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The term brandy as used here refers to distillates of grape wine before aging This month, the state of wisconsin joins old fashioned enthusiasts across the state in reflecting on the rich history of the wisconsin brandy old fashioned and in supporting local distilleries, bars, restaurants, and supper clubs by responsibly enjoying this signature cocktail; Federal regulators require that distillates derived from other fruits must show the name of the fruit, for example, pear brandy.
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Brandy made by blending two or more specific types of brandies must be identified as “brandy” followed by the percentage of (determined on a proof gallon basis) and name of each specific type of brandy, e.g., “brandy, 25% dried pear brandy, 75% lees brandy” Selected ugni blanc grapes from our own vineyards are fermented with temperature controlled double yeast fermentation process, an exclusive method granted a chinese national patent. Quality control in brandy production can be improved by measuring key quality parameters in the product
In brandy production, the grapes are pressed immediately after crushing
There are major differences in the fermentation process between wine and brandy production.
