Distillation

How is Brandy de Jerez distilled? The regulations don't specify a single method of distillation, but rather three strength classes of wine distillates. The weakest are traditionally called "holandas" and have less than 70% ABV. In between come distillates with at least 70 and under 86% ABV, and above that, those with at least 86 and under 94.8% ABV.

This is easy to explain: the lower strengths are achieved in the copper pot still, while the very high strengths are, in practice, only reached using a column still that purifies the vapor multiple times. The regulations don't set a fixed blend, only a limit: the lightly and medium-strength distillates must supply more than half the alcohol in the brandy. Under EU law, the high-proof wine distillates may account for at most the other half.

During distillation, the distiller separates the spirit into fractions. The heads come first, volatile and sharp. The heart, the middle fraction, is kept for further use. The tails follow, carrying heavy, oily compounds. Where these cuts are made ultimately determines how much character the distillate retains, and the lower the strength, the more accompanying compounds remain in it.

As for the name "holandas," the story goes that the weak distillates were once shipped mainly to Holland, where they were further processed. That's tradition. What is certain is that trade in brandies from the Marco de Jerez to Europe grew from the 16th century onward, and the casks were part of the journey.

The freshly distilled brandy is clear, sharp and still untamed. It only becomes Brandy de Jerez in the casks that previously held sherry.