Brandy

 German Version

According the definitions of the European Union, Brandy designates a spirit produced with at least 50 per cent destillate from wine and a minimum alcohol content of at least 63 Proof (36 Vol%) (in Germany: 66,5 Proof, 38 Vol%). Fruit Brandy carry the designation of the used fruit and rank as liqueur (p.e. Apricot Brandy).

Brandy is stored in oakwood barrels. German Brandys, which are burned to 100 per cent from wine, carries the designation "Weinbrand".

In France, brandy (burned to 100 per cent from wine) is called "Eau de Vie de Vin", brandy from controlled regions of origin are called Cognac and Armagnac.

Spanish brandy, also burned to 100 per cent from wine, from the region of Jerez is called "Brandy de Jerez". Ir is the only brandy protected in the European Union. It results from the almost taste-neutral Destillado with 90-95 per cent by volume, on the other hand from the Holanda with 60-65 per cent by volume alcohol which is the actual taste and flavour carrier, as a mixture of these two different distillates. Both are first separately stored by a special procedure (Solera procedure), whereby the brandy is stored in a multi-level barrel row in oakwood barrels, in which sherry was stored before, aging from stage to stage. Finally the two distillates are mixed and stored again in the Solera procedure. Depending upon storage duration there exists 3 quality classes: Solera, Solera Reserva and Solera Grand Reserva. The latter can be several decades old.