Publication of an approved standard amendment to a product specification of a geographical indication in the sector of spirit drinks, as referred to in Article 8(2) and (3) of Commission Delegated Regulation (EU) 2021/1235
Date: 2026-01-13
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Andalusia, Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, spirits








C_202600240EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/240


13.1.2026






Publication of an approved standard amendment to a product specification of a geographical indication in the sector of spirit drinks, as referred to in Article 8(2) and (3) of Commission Delegated Regulation (EU) 2021/1235 (1)

(C/2026/240)

This communication is published in accordance with Article 8(5) of Commission Delegated Regulation (EU) 2021/1235.
COMMUNICATION OF A STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT


                     ‘Brandy de Jerez’
                  


EU No: PGI-ES-01944-AM01


Sent on 30.4.2024
                  

1.   Name of product


               ‘Brandy de Jerez’
            
2.   Member State

Spain
3.   Senders

Ministry of Agriculture, Fisheries and Food Directorate-General for Food. Subdirectorate-General for Food Quality Control and Agri-Food Laboratories.
4.   Amendment

4.1.   Explanation that the amendment(s) fall under the definition of a standard amendment as provided for in Article 31 of Regulation (EU) 2019/787

The approved amendment meets the definition of a standard amendment in that it does not involve a change in the name of the registered geographical indication, a change in the legal name or category of the spirit drink, a risk of voiding the given quality, reputation or other characteristics of the spirit drink that is essentially attributable to its geographical origin, or entail further restrictions on the marketing of the product.
4.2.   Description and reasons for the amendment

1.   Regulation of the ‘añada’ system
Description:
Point 1(c) of section B) ‘Description of the product’ of the product specification provides for the static ageing or ‘añada’ system to be used exceptionally, and point 2(e) sets out the requirements:






‘e.


“Añada” Brandy de Jerez. Brandy which has been aged without being blended with others of a different age for a period of more than 12 years.’




Summary of the reasons for which the amendment is required:
In addition to the ‘criaderas y solera’ system, the possibility of ageing using the static or ‘añada’ system has been introduced.
Although the ‘criaderas y solera’ system is the one predominantly used to produce the protected brandies, the production wineries have traditionally kept small quantities of spirit to be aged statically, without the periodical blending involved in the ‘criaderas y solera’ system. In general, these are very high quality brandies which – despite the static ageing method – meet all the conditions and requirements contained in the specification and have the characteristics set out therein.
This amendment affects the single document.
2.   Bringing the ‘criaderas y solera’ ageing system into line with Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019
Description:
In point 2, Types of ‘Brandy de Jerez’, of section B) ‘Description of the product’ of the product specification, the reference to brandies ‘aged using the criaderas y solera system for more than X years expressed in UBEs’ has been replaced in the definitions by brandies ‘aged for more than X years on average’, worded as follows:






‘a.


“Solera” Brandy de Jerez. This brandy is aged for more than 6 months on average.










b.


“Solera Reserva” Brandy de Jerez. This brandy is aged for more than one year on average.










c.


“Solera Gran Reserva” Brandy de Jerez. This brandy is aged for more than 3 years on average.’




Summary of the reasons for which the amendment is required:
The reference to ‘Basic Ageing Units’ (‘Unidades Básicas de Envejecimiento’, UBE) has been deleted because it is a concept which does not appear in the section on ageing in the product specification, since the average ageing formula set out in Annex III to Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 has been introduced for this purpose for the ‘criaderas y solera’ ageing system.
This amendment affects the single document.
3.   Cataloguing of Jerez brandies with qualified age
Description:
The following table is inserted in point 2. Types of ‘Brandy de Jerez’ in section B) ‘Description of the product’ of the product specification, includes a new sub-paragraph (d) cataloguing the following brandies:






‘d.


Jerez brandies with qualified age. These are the brandies which have been aged for particularly long periods. In particular, they include:






—



                                             “Solera 12 años” Brandy de Jerez. This brandy is aged for more than 12 years on average.










—



                                             “Solera 15 años” Brandy de Jerez. This brandy is aged for more than 15 years on average.










—



                                             “Solera 18 años” Brandy de Jerez. This brandy is aged for more than 18 years on average.










—



                                             “Solera 30 años” Brandy de Jerez. This brandy is aged for more than 30 years on average.’
                                          








Summary of the reasons for which the amendment is required:
To showcase and improve the classification of brandies aged on average for longer than the 3 years established for ‘Solera Gran Reserva’. Many protected brandies are in fact aged for periods much longer than this minimum, even though this has not until now been a condition for inclusion in superior categories.
The new classification system for brandies using average age intervals (12, 15, 18 and 30 years) is almost identical to the categorisation which already exists in the product specification for the ‘Jerez-Xérès-Sherry’ PDO, known and appreciated by consumers as products which have the same ‘criaderas y solera’ traditional ageing system as brandies.
This amendment affects the single document.
4.   Characteristics of qualified age protected brandies
Description:
In Point 3. ‘Physical and chemical characteristics’ of section B) ‘Description of the product’ of the product specification, the following parameters have been used to describe qualified age brandies:






—


minimum volatile substances content of 300 g/hl of 100 % vol. alcohol,










—


colour absorbance at 500 nm (1 cm) shall be above 0,250,










—


and the tartaric acid content shall exceed 20 mg/l.




Summary of the reasons for which the amendment is required:
As explained, the introduction of qualified age categories reflects the existence of brandies with longer ageing periods: this has a direct impact on the volatile substance content, colour intensity (absorbance) and tartaric acid content.
That is why a more stringent requirement has been introduced for such brandies with regard to these parameters, directly linked to age.
This amendment affects the single document.
5.   Adjustment of absorbance levels in ‘Solera Reserva’ and ‘Solera Gran Reserva’ brandies, and deletion of the references to the footnote concerning the ranges in tartaric acid content
Description:
The lower value in the range set out in point 3(d) of section B), ‘Description of the product’ of the product specification, has been amended for the measurement of colour absorbance at 500 nm (1 cm) from:






—


0,250 to 0,150 for ‘Solera Reserva’ brandies,










—


0,300 to 0,200 for ‘Solera Gran Reserva’ brandies,




and in sub-paragraph (e), the footnotes relating to the ranges of tartaric acid content transferred from the casks have been deleted:






 



                                 ‘(1) Range: 0 to 196 mg/l, average = 37 mg/l, n = 21.










 


(2) Range: 7,7 to 260 mg/l, average = 98 mg/l, n = 18.










 


(3) Range: 10,8 to 383 mg/l, average = 152 mg/l, n = 25.’
                              




Summary of the reasons for which the amendment is required:






—


Since the introduction of this requirement in the current product specification, a number of cases have been observed in which – essentially due to the seasoning and characteristics of the barrel used for ageing – some protected ‘Solera Reserva’ and ‘Solera Gran Reserva’ brandies have levels of colouring below those required, despite having been aged for longer than the required time and their high level of quality.
Following an analysis of the samples which gave rise to these non-compliances and after a study carried out on a significant number of protected products, it was decided to reduce the minimum levels of colour intensity in these two types of brandy.










—


The footnotes concerning the ranges of tartaric acid content transferred by the casks have been deleted because they are not considered relevant to the definition of the condition to be met by the protected products.




This amendment affects the single document.
6.   Point 4, ‘Regulatory fitness’, of section B) ‘Description of the product’ of the product specification has been deleted
Description:
The following text has been deleted:

‘4.   Regulatory alignment
The production of “Brandy de Jerez” shall at all times be in line with the provisions of the relevant legislation in force.’
                           

Summary of the reasons for which the amendment is required:
This point has been deleted because it does not lay down any certified quality requirement.
The amendment does not affect the single document.
7.   Amendment to section C) ‘Geographical area’
Description:
The second paragraph of section C), ‘Geographical area’, has been deleted and moved to the first point in section F) ‘Packaging and Labelling’:


                           ‘To ensure the preservation of the brandies’ specific characteristics and quality – which, until packaging, must be determined by the environmental conditions prevailing in the production and ageing area – and to avoid any deterioration of the organoleptic characteristics during transportation elsewhere, packaging must take place within the production and ageing area.’
                        

Summary of the reasons for which the amendment is required:
The wording of the product specification has been improved to bring it into line with Article 22 of Regulation (UE) 2019/787 of the European Parliament and of the Council of 17 April 2019, and it was considered more appropriate to include this paragraph in a new section specifically on packaging, following the section on the method of production.
The amendment does not affect the single document.
8.   Adjustment of the limits on alcoholic strength for wine spirits and distillates used in the production of ‘Brandy de Jerez’
Description:
The wording of point 1(b) in section D) ‘Method of production of Brandy de Jerez’ of the product specification has been improved, and the value of the alcoholic strength ranges established for each type of wine spirit and distillate has been adjusted.
The classification:






‘b.


The following types of wine spirits are used to produce “Brandy de Jerez”:






b.1.


Low-strength wine spirits, traditionally known as “fortifying spirits”, with a maximum alcoholic strength of 70 % vol.










b.2.


Medium-strength wine spirits with an alcoholic strength of between 70 % and 86 % vol.










b.3.


High-strength wine spirits, traditionally known as wine distillates, with an alcoholic strength of more than 86 % vol.’








has been replaced by the following wording:






‘b.


The following types of wine spirits and distillates are used to produce “Brandy de Jerez”:






b.1.


Low-strength wine spirits, traditionally known as “fortifying spirits”, with an alcoholic strength of less than 70 % vol.










b.2.


Medium-strength wine spirits with an alcoholic strength of minimum 70 % vol. and less than 86 % vol.










b.3.


Wine distillates with an alcoholic strength of minimum 86 % vol. and less than 94,8 % vol.’








Summary of the reasons for which the amendment is required:
The value of the alcoholic strength ranges have been adjusted in order to:






—


remove overlaps between low- and medium-strength wine spirits;










—


establish the upper limit in alcoholic strength for the category ‘medium-strength wine spirit’ and ‘wine distillate’, making correct use of the terms ‘wine spirit’ and ‘wine distillate’ in accordance with Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019.




This amendment affects the single document.
9.   Bringing the ‘criaderas y solera’ ageing system into line with the provisions of Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 and regulating the ‘añada’ system
Description:
The title has been changed and the wording has been improved in point 2, ‘Production and ageing’, of Section D) ‘Method of production of Brandy de Jerez’ of the product specification, as follows:

‘2.   Ageing
The terms ageing or maturation are used to refer to the process of keeping the brandies in “botas” – the traditional local name for the oak casks with a capacity of less than 1 000 litres – in order to achieve the organoleptic and analytical qualities of their respective categories.
In general, “Brandy de Jerez” is aged using the “criaderas y solera” system, although the “añada” system may also be used by way of exception.
The “criaderas y solera” system is a traditional ageing system whose use by the “Marco de Jerez” wineries has been documented for more than 100 years for the ageing of its renowned “Sherry” wines and also “Brandy de Jerez”. This is a dynamic process – also known as fractional ageing – involving “sacas”, or periodical extractions of a portion of the brandy contained in each of the oak casks that form an ageing scale, and the corresponding “rocios”, or replenishments with brandy extracted from the preceding ageing scale.
Definitions:






—



                                    “Ageing scale” means each group of oak casks with the same level of maturation, through which the brandy progresses in the course of its ageing process. Each scale is known as a “criadera”, except the last one, previous to the expedition of the brandy, known as the “solera”.










—



                                    “Saca” (extraction) means the partial volume of brandy drawn from each oak cask in a given ageing scale, for its incorporation into the oak casks in the next ageing scale or, in the case of the “solera”, for its shipping.










—



                                    “Rocío” (replenishment) means the volume of brandy from the oak casks of a given ageing scale that is incorporated into and blended with the content of the oak casks of the following ageing scale.










—



                                    “Average age” means the period of time corresponding to the rotation of the total stock of brandy that is undergoing the ageing process, calculated by dividing the total volume of brandy contained in all the ageing scales by the volume of the extractions made from the last scale – the “solera” – in one year.










—


The average age of the brandy drawn from the “solera” – which is part of a controlled “criaderas y solera” system in operation with accreditation by an independent certification body for at least t years prior to the extraction to be carried out – shall be calculated using the following formula:
t = Vt/Ve,




where:






—


t is the average age, expressed in years;










—


Vt is the total volume of stocks in the ageing system, expressed in litres of pure alcohol;










—


Ve is the total volume of product extracted for sale over a year, expressed in litres of pure alcohol.




In addition, the number of annual extractions and replenishments shall be equal to or lower than double the number of scales in the system, in order to ensure that the youngest component has an age equal to or higher than six months.
The “añada” system is a static maturation system in which the brandies from the same batch of spirits are aged separately, without being blended with brandies from batches of a different age.’
                           

Summary of the reasons for which the amendment is required:






—


The reference to ‘Basic Ageing Units’ has been deleted because the average ageing formula set out in Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 has been introduced for the same purpose for the ‘criaderas y solera’ ageing system.










—


The rules on the exceptional ‘añada’ system which has traditionally existed in wineries have been included because these are brandies of high quality which meet the requirements set out in the product specification.




This amendment affects the single document.
10.   Replacement of section F) ‘Applicable legislation’ with F) ‘Packaging and labelling’
Description:
A new section on packaging and labelling has been added to incorporate the second paragraph of section C) ‘Geographical area’ on packaging and to include the labelling requirements:

‘F)   PACKAGING AND LABELLING








1.


To ensure the preservation of the brandies’ specific characteristics and quality – which, until packaging, must be determined by the environmental conditions prevailing in the production and ageing area – and to avoid any deterioration of the organoleptic characteristics during transportation elsewhere, packaging must take place within the production and ageing area.












2.


The types of brandies defined in point B.2 as “Solera 12 years”, “Solera 15 years”, “Solera 18 years” and “Solera 30 years” may use the labelling “Qualified Age”, but may not refer to the number of years of ageing until European legislation so permits.












3.


Brandies aged for more than 12 years may use the term “añada” on the label, provided that they have been aged in accordance with the corresponding system described in section D).2 and that they have also met the specific control requirements laid down by the Regulatory Board.’





Summary of the reasons for which the amendment is required:
The legislative requirements have been deleted because they are not included in the current structure of the product specification laid down in Article 22 of Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019, and a new section has been drafted to regulate packaging after the production process. This includes the labelling requirements laid down in paragraph (h) of the above-mentioned Article, making the indication of average ageing times on the labels of qualified age brandies subject to approval under European legislation.
This amendment affects the single document.
11.   Amendment of the title and content of section G), ‘Inspection body’
Description:
The title and content of section G) have been amended to read as follows:

‘G)   VERIFICATION OF COMPLIANCE WITH THE PRODUCT SPECIFICATION
Verification of compliance with the product specification prior to the sale of the product is carried out in accordance with Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation, labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008.
The designated competent authority responsible for checks is the Directorate-General for the Agri-Food Industry, Innovation and the Food Supply Chain of the Regional Ministry of Agriculture, Fisheries, Water and Rural Development of the Government of the Autonomous Community of Andalusia, C/ Tabladilla, s/n, 41071 Seville.
Tel. 955032278
Email: dgiica.capadr@juntadeandalucia.es

Information on the bodies responsible for verifying compliance with the requirements of the product specification can be found at the following address: https://lajunta.es/4cn03

They are specifically tasked with verifying compliance with the product specification, both during the production of the brandies and at the time of packaging or after this operation.’
                           

Summary of the reasons for which the amendment is required:
This paragraph has been amended to bring its title and content into line with Article 22(g) of Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019.
The amendment does not affect the single document.
SINGLE DOCUMENT
1.   Name(s)


               ‘Brandy de Jerez’
            
2.   Applicant country(ies)

Spain
3.   Geographical indication type

Geographical indication (GI)
4.   Category or categories of the spirit drink







5.


Brandy or Weinbrand




4.1.   Combined Nomenclature code


                  2208 20  – Spirits obtained by distilling grape wine or grape marc

                  2208 20 16  – Brandy de Jerez

                  2208 20  – Spirits obtained by distilling grape wine or grape marc

                  2208 20 66  – Brandy or Weinbrand
5.   Description of the spirit drink







a.


Acquired alcoholic strength of at least 36 % vol.










b.


Maximum total sugar content of 35 grams per litre.










c.


The minimum quantity of volatile substances depends on the type of ‘Brandy de Jerez’:






—


150 grams per hectolitre of alcohol at 100 % vol. for ‘Solera’ Brandy de Jerez;










—


200 grams per hectolitre of alcohol at 100 % vol. for ‘Solera Reserva’ Brandy de Jerez;










—


250 grams per hectolitre of alcohol at 100 % vol. for ‘Solera Gran Reserva’ Brandy de Jerez;










—


300 grams per hectolitre of alcohol at 100 % vol. for qualified age Brandy de Jerez.














d.


Depending on the type, the colour absorbance of ‘Brandy de Jerez’ at 500 nm (1 cm) is as follows:






—


between 0,030 and 0,850 for ‘Solera’ Brandy de Jerez;










—


between 0,150 and 0,850 for ‘Solera Reserva’ Brandy de Jerez;










—


between 0,200 and 1,200 for ‘Solera Gran Reserva’ Brandy de Jerez;










—


more than 0,250 in the case of qualified age Brandy de Jerez.














e.


Depending on the type, ‘Brandy de Jerez’ should have the following levels of tartaric acid transferred from the casks:






—


detectable for ‘Solera’ Brandy de Jerez;










—


> 7 mg/l for ‘Solera Reserva’ Brandy de Jerez;










—


> 10 mg/l for ‘Solera Gran Reserva’ Brandy de Jerez;










—


> 20 mg/l in the case of qualified age Brandy de Jerez.









               ‘Brandy de Jerez’ is a brandy obtained from certain wine spirits and distillates that retain characteristic volatile substances from their base raw material. It is produced exclusively in the production and ageing area, and is aged in oak casks (‘botas’) with a capacity of less than 1 000 litres which have first been seasoned by holding ‘Jerez’ (sherry) wines using the traditional local method known as ‘criaderas y solera’ or, exceptionally, the ‘añada’ method. Medium- and low-strength wine spirits account for over 50 % of the alcoholic strength of the brandy produced.
The following types of ‘Brandy de Jerez’ are produced, depending on the characteristics of the wine spirits and distillates used and the production and ageing methods employed:






a.


‘Solera’ Brandy de Jerez. This brandy is aged for more than 6 months on average.










b.


‘Solera Reserva’ Brandy de Jerez. This brandy is aged for more than one year on average.










c.


‘Solera Gran Reserva’ Brandy de Jerez. This brandy is aged for more than 3 years on average.










d.


Qualified age Brandy de Jerez. These are the brandies which have been aged for particularly long periods. In particular, they include:






—



                                 ‘Solera 12 años’ Brandy de Jerez. This brandy is aged for more than 12 years on average.










—



                                 ‘Solera 15 años’ Brandy de Jerez. This brandy is aged for more than 15 years on average.










—



                                 ‘Solera 18 años’ Brandy de Jerez. This brandy is aged for more than 18 years on average.










—



                                 ‘Solera 30 años’ Brandy de Jerez. This brandy is aged for more than 30 years on average.














e.


‘de Añada’ Brandy de Jerez. This is a brandy which has been aged without being blended with other brandies of a different age for longer than 12 years.




6.   Concise definition of the geographical area


               ‘Brandy de Jerez’ is produced and aged exclusively in the municipalities of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda in the province of Cádiz, where, as a result of the influence of the ageing techniques used to produce sherry, there is a tradition of using the system known as ‘criaderas y solera’. This, together with the unique production methods described herein and the area’s climate and environmental conditions, produces a unique product with its own distinguishing features.
7.   Method of production of the spirit drink

1.   Raw materials






a.


The wine spirits and distillates suitable for producing ‘Brandy de Jerez’ are those that retain the volatile substances from their base raw material (wine). Volatile substances are considered as the sum of the concentrations of the following compounds:






a.1.


volatile acids, expressed as acetic acid;










a.2.


aldehydes expressed as ethanal, i.e. ethanal (acetaldehyde) and the fraction of ethanal contained in 1,1-diethoxyethane (acetal);










a.3.


the following higher alcohols: propan-1-ol, butan-1-ol, butan-2-ol, 2-methylpropan-1-ol, 2-methylbutan-1-ol, and 3-methylbutan-1-ol assayed as individual alcohol or the sum of the two; and










a.4.


ethyl acetate.














b.


The following types of wine spirits and distillates are used to produce ‘Brandy de Jerez’:






b.1.


Low-strength wine spirits, traditionally known as ‘fortifying spirits’, with an alcoholic strength below 70 % vol.










b.2.


Medium-strength wine spirits with an alcoholic strength of minimum 70 % vol. and less than 86 % vol.










b.3.


Wine distillates with an alcoholic strength of minimum 86 % vol. and less than 94,8 % vol.








In any case, medium- and low-strength wine spirits account for over 50 % of the alcoholic strength of the brandy produced.
2.   Ageing
The terms ageing or maturation are used to refer to the process of keeping the brandies in ‘botas’ – the traditional local name for the oak casks with a capacity of less than 1 000 litres – in order to achieve the organoleptic and analytical qualities of their respective categories.
In general, ‘Brandy de Jerez’ is aged using the ‘criaderas y solera’ system, although the ‘añada’ system may also be used by way of exception.
The ‘criaderas y solera’ system is a traditional ageing system whose use by the ‘Marco de Jerez’ wineries has been documented for more than 100 years for the ageing of its renowned ‘Sherry’ wines and also ‘Brandy de Jerez’. This is a dynamic process – also known as fractional ageing – involving ‘sacas’, or periodical extractions of a portion of the brandy contained in each of the oak casks that form an ageing scale, and the corresponding ‘rocios’, or replenishments with brandy extracted from the preceding ageing scale.
Definitions:






—



                        ‘Ageing scale’ means each group of oak casks and with the same level of maturation, through which the brandy progresses in the course of its ageing process. Each scale is known as a ‘criadera’, except the last one, previous to the expedition of the brandy, known as the ‘solera’.










—



                        ‘Saca’ (extraction) means the partial volume of brandy drawn from each oak cask in a given ageing scale, to be incorporated into the oak casks in the next ageing scale or, in the case of ‘solera’, to be placed on the market.










—



                        ‘Rocío’ (replenishment) means the volume of brandy from the oak casks of a given ageing scale that is incorporated into and blended with the content of the oak casks in the next ageing scale.










—



                        ‘Average age’ means the period of time corresponding to the rotation of the total stock of brandy that is undergoing the ageing process, calculated by dividing the total volume of brandy contained in all the ageing scales by the volume of the extractions made from the last scale – the ‘solera’ – in one year.










—


The average age of the brandy drawn from the ‘solera’ – which is part of a controlled ‘criaderas y solera’ system in operation with accreditation by an independent certification body for at least t years prior to the extraction to be carried out – shall be calculated using the following formula:




t = Vt/Ve,
where:






—


t is the average age, expressed in years;










—


Vt is the total volume of stocks in the ageing system, expressed in litres of pure alcohol;










—


Ve is the total volume of product extracted for sale over a year, expressed in litres of pure alcohol.




In addition, the number of annual extractions and replenishments shall be equal to or lower than double the number of scales in the system, in order to ensure that the youngest component has an age equal to or higher than six months.
For its part, the ‘añada’ system is a static maturation system in which the brandies from the same batch of spirits are aged separately, without being blended with brandies from batches of a different age.
8.   Specific rules on packaging

Packaging must take place within the production and ageing area.
To ensure the preservation of the brandies’ specific characteristics and quality – which, until packaging, must be determined by the environmental conditions prevailing in the production and ageing area – and to avoid any deterioration of the organoleptic characteristics during transportation elsewhere, packaging must take place within the production and ageing area.
9.   Specific labelling rules

Use of certain terms:






1.


The types of brandies defined in point 3 as ‘Solera 12 años’, ‘Solera 15 años’, ‘Solera 18 años’ and ‘Solera 30 años’ may use the labelling ‘Vejez Calificada’ (Qualified Age), but may not refer to the number of years of ageing until European legislation so permits.










2.


Brandies aged for longer than 12 years may use the term ‘añada’ on the label, provided that they have been aged in accordance with the corresponding system described in the product specification and that they have also met the specific control requirements laid down by the Regulatory Board.




10.   Description of the link between the spirit drink and its geographical origin, including, where appropriate, the specific elements of the product description or production method justifying the link

Human factors: Although distillation has been carried out in the Jerez area since Moorish times, it was in the sixteenth century that it started to take off and become more widespread, becoming an important activity and generating a thriving spirit trade with the rest of Europe in subsequent centuries. It was notably at the end of the nineteenth century that the trade in wine spirits – which were traditionally contained in the oak casks used for transport at the time – gave rise to aged wine spirits: i.e. brandy as we know it today. Almost all the wineries in the Jerez area not only produce the area's famous sherry, but are also involved in the above-mentioned brandy trade. The brandy is made in the same premises as the sherry, with the same human and material resources and using the same production systems and methods. Over time, wine spirits and/or brandy from Jerez have become known on the international market for the organoleptic characteristics that set them apart from other similar spirit drinks. This is primarily due to the fact that the wine spirits are aged in casks that have previously contained sherry musts or wines, as well as the use of the traditional dynamic criaderas y solera ageing system that is unique to Jerez, and the characteristics of the microclimate that prevails in the area in which Jerez products are produced and aged.
Natural factors: The climatic conditions in the area where ‘Brandy de Jerez’ is produced are one of the key factors that give it its special, unique characteristics. It is a microclimate influenced by the waters that delimit the area – the Atlantic Ocean and the Rivers Guadalete and Guadalquivir – and the two dominant and complementary winds: the east wind and the west wind. The mild, moist air brought by the west wind is balanced by the hot, dry air carried by the east wind, giving mild winters, pleasant autumns and springs, and hot summers, which are mitigated by the proximity of the sea. This results in an average annual temperature of between 16 °C and 20 °C and relative humidity of more than 70 %. It rains on about 75 days a year, particularly in spring and autumn, with average annual rainfall of around 600 litres. This microclimate plays a major role in the production and ageing of brandies from the Jerez area, where wineries have been built and oriented in such a way as to create the required temperature and humidity conditions, with very high ceilings so that the mass of hot air rises, thick walls with high thermal inertia, and matting-covered windows placed in the upper third of the walls. In most cases, the winery floor is made from rough albero sand, which is sprayed with water at certain times of year to regulate the temperature and humidity.

               ‘Brandy de Jerez’ has organoleptic characteristics that set it apart from other similar spirit drinks. This is primarily due to the fact that the wine spirits are aged in casks that have previously contained ‘Jerez’ (sherry) musts or wines, as well as the use of the traditional dynamic criaderas y solera ageing system that is unique to Jerez, together with the characteristics of the microclimate that prevails in the area where Jerez products are produced and aged.

Link to the product specification


https://lajunta.es/4pp2j



(1)  Commission Delegated Regulation (EU) 2021/1235 of 12 May 2021 supplementing Regulation (EU) 2019/787 of the European Parliament and of the Council with rules concerning applications for registration of geographical indications of spirit drinks, amendments to product specifications, cancellation of the registration and the register (OJ L 270, 29.7.2021, p. 1, ELI: http://data.europa.eu/eli/reg_del/2021/1235/oj).


ELI: http://data.europa.eu/eli/C/2026/240/oj
ISSN 1977-091X (electronic edition)