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Brandy comes from the Dutch word 'brandewijn' which literally translated means "burnt wine", it is a spirit, produced by fermenting grapes, and then distilling the wine. 

Wine is boiled in a pot still and all its vapors of alcohol, aromatic components and water are collected in a condenser coil, after becoming liquid again, the distillate presents a higher alcohol concentration. 

Low Wine-Head-Heart-Tail

When the wine is distilled once is called 'low wine', and contain roughly 30% alcohol by volume. This is distilled a second time, from which the 1% of distillate is called 'head' with about 83% alcohol content and not suitable for consuming, so its discarded. Distillation continues, yielding a distillate of about 70% alcohol, called 'heart' and which will be consumed as Brandy. The low wine left behind is called 'tail', and will be mixed into another batch of low wine.

After the distilling process, Brandy is then aged in wooden casks or colored with caramel to imitate the effect of aging.

Alcohol (ABV):

36-60% (72 to 120 proof)

Types of Brandy