BRAN′DY. Syn. Spir′itus Gal′licus, S. vi′ni Gal′lici (-sī; B. P.), A′qua vi′tæ†*, L.; Eau-de-vie, Fr.; Branntwein, Cognac, Ger.; Bran′dywine†. A well-known spirituous liquor obtained by the distillation of the wine of grapes. The name is also often, though improperly, given to the spirit distilled from other liquors, and particularly from the fermented juice of fruits; but in this case usually with some qualifying epithet.
When first distilled, brandy, like other spirituous liquors, is colourless (WHITE BRANDY), and continues so if kept in glass or stoneware; but if stored in new oak casks, as is usually the case, it gradually acquires a yellowish tint from the wood (PALE BRANDY). The deep colour that this spirit frequently possesses when it reaches the consumer is imparted to it by the addition of a little burnt sugar (caramel). Catechu, or terra japonica, in powder or solution, is also sometimes added to give a roughness to the spirit. The original intention was merely to imitate the appearance acquired by brandy from great age, when kept in wood; but in process of time the thing has come to be overdone. The natural colour which the spirit receives from the cask, however long it may be kept in it, never exceeds a light amber tint, about equal to that of pale Jamaica rum. Nothing, however, will now please the public taste but a spirit of lively and full ‘brandy-colour,’ as it is called. The consequence is that more colouring is commonly added than is compatible with a rich appearance or a very fine flavour.
The brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac, the preference being generally given to the former. The brandies of Rochelle and Bordeaux come next in quality; while those obtained from Portugal, Spain, and Italy are very inferior.
The constituents of pure brandy are alcohol and water, together with small quantities of a volatile oil, acetic acid, acetic ether, œnanthic ether, colouring matter, and tannin. It is from the presence of the two ethers that the spirit derives its characteristic smell and flavour. The amount of absolute alcohol in brandy varies from 45 to 55 per cent. When first imported it is generally 1 or 2 over-proof, but its strength decreases by age, and by the time it is taken from the bonded store for sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the best quality, even when new, seldom exceed proof, and are generally a little below it. The reason of this is that they are but slightly rectified, as redistillation tends to injure the ethereal oils, upon which the flavour of the brandy depends.
The quality and flavour of the brandy imported from France vary, and often considerably, from that which is drunk at the best tables on the Continent; this principally arises from it being prepared, or, as it is technically termed, ‘made up,’ for the London market; which means lowering it by the addition of plain spirit, colouring, &c. This is done to any extent desired by the English purchaser, and the quantity and prices of the substances so added are regularly set out in the invoice. The strength at which foreign brandy is sold in England varies from proof to 33 under-proof. In large quantities, and from bond, the strength, of course, depends much upon the age and quality of the spirit; a fine old brandy being, perhaps, 15 or 17 u. p., while one of the last year’s vintage, of a commoner quality, may be as strong as 2 u. p., or even 1 u. p. These matters are familiar to every experienced brandy dealer.
In France there are several varieties of brandy, which are known by names descriptive of their qualities, source, and strengths:—
“Eau-de-vie supérieure” is obtained from pale white wines by skilful distillation, and is remarkable for its rich and delicate flavour. It forms the finest variety of Cognac brandy, both ‘white’ and ‘pale,’ of the English drinker, being seldom artificially coloured. Its deepest tint, though long kept in wood, never exceeds a pale amber; and hence, even when thus coloured, it is frequently called ‘white brandy’ by the uninitiated.
“Eau-de-vie ordinaire,” or common brandy, is distilled from inferior or spoilt white or red wines; average sp. gr. about 0·9476 (from 22 to 27 u. p.). It forms the ‘ordinary brandy’ of the taverns and hotels; and, after being ‘made up’ with plain spirit to 1 or 2 u. p., a very large portion of that which is exported.
Of each of the above varieties there are numerous degrees of qualities, which are further increased in number by their admixture, and by the addition to them of plain spirit.
“Eau-de-vie de marc.” From the lees of sour, damaged, and inferior red wines, the marc or cake of grapes, &c., distilled by a quick fire, to drive over as much essential oil and flavouring matter as possible. Coarse flavoured and inferior. Used chiefly to mix with other brandy, or to flavour plain spirit.