generally used for aging. Brandy now outsells tequila and rum in Mexico.South American Brandies are generally confined to their domestic markets. The best known type is Pisco, a clear, raw Brandy from Peru and Chile that is made from Muscat grapes and double-distilled in pot stills. The resulting Brandy has a perfumed fragrance and serves as the base for a variety of mixed drinks, including the famous Pisco Sour.Other Brandies from around the worldGreece produces pot-distilled Brandies, many of which, such as the well-known Metaxa, are flavored with Muscat wine, anise, or other spices. Winemaking in Israel is a well-established tradition dating back thousands of years. But Brandy production dates back only to the 1880s when the French Jewish philanthropist Baron Edmond de Rothschild established what has become the modern Israeli wine industry along French lines. Israeli brandy is made in the manner of Cognac from Colombard grapes, with distillation in both pot and column stills and maturation in French Limousin oak casks. In the Caucasus region, along the eastern shore of the Black Sea, the ancient nations of Georgia and Armenia draw on monastic traditions to produce rich, intensely flavored pot still Brandies both from local grapes and from such imported varieties as Muscadine (from France), Sercial and Verdelho (most famously from Madeira). South Africa has produced Brandies since the arrival of the first Dutch settlers in the 17th century, but these early spirits from the Cape Colony earned a reputation for being harsh firewater (witblits, white lightning, was a typical nickname). The introduction of modern production techniques and government regulations in the early 20th century gradually led to an improvement in the quality of local Brandies. Modern South African Brandies are made from Ugni Blanc, Colombard, Chenin Blanc, and Palomino grapes, produced in both pot and column stills, and aged for a minimum of three years in oak.

Top Picks for World Brandies

CHRISTIAN BROTHERS 4 Year Old Sacred Bond Aged Brandy
91 points
$17
Best Buy
Copper color. Aromas and flavors of marzipan, candied pecans, spiced and poached pear, cherry cola and raisin toast, and cedar saw dust with a crisp, dry medium-to-full body and a warming, complex, medium-long finish conveying touches of poached pear, cinnamon bun, and melted caramel. With rich orchard fruits alongside some barrel spice and balance, this would be excellent for most traditional Brandy cocktails.
91 points $17 Best Buy
10th Mountain Whiskey and Spirit Company Small Batch Aged Brandy
91 points
$29
Gold color. Aromas and flavors of red apple slices fried in butter, candy corn, toasted marshmallow, and waffle cone with a full body and a long finish with notes of burnt sugar, maple, and oatmeal cookies. Good for an everyday drinking Brandy, with lots of sweet candy and caramel flavors.
CHRISTIAN BROTHERS VSOP Aged Brandy
88 points
$14
Best Buy
Golden amber color. Aromas and flavors of chocolate ganache and cigar ash, honey comb, basswood honey, brandied cherries, and orange marmalade with a round, bright, dry medium-to-full body and a delightful, medium-length finish conveying notes of caramel apple, leather, mocha, and grilled chocolate covered pineapple. Wood spices and a tad zippy, this makes a great sipper next to a fireplace or even with a light wrap cigar.
88 points $14 Best Buy
Mastrogiannis Baton 2 Year Old Aged Brandy
88 points
$34
Golden yellow color. Aromas and flavors of green apple and candied lemon zest, poached bartlett pear with cinnamon and nutmeg, and over charred lemon creme brulee with a silky, vibrant, dry light-to-medium body and an interesting, medium-length finish manifesting notes of green apple and dried flowers, brioche and brown sugar, and banana. A vibrant and youthful Brandy that could have multiple cocktail applications.
Vecchia Romagna Tre Botti Dark Brandy
88 points
$50
Bright amber color. Aromas of bananas flambé, ganache, honey-vanilla gelato, raisins, and tobacco with a chewy, vibrant, dry-yet-fruity medium body and a sleek, captivating, medium-long orange peel and apple pie finish. A fuller-bodied, spicy Brandy with layers of oak and fruit.
CHRISTIAN BROTHERS VS Aged Brandy
87 points
$12
Best Buy
Golden amber color. Aromas and flavors of vanilla creme candies and caramel bullseyes, butterscotch, orange peel and baking spices, and green apple with a round, soft, dry medium-to-full body and a tingling, medium-length finish displaying nuances of butterscotch, creamed bing cherries, cashew toffee, and honey roasted peanut. An aged Brandy with notes of creamy nougat and butterscotch with hints of toasted nut and burnt vanilla.
87 points $12 Best Buy
Kvint XO Surprise 10 Year Aged Brandy
87 points
$29
Copper color. Aromas of cocoa powder, caramel cream, baklava, and Payday bar with a slightly chewy, vibrant, dryish light-to-medium body and a tingling, intricate, medium-long raisins, dried figs, spiced molasses cake, and cappuccino finish. Dreamy oak shines in this sippable Brandy.
Teryan 8 Year Extra Old Brandy
86 points
$26
Copper color. Aromas and flavors of green apple, lemon and orange oils, magic marker, and watermelon and strawberry bubble gum with a slightly chewy, bright, dry medium-to-full body and a warming, interesting, long finish with accents of boiled toasted oak chips, stewed fruit, and brown butter. A great after dinner drink, full of rich dark chocolate and coffee aromas and flavors.
Stella Rosa Honey Peach Brandy
86 points
$35
Gold color. Aromas and flavors of under ripe peach, tart cherry, medicine, and lemon blossom with a fruity sweet medium body and a medium finish with notes of nectarine, burnt sugar, and dried apricot. A fun base for making Fuzzy Navels or an addition for a Peach Bellini.
Stella Rosa Smooth Black Berry Flavored Brandy
85 points
$35
Amber color. Aromas and flavors of cherry and orange, candied lemon, medicinal, and cotton candy with a round, bright, fruity sweet medium-to-full body and an interesting, medium-length finish with shades of cherry limeade and black currant. Tasty and pleasant, packed with all different kinds of flavors and aromas.