BRANDY

1. BeveragBeverag
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PRESENTED BYPRESENTED BY
SAPUN CHALITHASAPUN CHALITHA
F&B SUPERVISORF&B SUPERVISOR
Brandy

2. Brandy known as “ Burnt Wine “ is a
expression derived from Dutch word
“Brandewijn” meaning burnt.
Brandy, in its broadest definition, is a spirit
made from fruit juice or fruit pulp and skin.

3. Brandy can be divided into three broad
categories:
Grape Brandy : Brandy made from fermented grape
juice and crushed grape skin and seeds.
 Fruit Brandy : It is term used for brandies which are
made from fermenting juices of fruits other than
grapes.
Pomace : Brandy made from pressed grape skin,
pulp and seeds the residue which remains after all
the juice has been extracted for wine.

4. How brandy is made?
Brandy is made by a simple process of distillation of wine. It is
created in a still to leave the water and remove the alcoholic
vapour which condenses back into liquid form as it cools.

5. Step in making of brandy
Fermentation of Juice
Distillation
Ageing
Blending
Bottling

6. Fermentation of Juice
The process of making brandy starts with the fermentation of
fruit/grape juices. The wine is allowed to ferment in huge vats
for three to five weeks producing a sour high-acid wine with
low alcohol content

7. Distillation
Wine with an alcoholic strength of 8-12% v/v and high acidity
is boiled in a pot still.
The alcoholic vapours, water and numerous aromatic
compounds rise upward and are collected in a condenser
where they become liquid again.
This distillation process is carried out twice.

8. Ageing
Brandy must be then placed in oak casks and
allowed to age. As the brandy ages, it absorbs
flavors from the oak while its own structure
softens, becoming less astringent.
Through evaporation, brandy will lose about 1%
of its alcohol per year.

9. Blending
In this step brandies are blended and diluted to
around 40% alcohol. The brandies of various
years or various casks or various vintage are
mixed with each other to have a perfect mix. They
are then bottled to be sold.

10. Cognac
Brandies from a
region of France,
Cognac are called
cognac. They are
known to be the
best types of
brandies in the
world.
France

11. Brandies from the region of cognac have to:
Be made from three major varieties of grapes Folle
blanche, Ugni Blanc and Colombard.
Be distilled twice in copper pot stills and aged at least 2
1/2 years in oak barrels in order to be called "cognac".

12. Levels of Cognac
• VS ( Very Special) or VSO ( Very Special Old) where the
youngest brandy in the blend is at least aged for three
years.
• VSOP (Very Superior Old Pale), Réserve, where the
youngest brandy is stored at least four years in cask.
• XO (Extra Old), Napoléon, Hors d'Age, where the
youngest brandy is stored at least six to seven years in
cask.

13. Service of Brandy/
Cognac
Brandy is always
served at 23 degree
Celsius.
Brandy is served
without any
garnishes. It can be
served with hot
water.
It is served in Brandy
balloon or Snifter.

14. Famous Brands
Brandy Cognac
Courvoisier
Martell
Hine
Hennessy
Remy Martin
Honey Bee
Doctor
Napoleon
Whitefield
Brihan’s grape

15. BRANDY
BASED
COCKTAILS…

16. B & B
Ingredients:-
 ½ oz Brandy
 ½ oz Benedictine
Glassware:-
 Long Stemmed Glass
Garnish:-
 Chocolate Shavings

17. BRANDY ALEXANDER
Ingredients:-
 1 oz Brandy
 1 oz Crème de Cacao
 1 oz Light Cream
Glassware:-
 Martini Glass
Garnish:-
 Grated Nutmeg

18. BETWEEN THE SHEETS
Ingredients:-
 1 oz Brandy
 1 oz Light Rum
 1 oz Triple-sec
 1 oz Lemon Juice
 Ice Cubes
Glassware:-
 Cocktail Glass
Garnish:-
 Twist of lemon Rind

19. SIDECAR
Ingredients:-
 1 oz Brandy
 ¾ oz Triple-sec
 ½ Lemon Juice
Glassware:-
 Martini Glass
Garnish:-
 Quarter Lemon Slice

20. FRENCH CONNECTION
Ingredients:-
 1 measure Cognac
 1 measure Amaretto
 Ice Cubes
Glassware:-
 Old Fashioned Glass
Garnish:-
 Maraschino Cherry
(Optional)

21. WIDOW’S KISS
Ingredients:-
 1 oz Brandy
 ½ oz Chartreuse
 ½ oz Benedictine
 1 dash Bitter
Glassware:-
 Champagne Saucer