The province of Cádiz has a rich history and a certain renown in the production of distilled beverages. Some of the most important Spanish gins and liqueurs are produced here. Brandy de Jerez is especially worth mentioning as it’s highly appreciated and widely consumed both across Spain and abroad. Its proper and unique organoleptic characteristics, the result of its traditional production system, distinguish it from other brandies. Quality, aroma and flavour: such a pleasure for the spirit!
Spirits are produced by distilling various fermented natural products of agricultural origin (grapes, cereals, nuts, beetroot, sugar cane, fruit, etc). This naming includes brandy, gin and liqueurs, among others. The province of Cádiz has several well-renowned distilleries. Some of them have become important business groups with a wide range of brands covering a broad spectrum of spirits, sometimes even in leading positions.
Spain has a long tradition of Brandy production, which over time has made us one of the world’s leading producers and consumers. Brandy de Jerez has had a Denomination of Origin since 1989.
Brandy is a distilled beverage with centuries of history. At the beginning of the 19th century, the arrival of English and French traders in Jerez marked the beginning of elaboration and ageing of Brandy de Jerez, as well as the creation of the well-known brands. Later, in the 20th century, the period of expansion and worldwide recognition began, which has been widely consolidated to the present day.
In recent decades, the experimental development in the process of making new brandies through the introduction of technological innovations has resulted in a different spirit drink, which stands out in a large part of the world.
Brandy de Jerez is aged in the famous botas de Jerez: 500-litre American oak casks which have been filled with some of the traditional types of sherry wine (Fino, Amontillado, Oloroso, Pedro Ximénez, etc). In addition, it’s worth noting that this ageing process is accompanied by the unique climatic and environmental conditions in the production area, as well as the use of the traditional criaderas and solera system for ageing. This is produced exclusively in the municipalities of Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda
There’s been an increasing demand among international consumers for this type of beverage, with its unique, rich and intense flavour, full of aromatic touches and oak notes. A pleasure for the senses.
The grapes used are Airén and Palomino. Distillation is carried out with the wines free of any lees and by simple distillation, separating the “heads” and “tails” and selecting only the middle fraction of the eaux-de-vie. Copper pot stills called alquitaras are used for the distillation process.
Types of brandy: Depending on the ageing time, there are three types of Brandy de Jerez:
- Brandy de Jerez Solera: the youngest and fruitiest, with the average ageing period of one year and a volatile component content of more than 150 mg. per 100 cc. of pure alcohol.
- Brandy de Jerez Solera Reserva: average ageing of three years and a total content of volatile components of 200 mg. per 100 cc. of pure alcohol.
- Brandy de Jerez Solera Gran Reserva: average ageing of ten years and a total content of volatile components of 250 mg. per 100 cc. of pure alcohol.