More information Peinado Solera 100 Years Old Brandy - Cognac
Brandy made from the same Dutch grapes that supplied the Charante region (France) during the 19th century, to supply the production of its phylloxera vines. This gave rise to the use of the name Spanish Cognac.
In the city of Tomelloso, located in the region of La Mancha (Ciudad Real), in 1820, wines from the region began to be distilled to obtain eau-de-vie, in the winery of Juan Antonio Peinado, with a small alquitar with which excellent qualities are obtained.
This is the beginning of a history full of care and attention to obtain first quality products. Being the origin of this Brandy, the same Dutch that supplied during the 19th century to the region of Charante (France), to supply the production of its phylloxera vines. This led to the use of the name Spanish Cognac for a large part of the 20th century. At the same time, reserves were built up in oak barrels, with their dynamic ageing system or soleras and criaderas, to achieve a uniform product. Depending on the length of time the brandy is aged, the different types differ in terms of their aromas and flavours.
Two very important factors influence the production of Brandy Peinado; its raw material and the human material which moulds this raw material and imprints that personality which characterizes and differentiates it from other brandies, as our brandy is neither better nor worse than others; it is different.
The raw materials used are wine spirits with an alcoholic content not exceeding 70º centesimal, traditionally called "Holandas", which are the raw material used to obtain a top quality brandy. Hence, the selection of these alcohols is one of our main concerns.
The Holandas are obtained by distilling wines from healthy Airén grapes, most of which are located in the Tomelloso region. This distillation is carried out in copper Alquitaras over direct fire and using oak wood as fuel as it has a high calorific value but above all constant over time.
The fact that the alquitars are made of copper is very important since this material acts as a catalyst for chemical reactions, producing special interactions between the alcohol produced and the wine residues that are burned. These reactions, hundreds of them, some of them known and others not, is what will confer to the Holandas that characteristic "Bouquet".
Once the holandas have been selected in our winery, they are taken to the ageing rooms, from where the first ageing casks are filled in order to obtain the brandy.
NOTE: THE PICTURE IS OLD SOON WILL BE UPDATED BY THE NEW MOD
|Tasting Notes||Nose: Subtle, fine and very complex aromas. Reminiscences of dried fruit aromas between sweet tones, dried plums, honey and liquorice.|
Mouth: Round, complex and still reminiscent of the nose, tasty, seems velvety.
|Storage Instructions||Storage away from direct light in a cool and dry place|