Cognac | Bar Wiki | Fandom powered by Wikia Edit According to French Law, in order to bear the name, Cognac must meet strenuous legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc , Folle Blanche , or Colombard grapes , although Ugni Blanc, specifically Saint-Emilion grapes, are today virtually the exclusive variety used. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, and Sémillon, It must be distilled twice in copper pot stills and aged at least two years in French oak barrels, most commonly from oak shipped from all over Europe but passing through the town of Limoges and for that reason called 'limousin' oak.

Producing region and legal definitions Edit Map of the Cognac region The region authorised to produce cognac is divided up into six zones, including five crus (singular cru), broadly covers the department of Charente-Maritime, a large part of the department of Charente and a few areas in Deux-Sèvres and the Dordogne. The six zones are, in order of decreasing appreciation of the cognacs coming from them: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and finally Bois Ordinaire. A blend of Grande and Petite Champagne Cognacs, with at least half coming from Grande Champagne, is known as Fine Champagne. Note: these cognac-producing regions in southwestern France should not be confused with the northeastern region of Champagne, a wine region that produces sparkling wine by that name, although they do share a common etymology - both being deriviations of a French term for chalky soil. Production A cognac pot still Cognac is made from eaux-de-vie (literally, "waters of life") produced by doubly distilling the white wines produced in any of the growth areas.

This drink was first created to use up the grape waste of wine making and was considered a drink for the poor. The wine is a very dry, acidic, thin wine, not really suitable for drinking, but excellent for distillation. It may be made only from a strict list of grape varieties: Ugni Blanc, Folle Blanche & Colombard. Distillation takes place in traditionally shaped Charentais copper stills, also known as an alembic, the design and dimensions of which are also legally controlled. Two distillations must be carried out; the resulting eau-de-vie is a colourless spirit of about 70% alcohol. Once distillation is complete, it must be aged for at least two years before it can be called 'Cognac' and sold to the public. Once distillation is complete, it must be aged for at least two years before it can be called 'Cognac' and sold to the public. The final product is usually diluted to 40% alcohol content (80 proof) with pure and distilled water. Major manufacturers add a small proportion of caramel to colour their cognacs (at least the less expensive qualities). it is claimed that this does not affect the flavor.

The age of the cognac is calculated as that of the youngest eau-de-vie used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai) who is responsible for creating this delicate blend of spirits, so that the cognac produced by a company today will taste almost exactly the same as a cognac produced by that same company 50 years ago, or in 50 years' time. In respect it may be seen to be similar to a blended whisky or non-vintage Champagne, which also rely on blending to achieve a consistent brand flavour. A very small number of producers, such as Guillon Painturaud, do not blend their final product from different ages of eaux-de-vie in order to produce a 'purer' flavour, in much the same manner as a single malt whisky . Hundreds of vineyards in the Cognac AOC region sell their own cognac.

These are likewise blended from the eaux-de-vie of different years, but they are single-vineyard cognacs, varying slightly from year to year and according to the taste of the producer, hence lacking some of the predictability of the better-known commercial products. Depending on their success in marketing, small producers may sell a larger or smaller proportion of their product to individual buyers, wine dealers, bars and restaurants, the remainder being acquired by larger cognac houses for blending. The success of artisanal cognacs (and of single malt whiskies) has compelled some larger producers to market single-vineyard cognacs from vineyards that they own. A recent example of this is the cognac house Hennessy, who released Izambard, Le Peu and Camp Romain, being three of their distilleries, in 1999. Grades Edit The official quality grades of cognac are, according to the BNIC (Bureau National Interprofessionnel du Cognac): VS Very Special, or ✯✯✯ (three stars) where the youngest brandy is stored at least two years in cask.

VSOP Very Special (less commonly 'Superior') Old Pale, where the youngest brandy is stored at least four years in cask, but the average wood age is much older. XO Extra Old, where the youngest brandy is stored at least six, but average upwards of 20 years. In addition can be mentioned: Napoleon Although the BNIC states this grade is equal to XO in terms of minimum age, it is generally marketed in-between VSOP and XO in the product range offered by the producers. Extra A minimum of 6 years of age, this grade is usually older than a Napoleon or an XO. Vieux Is another grade between the official grades of VSOP and XO. Vieille Réserve Is like the Hors d´Age a grade beyond XO. Hors d'âge The BNIC states that also this grade is equal to XO, but in practice the term is used by producers to market a high quality product beyond the official age scale. Hence the name "Hors d'age" (beyond age). No house of cognac produces all the above mentioned grades/qualities.

Levels Edit The crus where the grapes were grown can also be used to define the cognac, and give a guide to some of the flavour characteristics of the cognac: Grande Champagne (13766 hectares total) Grande Champagne eaux de vie are long in the mouth and powerful, dominated by floral notes. The most prestigious of the crus. "Champagne" derives from the Roman "Campania" meaning Plain, but is often explained with similarity in soil with the Champagne area at Reims. Cognacs made from a mixture of Grande and Petite Champagne eaux de vie (with at least 50% Grande Champagne) may be marketed as Fine Champagne. Petite Champagne (16171 hectares total) Petite Champagne eaux de vie have similar characteristics to those from Grande Champagne but are in general shorter on the palate. Borderies (4160 hectares total) The smallest cru, eaux de vie from the Borderies are the most distinctive, with nutty aromas and flavour, as well as a distinct violet or iris characteristic. Cognacs made with a high percentage of these eaux de vie, for example, "Cordon Bleu" by Martell, are dominated by these very sought-after flavours.

Fins Bois (34265 hectares total) Heavier and faster ageing eaux de vie suitable for establishing the base of some cognacs. Rounded and fruity, with an agreeable oiliness. Bons Bois Bois Ordinaires (19979 hectares together with Bons Bois). Further out from the four central growth areas are the Bons Bois and the Bois Ordinaires. With a poorer soil and very much influenced by the maritime climate, this area of 20,000 hectares produces eaux de vie that are less demonstrative and age more quickly. These lesser crus are excluded from blends by some manufacturers. The growth areas are tightly defined; there exist pockets with soils atypical of the area producing eaux de vie that may have characteristics particular to their location. Hennessy usually uses the unofficial brandy grades for its cognac offerings, but has also produced three single distillery cognacs each with very distinctive flavours arising from the different soils and, to a lesser extent, climate. Other cognac houses, such as Moyet, exclusively use the crus to describe their different cognacs.

Cultural influences Edit Since the early 1990s, cognac has seen a significant transformation in its American consumer base, from a predominantly older, affluent white demographic to a younger, urban, and significantly black consumer. Cognac has become ingrained in hip-hop culture, celebrated in songs by artists ranging from Tupac Shakur to Busta Rhymes to Mac Dre and Nas. It is estimated that African Americans now comprise 60%–80% of the American cognac market. A majority of African Americans have indicated in studies that the endorsement of popular musical artists is a key factor in their preference for cognac. Moreover, Pernod-Ricard, the parent company of Martell , has acknowledged that “the USA is the biggest market for cognac, and African-Americans are a priority target.” Many have credited hip-hop culture as the savior of cognac sales in the United States. After poor sales in 1998 due to an economic crisis in Asia — cognac’s main export market at the time — sales of cognac increased to approximately US $1 billion in America in 2003. This was a growth that coincided with hip-hop’s entry into the mainstream of American music.

Trebbiano (Ugni Blanc) Wine Information Trebbiano (Ugni Blanc) Trebbiano (Ugni Blanc) Wine Trebbiano (or Ugni Blanc in France) is a white-wine grape originally from Italy , where it generates large quantities of simple but refreshing white wine. The variety has spread northwards from the Italian peninsula into various parts of Europe, most notably France, where it has become the quintessential ingredient in both Cognac and Armagnac . There are in fact a number of varieties that bear the name Trebbiano; some are genetically related, some not. This page is about the most common form, Trebbiano Toscano. Despite being the most widely used white-wine variety in the world's top two wine countries (Italy and France), Trebbiano is far from famous. The reason is that the variety lacks prestige, so its name almost never appears on labels. Most wine made from Trebbiano/Ugni Blanc grapes disappears into blends, or is distilled into brandy .

Trebbiano (Ugni Blanc) Grapes In Italy, Trebbiano Toscano is sanctioned for use in about 85 of the country's 300-plus DOC s, but just three DOCGs (confirming its status as a grape of quantity rather than quality). Its most common use is as a blending component, although a handful of DOCs specifically cover single-variety Trebbiano wines. The best known of these is Trebbiano d’Abruzzo , the white-wine answer to red Montepulciano d'Abruzzo. The variety is relatively common in Umbria, where it goes by the name Procanico, and plays a key role in the wines of Orvieto . Neighboring Lazio is the only Italian region where this workhorse variety is used in wines of DOCG quality, specifically Frascati Superiore and sweet Cannellino di Frascati . In both of these wines, Trebbiano is blended with its most common partner, Malvasia Bianca. The grape is most prevalent in Tuscany , however, as implied by the suffix Toscano.

It was once so widespread there that it was used even in Tuscany's famous red wines – a practice so common that the wine authorities were forced to officially permit it in the appellation laws. As of 2014, Trebbiano Toscano was still permitted (up to 10 percent of the blend) in red Carmignano . It is believed that Trebbiano was introduced to France during the 14th Century, when the papal court moved from Rome to Avignon, in the southern Rhone Valley. In 15th and 16th Centuries, the variety was used in various parts of southeastern France, under the name Ugni Blanc. Its popularity dwindled in subsequent centuries, and it is now only rarely found in any of France's Mediterranean wine regions. It has enjoyed resounding success, however, on the Atlantic side of France, specifically in the Charentais (Cognac) and Gascony (Armagnac). Here, it is used to produce vast quantities of light, crisp, relatively neutral-tasting white wine, the majority of which is distilled into brandy.

Ugni Blanc is extremely well matched to the needs of Cognac and Armagnac brandy producers, who need their grapes to be high in acidity , low in sugar and resistant to disease. Low sugar levels translate to low alcohol levels in the base wines, which allows them to be distilled for longer before they reach their intended alcoholic strength (53-60 percent in Armagnac and 72 percent in Cognac). The more the base wines are distilled, the purer the resulting spirit. High acidity acts as a natural antiseptic, keeping the grapes and wines free from bacterial spoilage. Sulfur, the wine industry's ubiquitous anti-bacterial agent, is not used in Cognac or Armagnac, as distillation would concentrate it into strong aromas, such as stewed cabbage or rotten eggs. Ugni Blanc's disease resistance is key to its success in the Charentais (where it accounts for 95 percent of all Cognac production), whose cool, damp climate increases the risk of rot in the vineyards. Rot-prone grape varieties would simply not be useful here; rotten grapes make bad wine, bad wine makes awful brandy.

Outside France and Italy, the variety has a small presence in Portugal (where it is known as Tália), but has never seemed necessary in Spain, whose widely planted Airen more than satisfies demand for brandy and light white wines. It is also known in several New World wine nations, mainly South America ( Argentina and, to a lesser extent, Uruguay ) but also Australia , where it was most likely introduced by Italian migrants. Other "Trebbiano" grape varieties include Trebbiano d'Abruzzo, Trebbiano Giallo, Trebbiano Modenese, Trebbiano Romagnolo and Trebbiano Spoletino. The names Trebbiano di Lugana, Trebbiano di Soave and Trebbiano Valtenesi are synonyms for Verdicchio . Synonyms include: Clairette Ronde, Procanico, Biancame (erroneously) Food matches for Trebbiano / Ugni Blanc include: Sardines in vinegar (escabèche) Vietnamese savory pancakes (bánh xèo) Crayfish laksa Introduction of Alcoholic Beverages Introduction of Alcoholic Beverages INTRODUCTION OF ALCOHOLIC BEVERAGESProcess of making: 1.

Distillation physical reaction/separation of fermented solutions to producedistilled beverages with higher content of alcohol. Illustration of distillation 2. Fermentation - a chemical reaction in which carbohydrates such as sugar areconverted into acid (food) or an alcohol (beverage). In wines, grapesare crushed to release the sugar-rich juices, which are then eithertransferred quickly away from the skins or left to rest for a time toabsorb some of the flavor, tannins, and color of the skins. Yeast isthen added, and the grape juice is allowed to ferment for a numberof weeks, at which point it is moved to different containers andfermented at a slower rate, and eventually aged or bottled A. Beer - a short fermentation process and a short ageing process (1-2 weeks) typicallyresulting in an alcohol content of 4%-6% ABV. Beer is naturally carbonated beverage. B. Wine - involves a longer (complete) fermentation process and relatively long agingprocess (months/years) sometimes decades resulting in an alcohol content between 7- 18%. Sparkling wine is generally made by adding a small amount of sugarbefore bottling, which causes a secondary fermentation to continue in a bottle. C.

- made from apples and pears D. Perhaps the best-known brandy in the world, cognac comes from a specific areain western France centered around the town of Cognac in the Charente region. To belabeled as “cognac,” French legislation specifies the brandy can only be made fromspecific white grapes which are grown and later distilled within a strictly definedgeographical area. It must be made from at least 90 percent Ugni Blanc, Folle Blanche,or Colombard grapes. The rest of the cognac can consist of ten selected grapes.However, most cognac is made from Ugni Blanc only. It must be distilled twice incopper pot stills and aged at least 2 1/2 in oak barrels in order to be called cognac. Three stars Product Information - Wayne County Alcoholic Beverage Control Board Product Information Product Information Blended Whisky A blended whisky (or whiskey) is the product of blending different types of whiskies. It is generally the product of mixing one or more single malt whiskies (made from 100 percent malted grain (such as barley or rye) together with other grain whiskies or neutral grain spirits.

Brandy Brandy is a spirit produced by means of distilling wine, the wine having first been produced by means of fermenting grapes. Brandy contains 40%–60% alcohol by volume and is normally consumed as an after-dinner drink. Brandy can also be made from fermented fruit, other than grapes. Bourbon Bourbon is an American whiskey made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. On May 4, 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements: Bourbon must be made of a grain mixture that is at least 51% corn. Bourbon must be distilled to no more than 160 (U.S.) proof. Bourbon must be 100% natural (nothing other than water added to the mixture). Bourbon must be aged in new, American, charred oak barrels.

Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon. Bourbon aged for a period less than four years must be labeled with the duration of its aging. In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years. Canadian Canadian whiskies are usually lighter and smoother than other whiskey styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavor and smoothness. By Canadian law, Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, be aged in small wooden barrels for no less than 3 years, and possess the aroma, taste, and character generally attributed to Canadian whisky. Cognac Cognac, named after the town of Cognac in France, is a brandy produced in the region surrounding the town.

It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon; however, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac. Gin Gin is a spirit flavored with juniper berries. Distilled gin is made by re-distilling white grain spirit which has been flavored with juniper berries. The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (usually produced in a column still) and re-distilling after the botanicals are added. Irish Most Irish whiskeys are distilled three times. Though traditionally distilled using the pot still method, column stills are used for the grain whiskey used in Irish blends. By law, Irish whiskey must be aged in wooden casks for a period of not less than three years, although in practice it is usually three or four times that period.

Liqueurs / Cordials A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. Liqueurs are not usually aged for long periods, but may have resting periods during their production to allow flavors to marry. In some parts of the world people use the words cordial and liqueur interchangeably. Though in these places the two expressions both describe liqueurs made by re-distilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices. Most liqueurs are noticeably sweet. Rum Rum is a distilled beverage, made from sugarcane by-products such as molasses and sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of the world%99s rum production occurs in and around the Caribbean Islands. Rum is produced in a variety of styles. Light rums are commonly used in cocktails, while golden and dark rums are appropriate for drinking straight, or for use in cooking as well as cocktails.

Premium brands of rum are also available that are made to be consumed neat or on the rocks. Scotch Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years in oak casks, among other, more specific criteria. If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. While the market is dominated by blends, the most highly prized of Scotch whiskies are the single malts. Tennessee Whiskey Tennessee whiskey is a whiskey that undergoes a filtering stage called the Lincoln County Process, in which the whiskey is filtered through a thick layer of maple charcoal before it is put into casks for aging. This step gives the whiskey a distinctive flavor. The process itself is named for Lincoln County, Tennessee, which is where the Jack Daniel%99s distillery was originally located. In 1871, the Jack Daniel%99s distillery, and the surrounding area became part of the newly created Moore County.

Presently, there are only two brands of Tennessee whiskey on the market: Jack Daniel%99s and George Dickel. Tequila Tequila is a spirit made primarily in the area surrounding Tequila, a town in the western Mexican State of Jalisco. It is made from the blue agave plant, which is native to Mexico. Tequila is most often made at a 38–40% alcohol content (76–80 proof), but there are also several varieties of tequila produced with 43–46% alcohol content (86–92 proof). Vodka Vodka is one of the world%99s most popular distilled beverages. It is a clear liquid containing water and ethanol purified by distillation — often multiple distillation — from a fermented substance such as potatoes, grain or sugar beet molasses, and an insignificant amount of other substances such as flavorings or unintended impurities. Vodka usually has an alcohol content of 35% to 50% by volume. Although vodka is traditionally drunk neat, its popularity owes much to its usefulness in cocktails and other mixed drinks, such as the Bloody Mary, the Screwdriver, the vodka tonic, and the vodka martini.

Bibliography WineGlobe.com - Spirit Shop - Buy Spirit Online from our wide selection of Spirits Armagnac Description: Armagnac (like cognac) is distilled from white wine grapes, namely the Folle Blanche, Ugni Blanc and Colombard varieties. After distillation, it's aged in casks made primarily from local Monlezun black oak. The key technical difference between Armagnac and cognac is that the latter is distilled twice, whereas the former is distilled only once. This means more time in the oak for Armagnac; the extra patience required rewards a brandy with more finesse and roundness. We have a Large Variety of Armagnac | Shop Armagnc! Brandy Description: Brandy is a spirit made by distilling grapes to a higher proof than they achieve as wine. Most brandy is made from actual grape wine, though some may also be made from the pulpy mixture of stems and seeds left after grapes are pressed, and some is made from the fermented juices of fruits other than grapes. Brandy has been an extremely popular drink for hundreds of years and is most often enjoyed as an after-dinner drink. We have a Large Variety of Brandy | Shop Brandy!

Cognac Description: Cognac is a type of brandy produced in the region surrounding the town of Cognac in France. Aside from being produced only in this region, true cognac also must... 1) be aged at least two years in sealed French oak barrels 2) be distilled twice in copper pot stills 3) be made from at least 90 percent Ugni Blanc, Folle Blanche or Colombard grapes. The remaining 10 percent can be made from grape varieties such as Folignan or Juran�on (however, most cognac is made only from Ugni Blanc). We have a Large Variety of Cognac | Shop Cognac! Liqueurs Description: A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry. Liqueurs are sweet and, at times, creamy. They can stand alone, be mixed in cocktails and are often flavored with fruits, herbs and spices.

The word liqueur comes from the Latin word liquifacere, which means "to dissolve." This refers to the dissolving of the flavorings used to make the liqueur. We have a Large Variety of Liqueurs | Shop Liqueurs! Whisky Description: Whiskey is a drink made by distilling grains and aging the resulting alcohol in oak casks. It may also be spelled whisky, particularly when describing Scotch whisky , Indian whisky , Bourbon Whisky or Canadian whisky . Irish whiskey and American whiskey are usually spelled with the added �e�. The word whiskey is derived from an Irish Gaelic term, uisge beatha, which is often translated as �the water of life�. Whiskey, like many grain alcohols, may be made using an assortment of different grains. Common whiskey grains are rye, barley, corn, and wheat. Whiskey is sometimes referred to as the �juice of the barley�, an allusion to the grain used in creating that type of whiskey. We have a Large Variety of Whisky | Shop Whisky!

Single Malt Description: Single malt Scotch is a type of single malt whisky, distilled by a single distillery in a pot still, using malted barley as the only grain ingredient, in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years (most single malts are matured for longer). Single indicates that all the malts in the bottle come from a single distillery. Multi-distillery malts are usually called "blended malt", "vatted malt" or "pure malt". Malt indicates that the whisky is distilled from a single "malted" grain. Not all grains can be malted (rye is another grain which can be malted) but in the case of single malt Scotch, barley is always the grain used. We have a Large Variety of Single Malt | Shop Single Malt! Gin Description: Gin is a hard alcohol flavored with the seeds of the juniper bush. Gin is very smooth, with a strong juniper flavor exciting the senses. The ultra-premium gin is made in small batches and produced exclusively from whole fruits, giving it a balance of taste that makes it ideal for gourmet martinis.

We have a Large Variety of Gin | Shop Gin! Tequila Description: Tequila dates back about two thousand years when Indian tribes in central Mexico discovered that, if the juice of the agave plant was exposed to air, it would ferment and produce a thick, slightly alcoholic drink. The Aztecs called the fermented agave juice "octilli poliqhui." The Spanish later called it "pulque." We have a Large Variety of Tequila | Shop Tequila! Vodka Description: Vodka is one of the most popular spirits in the world has a distinctive strength of character and a fullness of flavor. Vodka is the best spirit to keep around at all times and it is the most popular base spirit for cocktails. With a only a few mixers and liqueurs you can make a variety of cocktails, each with their own distinct taste. We have a Large Variety of Vodka | Shop Vodka! Rum Description: Rum is one of the popular spirits on the world made from fermented sugar. Light rums are low on flavor and primarily used in mixed drinks, gold rums are slightly higher-quality and aged and dark rums are aged even longer and have a very rich and full flavor. Buy from our wide selection of Rum.

We have a Large Variety of Rum | Shop Rum! Product Information - Wilson County Alcoholic Beverage Control Board Product Information Blended Whisky A blended whisky (or whiskey) is the product of blending different types of whiskies. It is generally the product of mixing one or more single malt whiskies (made from 100 percent malted grain (such as barley or rye) together with other grain whiskies or neutral grain spirits. Brandy Brandy is a spirit produced by means of distilling wine, the wine having first been produced by means of fermenting grapes. Brandy contains 40%–60% alcohol by volume and is normally consumed as an after-dinner drink. Brandy can also be made from fermented fruit, other than grapes. Bourbon Bourbon is an American whiskey made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. On May 4, 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon.

Federal regulations now stipulate that Bourbon must meet these requirements: Bourbon must be made of a grain mixture that is at least 51% corn. Bourbon must be distilled to no more than 160 (U.S.) proof. Bourbon must be 100% natural (nothing other than water added to the mixture). Bourbon must be aged in new, American, charred oak barrels. Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon. Bourbon aged for a period less than four years must be labeled with the duration of its aging. In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years. Canadian Canadian whiskies are usually lighter and smoother than other whiskey styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavor and smoothness.

By Canadian law, Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, be aged in small wooden barrels for no less than 3 years, and possess the aroma, taste, and character generally attributed to Canadian whisky. Cognac Cognac, named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon; however, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac. Gin Gin is a spirit flavored with juniper berries. Distilled gin is made by re-distilling white grain spirit which has been flavored with juniper berries. The most common style of gin, typically used for mixed drinks, is London dry gin.

London dry gin is made by taking a neutral grain spirit (usually produced in a column still) and re-distilling after the botanicals are added. Irish Most Irish whiskeys are distilled three times. Though traditionally distilled using the pot still method, column stills are used for the grain whiskey used in Irish blends. By law, Irish whiskey must be aged in wooden casks for a period of not less than three years, although in practice it is usually three or four times that period. Liqueurs / Cordials A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. Liqueurs are not usually aged for long periods, but may have resting periods during their production to allow flavors to marry. In some parts of the world people use the words cordial and liqueur interchangeably. Though in these places the two expressions both describe liqueurs made by re-distilling spirits with aromatic flavorings and are usually highly sweetened, there are some differences. While liqueurs are usually flavored with herbs, cordials are generally prepared with fruit pulp or juices. Most liqueurs are noticeably sweet.

Rum Rum is a distilled beverage, made from sugarcane by-products such as molasses and sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of the world%99s rum production occurs in and around the Caribbean Islands. Rum is produced in a variety of styles. Light rums are commonly used in cocktails, while golden and dark rums are appropriate for drinking straight, or for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks. Scotch Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label "Scotch What Is Cognac? - Cognac.comCognac.com What Is Cognac? Cognac Reviews What Is Cognac? Cognac is a variety of distilled brandy (alcoholic beverage) named after the town of Cognac in France. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

For a distilled brandy to bear the name Cognac, its production methods must meet certain requirements. In particular, it must be made from specified grapes, of which Ugni Blanc (known locally as Saint-Emilion) is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement. This area is made up of 73,000 hectares (180,400 acres) of vineyards of which there are six different growing areas. Grande Champagne is known for making powerful cognacs. The second area is called Petite Champagne, and it is know to make elegant cognacs. Borderies is the third area, and makes well-rounded cognacs with violet aromas. The fourth area is called Fin Bois, and makes fine and elegant cognacs. The last two areas are named Bons Bois and Bois Ordinaires. Grande Champagne and Petit Champagne both have chalky soils.

Hence the use of the word Champagne (derivative of the word “chalk”). (This is not to be confused with the Champagne region of France known for producing sparkling wine.) In Borderies and Fin Bois, there is a thin layer of clay before the chalk soil. And that gives those areas different characteristics. From November to December, the grapevine lies dormant. Around March, the vine begins its bud breaking. By mid-May, the first leaves appear. Mid-June marks about 100 days before the harvest. Mid-August is 45 days before the harvest – the grapes are getting bigger. They become translucent and they gorge with sugar. And the harvest starts at the end of September or early October. Ugni Blanc Grapes Cognac is made mostly from grapes called ugni blanc. Ugni blanc gives us acidic wine that is low in alcohol – between 7.5 and 10.5%. So this is used to only create cognac, not to drink it. There are other varieties that are used named folle blanche and colombard. But about 98% of cognac is ugni blanc. Because rules and regulations are followed for cognac production, a quick harvest is required.

After the harvest, grapes are pressed using nomadic presses. In the older days, a big press was used to crush the grapes, but it would leave seeds and skins in the wine that gives bad flavors. And because of this, it is not used anymore. Nomadic presses burst the grapes preventing the seeds and the skins to go into the wine. The residue of seeds and skins are then used as organic fertilizer for the vines. And it also can be distilled to make alcohol for pharmaceutical needs. After the crush, concrete vats were used to store the wine for fermentation. Today stainless steel vats are used. For the fermentation, yeast is added. As a result, the wine has a low alcohol content between 7.5 and 10.5%. And due to the regulations set up by the Bureau National Interprofessional du Cognac (BNIC), this wine has to be distilled before March 31st. To make Cognac, the white wine goes through a double distillation process. The distillation has to be made always in a Charentais pot still which is made with copper. Each distillation takes about 12 hours. The wine is placed into the boiler and heated by gas.

The vapors go up to the head still, cross the swan’s neck pipe into the wine warmer, and then arrives at the cooling coil. This cooling coil will be flushed with cold water to condense the vapors. These vapors then turn into the first liquid, having an alcohol content of 27% to 30%. The first liter (the head) and the last liter (the tail) are removed and that liquid is distilled again. At the end of the second distillation, again the first liter and the last liter are removed. The “heart” of this liquid has reached 70% alcohol. This is called eau-di-vie. To make one liter of eau-di-vie, it takes nine liters of wine. That takes twelve kilos (26.5 pounds) of grapes to produce that amount of wine. This process is the same as it was when the cellar masters created this process in the 16th century. Cognac Barrel Cooperages in the region make the barrels for cognac and wine makers. These coopers saw the oak wood with respect for the grain of the wood to ensure the water tightness of the barrel.

The coopers remove the bark and the outer layer of wood as well as the heart of the wood because it gives off bad tannins. So only the mid-section of the oak tree is used to make planks. These planks are aged in the open air for three years – in frost and rain. By doing this, it is washed of the bad resins in the wood. The wood comes from central France from the forests of Limousin and Tronçais. Please note that some distilleries may use oak barrels from other countries like Hungary. The fragrance in warehouses is the evaporation of the eau-di-vie. This evaporation is called the “angel’s share”. And it is this evaporation that feeds a fungus that blackens the walls of the warehouses. The cellar master works with his tasting committee of eight people and they decide when they have to change an eau-di-vie from a barrel to another, when they have to change a barrel from a warehouse to another one, and when and which eau-di-vies will be blended to create the specific cognac they are working on. With 300,000 barrels to keep track of, there is a system on how these barrels are marked.

The first line is an information code. The second line is the year of the harvest. The next line designates the growing area. For example, “GC” would be Grande Champagne. The next line is the producer or the distiller of the eau-di-vie. That is followed by the count of the barrels in that row. Next to that number is another number that designates the capacity of the barrel. The last line is the number of the row into the warehouse. That is a lot of information to track. The eau-di-vie gets moved from barrel to barrel once a year or every other year, depending on the flavors. Moving the eau-di-vie from barrel to barrel is done by hand. They do have to move them every year to get the sample for the cellar master and the tasting committee. Also, by changing barrels every so often, the barrels are filled back up to accommodate the evaporation of the angel’s share. They take a barrel from the same batch and fill up the others. The very special and very old eau-di-vies are stored in a very special place called Paradis. They will still age and improve through the years.

It is up to the cellar master to decide how long to leave the eau-di-vie in the barrel. And when the eau-di-vie has completed the aging process, it is put it into demijohns, also known as glass bottles. Once the eau-di-vie is no longer in contact with the wood and the oxygen, it doesn’t age anymore. And when the aging is stopped, the colors and the flavors of the eau-di-vies no longer change. If you buy a bottle of cognac today and open it in ten years, it is the same and doesn’t change at all. These aged and older eau-di-vies that are kept in the Paradis are used and blended for the higher end cognacs.

Landy Cognac Ugni Blanc Wine Shop all Ugni Blanc wines Join the Ugni Blanc group Name of varietal: Ugni Blanc (Trebbiano) Common synonyms: Albano, Biancame, Biancone, Blanc Auba, Blanc Bacca, Blanc de Cadillac, Blancoun, Bobiano, Bonebeou, Boriano, Boua, Bouan et Beou, Bragrunha, Branquinha, Brocanico, Bubbiano, Buriano, Buzzetto, Cadillac, Cadillate, Castelli, Castelli Romani, Castillone, Chatar, Chator, Clairette d'Afrique, Clairette de Vence, Clairette Ronde, Coda di Cavalo, Coda di Volpe, Douradina Branco, Douradinha, Elba, Engana Rapazes, Espadeiro Branco, Eugana Repazes, Falanchina, Greco, Gredelin, Hermitage White, Juni Blan, Lugana, Malvasia Fina, Morterille blanche, Muscadet, Muscadet Aigre, Padeiro Branco, Paduro Branco, Passerena, Passerina, Perug

ino, Procanico, Procanico dell Isola d'Elba, Procanico Portoferraio, Queue de Renard, Rocanico, Romani, Rossan de Nice, Rossetto, Rossola, Rossula, Roussan, Roussea, Rusciola, Saint Émilion, Saint Émilion des Charentes, Saint Émillion, Santoro, Shiraz White, Spoletino, St.-Émilion, Talia, Read more » Name of varietal: Ugni Blanc (Trebbiano) Common synonyms: Albano, Biancame, Biancone, Blanc Auba, Blanc Bacca, Blanc de Cadillac, Blancoun, Bobiano, Bonebeou, Boriano, Boua, Bouan et Beou, Bragrunha, Branquinha, Brocanico, Bubbiano, Buriano, Buzzetto, Cadillac, Cadillate, Castelli, Castelli Romani, Castillone, Chatar, Chator, Clairette d'Afrique, Clairette de Vence, Clairette Ronde, Coda di Cavalo, Coda di Volpe, Douradina Branco, Douradinha, Elba

, Engana Rapazes, Espadeiro Branco, Eugana Repazes, Falanchina, Greco, Gredelin, Hermitage White, Juni Blan, Lugana, Malvasia Fina, Morterille blanche, Muscadet, Muscadet Aigre, Padeiro Branco, Paduro Branco, Passerena, Passerina, Perugino, Procanico, Procanico dell Isola d'Elba, Procanico Portoferraio, Queue de Renard, Rocanico, Romani, Rossan de Nice, Rossetto, Rossola, Rossula, Roussan, Roussea, Rusciola, Saint Émilion, Saint Émilion des Charentes, Saint Émillion, Santoro, Shiraz White, Spoletino, St.-Émilion, Talia, Thalia, Trebbianello, Trebbiano, Trebbiano della Fiamma, Trebbiano di Cesena, Trebbiano di Cesene, Trebbiano di Empoli, Trebbiano di Lucca, Trebbiano di Tortona, Trebbiano di Toscano, Trebbiano Fiorentino,

 Trebbiano Toscano, Trebbianone, Tribbiano, Tribbiano Forte, Turbiano, Ugni, Ugni blanc, Uva bianca Parentage of the grape: Ugni Blanc, the same grape as Italy’s Trebbiano Toscano, is related to the Garganega grape of Soave.

History of the grape: Because so many Italian varieties are known as Trebbiano, its history is unclear. It may be named after the river Trebbia in Emilia-Romangna, for example. It was mentioned in a text as early as 1303. As Ugni Blanc, it was probably imported from Italy into France in the 14th century as part of the trade that took place on the Mediterranean. It really took off: today, it is France’s most planted white variety, beloved for its high yields and equally high acidity. Today, it produces crisp but not terribly interesting table wines, plays a role in many blends, and is made into brandy in Cognac and Armagnac. Characteristics of the grape: high in acidity and low in alcohol. Regions where the grape currently is important: virtually all over Italy and France. Also found In Bulgaria, Argentina, etc. Type or types of wines the grape produces: If you’ve had Orvieto, Frascati, Soave, or any one of hundreds of white wines from the southwest of France or from Provence, you have had Ugni Blanc.

Valentini Trebbiano is a notable exception, but usually, this variety produces crisp, refreshing, but not very inspiring table wines. Cognac | Spirits Spirits Tweet The beguiling drink called cognac has certainly captured the tastes of Americans. More than 35 million bottles of cognac are consumed in the United States every year, according to industry statistics, making America the number one consumer by far. Cognacs singular flavor satisfies palates like no other liqueur. What is Cognac Cognac is a type of brandy produced in the region surrounding the town of Cognac in France. Aside from being produced only in this region, true cognac also must: be aged at least two years in sealed French oak barrels be distilled twice in copper pot stills be made from at least 90 percent Ugni Blanc, Folle Blanche or Colombard grapes. The remaining 10 percent can be made from grape varieties such as Folignan or Juranon (however, most cognac is made only from Ugni Blanc). Origin of Cognac Cognac production stems from vineyards first planted in the third century AD, which later spread to the banks along the Charente River.

The Cognac Delimited Area extends from the Charentes banks out to the Atlantic Ocean, generally covering about 197,000 acres. The town of Cognac is at the center of this area. It sits 290 miles southwest of Paris and 75 miles north of Bordeaux. The cognac region is segmented further by six growing regions: Bois Ordinaries Grande Champagne Petite Champagne. Around the 12th century, Dutch transporters and French wine producers started distilling wine from this region to reduce its volume for exporting to Norway. The spirits, stored in oaken casks, were discovered to mature with age. Once double-distillation was discovered, the spirit was improved again. Trade in cognac (as we now know it) was first produced in the 17th century. Making Cognac In essence, cognac is specially distilled white wine made from grapes grown in any of the six growing regions. This wine does not make for proper drinking, as it is thin and acidic. However, it is suitable for distillation.

The distilled spirit (roughly 70 percent alcohol) is aged, and the final product is diluted to 80 proof (or 40 percent alcohol) using pure and distilled water. Cognac is actually a blend of these spirits, also called eau de vie (pluralized as “eaux de vie”). The blend uses different ages of eaux de vie, as well as spirits from the different growing regions. The age of cognac depends on the youngest eau de vie used in the blend. Through blending, cognac achieves a desirable complexity of flavors. Single-vineyard cognacs have grown in popularity. These blend eaux de vie of different years but from the same vineyard. The Hennessy cognac brand is an example of a popular single-vineyard cognac. Hennessy released its first single-vineyard cognac in 1999. Types of Cognac Though unofficial, three grades are used to market cognac: VS — Very Special (also seen as *** or three stars): The youngest brandy is stored in a cask at least three years with five years being average.

VSOP — Very Special (or Superior, Old Pale, or Rserve): The youngest brandy is stored in a cask at least four and a half years, though the average wood age is older (cognac casks are only made from oak trees that are anywhere from 60 to 100 years old). XO — Extra Old (also known as Cordon Bleu Centeur and Antique): The youngest brandy is stored in a cask for at least six years, with 20 years and up being the average duration of aging. Premium brands include Courvoisier cognac, Remy Martin cognac and Hennessy cognac: Louis XIII cognac by Rmy Martin is made of more than 1,200 eaux de vie and aged a minimum of 55 years. As one of the most expensive liquors in the world, Louis XIII is sold in a Baccarat crystal cognac bottle. Richard Hennessy, by Hennessy, blends more than 100 eaux de vie, aged as much as 200 years. It, too, is sold in a Baccarat crystal cognac bottle.

L”Esprit de Courvoisier by Courvoisier is bottled in hand-cut Lalique cognac bottle and is blended from eaux de vie as old as 200 years. Tasting and Drinking Cognac Tasting cognac follows a classic ritual, much like wine tasting. First, the cognac is poured into a cognac glass, which is most often tulip-shaped. This particular shape helps capture and steadily release the cognac”s aromas throughout the tasting process. Drinkers judge cognac visually using three criteria: transparency, color and viscosity (the degree to which the cognac is clear and free of sediments). Tilting the glass will display the effect of tears or legs, indicating good age. Expert tasters will smell the subtle aromas that most novices dont pick up. To properly capture the aroma, the taster: brings the cognac glass to within an inch of his nose, then smells more closely until finally smelling deeply with his nose in the cognac glass. stirs and tosses the cognac in the glass to release new aromas. This step can be repeated several times.

takes small sips, holding each one in the front of his mouth to appreciate the cognac”s taste (the interplay of softness, acidity and bitterness) and touch (more tactile expressions such as roundness, strength, warmth and oiliness). A subsequent longer sip can fill the whole mouth and bring out more flavors. Cognac Recipes In the United States, people tend to consume cognac drinks neat at room temperature. In France, they prefer to drink cognac in a tall glass with ice and a variety of juices or sodas. Tonic water, ginger ale, cranberry juice and bitter lemon soda (popular in Europe) mix nicely with cognac. Remy Martin cognac mixed with lemonade is also a popular combination. With its strong flavors and character, cognac tends to hold its own in nearly any mix. Here are some cognac drink recipes that will help you enjoy the potent flavors of this liquor. Lutteur III Horses Neck 2 oz. of Hennessy cognac 4 oz. of ginger ale a few dashes of Angostura bitters. Directions Over ice in a rocks glass, pour the Hennessy and ginger ale. Add bitters to taste. Amour Sanglant

Question: What alcoholic spirit is made from at least 90% of the Ugni Blanc grape?
Answer: Cognac