Purple Palate Blog

Brandy de Jerez

Spanish Brandy

Brandy de Jerez

Raw Materials

Arien grapes grown in inland area of La Mancha is the main component of Brandy de Jerez.

Arien is high sugar low acidity grape, which makes a higher alcohol wine.

 

Process

SO2 is allowed but is not preferred as it imparts suphur flavours into the spirit.

Wine is made using cultured yeast.

 

Distillation

Mostly takes place in La Mancha (though a few producers do distil in Jerez).

May use Columns but generally Pot still used for Holandes.

Several different spirits are produced dependant on alcohol levels.

Holandes is distilled to less than 70% ABV

Arguardientes- is distilled to 70-86% aBV

Destillados to 86% or more.

50 % of Brandy de Jerez must come from less than 86% ABV production (Holandes or Arguardientes).

 

Post Distillation

The spirit enters a Solera System, a system of fractional blending whereby the final barrel before bottling (the solera), is fed by previous younger barrels with same average age (Criadera) producing a consistent blend, as they are never fully emptied.

These barrels must less than 1000L and have been previously used for Sherry production , and this maturation must take place in Jerez.

More than one solera system maybe used for blending.

Average age defines Labelling term.

Solera-6months

Solera Reserva- 1 year

Solera Gran Reserva at least 3 years.

Sweetening is allowed but is not required.

 

 

 

 

 

 

 

 

 

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