Distilled Spirits – Brandy
There are different types of distilled spirits that can be considered brandy. Some of them are:
- Grape brandy: This is the most common type and is obtained by distilling grape wine. It can vary in flavor and aroma depending on the grapes used and the aging process.
- Cognac: It is a specific type of brandy produced in the Cognac region of France. It is mainly distilled from white grapes of the Ugni Blanc, Folle Blanche, and Colombard varieties. Cognac is characterized by its aging process in oak barrels for at least two years.
- Armagnac: Similar to cognac, Armagnac is a brandy produced in the Armagnac region of southwestern France. It is made from a variety of grapes, including Ugni Blanc, Baco Blanc, Folle Blanche, and Colombard. The aging process can be longer than that of cognac.
- Pisco: It is a type of brandy produced in Peru and Chile. It is made from specific grapes, such as Quebranta, Negra Criolla, Moscatel, and Torontel. Pisco can be distilled in copper stills and is characterized by its particular flavor and aroma.
In addition to the aforementioned brandies, there are other regional varieties of brandy in different parts of the world. Here are some examples:
- Jerez Brandy (Spain): Produced in the Jerez de la Frontera region in Andalusia, Spain, Jerez brandy is distilled from high-quality Jerez wines. It is aged in oak barrels following the solera and criaderas system used for Jerez wines, which gives it a distinctive flavor.
- Torres Brandy (Chile): Torres brandy is an internationally renowned Chilean brandy. It is produced at the Miguel Torres Chile distillery and is distilled from high-quality wines. The aging process takes place in French oak barrels, giving it a smooth and refined character.
- California Brandy (United States): California, particularly the Napa Valley and Sonoma Valley, is known for its brandy production. Using local grapes such as Thompson Seedless, high-quality brandies are distilled and often aged in American oak barrels.
- Greek Brandy: In Greece, a brandy known as “tsipouro” or “tsikoudia” is produced. It is distilled from the by-products of wine production, such as grape skins and seeds. Tsipouro is typically served as a distilled alcoholic beverage without barrel aging.