RUM

 RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup, and molasses. The most commonly used byproduct is MOLASSES. It is distilled at less than 190° proof (95% ABV) and bottled at not less than 80° proof (40% ABV)

Molasses

HISTORY

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. Later, the distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated, "The chief fuddling they make on the island is Rumbullion, alias Kill-Devil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". Probably, this is history and the spirit is called RUM.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM

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CATEGORIES OF RUM

• White & light rum: Very little flavor, colorless, perfect ingredient for cocktails. Most of them come from Puerto Rico
• Gold rum: Obtains its color either while maturing in a charred oak cask OR by addition of a small quantity of caramel
• Dark rum: Strong and pungent flavor, aged usually for a period of 6 years in charred oak cask. Extensively used in cookery, especially in the preparation of cakes, sweets, & Ice creams
• Spiced rum: Dark in color, flavored, and colored with spices and caramel. Inexpensive white rum may be colored with liberal caramel
• Flavored rum: Flavored with fruits, such as orange, lime, apricot, plums, banana, coconut, etc
• Overproof rum: Alcohol percentage is more than the standard 40% ABV. Have ABV up to 75 and 80% and generally ideal for flambeing
• Premium rum: Special and prestigious products of the distiller and are aged for a long time (above 20 years) and carefully blended with old rums. They have more flavor than any other rums.

Features of Popular Rums

Puerto Rican Rums

Puerto Rican Rums

·       The molasses is fermented in huge vats together with some of the mash from a previous fermentation.

·       Resultant wash is distilled in Patent Still.

·       Filtered with sand and burnt oak.

·       Very dry & light-bodied.

·       Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.

White rum: Matured for a period of 1 year, light-bodied and neutral-flavored rum

Gold rum: Matured for a period of 3 years and colored with caramel

Vieux/Liqueur rum: Matured for a period of 6 years. Puerto Rican rums are light-bodied rums

Jamaican Rums

DUNDER:  Dunder is the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor.

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·   Rich, full-bodied & pungent.

·       Distilled in Pot Still.

·       It is non-filtered.

·       Matured for more number of years.

·       Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

VARIANTS

•         Gold/amber – traditionally Jamaican

•         Dark Mahogany – lately popular, often labeled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS

•       Made from sugarcane grown along the banks of the Demerara River in Guyana.

•         More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.

•         Some are blends of 1/3rd Pot and 2/3rd Patent Still products.

•         Much darker, less pungent, has less flavor and finesse.

•         Obtainable at 43%, 48%, 57% % 75.5% al v/v.

•         Overproof ones are ideal for GROG & ZOMBIE

MARTINIQUE RUM

The basis of Martinique rum’s character comes from the spirit’s inception. Almost all of the world’s rum is produced by fermenting and distilling molasses, a byproduct of the sugar industry; in Martinique and its neighboring French islands, the rum originates as the juice from fresh-cut sugarcane, taken directly from field to distillery to prevent spoilage. This direct link between land and bottle is evoked in this style of spirit’s name: rhum agricole, or agricultural rum, as distinguished from the more common rhum industriel. This use of a fresh, fragrant base material and a rigorously defined set of guidelines regarding its production and aging mean the rum readily expresses its distinctive character.

BATAVIA ARRACK

• Name: “By the Dutch”
• Product: Batavia Arrack (Rum)
• Age: Up to 8 years aged in oak barrels
• Alc.: 48% ABV
• Size: 70cl, 75cl & 5cl (miniature)
• Region: Java Island
• Origin: Indonesia
• Production area: Blended and stored in Amsterdam
• Bottled in Schiedam
• Color: Golden/Amber
• Category: Rum

Raw materials:
100% Sugarcane molasses. A small amount of local red rice has been used in the process as a trigger/booster to start fermentation 

CACHACA:

Cachaça (pronounced kah-SHAH-sah) is a distilled spirit made from sugar cane juice. It is produced exclusively in Brazil and is often erroneously thought of as a style of Rum. The country's national spirit, cachaça—and its most famous cocktail, the caipirinha—were mostly enjoyed in Brazil for the longest time. While cachaça often outsells gin and tequila, 99 percent of that is drunk by Brazilians. Today, it is receiving global attention in the U.S., Portugal, and other markets and now makes a regular appearance in well-stocked bars and liquor stores.

                    

Caipirinha

Points to note:

• Jamaica and Martinique are known for Dark Rums
• Cuba, Puerto Rico, and Barbados are good at producing light & white rums

 BRAND NAMES

 Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito

 Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

 Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark

ADDITIONAL READING: 

https://eatsdrinksandsleeps.wordpress.com/2011/11/02/wset-diploma-studies-rum-part-2-rum-styles-and-production/ 

VODKA

V O D K A

Vodka is a highly rectified spirit prepared from grain, potatoes, beet, grapes, or molasses..
• Distilled in a patent still at very high proof and filtered through activated charcoal or fine quartz sand to make it completely pure.
• A perfect ingredient for making cocktails as it is colorless and flavorless 
• Vodka gained its popularity in the USA through the cocktail Moscow Mule. 

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History of Vodka:

The origins of vodka can be traced back to the 12th century Russia and Poland where vodka was the generic term applied to any spirit. Today, vodka is the national drink of Russia and Poland. The name vodka or wodka means "little water' and indeed, the product looks like water. One cannot make out the base from which it is distilled as it is completely congener-free. Hence, it can be made from the "wash" of any base.

* Congeners are trace elements, acids, and other flavoring substances obtained from the base material during fermentation. Thus, congener-free indicates free from all of these.

Types of Vodka:

Following are the types of vodka

•Neutral vodka: It is distilled from grain or potato and highly rectified. It is filtered through activated charcoal or quartz sand.

•Gold : It is cask matured to derive golden color from the wood.

•Flavoured vodka: It is flavored with various spices, herbs, and fruits.

Flavored Vodkas:

Kubanskaya - Vodka flavored with an infusion of dried lemon and orange peels.

Okhotnichya -"Hunter’s" Vodka is flavored with a mix of ginger, cloves, lemon peel, coffee, anise, and other herbs and spices. It is then blended with sugar and a touch of a wine similar to white port. A most unusual Vodka.

Pertsovka -Pepper-flavored Vodka, made with both black peppercorns and red chili peppers.

Starka - "Old" Vodka, a holdover from the early centuries of Vodka production, which can be infused with everything from fruit tree leaves to brandy, Port, Malaga wine, and dried fruit. Some brands are aged in oak casks.

Zubrovka - Zubrowka in Polish; Vodka flavored with buffalo (or more properly "bison") grass, an aromatic grass favored by the herds of the rare European bison.

Yubileyneya Osobaya-Flavoured with brandy & honey among other ingredients. Referred to as Jubilee Vodka

Brands of vodka:

Brands of flavored vodka:

Additional Information:

References:

F&B Service, R. Singaravelavan, second edition, Oxford University Press

GIN

Gin is a white spirit flavored with juniper berries and botanicals( an assortment of herbs and spices ).  Its name is shortened version of “Genever” the Dutch word of Juniper.

Juniper Berries

Gin is made primarily from a mixture of malted barley, wheat, corn, and rye. It is an un-aged spirit. 

The botanicals which are used to flavor gin are anise, coriander, cassia bark, cinnamon stick, orange peel, etc.

The main gin producing countries are England, Holland, Canada, and the USA.

HISTORY

·    Gin originated over three centuries ago in Holland when Franciscus ‘de la Boe’ Sylvius, professor of medicine in Holland’s University of Leiden mixed juniper berries and alcohol to cure kidney complaints.

·    The word “Gin” is an abbreviation either derived from the French word ‘genievre’ or the Dutch word ‘junever’ both meaning juniper berry.

·    British soldiers took the drink before going into battle in the Netherlands which gave them ‘Dutch Courage’.

·    They developed liking for the taste and took the art of making this spirit to England.

·    By 18th Century Gin became a cheap remedy for London’s poor and there was no control over the production of Gin and was produced all over London.

·    The famous phrase came about because of the cheapness of Gin. “Drunk for a penny and dead drunk for two pence, clean straw or nothing”.

·   Some employers even gave Gin to their employees as part payment of wages.

TYPES OF GIN

There are 2 main types of gin, based on the methods of making:

DUTCH GIN or HOLLAND GIN  It is distilled twice in pot stills with juniper berries and other aromatics included in the second distillation

LONDON DRY GIN  It is distilled first in the patent still, and then in pot still along with juniper berries and other aromatics

PRODUCTION OF GIN

• Dutch Gin or Holland Gin

Dutch gin, also known as Hollands, is produced by fermenting the mash of rye, malted barley, and corn, distilling in pot stills and redistilling at low proof with the addition of juniper berries and coriander seeds. This produces a full-bodied gin with a distinct flavor of malt and juniper. ( See diagram above). This drink is not suitable for cocktail production as its flavor dominates the other ingredients. It is best enjoyed straight and chilled.

• London Dry Gin

London dry gin is made from grain spirit which is distilled from a grain mixture of barley, corn, and rye in patent stills to obtain neutral spirit at 180-188 degree proof. It is then reduced to 120 proof with the addition of distilled water and then redistilled in pot stills with juniper berries and coriander seeds either placed in the spirit or suspended above them so that the rising vapors pass through them absorbing the flavor and then condensed. 

Each manufacturer has his/her secret recipe for flavoring Gin but all of them have one basic ingredient-Juniper berries. Other aromatics include cassia bark, angelica root, calamus root, orris root, liquorice, cardamoms, fennel, almonds, lemon, and orange peel. These aromatics are termed as botanicals.

Gin is colorless and an example of a white spirit. It is not aged in wooden cask as this will get the color from the wood. It is stored in a stainless steel or glass-lined container until it is bottled. However, golden gin is stored in a cask for a short time to get the golden color.

London gin is used mainly in the preparation of mixed drinks and is seldom taken straight.

TWO TYPES OF GIN DISTILLATIONS ARE: 

• Distilled Gin 
• Compound Gin

• Distilled Gin- 

The production of gin starts from a pure or neutral spirit distilled from any kind of grains like malted barley, corn, rye, or wheat. This is then rectified(redistilled) by the gin distiller in a patent still with various botanicals and juniper berries. The recipe is a guarded secret. The base spirit used in the UK is slightly lower in alcoholic strength than the base spirit used in the US. 

Alternative method- 

1. The botanicals are steeped in a portion of the neutral spirit and the mixture is distilled in a pot still which result in the production of a highly flavorful and concentrated spirit This is combined with the rest of the neutral spirit. 

2. A basket of botanicals is hung near the mouth of the still and the alcoholic vapors are passed through the basket of botanicals as well as the cracked juniper berries which helps the vapors to carry the flavors along with it and the flavors remain in the final product.

Compound Gin:

 Compound gin is produced by mixing high proof neutral spirit with extracts of juniper berries and other botanicals and flavoring. This Gin is of a lower quality than the distilled Gin and therefore very little gin is produced using this method. 

Aging:

 Gin can be consumed or consumable after the rectification is over. However, three months of wood aging may be allowed for the spirit and the botanicals to harmonies properly. 

U.S federal regulation does not allow any age mention on the bottle. Finally, it is tested for taste, clarity, and strength before it is bottled.

Styles of Gin:

• London Dry Gin: - Made in London, unsweetened, classic gin is now made elsewhere under license and marketed under brand names as Booths, Beefeaters.
• Plymouth Gin; - This pungent, aromatic gin is made by the Devonshire firm of Coater and Co, in Plymouth. Because of its naval connections, it is the standard gin used in making of a pink gin.
• Old Tom Gin: - Made in Scotland mainly for the export market, sweetened with the addition of sugar syrup.
• Dutch Gin: - Also known as Holland or Schiedam, it is often sold in stone jars. Some grain flavors are retained as the original spirit is not rectified. It is made from barley and rye and double distilled in a pot still. @ main types of Hollands are Oude Genver and Jonge Genver, meaning Old and Young gin. Bols and De Kuyper are the best-known producers. It is often sold in crocks.

• Steinhager: - A German gin made in Westphaila. It has a distinct personality and is usually drunk for Schnapps, neat with ice.

• Sloe Gin: - This is made by steeping sloe in basic gin and includes the addition of sugar syrup, bitters, and almonds.
• Fruit Gin: - These are usually artificially flavored with orange, lemon or other appropriate essence.
• Cold compounded gin: - Low-grade neutral spirit stirred with juniper-flavored essence. The gin essence is prepared in chemical laboratories. It is a simple and cheap method of making gin, avoiding the usage of still. Much of the gin available in the market is made in this manner.

BRAND NAMES 

• Beefeater London Dry Gin, England 
• Bombay Dry Gin, England 
• Bombay Sapphire, England 
• Broker’s London Dry Gin, England 
• Citadelle Gin, France 
• Damark Amsterdam Original Gin, Netherlands 
• Hendrick’s Gin, Scotland 
• Junipero Gin, USA 
• Leyden Dry Gin, USA 
• Martin Miller’s London Dry Gin, England 
• Martin Miller’s London Dry Gin Westbourne Strength, England 
• Mercury Gin, England 
• Plymouth Gin, England 
• Reval Dry Gin, Estonia 
• Tanqueray No.10 Gin, England (Considered to be the most perfect gin in the world) 
• Tanqueray Gin, England 
• Van Gogh Gin, Netherlands

BRANDY

Brandy is a spirit made by fermenting and distilling fruits. When made from fruits other than grapes the word brandy is linked with the name of the fruit. When the label reads brandy alone without any qualifying description it should be understood that it is made from grape wine. Brandy in fact has been characterized as then soul of wine. The word Brandy has originated from The Dutch word “Brandewijn” and Germans termed it as "Branttwein" meaning burnt wine when eventually got shortened to Brandy. 

Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink.  Brandy can also be made from fermented fruit (other than grapes) and from pomace ( Pomace is the pulpy residue remaining after the fruit has been crushed in order to extract its juice).

Pomace

The spirit distilled from any other fruit other than grapes are fruit brandies and must be named after the fruit combined with the name ‘brandy’; e.g. Cherry Brandy, Peach Brandy, Apricot Brandy. These fruit brandies are classified as eaux-de-vie (water of life) and also known as alcools blanc (Alcohol white).

ORIGIN

Distillation of wine started in the 16th century. Probably at La Rochelle, a river port (river Charente) on the western coast of France. Back in the seventeenth century, the merchants began to distill wine before setting sail to preserve the quality over a long journey by sea and transport more of it at one time. it seems the process evolved somewhat by accident like penicillin, Carvel ice cream, champagne, and other wonders. It was a means to save space in the ship's hold. 

How Brandy is made:

•Brandies are easy to manufacture. A fermented liquid is boiled  at a temperature between the boiling point of ethyl alcohol and  the boiling point of water.

•Because alcohol has a lower boiling point (172°F, 78°C) than  water (212'F, 100°C), it can be boiled off while the water  portion of the wine remains in the still.

•The resulting vapors are collected and cooled.

•The cooled vapors contain most of the alcohol from the original  liquid along with some of its water.

•To drive out more of the water, always  saving the alcohol, the distillation process  can be repeated several times depending  on the alcohol content desired.

•  This process is used to produce  both fine and mass-produced   brandy, though the final products  are dramatically different.

•Heating a liquid to separate components with different boiling points is called heat distillation.

•While brandies are usually made from wine or other fermented  fruit juices, it can be distilled from any liquid that contains sugar.

•The low-boiling point liquids distilled from wine include almost all  of the alcohol, a small amount of water, and many of the wine's  organic chemicals.

•It are these chemicals that give brandy its taste and aroma.

The following steps are used in Cognac Manufacturing:

PRODUCTION OF COGNAC

 

Grapes pressed twice; pips & stalks are not crushed (for less tannin)

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The wine produced is fruity, thin, harsh, slightly acid and unpleasant (8% to 10% al v/v)

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Fermentation takes up to 10 days

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Passed through settling bins (Racking)

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Distilled in alembic = 30% al v/v (‘brouillis”)

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Distilled again in alembic = 70% al v/v (la bonne  chauffe)

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Aged in Limousine oak (rich in tannin)

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= amber tone, delicate and mellow with

a natural bouquet of grapes

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Coupage (Blending)

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Dilution with distilled water

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Colour adjustment with caramel

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Packaging

 

Almost every country has its own national brandy, many of which are not made from wine:

 

Grappa in Italy is made from grape skins

 Slivovitz in Poland is made from plums

 Shochu in Japan is made from rice

 

It is universally acknowledged that The finest brandies are the French cognacs that are distilled from wine.

Regardless of where brandy was originally distilled France was the first country to produce brandy for widespread commercial use. Brandy is made all over France, but the country is noted for two examples.

 COGNAC – Cognac is the most renowned brandy of the world 

ARMAGNAC – Armagnac is the oldest brandy of the world To this date, they remain the benchmark of all brandies no matter where they are produced.

Cognac is defined as the brandy produced from the Charente and Charente Maritime department of West Central France comprising roughly an areas of 2,50,000 acres enclosing the city of Cognac squarely in between which lends its name to the brandy produced in the region. So from the above-mentioned definition it can very well be understood that all Cognacs are brandy but not all brandies are Cognac.

THE GROWING AREAS OF COGNAC 

The growing areas of the Cognac region is subdivided into six zones based mainly on oil and climatic factors. They are as follows: 

Grand Champagne – (Large meadow) Covers around 14% of the entire Cognac district 

Petit Champagne – (Small Meadow) Covers around 14.7% of the entire Cognac district. Jarnac is the best-known city. 

Borderies (Edges) -Considered as equal to Petit Champagne in quality and covers around 4.7% of the entire Cognac region. Burie is the most important city in the area. The best firms generally use the grape grown in these regions. Sometimes the grape grown in Fins Bois region is also used. 

Fins Bois - (Fine woods) Constitutes 35.5% of the area 

Bons Bois – (Ordinary woods and Earth woods) Constitutes 6% of the area. The word Champagne has got nothing to do with the celebrated sparkling wine of France. It has originated from the word. Champ which means field. 

Bois Ordinairies-Part of this area is a coastal area and the soil is sandy. It produces harsh Cognac suitable for a cheap blend.

GRAPES 

Eight different varieties of grapes are allowed by the Law to be used for the manufacture of Cognac. Only three varieties are in cultivation They are Saint Emilion:- This is a thick-skinned, sturdy grape which produces a rather sour tasting wine. 

Now some of the total yields for Cognac is this grape. 

St Emilion(Ugni blanc)-It is the best grape that gives a good yield. 

Folle Blanche - Very thin-skinned grape, prone to many diseases, and yields a very high acid wine. 

Colombard - It is sensitive to oidium and needs heavy sulfuring. It also produces a very harsh wine with high alcohol content.

TYPES OF COGNAC

 

· Grand Champagne – It is the cognac produced entirely from brandies, made from the grapes grown in Grande Champagne region.

 

· Petite Champagne – Made entirely from brandies produced from grapes grown in the Petite Champagne region.

 

· Fine Champagne – It is the blend of brandies produced from grapes grown in Grande Champagne (minimum 50%) and Petit Champagne areas.

GRADATION OF COGNAC

 

Ø  The Alphabet System

 

Ø  The Star System

 

Ø  Some Legal Terms

 

v ALPHABET SYSTEM

 

·       C - cognac

·       E - especial

·       F - fine

·       V - very

·       S - superior

·       P - pale

·       O - old

·       X - extra

 

ALPHABET & STAR SYSTEM

 

·  Cognac laws are governed by ‘The Bureau National Inter professionnel Du Cognac’.

 

·       VS or *** - Very Special demand a minimum age of 3 years.

 

·       Reserve / VO / VSOP - Youngest brandy in the blend to be at least 4 ½ years.

 

·       Extra/ Napoleon - Youngest brandy in the blend to be 6 years.

 

Cognac Label:

ARMAGNAC 

Armagnac Known as the “Brandy of Musketeers” Armagnac is produced from the Department of Gers , which is situated 113 kms to the southeast of Bordeaux. This delimited area is present in the heart of southwestern France, a part of which was once the ancient province of Gascony. History Armagnac is probably the oldest known wine spirit in the world but the art of distillation was introduced by the Arabs between 1411 and 1441. In the department of France known as the Landes, they produced an agua ardente, or firewater, which was used initially as a therapeutic cure

The most commonly used grapes for the production of Armagnac are: 

1. Folle Blanche- also called as the Picquepoult 

2. Baco A22- Originated from a cross between Folle Blanche and Noah variety. 

3. Colombard- Some growers prefer this grape variety. 

These grapes are grown in three sub-regions. They are:

 1. Bas Armagnac 

2. Haut Armagnac 

3. Tenareze 

Only Bas Armagnac and Tenarez produce quality brandy.

The white wines which are distilled to make the brand come from completely natural fermentation and no additives are added. Normally the grapes are fermented and distilled within eight weeks of harvest.

Production of Armagnac

 Winemaking: The main grape varieties used in the production of Armagnac are Saint-Émilion (Ugni Blanc), Folle Blanche, Colombard, and Baco Blanc (Baco A22) The ‘must’ of approved grapes is allowed to ferment naturally without the addition of yeast for 7-10 days which result in dry and high acidic wine with a low alcoholic content of 8-10 percent 

Distillation: It is distilled in ‘continuous still’. Now, Armagnac is permitted to use Cognac Pot still          ( Charente) 

Aging and Blending: The young Armagnac is matured in ‘Monlezun’ oak casks. The addition of caramel or sugar is not permitted in Armagnac production. 

Bottling: Most Armagnac is sold in a flat bottle called in French as basquaise ( In English referred to as Flagon shaped bottles)

Difference between Cognac and Armagnac: 

1. Cognac undergoes two separate distillations in pot stills whereas Armagnac is produced by a single distillation in the alembic armagnacais which is a unique version of the patent still. 

2. Cognac comes out of the still at a maximum alcoholic strength of 72 degrees GL whereas Armagnac comes out of the still between 52 to 55 degrees GL. 

3. Cognac is matured in wooden casks made from the limousine oak or troncais oak whereas Armagnac is aged in wooden casks made from the Black veined oak of Gascony or Monlezun oak. 

4. The minimum legal period of aging in the case of Cognac is 2 years whereas Armagnac remains in the cask for a minimum period of 12 years.

5. Caramel addition is permitted in Cognac, but not in Armagnac.

Special Note on Aging:

Effective from 1 April 2018, it means that 10 years is now the minimum age of the youngest eau-de-vie in an Armagnac blend marked XO.

Producers with XO Armagnac with a stated minimum of six years will be allowed to be sold until stocks last, however, any XO bottle from 1 April must follow the new age guidelines.

Further reading suggested: 

https://www.thedrinksbusiness.com/2018/04/armagnac-xo-age-requirement-increased-to-10-years/

SERVICE – 

Brandy is generally served in a brandy balloon or a brandy snifter. V.S.O.P and above Cognacs are generally served as after-dinner digestives like a liqueur. Hence these Cognacs which are served as liqueur are called liqueur brandy but brandy liqueur is a liqueur with brandy as the base. Lesser categories of Cognacs can be served as High ball with soda and ice. 

The best way to serve Cognac is to serve it as a liqueur after dinner. 

Note: Fine Maison is a cheap quality brandy which is generally served as a house brandy when the order is given by the guest without specifying the brand.

Bartender's views on Brandy and it's service (Video)

Brand Names: 

Cognac                                                                                       Armagnac

Remy Martin                                                                                Chabot

Courvoisier                                                                                  Camus

Martell                                                                                         Mattiac 

Hennessey                                                                                   Ryst

Hine                                                                                            Larresingle  

Louis XIII ( Produced by Remy Martin)

FRUIT BRANDY 

What are fruit Brandies? Perhaps the most intriguing of all brandies are the ones which are produced from fruits other than that of grapes. These are generally colorless and often referred to as alcohol blanc or white alcohol. they are the true Eaux de vie. Apple brandies are the only major exceptions. 

How the fruit brandies are made: There is no single method of production of fruit brandies. Different producers have their own method of production of fruit brandies and different recipes. But it is safe to say that around 25 pounds of fruits are required to produce one bottle of fruit brandy. Each step in the production process is designed to heighten the bouquet. 

Except in case of berries all other fruits are mashed and then fermented to make a kind of wine. Double distillation takes place when a patent is still is used. Berries which lack sufficient amount of sugar for proper fermentation and soaked in neutral spirit till all flavor is extracted from the berries into the alcohol. then the infusion is distilled once even when a pot still is used. Regardless of the method of production, the fruit brandies run of the still at a fairly slow alcoholic strength. 

Unlike other brandies fruit brandies are never aged in wooden casks. wood imparts color and a distracting taste. glass or glass-lined containers have been traditionally used for aging but stainless steel tanks are now increasingly used. in any case fruit brandies are not usually aged long before bottling.

Examples of Fruit Brandies 

Houx – Made from Holly berries in France. 

Kirsch – made from wild cherries in France. It is the most popular fruit Eaux de vie. In Germany and Switzerland the same is known as Kirschwasser. 

Poire Williams– Made from William pear. Occasionally one sees a bottle of Poire containing a whole pear inside. 

Framboise – Made from Raspberries. In Germany and parts of Switzerland, this is known as Himbeergeist. 

Mirabelle – Made from Yellow plums in France.

Quetsch – Made from Blue plums in France, Germany, and Switzerland. 

Slivovitz – Made from blue Sljiva plums in Yugoslavia and other East European countries. 

Barack Palinka – Made from Apricot in Austria and Hungary. 

How to drink fruit brandies – Fruit brandies should be served chilled in tulip-shaped glasses.