1. BrandyBrandy
 Brandy is a spirit made by fermenting andBrandy is a spirit made by fermenting and
distillation fruits juice. When made from fruitsdistillation fruits juice. When made from fruits
other than grapes the word brandy is linked withother than grapes the word brandy is linked with
the name of the fruit. When the label readsthe name of the fruit. When the label reads
brandy alone it should be understood that it isbrandy alone it should be understood that it is
made from grapes.made from grapes.
 Brandy has been characterized as the soul ofBrandy has been characterized as the soul of
wine. The word brandy has originated from thewine. The word brandy has originated from the
Dutch word “BRANDWIJN” meaning burnt wineDutch word “BRANDWIJN” meaning burnt wine
which eventually got shortened to brandy.which eventually got shortened to brandy.

2. HistoryHistory
 Trade of wine existed betweenTrade of wine existed between La Rochelle Port onLa Rochelle Port on
rive Charente of Cognac region of France andrive Charente of Cognac region of France and
HollandHolland..
 During the war period the trading used to be haltedDuring the war period the trading used to be halted
thus giving rise to smuggling.thus giving rise to smuggling.
 The Dutch shipmaster thought of concentrating theThe Dutch shipmaster thought of concentrating the
wine, elimination of water, then transporting the spiritwine, elimination of water, then transporting the spirit
or soul of wine to Holland adding back the water.or soul of wine to Holland adding back the water.
 On the arrival in Holland when they have tasted theOn the arrival in Holland when they have tasted the
concentrated wine found taste better then wine andconcentrated wine found taste better then wine and
called it "Brandwijn," meaning "burned wine," andcalled it "Brandwijn," meaning "burned wine," and
later became "brandy."later became "brandy."

6. Brandies of FranceBrandies of France
 CognacCognac
 ArmagnacArmagnac
 CalvadosCalvados
 Fruit BrandyFruit Brandy
 Pamace BrandyPamace Brandy

7. CognacCognac
 Cognac is defined as the brandy producedCognac is defined as the brandy produced
form the Charante and Charante Maritimeform the Charante and Charante Maritime
department of the West Central Francedepartment of the West Central France
comprising roughly an area of 2,50,000comprising roughly an area of 2,50,000
acres enclosing the city of Cognac.acres enclosing the city of Cognac.
 From the above mentioned definition itFrom the above mentioned definition it
can very well be understood that allcan very well be understood that all
Cognacs are brandy but not all theCognacs are brandy but not all the
brandies are Cognac.brandies are Cognac. It war delimitedIt war delimited
by law in year 1909.by law in year 1909.

8. Area of CognacArea of Cognac
 Grande Champagne (large meadow) - 14%Grande Champagne (large meadow) - 14%
 Petite Champagne (small meadow) - 14.7% .Petite Champagne (small meadow) - 14.7% .
 Borderies (edges) - 4.7%Borderies (edges) - 4.7%
 Fins Bois (fine woods) - Constitute 35.5% of theFins Bois (fine woods) - Constitute 35.5% of the
area.area.
 Bons Bois (good woods) - Constitutes 24.7%Bons Bois (good woods) - Constitutes 24.7%
 Bois Ordinaire et Bois Terroir (ordinary woods andBois Ordinaire et Bois Terroir (ordinary woods and
earth woods)- Constitutes 6% of the area.earth woods)- Constitutes 6% of the area.
Note- The word Champagne has got nothing to do withNote- The word Champagne has got nothing to do with
the celebrated sparkling wine of France. It isthe celebrated sparkling wine of France. It is
originated from the word champ, which meansoriginated from the word champ, which means
field.field.

11. GrapesGrapes
 Folle BlancheFolle Blanche
(maximum),(maximum),
 Saint EmilionSaint Emilion
 ColombarColombar
( very less )( very less )--
all are whiteall are white
grapesgrapes

12. Colombar & Folle BlancheColombar & Folle Blanche

13. Production ProcessProduction Process
 Cognac is best distilled from a white wineCognac is best distilled from a white wine
high in acid content and low in alcohol.high in acid content and low in alcohol.
 The grapes are picked in late autumn,The grapes are picked in late autumn,
gently pressed avoiding getting tannin.gently pressed avoiding getting tannin.
 Only the juice of first pressing is used. TheOnly the juice of first pressing is used. The
grape juice is allowed to rest along withgrape juice is allowed to rest along with
impurities. Sulphar di oxide is not addedimpurities. Sulphar di oxide is not added
as the juice will go for a distillation (Acid isas the juice will go for a distillation (Acid is
natural preservative).natural preservative).

14. Cont..Cont..
 These impurities are necessary toThese impurities are necessary to
give full character to the brandy.give full character to the brandy.
Wine fermented quickly in a stills orWine fermented quickly in a stills or
alembics along with skin and pips.alembics along with skin and pips.
 After the fermentation harsh wineAfter the fermentation harsh wine
with 8% to 10% is produced. Thenwith 8% to 10% is produced. Then
the wine is transported to distillery inthe wine is transported to distillery in
huge wooden cask.huge wooden cask.

15. DistillationDistillation
 The first distillation or PremiereThe first distillation or Premiere
ChauffChauff
 The second distillation or BonneThe second distillation or Bonne
ChauffChauff

16. Premiere ChauffPremiere Chauff
 Pot known as Chaudiere or AlembicPot known as Chaudiere or Alembic
Charentaise.Charentaise.
 Capacity of the pot still 793 gallons.Capacity of the pot still 793 gallons.
 The Premiere Chauff (1st distillation)The Premiere Chauff (1st distillation)
has three parts:has three parts:
• The head also called as Produit de tete.The head also called as Produit de tete.
• The heart also called as Brouillis. (30%)The heart also called as Brouillis. (30%)
• The tail also called as Produit de queue.The tail also called as Produit de queue.

17. Bonne ChauffBonne Chauff
1.1. HeadHead
2.2. Heart ( 70%)Heart ( 70%)
3.3. TailTail

20. AgeingAgeing
 Wooden casks ( capacity- 350 lts) forWooden casks ( capacity- 350 lts) for
ageing.ageing.
 Cognac should be aged for a legal periodCognac should be aged for a legal period
of two years.of two years.
 casks made from Limousin or Troncaiscasks made from Limousin or Troncais
Oak.Oak.
 The cask must not have any nail or glueThe cask must not have any nail or glue
inside. It has to be hand crafted.inside. It has to be hand crafted.
 As cognac matures in the cask aAs cognac matures in the cask a
substantial 3- 5% gets evaporatedsubstantial 3- 5% gets evaporated
through the pores of the cask.through the pores of the cask.

21. Limousine ForestLimousine Forest

22. Cont..Cont..
 This 3- 5% is around 22 million bottles orThis 3- 5% is around 22 million bottles or
one fourth of the annual world sales.one fourth of the annual world sales.
 The evaporation, which takes place, isThe evaporation, which takes place, is
locally referred to as “ANGEL’S SHARE”.locally referred to as “ANGEL’S SHARE”.
 This scents the atmosphere andThis scents the atmosphere and
environment of the Cognac city andenvironment of the Cognac city and
nourishes the black coloured fungusnourishes the black coloured fungus
(Torula) on the walls and the roofs of(Torula) on the walls and the roofs of
Cognac warehouses.Cognac warehouses.

24. BlendingBlending
 Cognac is constantly blended and filtered withCognac is constantly blended and filtered with
brandies of different age.brandies of different age.
 After each filtration it is transferred to a new cask andAfter each filtration it is transferred to a new cask and
temperature is increased.temperature is increased.
 Filtering is done at 0Filtering is done at 0°°C.C.
 A panel of experts does the final blending.A panel of experts does the final blending.
 Finally it is diluted with metallic water.Finally it is diluted with metallic water.
 Vintage Cognac is also known asVintage Cognac is also known as RESERVERESERVE
NOUVELLENOUVELLE.These cognacs are used for blending..These cognacs are used for blending.
 In 1963 the French Govt. passed a regulationIn 1963 the French Govt. passed a regulation
prohibiting the use of vintage date on the cognacprohibiting the use of vintage date on the cognac
label.label.

25. Label ReadingLabel Reading
 Three stars systemThree stars system
 letters VS, VSP indicates the youngest cognac blendletters VS, VSP indicates the youngest cognac blend
of the minimum 2 years by law, but 3-5 years inof the minimum 2 years by law, but 3-5 years in
practice.practice.
 The letters VSOP or VSEP indicates that theThe letters VSOP or VSEP indicates that the
minimum age of youngest cognac in the blend is 4minimum age of youngest cognac in the blend is 4
years with the average age going till 10-15 years.years with the average age going till 10-15 years.
 The full form of VSPO is Very Superior (VeryThe full form of VSPO is Very Superior (Very
Special) Old Pale but some noble heads in FranceSpecial) Old Pale but some noble heads in France
give this full form as Versez Sans Oublier Personnegive this full form as Versez Sans Oublier Personne
which means Pour Without Omitting Anyone.which means Pour Without Omitting Anyone.

26. Cont..Cont..
 Cognac, labled with names such as Napoleon, CordonCognac, labled with names such as Napoleon, Cordon
Bleu, Triomphe, Vielle Reserve. XO, ExtraBleu, Triomphe, Vielle Reserve. XO, Extra
Anniversaire e.t.c. indicates that the minimum age ofAnniversaire e.t.c. indicates that the minimum age of
the youngest cognac in the blend is 6 years with thethe youngest cognac in the blend is 6 years with the
average age going upwards up to 20 years.average age going upwards up to 20 years.
 Cognac labeled with Extra and Grand Reserve etc isCognac labeled with Extra and Grand Reserve etc is
likely to have youngest cognac of 40 years. Alonglikely to have youngest cognac of 40 years. Along
with age description the following term might alsowith age description the following term might also
appear on label of cognac.appear on label of cognac.

27. Other TermsOther Terms
 Grande Champagne or Grande FineGrande Champagne or Grande Fine
Champagne- grapes are grown in theChampagne- grapes are grown in the
area of Grand Champagne.area of Grand Champagne.
 Fine Champagne-grapes are obtainedFine Champagne-grapes are obtained
from the Grand and Petit Champagnefrom the Grand and Petit Champagne
regionregion
 Boullier de Crus-A distiller who can distillBoullier de Crus-A distiller who can distill
only the wine, which he produces.only the wine, which he produces.

28. Cont..Cont..
 Boullier de Profession-Boullier de Profession- CourvisierCourvisier does notdoes not
have a single vine yard or distillery.have a single vine yard or distillery.
 FINE MAISON is a cheap quality brandy alsoFINE MAISON is a cheap quality brandy also
known as house Brandy is served when theknown as house Brandy is served when the
guest gives the order without specifying anyguest gives the order without specifying any
brand.brand.

29. Brand NamesBrand Names
 Bisquit,Bisquit,
 CamusCamus
 CourvoisierCourvoisier
 HardyHardy
 HenesseyHenessey
 HineHine
 Remy MartinRemy Martin

32. ArmagnacArmagnac
 It is known as the brandy of musketeers.It is known as the brandy of musketeers.
 Armagnac is produced from the area ofArmagnac is produced from the area of
Gers, which is situated 113kms from theGers, which is situated 113kms from the
city of Bordeaux.city of Bordeaux.
 This delimited area is present in the heartThis delimited area is present in the heart
of South Western France .of South Western France .
 Armagnac is reposted as the oldest spiritArmagnac is reposted as the oldest spirit
of the World, its distillation dates back toof the World, its distillation dates back to
1411.1411.
 Armagnac is the only spirit in the World,Armagnac is the only spirit in the World,
which is legally allowed to print its vintagewhich is legally allowed to print its vintage
year on the bottle.year on the bottle.

33. RegionsRegions
1.1. Bas ArmagnacBas Armagnac
2.2. Haut ArmagnacHaut Armagnac
3.3. TernarezTernarez

34. GrapesGrapes
 Folle Blanche- also called as theFolle Blanche- also called as the
Picquepoult.Picquepoult.
 Baco 22- Originated from a crossBaco 22- Originated from a cross
between Folle Blanche and Naohbetween Folle Blanche and Naoh
varities.varities.
 Colombard- Some growers preferColombard- Some growers prefer
this grape varietythis grape variety

35. Production ProcessProduction Process
 The white wine, with complete naturalThe white wine, with complete natural
fermentation .fermentation .
 Distillation takes place in traditionalDistillation takes place in traditional
alembic called as Alembic Armagnacais aalembic called as Alembic Armagnacais a
unique version of continuous still, smallunique version of continuous still, small
and inefficient.and inefficient.
 The Armagnac comes out 55%.The Armagnac comes out 55%.
 Armagnac is aged in un-sawn, split oakArmagnac is aged in un-sawn, split oak
staves obtained from the Black Veined oakstaves obtained from the Black Veined oak
(Monlezen) of the forest of Gascony.(Monlezen) of the forest of Gascony.
 The Capacity of the oaks is 410lit.The Capacity of the oaks is 410lit.
Armagnac is always aged in oak casks, forArmagnac is always aged in oak casks, for
a period of time, before being bottled anda period of time, before being bottled and

37. Brand NamesBrand Names
1. J. De. Malliac.1. J. De. Malliac.
2. Chabbot.2. Chabbot.
3. Chabbot 553. Chabbot 55

38. Fruit BrandiesFruit Brandies
 Houx- Made from Holly Berries in FranceHoux- Made from Holly Berries in France
 Kirch- Made from wild cherries. It is mostKirch- Made from wild cherries. It is most
popular Eau de Vie. In Germany andpopular Eau de Vie. In Germany and
Switzerland the same is known as Kirshwasser.Switzerland the same is known as Kirshwasser.
 Poire- Made from William pear. Occasionally onePoire- Made from William pear. Occasionally one
sees a bottle of Poire containing a whole pear insees a bottle of Poire containing a whole pear in
it.it.
 Framboise- Made from raspberries. In GermanyFramboise- Made from raspberries. In Germany
and Switzerland this known as Himbeergiest.and Switzerland this known as Himbeergiest.

39. Cont..Cont..
 Mirabelle- Made from yellow plums in France.Mirabelle- Made from yellow plums in France.
 Quetsch- Made from blue plums in France,Quetsch- Made from blue plums in France,
Germany and Switzerland.Germany and Switzerland.
 Slivovitz- made from Sljiva plums in Yugoslavia .Slivovitz- made from Sljiva plums in Yugoslavia .
 Barack Palinka- Made from apricot in AustraliaBarack Palinka- Made from apricot in Australia
and Hungary.and Hungary.
 La vielle-plum basedLa vielle-plum based eau de vieeau de vie
 Fraise-strawberriesFraise-strawberries

40. Kirsch & Poire WilliamKirsch & Poire William

41. Questch & BarackQuestch & Barack

43. Apple BrandyApple Brandy
CALVADOSCALVADOS--
 it is an apple brandy.it is an apple brandy.
 Calvados is produced in the region of Calvados inCalvados is produced in the region of Calvados in
Normandy, France.Normandy, France.
 The earliest reference to calvodas in 1542 and gotThe earliest reference to calvodas in 1542 and got
appellation in 1942.appellation in 1942.
 Best calvados comes from region of Pay d’ Auge.Best calvados comes from region of Pay d’ Auge.
 It comes into four taste sweet, bitter sweet, bitter andIt comes into four taste sweet, bitter sweet, bitter and
acid. The younger calvados smells like a apple but theacid. The younger calvados smells like a apple but the
older ones smells like vanilla and spice.older ones smells like vanilla and spice.
 Brand Names- BusnelBrand Names- Busnel

46. Pomace BrandiesPomace Brandies
 Poor quality brandy made from pulpPoor quality brandy made from pulp
skin, pips of grapes.skin, pips of grapes.
 France-MarcFrance-Marc
 Italy -GrappaItaly -Grappa
 Portugal -Bagaciera.Portugal -Bagaciera.
 Spain - Aguardiente.Spain - Aguardiente.
 Germany -Testerbradwein.Germany -Testerbradwein.
 Greece -Metaxa. / Melana.Greece -Metaxa. / Melana.