BRAN′DY

Syn. Spir′it us Gal′licus , S. vi′ni Gal′lici (-sī; B. P.), A′qua vi′tæ†* , L.; Eau-de-vie , Fr.; Branntwein , Cognac , Ger.; Bran′dywine† . A well-known spirituous liquor obtained by the distillation of the wine of grapes. The name is also often, though improperly, given to the spirit distilled from other liquors, and particularly from the fermented juice of fruits; but in this case usually with some qualifying epithet. When first distilled, brandy, like other spirituous liquors, is colourle ( WHITE BRANDY ), and continues so if kept in gla or stoneware; but if stored in new oak casks, as is usually the case, it gradually acquires a yellowish tint from the wood ( PALE BRANDY ). The deep colour that this spirit frequently po e es when it reaches the consumer is imparted to it by the addition of a little burnt sugar (caramel). Catechu, or terra japonica, in powder or solution, is also sometimes added to give a roughne to the spirit. The original intention was merely to imitate the appearance acquired by brandy from great age, when kept in wood; but in proce of time the thing has come to be overdone. The natural colour which the spirit receives from the cask, however long it may be kept in it, never exceeds a light amber tint, about equal to that of pale Jamaica rum. Nothing, however, will now please the public taste but a spirit of lively and full ‘brandy-colour,’ as it is called. The consequence is that more colouring is commonly added than is compatible with a rich appearance or a very fine flavour. The brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac, the preference being generally given to the former. The brandies of Rochelle and Bordeaux come next in quality; while those obtained from Portugal, Spain, and Italy are very inferior. The constituents of pure brandy are alcohol and water, together with small quantities of a volatile oil, acetic acid, acetic ether, œnanthic ether, colouring matter, and tannin. It is from the presence of the two ethers that the spirit derives its characteristic smell and flavour. The amount of absolute alcohol in brandy varies from 45 to 55 per cent. When first imported it is generally 1 or 2 over-proof, but its strength decreases by age, and by the time it is taken from the bonded store for sale, it is seldom stronger than 3 or 4 under-proof. Pure brandies of the best quality, even when new, seldom exceed proof, and are generally a little below it. The reason of this is that they are but slightly rectified, as redistillation tends to injure the ethereal oils, upon which the flavour of the brandy depends. The quality and flavour of the brandy imported from France vary, and often considerably, from that which is drunk at the best tables on the Continent; this principally arises from it being prepared, or, as it is technically termed, ‘made up,’ for the London market; which means lowering it by the addition of plain spirit, colouring, . This is done to any extent desired by the English purchaser, and the quantity and prices of the substances so added are regularly set out in the invoice. The strength at which foreign brandy is sold in England varies from proof to 33 under-proof. In large quantities, and from bond, the strength, of course, depends much upon the age and quality of the spirit; a fine old brandy being, perhaps, 15 or 17 u. p., while one of the last year’s vintage, of a commoner quality, may be as strong as 2 u. p., or even 1 u. p. These matters are familiar to every experienced brandy dealer. In France there are several varieties of brandy, which are known by names descriptive of their qualities, source, and strengths:— “Eau-de-vie supérieure” is obtained from pale white wines by skilful distillation, and is remarkable for its rich and delicate flavour. It forms the finest variety of Cognac brandy , both ‘white’ and ‘pale,’ of the English drinker, being seldom artificially coloured. Its deepest tint, though long kept in wood, never exceeds a pale amber; and hence, even when thus coloured, it is frequently called ‘white brandy’ by the uninitiated. “Eau-de-vie ordinaire,” or common brandy, is distilled from inferior or spoilt white or red wines; average sp. gr. about 0·9476 (from 22 to 27 u. p.). It forms the ‘ordinary brandy’ of the taverns and hotels; and, after being ‘made up’ with plain spirit to 1 or 2 u. p., a very large portion of that which is exported. Of each of the above varieties there are numerous degrees of qualities, which are further increased in number by their admixture, and by the addition to them of plain spirit. “Eau-de-vie de marc.” From the lees of sour, damaged, and inferior red wines, the marc or cake of grapes, ., distilled by a quick fire, to drive over as much e ential oil and flavouring matter as po ible. Coarse flavoured and inferior. Used chiefly to mix with other brandy, or to flavour plain spirit. “Eau-de-vie seconde.” The weak spirit that pa es over, after the receiver has been changed. Very weak and inferior. “Eau-de-vie à preuve d’Hollande.” Sp. gr. ·941 to ·942 (18 to 20 u. p.). The common strength at which brandy is retailed in France, and that at which it stands the ‘proof’ or ‘bead.’ “Eau-de-vie à preuve d’huile.” Sp. gr. ·9185 (about 23° Baumé, or 1 1 ⁄ 4 o. p.); pure, olive oil just sinks in it. It is the strongest brandy kept for retail sale in France. “Eau-de-vie forte.” From common brandy distilled at a low temperature. It answers to our spirit of wine. Sp. gr. ·839 (38° Baumé, or 55° o. p.). “Esprit de vin” is brandy or spirit, carefully rectified to ·861 (28° Baumé, or 42 o. p., and upwards). Pur., . The method of determining the strength of brandy is explained under ‘ Alcoholometry ,’ Of the large quantity of this liquor consumed in England, we can a ure the reader that a small fraction only escapes adulteration. Pure French brandy is indeed an article quite unattainable by the small consumer. The brandy of our shops and taverns is not only systematically ‘lowered’ a little (with spirit of wine or British brandy) by the wholesale dealer, but it undergoes a like proce , but to a much greater extent, at the hands of the retailer. The only method to obtain perfectly pure brandy is either to take it direct from the bond store, or to buy it of some known respectable party, and to pay a price that offers no inducement to dishonesty. When this cannot be done, British brandy had better be at once purchased, by which money will be saved, and a more wholesome article obtained. French brandy, as already noticed, is commonly ‘lowered’ with water, malt brandy, and spirit of wine, by which its original flavour is more or le weakened and injured. This species of adulteration is best detected by the palate. Another, and no very uncommon fraud practised by the retailers, is to reduce their brandy with a large quantity of water. As a natural consequence their liquor suffers so greatly in flavour, and its deficiency in alcohol becomes so apparent, that they soon see the nece ity of either abandoning the nefarious practice, or resorting to others of a le harmle character to disguise it. The latter alternative is commonly adopted. An exce of burnt sugar is immediately introduced into the spirit, followed by sundry portions of cayenne pepper, grains of paradise, horse-radish, acetic ether, ., to give it a pungency and ‘make-believe strength’ that “pa es muster” with the petty consumer. This fraud may be detected by gently evaporating a little of the suspected liquor in a spoon or gla capsule, when the acrid matter, colouring, and sugar will be left behind, and may be readily detected by their flavour, sweetne , glutinosity, . A little perfectly pure brandy evaporated in a similar manner (on a watch-gla , for instance), merely leaves a trifling discoloration on the surface of the gla . Genuine French brandy always reddens blue litmus paper, from containing a little acetic acid; the old coloured varieties are also blackened by a solution of a persalt of iron. Another test for caramel (burnt sugar) is, let a small quantity of the brandy be well shaken with one sixth of its volume of white of egg, and the precipitate formed allowed to deposit, or be removed by filtration; the clear liquid ought to be colourle . Should caramel be present, however, it will retain its colour. Sometimes brandy is contaminated with a small quantity of lead or copper derived from the apparatus or utensils with which it has been prepared or measured. Sugar of lead has also sometimes been used by the ignorant dealer to clarify it. The presence of these highly deleterious substances may be detected in the following manner:— 1. Copper :— a. A small piece of clean polished iron or steel immersed in the suspected liquid for a short time (with agitation) becomes coated with a film of metallic copper, when that metal is present. To facilitate the precipitation of the metal, the sample under examination may be slightly acidulated with a few drops of pure acetic acid. Minute traces of copper may sometimes be detected on the surface of the iron with a lens, which would be pa ed over unnoticed by the naked eye. b. (Böttger.) A little of the brandy is to be agitated with a few drops of pure olive oil. The latter will acquire a green colour if copper be present. 2. Lead :— a. Hydrosulphuric acid and sulphide of ammonium produce a black precipitate or discoloration in brandy containing lead.— b. A solution of sulphate of soda (Glauber-salts), or water soured with sulphuric acid, produces a heavy white precipitate, which turns black when moistened with sulphide of ammonium. 3. Methylated spirit is detected by rubbing a little of the suspected brandy on the hands, and then drawing a long breath with the hands over the mouth. The peculiar odour of the methylated spirit, if present, then becomes evident. This is a test, however, requiring practice and experience. 4. To determine the Alcoholic Strength. —Put 100 c. c. of the brandy into a small retort, or into a flask, with a lateral tube, and distil to dryne , or nearly so, condensing the distillate by means of a suitable receiver, and let the alcohol by means of the proce es detailed under ALCOHOLOMETRY . The brandy may be roughly tested for fusel oil by burning a little of it in a dish, and depre ing over the flame a saucer or other cold piece of porcelain. If a black stain is left, some of the lower alcohols are very probably present, and should be looked for by distilling half a pint of the spirit, and examining the later for heavier products. The vinic alcohol being the most volatile comes over first, the heavier fusel oil remaining until the later stages. Concluding Remarks. In the ‘trade,’ the addition of water (‘liquor’) to spirit is technically called ‘reducing,’ whilst absolute adulteration is known under the questionable name ‘improving.’ Both of these operations have now been so long practised with impunity as to form the leading qualifications demanded in a cellarman. The following formulæ for ‘reducing’ brandy are those of two large wholesale dealers, who consider themselves much more honest than their brethren in the same line: 1. Cognac brandy (10 u. p.), 20 galls.; British brandy (17 u. p.), 5 galls.; water, 4 1 ⁄ 2 galls. Strength of mixture, 25 u. p. 2. To 72 galls, of full-flavoured French brandy (5 u. p.) are added 10 galls, of spirit of wine (58 o. p.); 25 galls. of water, and 1 pint of good colouring. The whole is then well ‘rummaged up,’ and allowed to stand for two days, when it is fit for use. Strength of mixture, 22 u. p. A liqueur, sold in London under the name of “brandy improver,” or “brandy e ence,” consists of a thin sugar syrup, flavoured with acetic ether and e ence of cayenne, and coloured with burnt sugar. It is said to heighten the true Cognac flavour, and restore lost alcoholic strength.