Wine + Distillation = ?

Distillation, the ancient process used to separate alcohol (ethanol) from other ingredients in a fermented solution (aka mash). Heat separates the components of the mash. The more volatile components, like ethanol, turn to gas, climbs up up into a cooling column where it is cooled and allowed to return to a liquid state where it is then collected. This is known as the distillate.

The distiller then blends the distillate along with other alcohol or flavorings. In most all cases it is aged in oak barrels until the desirable flavors and aromas are produced. Brandy and clear, colorless grappa are two types of spirits distilled from wine. Almost any liquor store will stock these items. You will even find Brandy and Grappa in virtually any bar. Listed below are popular distillations from wine.

Cognac
Perhaps the best-known brandy globally, cognac, comes from an area in Western France known as Charente and Charente-Maritime. To get labeled as "cognac," French regulation specifies that the brandy can only be made from specific white grapes which have been grown and distilled inside a strictly defined geographical area.

Cognac production is governed by both tradition and law. To illustrate, all brandy is distilled at least twice. It must be aged in oak barrels for at least two years. During this time the Cognac develops a rich, brownish color. The end result is bottled at Eighty proof. The label, also regulated by law, lets one ascertain the maturity of the cognac similar to what we saw for Armagnac.

Three stars or VS. signifies the cognac has been matured in barrel for a minimum of two years. V.S.O.R., Vieux, V.O. and Reserve indicate it has matured for no less than four years. V.V.S.O.P and Grande Reserve, a minimum of five years and Extra, Napoleon, X.O., Tres eux and Vieille Reserve are aged for six to ten years.


Armagnac (ärmn-yk)
Armagnac is a pale golden, dry-tasting French brandy. French law dictates that only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac areas of Gascony, in southwest France, may be used in the manufacturing of Armagnac. Right after the grape harvest the white grape juice is fermented and distilled. This typically occurs between October and April. In contrast to cognac, its younger cousin, Armagnac has traditionally been made by distilling the fermented juice one time. Even so, recent change in French legislation has permitted double distillations. Armagnac is matured in oak barrels to perfect the flavour of the end product.

To determine the period of time the Armagnac has been aged in oak look at the label. Three stars mean it has been aged for at least two years. V.S.O.R on the label signifies it's been aged not less than five years. Napoleon and X.O. have been aged for no less than six years and Hors d'Age a minimum of 10 years. A vintage year on the label signifies the year of the harvest. A vintage Armagnac is never blended.

Brandy
First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the globe wherever grapes are grown. Brandy is generally distilled twice. The clear, colorless liquid is given its distinctive nutty brownish color and flavor by aging in wood, often oak, barrels. The more time a brandy ages, the greater refined its flavor.



Pisco
This very tangy, slightly yellowish or golden-tinged brandy is the national drink of Chile. Pisco is the main component in the refreshing cocktail Pisco Sour. Pisco is produced from black grapes with a high proportion of muscat grapes. Pisco is twice distilled in copper pot stills and matured in oak casks, glass or stainless-steel containers.

Grappa
This is an Italian spirit distilled from the grape stems, skins, and seeds (pomace) after fermenting and pressing the grapes. The end product is a fragrant pomace brandy anywhere from 70-120 proof. In Italy Grappa is offered as an after-dinner beverage similar to ports in France. For this beverage to be called "Grappa" it has to be created in Italy, Southern Switzerland (Italian portion of Switzerland) or in San Marino.

Metaxa
OOPA! This popular Greek spirit, metaxa is a blend of brandy and wine made from sun-dried Savatiano, Black Corinth grape varieties ( currents) and Sultana (think Thompson Seedless grapes). It is then blended with aged Muscat wine from the Greek islands of Samos and Lemnos. Metaxa is aged in French oak barrels. The amount of time aging in barrel can be established by the number of stars on the label. For instance, three stars indicates three years; five stars, five years; etc. Grand Reserve indicates it has been matured for 30 years.

To discover more about the how to make whiskey, mash recipes, etc. head on over to How To Make Whiskey HQ. Step-by-step guidelines are available to develop your own mash recipe and distill into whiskey. Making whiskey is fascinating on many levels. It has a abundant history, uses everything from low tech to high tech equipment and can be as easy or sophisticated as you like.

All About Irish Whiskey

Queen Elizabeth 1st appreciated Irish whiskey. It is said that she had casks of Irish whiskey shipped to London and stored in the palace. By the 18 century Ireland had approximately 2000 stills in operation creating Irish whiskey. At present there exists only 4 distilleries in operations: Cooley, Kilbeggan, New Midleton and Old Bushmills. January 2012 Beam Inc., makers of Jim Beam and Maker’s Mark, acquired Cooley Distillery, the last independently Irish owned distillery.

Regulations for making Irish whiskey are dictated by the “Irish Whiskey Act, 1980.” This replaced the earlier act of 1950. When compared to the requirements to make Bourbon and Scotch, Irish whiskey is substantially easier. The Irish Whiskey Act of 1980 says that to be labeled Irish whiskey it must be created according to the following requirements:

1) spirits shall have been distilled in the State (Republic of Ireland) or in Northern Ireland from a mash of cereals which has been saccharified by the diastase of malt contained therein, fermented by the action of yeast and distilled at an alcoholic strength of less than 94.8% by volume giving the distillate an aroma and flavour derived from the materials used.
2) spirits shall have been matured in wooden casks in warehouse in the State or Northern Ireland for a period of not less than three years.
3) spirits comprising a blend of two or more distillates are referred to as a "blended" Irish whiskey and must meet requirements 1 and 2.

Styles of Irish Whiskey include blended, single grain and single malt. Blended whiskey makes up most of Irish whiskey being made today. Blended Irish whiskey can be comprised of whiskey from more than one distillate and also more than one distillery provided that it adheres to the regulations defined in the Irish Whiskey Act of 1980. Examples of Blended whiskies include: Bushmills Original, Jameson, Kilbeggan, Clontarf, Inishowen and Paddy to mention a few. To dive a little deeper into the process, Jameson is produced from a mash of malted and un-malted barley. It will then be triple distilled in pot stills and aged in oak casks. To form the final product a mix of triple distilled whiskey and neutral spirits are paired in just the right proportions to make Jameson what it has always been and will continue to be.

Single Malt whiskies can also be found but they are not as popular as blended whiskey. Single malts are made from a mixture of or 100% malted barley, distilled with a pot still and made by a single distillery. Some example of single malt Irish whiskies are: Tyrconnell, Bushmills 10, 16, 21 year old and Locke's Single Malt 8 year old. Tyrconnell uses 100% malted barley, yeast and water. Small batches are then triple distilled in copper pot stills.

While Irish whiskey normally does not contain grains malted with peat you can find a few that do contain this distinctive flavor. Cooley distillery produces an Irish whiskey named Connemara. The malted barley is dried in peat fired kilns that gives it the unique smokey flavor generally associated with Scotch whisky. Connemara is twice distilled in copper pot stills and then aged in American Oak for years. Connemara is considered to be a peated single malt.

To learn more about the different types of whiskey, mash recipes and how to make whiskey at home check out the many resources available on the web. A good place to start learning more about this fascinating hobby head over to How To Make Whiskey HQ.