How is brandy different from wine

Cognac and Armagnac are the only two types of brandy that undergo regulated grading systems to label them as brandy. However, other types such as Calvados, brandy de Jerez, Spanish brandy, Obstler, Pisco, Cypriot, Pomace, and Armenian brandy are still popular choices to date. In the European Union, the US, and Canada, a drink can only be classified as brandy if it is made by distilling a grape-based wine and aged for a specified period.

For the European Union and Canada, the period is a minimum of six months whereas the US requires a minimum of two years. Wine has a more regulated labelling system that is applied in most regions in the world. On a general basis, European regulations classify wines based on their region of origin such as Chianti or Bordeaux. Other regions in the world have regulations that classify wines based on the grapes used in their production such as Merlot or Pinot noir. The production of wine entails several stages , namely; harvesting, crushing and pressing, fermentation, clarification, and finally aging and bottling.

Different brands and producers use variations of these processes to make unique blends that make wine drinking so interesting.

Wine grapes are harvested at specific times when they are ripe enough by mechanical or manual means. The harvesting process is the most important step, any wine expert may even say that the wine is usually made in the vineyard.

Producers invest a lot in experts, consultants and vineyard managers to make sure the obtain the most ripe and fruitful yield. After crushing and pressing the grapes into grape juice, the fermentation process begins and it will usually take days or more in a few cases. Fermentation can occur naturally but it is aided by inoculating the natural must to achieve specific end results.

The clarification stage will ensure the filtration of solids and precipitates before the wine is bottled for immediate consumption or left to age. Distillation helps in increasing the alcohol content of the wine and changing the concentration and number of aromas in the base wine. The process is usually accomplished by using a distillation apparatus called a pot still.

The pot still distills the base wine in two stages; first stage turns base wine to low wine and the second stage produces the unaged brandy. Unaged brandy will then be placed in oak barrels or similar barrels depending on the aging period. After the aging period, the brandy will then be purified by distilled water to regulate the ABV concentration.

As you can see, wine does not go through the distillation process like brandy. Soft liquor includes beverages such as beer, cider, and wine. These beverages are not created through distillation, but through fermentation. Hard liquor, on the other hand, examples of which are whiskey, vodka, brandy, and rum, is distilled. In the case of brandy and wine, brandy is distilled from wine. Distillation gives brandy a higher alcohol content.

The distilled liquid is then aged in wooden barrels for at least two years. They are made by distilling the fermented mash of other fruits and non-grape wines. Cognac is one of the most well-known brandies.

It is a grape brandy that is made in the Cognac region of France. Whiskey is a distilled spirit that is made from a fermented grain mash. The grains contained within the mash can vary depending on the type of whiskey being made, but it almost always includes some malted barley. Other grains that are used to make whiskey can include corn, wheat, and rye. The whiskey-making process begins with the grains being milled then immersed in water to extract soluble sugars.

This process is called mashing. The sure-rich solution that is created is referred to as the wort. The wort is then fermented using yeast to create the wash. The wash is then placed into a still and distilled at least twice. The type of still used can vary based upon the whiskey being produced. However, most whiskeys will use a pot still or column still. After distillation, the whiskey is placed in a wooden barrel to age.

Virtually all whiskeys need to be matured for at least 3 years. During the time in the barrel, the whiskey undergoes a complex chemical process that improves its flavor, aroma, and color. They include:. Both brandy and whiskey have both been around for many centuries. As mentioned earlier, brandy was first produced in Italy around the 15 th Century in Italy by winemakers. Whiskey was being produced in Scotland and Ireland no later than the 15 th Century.