Brandies

Juniper Oil. The best juniper oil [8012-91 -7] is obtained from the steam distillation of the ripe cmshed, dried berries of Juniperus communis L., a shmb which grows wild in many regions of Europe, Asia, Africa, and North America. However, most commercial juniperberry oil comes from the fermented fmits as a by-product of flavors for alcohoHc beverages such as gin, brandy, Hquors, cordials, and sloe-gin. This represents the actual commercial juniperberry oil, since very Httle tme juniperberry oil is produced. A comparison of the headspace volatiles of ripe juniperberries (85) with an authentic, freshly prepared juniperberry oil (86) is shown in Table 42. 

The colonists are said to have practiced distillation before 1650. The Virginia setders made brandies and those in New England and the middle colonies distilled a variety of products including apple whiskey (apple jack), mm, and brandy. The first beverages made by the colonists from com and rye were distilled on Staten Island, New York, in 1640 by William Kieft. Rum was produced in Barbados from molasses around 1650 and in colonial Massachusetts in 1657. 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

Component Canadian Scotch Bourbon whiskey Kentucky whiskey Cognac brandy Tequda... 

Brandy. Brandy is a distikate from fermented juice, mash, fmit wine, or fmit residues. It is distiked at less than 190° proof in such a manner as to produce the taste, aroma, and characteristics generaky attributed to brandy. Fmit brandy is distiked solely from the fermented juice or mash of whole, ripe fmit or from standard grape, citms, or other fmit wine. Brandy distiked exclusively from one variety of fmit must be so designated, except grape brandy which can be identified by the term brandy. Brandy must be matured a minimum of two years in oak barrels, otherwise it must be labeled immature. 

Brandies are distiked using batch or continuous systems. Variations of the pot stik are used in France. Elsewhere, both systems are used. The batch system yields a more flavorful product, whereas the continuous stik yields a lighter flavor. The first distikate using a pot stik is taken off at 60° proof. It is then redistiked to 148—160° proof. Brandy is matured in charred-oak barrels for two to eight years and bottled at 80° proof or higher. 

The most famous brandy comes from the Cognac region of France. It is double distiked in traditional pot stiks by smak farmers and sold to the blenders for aging in limousin oak casks. French law requires that the stiks be 3000 Hters or less and that the distikation be completed by March 31. 

In the United States about 95% of the brandy comes from California. The first brandy was made in 1837 though it was not produced in quantity until 1867. Ak California brandy must be made from grapes grown and distiked in the state and aged a minimum of two years in oak barrels. 

Benedictine was made in 1510 by Dom Bernardo Vinceki at the abbey in Erecomp, Normandy. It is one of the few Hqueurs that is aged for four years after blending. Benedictine and Brandy (B B) was introduced in 1937 after the discovery that Americans were adding brandy to Benedictine. Chartreuse, first made in 1605, is formulated with over 130 herbs and spices macerated in brandy. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fmit brandies, cordials, and Hqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

Essential oils are obtained from fmits and flowers (61,62). Volatile esters of short- and medium-chain carboxyHc acids or aromatic carboxyHc acids with short- and medium-chain alcohols are primary constituents of essential oils, eg, ethyl acetate in wines, brandy, and in fmits such as pineapple ben2yl acetate in jasmine and gardenia methyl saHcylate in oils of wintergreen and sweet birch. Most of these naturally occurring esters in essential oils have pleasant odors, and either they or their synthetic counterparts are used in the confectionery, beverage, perfume, cosmetic, and soap industries (see Oils, essential). 

Citxhi, S, A Goti, andA Brandi J Org Chem. 60, 4743 NSS5 ... 

Apfelbranntwein, m. apple brandy, apple jack. Apfeleiseneztra, n. (Pharm.) ferrated extract of apples. 

Cider-branntwein, m. cider brandy, apple brandy, -essig, m. cider vinegar, -trester, m.pl. cider marc. m. (fiermented)... 

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