25 Facts You Probably Didn’t Know About Brandy
There is a rather popular list making the internet 'rounds these days: 25 Facts You Probably Didn’t Know About Brandy. So I thought we'd make it a little more age appropriate for the dignified KMMS-AM audience.
- The name brandy comes from the Dutch word brandewijn, meaning "burnt wine."
- Slivivitz, in Poland is made from plums (and may be the most disgusting drink to ever pass my lips)
- Anything that will ferment can be distilled and turned into a brandy. Grapes, apples, blackberries, sugar cane, honey, milk, rice, wheat, corn, potatoes, and rye are all commonly fermented and distilled.
- Fine brandies are required to retain the concentrated flavor of the underlying fruit.
- Most fine brandy makers double distill their brandy, meaning they concentrate the alcohol twice.
- It takes about 9 gal of wine to make I gal of brandy.
- Most brandy consumed today, even fine brandy, is less than six years old.
- Fine brandies are usually blended from many different barrels over a number of vintages.
- Some cognacs can contain brandy from up to a 100 different barrels.
- Sugar, to simulate age in young brandies, is added along with a little caramel to obtain a uniform color consistency across an entire production run.
- Mass-produced brandies are manufactured to be odorless and tasteless, the only real quality control required is to check their alcohol content.
- The origins of Brandy can be traced back to the expanding Muslem Mediterranean states in the 7th and 8th centuries.
- Fruit Brandy is the default term for all Brandies that are made from fermenting fruit other than grapes.
- Calvados, the Apple Brandy from the Normandy region of Northwestern France, is probably the best known type of Fruit Brandy.
- Types of Brandies, originally at least, tended to be location-specific. (Cognac, for example, is a town and region in France that gave its name to the local Brandy.)
- Cognacs labelled Fine Champagne are a blend of Petite and Grande Champagne.
- Armagnac is the oldest type of Brandy in France, with documented references to distillation dating back to the early 15th century.
- Italy has a long history of Brandy production dating back to at least the 16th century, but unlike Spain or France there are no specific Brandy-producing regions.
- Italy produces a substantial amount of Grappa, both of the raw, firewater variety and the more elegant, artisanal efforts that are made from one designated grape type and frequently packaged in hand-blown bottles.
- German monks were distilling Brandy by the 14th century and the German distillers had organized their own guild as early as 1588.
- German Brandy (called weinbrand) has been made from imported wine rather than the more valuable local varieties.
- For a time Leland Stanford, founder of Stanford University, was the worlds largest brandy producer.
- In the United States, Applejack, as Apple Brandy is called locally, is thought by many to be the first spirit produced in the British colonies.
- This colonial tradition has continued on the East Coast with the Lairds Distillery in New Jersey (established in 1780 and the oldest distillery in America).
- Some of the earliest thermometers used in the 1600's contained brandy instead of mercury. The liquor was eventually replaced with mercury due to the latter material's wider range of liquid-state temperature.
(Sourced from: tastings.com, encyclopedia.com, mentalfloss.com & britannica.com)