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A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable.
This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation or several more , this was then called spirit of wine rectified.
The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity.
This was further rectified as long as the operator thought necessary to produce brandy. To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation.
To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good.
Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder could ignite after the spirit was consumed by fire, then the liquor was good.
As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture.
At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea region , including Bulgaria , the Crimea , and Georgia.
In , David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time.
Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary.
Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available.
Brandy is made from so-called base wine , which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels.
The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style.
Brandy is distilled from the base wine in two phases. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively.
The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again.
The middle heart fraction, richest in aromas and flavours, is preserved for later maturation. Distillation does not simply enhance the alcohol content of wine.
The heat under which the product is distilled and the material of the still usually copper cause chemical reactions to take place during distillation.
This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.
Brandy is usually produced in pot stills batch distillation , but the column still can also be used for continuous distillation.
Choice of the apparatus depends on the style of brandy produced. After distillation, the unaged brandy is placed into oak barrels to mature.
Usually, brandies with a natural golden or brown colour are aged in oak casks single-barrel aging. Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year.
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