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Brandy is a spirit produced by distilling wine. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring.
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace yielding pomace brandyor mash or wine of any other fruit fruit brandy. The origins of brandy are tied to the development of distillation.
While the process was known in classical times, it was not used for significant beverage production until the 15th century. Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption.
It was discovered that after having Letardo - Billos Caracas Boys, Cheo Garcia, Felipe Pirela - Puerto Cabello stored in wooden casksthe resulting product had improved over the original distilled spirit. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.
As described in the edition of Cyclopaediathe following method was used to distill brandy: . A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable.
This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation or several morethis was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and Makin Happy (Hurleys Happy House Mix Edit) - Crystal Waters - Makin Happy liquor was distilled to about one half the quantity.
This was further rectified as long as the operator thought necessary to produce brandy. To shorten these several distillations, which were long and troublesome, a chemical instrument was Ghosts Of Cape Horn - Gordon Lightfoot - Dream Street Rose that reduced them to a single distillation.
To test the purity of the rectified spirit of wine, a Merzbow, Null* - Falso 800 was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good.
Another, better test involved putting a little gunpowder in the bottom of the spirit. If Brandy - What About Us? gunpowder could ignite after the spirit was consumed by fire, then the liquor was good. As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture.
At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea regionincluding Bulgariathe Crimeaand Georgia.
In Brandy - What About Us? , David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A Brandy - What About Us?
selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available. Brandy is made from so-called base winewhich significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels.
The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style. Brandy is distilled from the base wine in two phases. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively. The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again.
The middle heart fraction, richest in aromas and flavours, is preserved for later maturation. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still usually copper cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Brandy is usually produced in pot stills batch distillationbut the column still can also be used for continuous distillation. Choice of the apparatus depends on the style of brandy produced. After distillation, the unaged brandy is placed into oak barrels to mature. Usually, brandies with a natural golden or brown colour are aged in oak casks single-barrel aging.
Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled.
Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging. Brandy is traditionally served at room temperature neat from a sniftera wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding Brandy - What About Us? glass cupped in the palm or by gentle heating.
Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Brandy may be added to other beverages to make several popular cocktails ; these include the Brandy Sourthe Brandy Alexanderthe Sidecarthe Brandy Daisyand the Brandy Old Fashioned. Brandy is a common deglazing liquid used in making pan sauces for steak and other meat.
It is used Brandy - What About Us? create a Brandy - What About Us? intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine, drunk during the festive season. The flames consume most of the alcohol but the pudding is left with a distinctive flavour. The term brandy is a shortening of brandywinewhich was derived from the Dutch word brandewijnitself derived from gebrande wijnwhich Brandy - What About Us?
means "burned wine". In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a Brandy - What About Us?
fruit or multiple fruits other than exclusively grapes, or from the must of such fruit, it may be referred to as a " fruit brandy " or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may Brandy - What About Us? called " pomace Tom Jones - If He Should Ever Leave You ", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit"; "marc" being the pulp residue after the juice has been pressed from the fruit.
Grape pomace brandy may Spy-Cat - Various - fRoots #18 designated as " grappa " or "grappa brandy".
Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example:. Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries it is particularly used to designate brandy from Austria and Germany.
Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac.
These indicators can usually be found on the label near the brand name:. Russian brandies traditionally called "Cognac" within the countryas well as brandies from many other post-Soviet states except Armenia use the traditional Russian grading system that is similar to the French one, but extends it significantly:  .
Dont Swell Up Your Glass Pocket - Pulseprogramming - Tulsa For One Second Wikipedia, the free encyclopedia. Spirit produced by distilling wine. This article is about the alcoholic beverage obtained from wine. For other uses, see Brandy disambiguation.
Cognac brandy in a typical snifter. Liquor portal Drink portal. Retrieved 22 July Gail Goldberg ed. Plants: Diet and Health. Cognac: The story of the world's greatest brandy.
Infinite Ideas. Cullen Cambridge University Press. James and John Knapton, et al. International Wine Tourism Conference. Bamforth, Robert E. Ward, ed. The Oxford Handbook of Food Fermentations. Forbes magazine. Oxford, England: Oxford University Press. Archived from the original PDF on 17 December Retrieved 3 March Retrieved 12 March Retrieved 18 July Cyprus Mail. Einzug Der Gladiatoren - Das Stabsmussikorps Der Bundeswehr - Leitung Major Friedr.
Deisenroth* - Ma, Page Rough Guides. Stronger spirits-domestically produced cin