The Brandies of Bodegas Tradición
Faithfully following our philosophy, in the same manner that we produce wines in a unique way by obtaining our own style by respecting the oldest criteria, our brandies do not leave anyone indifferent.
Our two brandies, each one in its own class, are quite different than anything found on the market. Brandies of these types are no longer found. What makes our brandy stand out is its direct, clean and honest character, the force of the imprint left by the wine butts in which it ages and the persistence and complexity of its natural aromas.
In Bodegas Tradición, we gathered together soleras of brandy and butts of very old brandies, treasures hidden in the corners of cellars in Jerez. Our two brandies are produced by assembling various brandies from old wineries in the region that no longer exist. The criteria that we use to select and blend the brandy are based on the frankness and complexity of the aromas according to the wisdom of the finest blenders in Jerez.
The quality of the brandies depends on many factors that are our fundamental parameters:
The Quality of the Wine from Which It Comes: The wine that is used to distill the brandy cannot have any aromatic or structural flaws. The nose of the wine must be clean, without defects, excessive acidity, acetaldehydes or sulfurous smells that would give the low wines dirty, disagreeable sensations. The origin of the wine to be distilled is not regulated in Jerez, though normally the base distillate comes from the area of Tomelloso in La Mancha where white wines from the Airén grape are distilled.
The rules of the Regulating Council of Brandy of Jerez stipulate that a wine to be distilled should come from healthy grapes that can be used to produce table wines of between 10.5% and 13% alcohol. The varieties used are Airén (90%) and Palomino which result in fairly neutral wines, therefore giving the majority of the protagonism to the imprint left by the ageing phase in Jerez.
The Quality of the Distillation: A high-quality alcohol with less than 70% alcohol by volume, called low wines, must be used to create a good brandy. These low wines are obtained through the use of a copper still which permits the distillation of unclarified, unfiltered wines. An alcohol of more character is obtained through this process since the esters that were present in the product to be distilled remain in the resulting low wines.
Length of Ageing: Many analytical studies have verified that the passage of time is fundamental for the alcohols to acquire more aromatic complexity, to concentrate sugars and to smooth out. Thus, the more time the low wines are in the butts, the higher the quality.
The Quality and Type of Butt: The better the butt, the better the traits it will transmit to the low wines. In Bodegas Tradición, we use 516 liter, American oak butts that have aged high-quality Sherries during many years. The Sherry coats the walls of the butts and the wood absorbs different aromatic compounds that are subsequently released slowly into the low wines. The ageing process adopted for the brandy is the same that is used for Sherry wines, the solera or dynamic ageing method.