Amoroso Solera Brandy de Jerez
September 5, 2006 | 12:00am
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Tradition calls for brandy to be classified as an after-dinner drink. But here, we as a rule accept an offer of brandy not only during dinner but also at any time of the day and in any occasion, most especially if the drink is given for free (this author's favorite word!).
The word brandy actually means "brandewijin "or burnt wine in reference to the process of distillation from grape wine. Most brandies are aged in wooden casks and bottled at 80 proof. In the medieval ages, merchants sold a large volume of wine from France to England, Denmark and other countries. Taxation was based on volume; merchants decided to reduce the volume by distillation thus creating a new alcohol beverage.
Sometimes the letters V. O. (very old) and V.S.O.P. (very superior old pale) are printed on the label of a brandy bottle. The former means aged at least 4.5 years and the latter, more than 10 years. Even older brandy (beyond 50 years) does exist and may carry the appellation "Napoleon". All these aging makes the flavour more smooth, more mellow, more interesting, and certainly... more expensive. And when drinking "Napoleon" in the company of friends, it is wise to remember what Benjamin Franklin said, "He that drinks fast pays slow."
The Cognac region (Charente district) in France produces the most respected brandy, cognac that is known for its smoothness and heady scent. In the olden days, only the finest St. Emilion grapes are cultivated and made into cognac.
Cognac is double distilled and only Alembics (single batch distilling devices) are used. Brouillis at 50 proof is the result of the first distillation. It is redistilled to produce the raw cognac called la bonne chauffe at 135 proof. It is aged in barrels (at least 10 years) made from a special type of oak called Limousin, a rather porous cask that allows some cognac to evaporate.
Armagnac on the other hand is single distilled and stored in a special black oak. Marc is a brandy made from skin and pulp (pomace) of grapes and is rather pungent. There is an Italian version called Grappa.
Brandy is also produced in other countries: Presidente (Mexico), Pico (Peru), K.W.V. (South Africa) and Asbach-Uralt (Germany). Metaxa and Ouzo are brandies from Greece. The former is sweetened while the latter is colourless and is flavoured with anise or liquorice.
Other fruits are also used to make brandy and these are classified under Fruit Brandy or Flavoured Brandy. From apples we have calvados (France) and applejack (USA).
This group also includes the following brands: Kirsch or Kirschwasser (cherry), Mirabelle (plum), Fraise (strawberry), Framboise (raspberry) and Poire (pear). The latter is bottled with a whole Bartlett pear.
Calvados is aged from 10 to 15 years and it is served during the middle of the meal unlike brandy, cognac and armagnac which are usually served after a fine meal.
Last August 23, a new brandy from the Jerez de la Frontera, Southern Spain has reached Cebu and was introduced via a cocktail dinner launch party held at the Salon de España, at the Casino Español de Cebu. It was sponsored by the Amoroso Brandy, the Bodega del Principe and distributed by the Consolidated Distillers of the Far East, Inc., located at the HVG Arcade in Subangdaku Mandaue City.
Adherents to a three thousand-year-tradition of wine making in Spain, the Grupo Jose Estevez uses the finest grapes to make brandy from its 400-hectare estate. After distillation, aguaguientes (middle strength liquor) is produced which is then stored in American oak barrels. These are recycled from the production of amontillado and other sherry products
The criadera method of aging is used, wherein the new aguaguientes are mixed with the older aguaguientes, and then mixed with a much older version until the solera (oldest) is produced and bottled. Passing thru several casks increases oxygenation and allows uniformity in colour, aroma and flavour. The wine master blends the different soleras until the Amoroso Solera Brandy de Jerez is produced. It is then bottled in the Jose Estevez plant, which has a small bottling capacity (only 12,000 bottles per hour!)
During the dinner, bottles of brandy were sold at very reasonable prices and I bought two, which included a set wine glasses. It took a mere 7 seconds to bottle what I purchased, and probably it will take me months to drink this brandy. Remember, I said... probably!
The word brandy actually means "brandewijin "or burnt wine in reference to the process of distillation from grape wine. Most brandies are aged in wooden casks and bottled at 80 proof. In the medieval ages, merchants sold a large volume of wine from France to England, Denmark and other countries. Taxation was based on volume; merchants decided to reduce the volume by distillation thus creating a new alcohol beverage.
Sometimes the letters V. O. (very old) and V.S.O.P. (very superior old pale) are printed on the label of a brandy bottle. The former means aged at least 4.5 years and the latter, more than 10 years. Even older brandy (beyond 50 years) does exist and may carry the appellation "Napoleon". All these aging makes the flavour more smooth, more mellow, more interesting, and certainly... more expensive. And when drinking "Napoleon" in the company of friends, it is wise to remember what Benjamin Franklin said, "He that drinks fast pays slow."
The Cognac region (Charente district) in France produces the most respected brandy, cognac that is known for its smoothness and heady scent. In the olden days, only the finest St. Emilion grapes are cultivated and made into cognac.
Cognac is double distilled and only Alembics (single batch distilling devices) are used. Brouillis at 50 proof is the result of the first distillation. It is redistilled to produce the raw cognac called la bonne chauffe at 135 proof. It is aged in barrels (at least 10 years) made from a special type of oak called Limousin, a rather porous cask that allows some cognac to evaporate.
Armagnac on the other hand is single distilled and stored in a special black oak. Marc is a brandy made from skin and pulp (pomace) of grapes and is rather pungent. There is an Italian version called Grappa.
Brandy is also produced in other countries: Presidente (Mexico), Pico (Peru), K.W.V. (South Africa) and Asbach-Uralt (Germany). Metaxa and Ouzo are brandies from Greece. The former is sweetened while the latter is colourless and is flavoured with anise or liquorice.
Other fruits are also used to make brandy and these are classified under Fruit Brandy or Flavoured Brandy. From apples we have calvados (France) and applejack (USA).
This group also includes the following brands: Kirsch or Kirschwasser (cherry), Mirabelle (plum), Fraise (strawberry), Framboise (raspberry) and Poire (pear). The latter is bottled with a whole Bartlett pear.
Calvados is aged from 10 to 15 years and it is served during the middle of the meal unlike brandy, cognac and armagnac which are usually served after a fine meal.
Last August 23, a new brandy from the Jerez de la Frontera, Southern Spain has reached Cebu and was introduced via a cocktail dinner launch party held at the Salon de España, at the Casino Español de Cebu. It was sponsored by the Amoroso Brandy, the Bodega del Principe and distributed by the Consolidated Distillers of the Far East, Inc., located at the HVG Arcade in Subangdaku Mandaue City.
Adherents to a three thousand-year-tradition of wine making in Spain, the Grupo Jose Estevez uses the finest grapes to make brandy from its 400-hectare estate. After distillation, aguaguientes (middle strength liquor) is produced which is then stored in American oak barrels. These are recycled from the production of amontillado and other sherry products
The criadera method of aging is used, wherein the new aguaguientes are mixed with the older aguaguientes, and then mixed with a much older version until the solera (oldest) is produced and bottled. Passing thru several casks increases oxygenation and allows uniformity in colour, aroma and flavour. The wine master blends the different soleras until the Amoroso Solera Brandy de Jerez is produced. It is then bottled in the Jose Estevez plant, which has a small bottling capacity (only 12,000 bottles per hour!)
During the dinner, bottles of brandy were sold at very reasonable prices and I bought two, which included a set wine glasses. It took a mere 7 seconds to bottle what I purchased, and probably it will take me months to drink this brandy. Remember, I said... probably!
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