The production of brandy has been a tradition in Spain since the Middle Ages. When the Moors (Arabs) conquered Spain in the eighth century, they brought the art of distillation with them. The Spanish scholar Arnaldus de Villanova (1240-1311) experimented with the production of brandy and wine around 1285. The Spanish were therefore among the first peoples in Europe to master this art. Until the end of the 19th century, large quantities of raw distillates were supplied to the Dutch, giving rise to the name "Holanda" for a particular type of brandy.
The production of Spanish brandy is in the hands of the sherry producers in Jerez. Like all brandies, it must fulfil the EU conditions for the production of a "brandy made from wine". Although the base wines do not come from Jerez, distillation and maturation take place here. The largest proportion comes from the indigenous variety Airén from the Castilla-La Mancha region, which is cultivated in huge quantities, and dCayetana Blanca is also used. Four different distillation processes are authorised and the end product is known as aguardiente ("burning water").
Maturation takes place in American oak barrels, which are racked (blended) several times a year using the solera system, as in the production of sherry, and deliberately exposed to oxygen. This results in consistent quality. This process is called a "dynamic system" in Spain, as opposed to the normal "static system", in which a brandy remains in the same barrel until the end of maturation. Some producers use barrels in which Oloroso sherry was previously stored, which results in a special richness and flavour. The dynamic system allows Spanish brandies to mature much faster.
These special techniques contribute to the fact that a Jerez de Brandy cannot be compared to a French cognac in terms of flavour. The designation "Brandy de Jerez" applies after at least six months of maturation, a Reserva matures for one year and a Gran Reserva for at least three years. Major producers with their best-known brands are González Byass (Lepanto), Croft (Gourmet), Pedro Domecq (Fundador), Osborne (Conde d'Osborne) and Sánchez Romate (Cardenal Mendoza).
