THE BRANDY PRODUCTION PROCESS
GRAPE VARIETY
AIRÉN
1. WINE DISTILLATION
The result of this distillation process is a wine spirit with an alcoholic content of up to 70º, called holandas. To produce Brandy de Jerez only the middle fraction is used, which is referred to as the “heart.”
2. AGEING PROCESS
Brandy de Jerez is aged using the traditional ageing system of criaderas and soleras, stored in American oak casks that previously contained the very best sherry. In the case of Terry Primero, they are first seasoned with Oloroso and Pedro Ximénez.
The brandy ready to be bottled is taken from the solera, the row of casks at floor level that contain the oldest holandas. Depending on the quality of the holandas and how long they have been ageing, Brandy de Jerez is classified into Solera, Solera Reserva and Solera Gran Reserva.
TYPE OF GRAPE
AIREN
1. DISTILLATION OF WINES
The result of this distillation is a 70 degree alcohol that is called “Holanda”. To make the brandies only the central fraction of that distillate is used, which is called “heart”
2. AGEING
Brandy de Jerez is aged using the traditional Solera and Criadera system, stored in American oak casks previously seasoned with the best Sherry. In the case of Terry Primero, they’re seasoned with Oloroso and Pedro Ximénez.
The brandy ready to be bottled is extracted from the hearth, the row closest to the ground and the one that contains the oldest aged holandas. Depending on the quality of the holandas and their aging the brandies are classified in hearth, solera reserva and solera gran reserva
This process ensures the product is of a guaranteed and standardised quality due to the continuous blending of ages, achieving a balanced brandy that is uniform in colour, aroma and flavour.
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