Bulk Brandy

This category of brandy refers to young brandies aged between one and three years. These brandies are typically lighter in colour and have a fresher, more vibrant profile compared to longer-aged variants. The shorter aging period means that the influence of the wood is less pronounced.

French brandy aged between one and three years is like its international counterparts but is produced under the strict regulations that govern French brandy production. Often made from grapes grown in regions outside the Cognac and Armagnac appellations, this brandy carries the characteristic smoothness and finesse associated with French spirits.

Cognac is a type of brandy that must be produced in the Cognac region of France, adhering to stringent production standards. VSOP (Very Superior Old Pale) Cognac is aged for at least four years, VO (Very Old) is an older classification often used interchangeably with VSOP, and XO (Extra Old) must be aged for a minimum of ten years. These aging periods allow the Cognac to develop deep, rich flavours with notes of dried fruit, spices, and oak.

Armagnac is another type of French brandy, produced in the Armagnac region in Gascony. Like Cognac, Armagnac is classified by its age, with corresponding categories such as VSOP and XO.

Brandy de Jerez is a Spanish brandy produced in the Jerez region, known for its use of the Solera aging system, where younger spirits are blended with older ones as they age. This method produces a brandy that is smooth and well-integrated. Brandy de Jerez often exhibits a slightly sweeter profile compared to French brandies.

Wine distillate, also known as unaged brandy or GBD (Grape Brandy Distillate), is a high-proof spirit distilled from wine but not aged in wood.

Fruit distillates, including schnapps and eaux de vie, are clear, unaged spirits made from the distillation of fermented fruit other than grapes.

Brandy concentrate, also known as bonificateur, is a highly concentrated form of brandy used in blending to enhance the flavour and character of other spirits. Produced in regions like Jerez and Cognac, these concentrates are made by reducing brandy to a highly potent form, which is then used sparingly to add depth and complexity to blends.