Brandy varieties
The traditional grape drink is divided into several varieties.
- Cognac – product of double distillation of wine, produced exclusively in the province of Cognac in France. Such a strict assignment of the drink to the region was made by the authorities of the European Union, and after that most of the cognacs we are used to cannot officially be called that.
- Divin, or Moldovan brandy. Fundamentally, it is no different from the French. The geography of their origin leaves such an imprint on the name of this variety.
- Arbun, or Armenian brandy. It got its name for the same reason as the divin. But in the post-Soviet space, it is traditionally called cognac.
- Armagnac… Like cognac, it can only be produced in the Armagnac region of France. It has a very long aging period – up to 30 years – and only a single distillation.
- Metaxa, or Greek brandy. A relatively young drink, patented at the end of the 19th century.
- American – a light and slightly less strong drink than the traditional one. Manufactured in California.
- Sherry – Spanish brainchild, which is one of the most popular alcoholic drinks in the country of bullfighting.
But these are only grape varieties of brandy. And there are even more varieties from other fruits. For example, plum brandy is an extremely popular plum drink in the Balkans and the Czech Republic. Traditional French calvados made from apple cider, German kirschwasser made from cherry liqueur, juniper boletus or raspberry framboise are all brandy.
Brandy aging
And, perhaps, like no other alcoholic beverage, brandy requires aging. This was understood even by the very first random manufacturers, evaluating the taste of the tincture that stood in barrels. This is appreciated even now. The simplest, usually fruit varieties, are ready to eat immediately after distillation. They are distinguished by their purity and transparency of consistency.
Strong grape drinks require more aging. As a rule – in oak barrels. After that, they take on a beautiful golden or brown color. At the same time, the exposure itself is classified by time: the smallest – 2 years, the largest – more than 6 years. However, cognacs are known that have been stored for more than three hundred years. In principle, such relics are no longer accepted to drink – they are expensive in themselves.
Today brandy is one of the most expensive and exclusive drinks. The same Henessy, who created the brands of the most refined cognacs, can be safely considered a real treasure of the alcohol industry. As well as its production – by real creativity.
