BRANDY DE JEREZ Spain s nº1 Spirit Drink
Jerez: southern-most wine region in Europe
Jerez: southern-most wine region in Europe
Jerez: southern-most wine region in Europe ROTA
Sherry & Brandy en Jerez. A milenary history Vine cultivation introduced in Southern Spain by Phoenicians (1.000 b.c.) Arabs introduced distillation in VIII C. A very significant local industry since XVI C. wine alcohol used by local producers for: - fortification of Sherry wines - exports - production of BRANDY
What is a Spirit Drink? Legal definition in the European Union: (Reglamento (CE) 110/2008) Spirit drink is an alcoholic beverager:: Intended for human consumption. With specific organoleptic characteristics. With a minnimun alcoholic strength of 15% vol. Produced by distillation of naturally fermented agricultural products.
Main Spirit Drinks in the World DRINK ORIGIN ORGANOLPETIC CHARACTERSTICS Brandy Grapes / Wine Raw Materials / Aged in Wood Whisky Cereals Raw Materials / Aged in Wood Ron Sugar cane Raw Materials / Aged or not Gin Sugar beet (molasses) Maceration of Juniper Vodka Cereals / potatoe / beet None Anís Maceration of Anise / Fennel Liqueurs Fruits / Sweet ( > 100 gr/l sugar)
Grapes: the origin of Brandy de Jerez 95% of Brandy de Jerez, produced from grapes of the airén variety: - 12 13 º Baumé - low acidity Clean (no lees), healthy, fruity young wines. Suitable for human consumption. Approximately 50.000 hectares, mainly in central Spain.
Different distillation technics Alquitaras (pot-stills) TraditIonal pot-still distillation Direct flame (wood) Discontinous process Produces Holandas Column system Modern distillation system Steam as source of heat Continous process Produces both Holandas and wine distillates
Traditional distillation: the alquitara Conducción de vapores Retrógrado Calientavinos CALDERA 12-13 % Vol. Serpentín Refrigerado Salida de Vinazas Hogar de Leña Salida Aguardientes 65 % Vol.
Distillation column Vino Campana o cazoleta Rebosadero Plato Carbón grafitado Vapor Chimenea
Clasification of wine distillates WINE SPIRIT ALC. STRENGTH VOLATILE SUBSTANCES Low Strength Holandas < 70 % vol. 200-600 gr/hl A.P. Medium Strength Aguardientes 70-86 % vol. 130-400 gr/hl A.P. High Strength Wine Distillates 86-94, 8% vol. < 50 gr/hl A.P.
Brandy de Jerez ageing: the key factors Ageing only within the ageing zone. Use of botas (500/600 litre oak barrels) Casks previously used for ageing Sherry wines: fino / oloroso / PX... Traditional (dynamic) method of criaderas y solera. Minnimum ageing period for each category.
Zona de Crianza The Sherry Triangle : - Jerez de la Frontera - El Puerto de Santa María - Sanlúcar de Barrameda ROTA Strong influence of main climatic factors: - Temperatures from 4 to 40º C - Average temperatures of 18º C - Poniente (west) and Levante (east) winds Special micriclimatic conditions inside the Bodegas
The cathedral-like bodegas Different styles and dimensions. Common elements: high ceilings, facing towards poniente (wind), albero floors... Stable microclimatic conditions.
How does the solera system works? Wine distillates a n d a n a 2nd criadera 1st criadera rocíos solera saca
Brandy de Jerez - categories Category Minimmum Ageing % Holandas Sust. Volátiles SOLERA 6 meses 50% >150 g/hl A.P. SOLERA RESERVA 1 año 75% > 200 g/hl A.P. SOLERA GRAN RESERVA 3 años 100% > 250 g/hl A.P.
Brandy de Jerez the tasting Phase I - visual: brightness a cleanness 40 cm. 40 cm.
Brandy de Jerez the tasting Phase I - visual: main colour and shades 10 cm. 40 cm. 40 cm. White background
Brandy de Jerez the tasting Range of colours: Pale gold/straw AGEING Solera Solera Reserva Solera Gran Reserva WINE CASKS Fino, Manzanilla Amontillado Oloroso Cream P. Ximénez Mahogany
Brandy de Jerez the tasting Shades as a sign of prolongued ageing Envejecimiento prolongado (average) Solera Solera Reserva ~ 1 year ~ 3 years Solera Gran Reserva ~ 12 years Green shades
Brandy de Jerez the tasting Phase II: key aromas of Brandy de Jerez From the wine spirit: - Ethanol - Methanol - Superior Alcohols - Aldehydes - Volatyle Acids - Esthers Originating in the ageing process: - Wood SR SGR - Wine cask SR SGR - Evolution SGR
Brandy de Jerez the tasting Phase III: palate of Brandy de Jerez (flavour + tactile sensations) Basic flavours: - Sweetness Sugars (8 10 grms/lt.) Ethanol (36 45 % vol.) - Acidity None - Bitterness Wood effect - Saltiness None Tactile sensations: - Burning Ethanol: body, structure... - Fluidity Sugars / spirits - Temperature None
Brandy de Jerez the tasting Phase IV: aftertaste Confirmation of aromatic notes