Brandy de Jerez - Production

Production

Distillation:

Brandy de Jerez uses two different types of distillation equipment, both made of copper:

1. the traditional pot still which in Jerez is called an alquitara – introduced by the Moors -, made of copper and heated directly by a holm-oak wood fire using a discontinuous process (loading and unloading). These are used to obtain spirits of low alcoholic content, between 40° and 70°. Holandas is the term used in Jerez to refer to these wine spirits low in alcoholic content, which are of greater quality as they require the distillation of the best of wines and better evoke the raw material from which they are produced.
2. distillation columns which are more modern and efficient into which the wine is introduced continuously. These columns are used in order to obtain strengths of between 70° and 94.8°.

In the case of Brandy de Jerez double distillation is not required. From a simple distillation wine spirits of 65% by volume are obtained. The more a wine is distilled, the more of its characteristics and aromatic substances are lost.

The traditional production method of Brandy de Jerez is controlled by the Consejo Regulador del Brandy de Jerez (the Brandy de Jerez Regulatory Council). The method has three main characteristics:

1. The brandy must have been produced exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda.
2. It must be aged in American oak casks with a capacity of 500 liters that previously contained sherry. Different types of sherry give the brandy a slightly different flavor.
3. The traditional aging system of criaderas y soleras must be used.

In Jerez it is also possible to use wine spirits of a higher degree of alcoholic content, but never (by decree of the Consejo) more than 50% of the total. The holandas must always represent 50% minimum of the final brandy.