Brandy 1866 Master's Edition

RAW MATERIALS ARE PARAMOUNT
Before each harvest, our Master Distiller, Virginia Martin, briefs our top wine suppliers on the specific volumes and quality standards required for our grapes. These grapes will be vinified into wines that are both sulfite-free and low in methanol.

DISTILLATION: WHERE SCIENCE MEETS ART.  
To create a double-distilled, ultra-premium brandy like 1866 MASTERS' EDITION, we begin with grapes of exceptional quality. This meticulous process involves two distillations, resulting in a spirit of unparalleled purity and potency.

FIRST DISTILLATION: CAPTURING THE ESSENCE 
In the initial distillation, we carefully separate the undesirable heads and tails to isolate the heart of the distillate, or Brouilli. This pure and aromatic fraction contains the essential compounds that will define the unique character and flavor of our brandy.
• Heads: The first fraction to emerge, rich in volatile compounds like acetaldehyde and ethyl acetate.
• Tails: The final fraction, which determines the initial alcoholic strength of the distillate.

SECOND DISTILLATION: ENHANCING PURITY 
The second distillation refines the spirit, increasing its alcoholic strength and further purifying its flavor profile. As before, we separate the distillate into three fractions.
The heart cut from the second distillation is carefully preserved, as it contains the most concentrated and flavourful compounds. This base spirit will be used by the Master Blender to craft the final product.
The less desirable heads and tails from this second distillation are recycled back into the next distillation cycle, ensuring that no valuable components are lost. Both distillations are conducted in traditional copper stills.

THE MASTER DISTILLER'S ROLE 
Our Master Distiller, Virginia Martin, a PhD in Molecular and Cellular Biology, brings a profound understanding of grape varieties, viticulture, and winemaking to the creation of our Brandy 1866 MASTERS' EDITION. She meticulously selects the optimal Airén-based wine to achieve the desired sensory profile in the final spirit. Virginia oversees the entire distillation process, controlling parameters such as pressure and temperature to ensure precise separation of the heads, heart, and tails. Her highly trained palate allows her to detect even the subtlest nuances in the distillate, enabling her to make informed decisions about the final product.

THE MASTER BLENDER'S CRAFT 
Marcos Alguacil, our Master Blender, is the skilled craftsman who transforms the high-proof base spirit into the exquisite Brandy 1866 MASTERS' EDITION. Through his expertise, a spirit of 75% ABV is reduced to a harmonious 42.1% ABV. The ageing process, meticulously designed by Marcos, is a testament to the fusion of tradition and innovation. By carefully selecting Sherry Casks and employing the Criaderas and Solera system, we create a brandy with a truly unique and distinctive character.

AN AROMATIC ODYSSEY: THE SOLERA SYSTEM 
Our unique solera system is a centuries-old method that crafts brandies of exceptional complexity. Brandy 1866 MASTERS' EDITION undergoes an 18-year journey through 16 different scales of sherry casks, where it is slowly oxidized and enriched with a myriad of flavours.
•  The first eleven scales are filled with Fino casks, imparting fresh, saline, and yeasty notes. This initial ageing phase softens the brandy and lays the foundation for its complex character.
•  The final five scales feature Palo Cortado casks, which introduce rich oxidative notes of toasted nuts and spices. This final maturation phase adds depth and complexity to the brandy.