BRANDY

Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine")  is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel coloring to imitate the effect of such aging.

Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. 

CONTINUOUS STILL

Column stills behave like a series of single pot stills, formed in a long vertical tube. The tube is filled with either porous packing or bubble plates. The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol. Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%. A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with pre-heated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (alcohol-free) liquid is drawn off at the base, while almost pure alcohol is condensed after migrating to the top of the column. Column stills are frequently used in the production of grain whisky.

CONTINUOUS STILL

A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in 1826 by Robert Stein, a Clackmannanshire distiller and first used at the Cameron Bridge Grain Distillery. The design was enhanced and patented in 1831 by an Irishman, Aeneas Coffey. The first column (called the analyzer) has steam rising and wash descending through several levels. The second column (called the rectifier) carries the alcohol from the wash where it circulates until it can condense at the required strength.  

SPIRITS

The best known distilled beverages are:

v Brandy

v Rum

v Whisky / Whiskey

v Gin

v Vodka

v Tequilla 

SPIRITS

The English word spirit comes from the Latin spiritus, meaning "breath", but also "soul, courage, vigor“.

Spirit is a high-concentration potable alcoholic beverage that is obtained by the distillation of a low concentration liquid containing alcohol. The raw materials used could be wine, sugar solution or fermented grain mash.

As alcohol is separated from the fermented liquid, certail other flavours remain with the alcohol known as “congeners” and give the spirit their distinct characteristics.   Also ageing the spirits and the containers in which they are aged give unique characteristics to distilled spirits. 

FOOD & WINE PAIRING

There is also one important factor that one should always remember when matching wine with food - Cuisine from a particular country or region will inevitably pair best with the wines native in that country or region. This is largely due to the fact that wine and cuisine grow up together in a country. Where this is changing somewhat is in those areas where old wine making traditions are being replaced with more globally acceptable practices and styles. Generally, though, when all else fails - look to the native wines of a particular country to make the best dining partner.

SOME IDEAL PAIRINGS

BEEF BOURGOGNE WITH

 RED BURGUNDY

Much of the synergy in this match is due to the fact that the stew is prepared with the wine being served with it. This is really true of any dish cooked with wine - the match will be best if the dish is prepared with the same wine being served. It is a fallacy that one should cook with inferior wines. When one does so, one produces inferior food