Distillation is the centuries-old method utilized to create alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.
The distiller then blends this neutral spirit with other alcohol or flavorings and may well or might not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will uncover in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world. Note that whiskey is not created from wine.
Armagnac Armagnac is often a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may well be distilled for Armagnac. The distillation takes place immediately after the grape harvest, which occurs between October and April. In contrast to cognac, its younger cousin, Armagnac has traditionally been made with only 1 distillation, but a recent alter in legislation means double distillation is now allowed, speeding up the maturation method, which takes location in oak barrels.
3 stars on the label mean it has had a minimum of two years’ maturation; V.S.O.R, at the very least five years; Napoleon and X.O., at least six years; and Hors d’Age a minimum of 10 years within the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is by no means blended.
Brandy First discovered in the middle of the thirteenth century in France as an attempt to generate a medicinal drink, brandy is now created around the world wherever grapes are grown. Right after two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, usually oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. Within the United States.
Cognac Prehaps the best-known brandy inside the world, cognac comes from a uprcific area in western France centered around the town of Cognac Hi ihe Charente region. To be labeled as “cognac,” French legislation n~ircifies the brandy can only be made from particular white grapes winch are grown and later distilled inside a strictly defined fid’graphical location.
Cognac production is governed by old traditions as well as the laws, so all of the brandy is distilled at the very least twice and then matured in oak barrels for a minimum of two years, in the course of which time it develops its wealthy, brown color. The end result is 80 proof. Info mi ihe label, also governed by law, explains the maturity of the cognac.
Three stars or VS. indicates the cognac has been matured in the barrel for no less than two years; V.S.O.R, Vieux, V.O, and Reserve Indicate at the very least four years; V.V.S.O.P and Grande Reserve are (cognacs matured for at the very least five years; Extra, Napoleon, X.O., Tres eux, and Vieille Reserve are stored for six to 10 years in oak barrels.
Grappa This clear, Italian spirit, about 80 proof, is distilled from the remains Of the grapes employed in wine production, the stems, skins, and pits. Grappa produced from white wine is dry and fiery, while that from red wine has a potent flavor. Despite the fact that grappa is greatest known as an Italian spirit, versions of it are made in other countries, like marc in France.
Marc This French pomace spirit is distilled from the press residue resulting Irom wine production. Depending on the selection, it either tastes potent and full flavored (marc de bourgogne) or light, dry, and really soft (marc de champagne). The alcohol content is between 80 and 90 proof. There’s a flavor difference between marc made from red-wine and white-wine residues. A smaller glass of marc, served neat, is aperfect digestive.
Metaxa The best-known Creek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof. Stars on the label tell you how lengthy the liquor was aged. Three stars means three years; five stars, five years; and seven stars, seven years. Bottles labeled as Private Reserve have been matured for at least 20 years, and have the smoothest flavor.
Pisco This extremely tangy, colorless brandy is the national drink of Chile, and will be the primary ingredient within the refreshing cocktail Pisco Sour. Produced from black grapes with a high proportion of muscatel grapes, it can be matured in clay casks.
Weinbrand This German grape brandy, whose name translates as “burned wine,” is distilled working with some wines from neighboring countries, but legislation calls for up to 85 percent of the final item to be German. It need to then be matured for six months in oak casks holding a maximum of 1,000 liters (about 2,600 gallons) every. Old weinbrand must be cellared for a minimum of 12 months.
If it really is then at least 76 proof, it is going to obtain an official reference number and could be sold. Like Cognac, weinbrand is double distilled. Weinbrand must be served no warmer than room temperature, and is greatest served in a brandy snifter. If it’s somewhat on the cool side, on the other hand, it does not matter simply because it is going to swiftly attain the correct temperature via heat transferred from the hands.
