Quite often cognac and brandy consider the same drink. Actually the difference of brandy from cognac is represented quite essential. The distinction consists in the production technology, the fortress of drinks, the used raw materials.
To understand in what the difference of brandy from cognac consists, it is necessary to understand that represents each of these drinks.
Features of brandy
Brandies call group of alcoholic beverages which receive distillation of the rewandering fruit juice. As raw materials use grapes, apples, cherry, etc. Fortress of drink varies within 40-60 degrees.
There is a similarity in the production technology of both drinks. However for preparation of brandy there are no strict regulations. Therefore drink not always has high quality.
On a way of preparation and inherent qualities of brandy divide into 3 categories. Strong drink with the maintenance of 80-90% of turnover of alcohol is used for fastening of wine and also for further endurance in small volumes after the corresponding dilution. Grappa – brandy from 70-80% of turnover of alcohol. Receive a product by means of double distillation of the pressed fruit and berry otzhimk after a sbrazhivaniye. This type of brandy isn't subjected to endurance. Use as drink, diluting with the distilled water. The drink from 52-72% of turnover of alcohol which passed a certain endurance is considered the real brandy.
Features of the fad
The right to be called cognac was acquired by drinks with a strength of 40 degrees for which production grapes of white grades were used. The technology of preparation of cognac includes distillation and further keeping in oak casks. The term of endurance is not less than 30 months. Apply caramel and dyes to production of some grades of brandy. Standards of the cognac industry strictly forbid use of similar components. The closest on technology and quality to cognac Armagnac is considered. There are some brands of brandy which can be ranked as cognac or Armagnac if their fortress is equal to 40%. Besides, the grapes used as raw materials have to be grown up in France, near the city Cognac. The production technology at the same time has to be guided by regulations of winemaking. It is allowed improve color of drink addition of caramel or tincture of aqueous-alcoholic solution on oak shavings. However its quantity shouldn't exceed 2% of the total amount of drink. In principle, any cognac it is possible to call brandy as almost identical technology in production of drinks is used. However not everyone brandy can be awarded ranks "cognac".