Tilaknagar launches Green Apple flavoured brandy under Mansion House Flandy

 Tilaknagar Industries Limited, a leading Indian-Made Foreign Liquor Manufacturer (IMFL), has announced the unveiling of a new flavour innovation under its Flandy (premium flavoured brandy) range. Mansion House Flandy has now been launched in an all-new Green Apple flavour in the state of Telangana, to begin with.

Amit Dahanukar, CMD, Tilaknagar Industries, said, “Our Mansion House Premium Flavoured Brandy is a category-first innovation. It has been well-received across markets and its saliency, as a percentage of Mansion House Brandy in relevant states, has grown significantly. The launch of the all-new Green Apple flavour is a testimony to Flandy’s strong performance since its introduction in FY23, and is in line with our plans to further enhance our premium brandy portfolio while strengthening our regional foothold.”

TI has seen very encouraging response to its Flandy range in the state, aiding the company’s jump to become the fourth-largest IMFL player and the third-largest IMFL Prestige & Above (“P&A”) player, in Telangana, in FY24.

Tilaknagar Industries, which is one of India’s largest manufacturers of premium Brandy, had earlier rolled out its Mansion House Flandy range in Orange, Cherry and Peach flavours. Telangana is one of the prominent IMFL markets and has one of the highest Prestige & Above (“P&A”) segment with over 50 per cent saliencies across IMFL industry in India. It is estimated that the Brandy P&A segment in the state has grown by 18 per cent in FY24, as compared to almost 8 per cent growth in IMFL P&A segment over the same period. Additionally, in terms of flavours, Green Apple is the largest selling flavour in the flavoured spirits category in the state, providing a large canvas to the brand to gain market share.

Source: https://www.fnbnews.com/New-Launches/tilaknagar-launches-green-apple-flavoured-brandy-under-mansion-house-flandy-77700

How the Fruit Brandies are different than the regular Brandies or Cognac?

 Fruit brandies, regular brandies, and Cognac are all types of distilled spirits, but they differ in terms of the base ingredient used and the production process. Here's a brief overview of the differences:

1. Base Ingredient:

   • Fruit Brandies: These are made from fermented fruit juice or fruit mash. Common fruits used include apples, pears, cherries, plums, and apricots. The flavor profile of fruit brandies is influenced by the specific fruit used in the production process.

   • Regular Brandies: These are typically made from fermented fruit juice or fruit mash as well, but they can also be made from other sources like grapes (similar to wine brandy), grains, or even sugarcane (as in the case of some brandies produced in South America).

   • Cognac: Cognac is a specific type of brandy that comes from the Cognac region in France. It is made exclusively from white grapes, primarily the Ugni Blanc grape variety. The grapes are fermented into wine, which is then distilled to produce the eau-de-vie that is aged to become Cognac.

2. Geographical Origin and Regulations:

   • Fruit Brandies: These can be produced in various regions, and there may be different regulations depending on the country or locality. The production of fruit brandies is not tied to a specific geographical region.

   • Regular Brandies: Like fruit brandies, regular brandies can be produced in various regions, and the regulations can vary. However, some brandies, such as Cognac, have specific geographic indications and production standards.

   • Cognac: Cognac is strictly regulated by French law. It must be produced in the Cognac region and adhere to specific production methods. The grape varieties, distillation process, and aging requirements are all tightly controlled.

3. Aging:

   • Fruit Brandies: The aging process for fruit brandies can vary. Some may be aged in wooden barrels, while others may be bottled young to preserve the fresh fruit flavors.

   • Regular Brandies: The aging process for regular brandies can also vary. Some are aged in wooden casks to develop more complex flavors, while others may be sold as unaged "white" brandies.

   • Cognac: Cognac must be aged in French oak barrels for a minimum period to meet the legal requirements. The aging process contributes to the development of specific flavors and characteristics in the final product.

In summary, the primary differences lie in the base ingredient used, geographical origin, and specific regulations governing production. Fruit brandies are made from various fruits, regular brandies can be made from different sources, and Cognac is a specific type of grape brandy with strict regulations tied to the Cognac region in France.

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What are the major differences between a Pot Still and a Patent Still?

 Pot stills and patent stills are two different types of distillation apparatus used in the production of alcoholic beverages, particularly spirits like whiskey and rum. Here are the major differences between them:

1. Distillation Process:

   • Pot Still: Pot stills are traditional and more ancient in design. They operate in batch mode, meaning that a specific amount of fermented liquid is distilled in one go. The pot still is known for producing spirits with a rich and robust flavor profile. It allows for a greater retention of congeners (flavor compounds), resulting in a more complex and distinctive spirit.

   • Patent Still (Column Still): Also known as a column still, patent stills operate continuously. The liquid is continuously fed into the still, and the distillation process happens in a series of columns or trays. This method is more efficient and results in a purer, lighter spirit. Patent stills are known for producing spirits with a smoother and more neutral taste.

2. Distillation Efficiency:

   • Pot Still: Pot stills are less efficient in terms of alcohol separation and require multiple distillations to achieve high alcohol content and purity.

   • Patent Still: Column stills are highly efficient and can achieve higher alcohol concentrations in a single distillation pass. The continuous process allows for a more precise separation of alcohol from impurities.

3. Alcohol Content:

   • Pot Still: Pot stills typically produce spirits with a lower alcohol content compared to patent stills.

   • Patent Still: Patent stills can produce spirits with a higher alcohol content due to their continuous distillation process.

4. Flavor Profile:

   • Pot Still: Spirits produced in pot stills are often more flavorful and retain more of the original characteristics of the raw materials, including the grain or fruit used in fermentation.

   • Patent Still: Spirits from patent stills tend to be lighter, smoother, and more neutral in flavor, as they undergo more extensive purification during the distillation process.

5. Use in Industry:

   • Pot Still: Pot stills are commonly used in the production of traditional and artisanal spirits, especially in the production of whiskey and brandy.

   • Patent Still: Column stills are widely used in large-scale industrial production of spirits, including vodka, gin, and light rum, due to their efficiency and ability to produce large quantities of high-proof alcohol.

In summary, pot stills are associated with artisanal and flavorful spirits, while patent stills are known for their efficiency in large-scale production of neutral and lighter spirits. The choice between the two depends on the desired characteristics of the final product and the production scale.

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The manufacturing of Distilled Spirits.

 The manufacturing of distilled spirits involves a complex process that transforms raw ingredients into alcoholic beverages with higher alcohol content. The general steps include fermentation, distillation, and sometimes additional processes like aging. Here's a detailed overview:

1. Raw Materials:

   • Grains or Fruits: Common raw materials include grains (such as barley, corn, rye, or wheat) or fruits (like grapes for brandy). The choice of raw material significantly influences the flavor and character of the final spirit.

2. Malting (for grain-based spirits):

   • For grain spirits like whiskey, the process may start with malting. This involves soaking the grains in water to initiate germination and then halting it through drying. This activates enzymes that convert starches into fermentable sugars.

3. Mashing:

   • The grains or fruits are crushed or mashed to extract sugars. For malted grains, the process involves adding hot water to the malted barley to create a mash, allowing enzymes to convert starches into sugars. This results in a sugary liquid called wort.

4. Fermentation:

   • The wort is cooled and yeast is added to initiate fermentation. Yeast consumes the sugars, producing alcohol and carbon dioxide. This process typically takes a few days and results in a low-alcohol liquid called "wash" or "beer."

5. Distillation:

   • The wash is then subjected to distillation, a process that separates alcohol from the wash based on differences in boiling points. The wash is heated in a still, and the alcohol vapors are collected, condensed, and collected as a higher-proof liquid. This liquid is known as "new make spirit" or "white dog."

6. Fractional Distillation:

   • Fractional distillation is often used to refine the spirit further. The initial distillation may result in impurities, and fractional distillation allows for the separation of different components based on their boiling points. This can be a continuous or batch process depending on the type of still used.

7. Cutting:

   • The distiller makes cuts during the distillation process, separating the spirit into "heads," "hearts," and "tails." The heads and tails, which contain undesirable compounds, are often discarded, while the hearts are retained for further processing.

8. Aging (optional):

   • Some spirits, like whiskey or rum, undergo aging in wooden barrels. This process imparts flavors, aromas, and colors to the spirit. The aging period can vary from a few months to several years, depending on the desired characteristics.

9. Filtration and Dilution:

   • The distilled spirit may be filtered to remove impurities or unwanted flavors. It is then often diluted with water to achieve the desired alcohol content before bottling.

10. Bottling:

    • The final step involves bottling the distilled spirit for distribution and consumption.

It's essential to note that the specific details of the process can vary depending on the type of spirit being produced (e.g., whiskey, vodka, gin) and the regional or distillery-specific techniques used. Regulations and traditions also play a significant role in shaping the manufacturing process.

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