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Age before beauty: How aging changes the taste of Brandy
If you want to sip something smooth and sophisticated after dinner, you may reach for a glass of brandy. This classic spirit, distilled from fermented fruit juice, has been enjoyed by people all over the world for centuries. However, not all brandies taste the same, and one of the main reasons for this is their age. As brandy matures in oak barrels or bottles, it undergoes a complex set of chemical reactions that alter its aroma, flavor, and texture. In this post, we will explore how the aging process affects the flavor profile of brandy, and how you can appreciate the differences between young and old brandies.
Before we delve into the details of brandy aging, let’s briefly review what brandy is and how it’s made. Brandy is a distilled beverage that can be made from various fruits, such as grapes, apples, pears, plums, or cherries. The most common type of brandy is made from grapes, and is called cognac if it’s produced in the Cognac region of France, or brandy if it’s made elsewhere. Brandy is made by fermenting the fruit juice, which converts the sugars into alcohol. The resulting wine-like liquid is then distilled, which means that it’s evaporated and condensed back into a more concentrated form, with a higher alcohol content. The resulting liquid, called eau-de-vie (water of life), is colorless and has a strong flavor and aroma due to the presence of volatile compounds. To make brandy, the eau-de-vie is aged in oak barrels or bottles, which mellows its harshness and infuses it with flavors from the wood. The longer the aging, the more complex and refined the brandy becomes.
Now, let’s see how the aging process affects the taste of brandy. We will focus on four main factors that influence the flavor profile of brandy: oxidation, esterification, tannin extraction, and evaporation. Each of these factors interacts with the others in a dynamic and nonlinear way, creating a unique signature for each brandy.
1. Oxidation: This is the process by which oxygen molecules react with the molecules in the brandy, altering their chemical structure and creating new compounds. Oxidation can be both beneficial and detrimental to the flavor of brandy, depending on the level of exposure to air, the type of oxygen-reactive molecules, and the timing of the reactions. In general, oxidation creates more complex and fruity flavors, but it can also create acetic acid, which gives a sharp and vinegar-like taste. Oxidation is more pronounced in younger brandies, which have more oxygen-reactive compounds to begin with, and less pronounced in older brandies, which have already undergone some oxidation and may have less exposure to air due to the shrinking of the barrel or bottle.
2. Esterification: This is the process by which acid molecules and alcohol molecules combine to form esters, which are volatile and aromatic compounds. Esterification is one of the main sources of fruity and floral flavors in brandy, and it is more prominent in younger brandies that have more acidic and alcoholic molecules to react with. Esterification can also be influenced by the type of oak used for the aging, as different oaks can release different types of acids or alcohols that can form different esters. Furthermore, the type of fruit used for the brandy can also affect the esterification process, as each fruit has a unique set of acids and alcohols that can form different esters.
3. Tannin extraction: This is the process by which the tannins from the oak wood dissolve in the brandy and contribute to its color, body, and mouthfeel. Tannins are astringent compounds that can give a bitter or dry sensation in the mouth, but they can also provide a structure and balance to the flavors of brandy. Tannins are more abundant in younger brandies that have more contact with the oak wood, and less abundant in older brandies that have already extracted most of the tannins or have lost some due to evaporation. The type of oak used for the aging can also influence the amount and type of tannins extracted, as French oak tends to provide more delicate and subtle tannins than American oak.
4. Evaporation: This is the process by which the alcohol and water molecules in the brandy evaporate through the oak wood or bottle cork, leaving behind a more concentrated and viscous liquid. Evaporation can be both natural and intentional, as some brandy makers may choose to reduce the volume of the liquid to increase its flavor intensity or to age it faster. Evaporation can also change the relative proportions of the alcohol and water in the brandy, which affects its texture and mouthfeel. More evaporated brandies tend to have a thicker and rounder texture, while less evaporated brandies tend to have a lighter and more delicate texture.
Now that we have seen how each of these factors can affect the flavor profile of brandy, let’s compare the taste of young and old brandies. Young brandies, which are usually aged for less than 5 years, tend to be more fruity, floral, and spicy than older brandies, with a sharper and more vibrant taste. Young brandies also have more tannins and oak flavors, and may be more astringent or bitter in the finish. Some examples of young brandies are Spanish brandies like Torres 10, Armagnac brandies like Château de Laubade VSOP, or American brandies like Copper & Kings American Craft Brandy. These brandies can be enjoyed on their own, on the rocks, or in cocktails that complement their flavors.
Old brandies, which are usually aged for more than 10 years, tend to be more complex, subtle, and elegant than young brandies, with a smooth and velvety texture. Old brandies also have less oak flavors and tannins, and may show more secondary and tertiary aromas, such as vanilla, caramel, nuts, leather, tobacco, or spices. Old brandies can be enjoyed as a meditation drink, to be sipped slowly and savored for their depth and nuance. Some examples of old brandies are French cognacs like Hennessy XO, Portuguese brandies like Kopke Colheita 1937, or Armenian brandies like Ararat Nairi. These brandies can be paired with refined desserts, such as chocolate truffles, dried fruits, or creamy cheeses, or enjoyed as a digestif after a lavish meal.
In conclusion, the aging process is a crucial aspect of the flavor profile of brandy, as it imbues the spirit with a rich and diverse set of aromas, flavors, and textures. Understanding how the various factors of oxidation, esterification, tannin extraction, and evaporation work together can help you appreciate the differences between young and old brandies, and choose the one that suits your taste and mood. Whether you prefer a lively and playful brandy or a complex and contemplative one, there is a brandy for every occasion and palate. Cheers!
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