1960 The U K B G Guide to Drinks (3 rd edition revised)

BRANDY When three of these "Brouillis"are produced, they are placed back in the still, which is first cleaned out, and produce a"Bonne Chauffe The centre part of this second distillation is the part that is kept for Brandy. When it first comes over the still as fit for collection into casks the strength is about 43 O.P. and is perfectly clear. The strength gradually decreases until 4 O.P. is reached when the cask is removed. The remainder is mi.xed with a later first distillation of "Brouillis"and is not wasted. Each stage of distillation lasts about 8 hours and the resultant average strength of the spirit produced is from 22-23 O.P. and has a delicate perfume. It is, however, a fiery spirit and requires to be matured before sale. In maturing time and nature are the only things, apart from care, that can bestow upon the spirit the outstanding qualities of mellowness and perfume that are necessary. The Brandy is stored in large warehouses with earthen floors. Large oaken casks are used of special Limousin or Troncais oak which impart a special flavour to the Brandy. The casks are stored, labelled, dated and sorted, according to areas and vineyards and are constantly tested! During storage the brandy is absorbed by the wood of the cask, at the same time oxygen is absorbed by the brandy through the pores of the wood. These are the qualities beneficial to the spirit. However it wiU be seen from this that there is quite naturally some loss. In actual fact the French Excise authorities allow for a loss of 5% pure alcohol per year, but the loss usually averages between 2-3%. The loss can be affected by dampness or dryness. If the warehouses are kept too damp,the brandy will lose strength, but if they are kept too dry, it will consequently evaporate but will not lose strength. This is the reason for the great care taken in looking after the brandy. Huge capital is involved, for the older a brandy gets, the more capital is lying idle and the more loss is sustained. During maturation the spirit, which was originally devoid of colour, assumes a beautiful amber colour, from contact with the wood, at the same time it assumes a beautiful

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