Grape Alcohol

Brandy is a distilled spirit traditionally made from fermented grape juice, though other fruits can be used. The process begins with fermenting grape juice into wine, which is then distilled to concentrate the alcohol and flavours. The resulting spirit is typically aged in oak barrels, where it develops complex flavours of fruit, caramel, vanilla, and spices. Brandy is usually bottled at an alcohol content ranging from 35% to 60% ABV. The most famous types of brandy include Cognac and Armagnac, both of which must be produced in specific regions of France and adhere to strict regulations that govern grape varieties, distillation methods, and aging processes

Wine distillate, also known as unaged brandy, is produced by distilling fermented grape juice (wine) but without the aging process typically associated with brandy. This spirit retains a clear, raw character with a higher concentration of alcohol, and it is often used as a base for other spirits or in the production of liqueurs and fortified wines. The lack of aging allows the spirit to maintain a more neutral profile, making it versatile for various applications.

Extra Neutral Wine Alcohol is a highly purified ethanol derived from the distillation of wine made from grapes. It is distilled to 96% ABV, removing almost all flavours and aromas, resulting in a neutral spirit that is widely used as a base for creating various alcoholic beverages, such as liqueurs and flavoured spirits. Its neutrality also makes it a valuable ingredient in industries like cosmetics and pharmaceuticals where high-purity alcohol is required.

Cognac and Armagnac are premium brandies that originate from specific regions in France and must be made according to strict rules. Cognac is distilled twice in copper pot stills from specific grape varieties, primarily Ugni Blanc, and aged in French oak barrels for at least two years. The designations VSOP (Very Superior Old Pale) and XO (Extra Old) indicate longer aging periods, which contribute to the complexity and richness of the spirit. Armagnac, in contrast, is typically distilled once and often uses a blend of grape varieties, offering a more robust and rustic flavour profile.

De-alcoholised wine spirits are produced by removing the alcohol from wine, typically using methods like vacuum distillation or reverse osmosis. These beverages retain the flavours and characteristics of the original wine but with significantly reduced alcohol content, making them an option for those seeking the taste of wine without the intoxicating effects. De-alcoholised wine spirits can be used in non-alcoholic beverages or as culinary ingredients to add depth of flavour without adding alcohol