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Distillation of the wines, which is part of the first phase of the aging process of the rest of the brandies. Once distilled from Pedro Ximénez, the extracted spirits are aged in chestnut wood casks of 750 liters capacity, which have been previously bottled with a Pedro Ximénez raisin wine.
Chestnut was the basic wood for cooperage in Jerez before 1939, when the deforestation caused by the civil war forced it to be replaced by American oak. This distillate remains at least 12 years in chestnut casks before bottling. In other words, this is the closest possible distillate to the Brandy that was drunk in Spain until the middle of the 20th century.
The particularity of Chestnut is that it is a wood that does not provide excessive astringent notes. Its flavors and aromas are basically of oxidation, being so respectful of the original product that it even helps the aromatic and gustatory memory of the Pedro Ximénez grape itself to survive.
Distillation of the wines, which is part of the first phase of the aging process of the rest of the brandies. Once distilled from Pedro Ximénez, the extracted spirits are aged in chestnut wood casks of 750 liters capacity, which have been previously bottled with a Pedro Ximénez raisin wine.
Chestnut was the basic wood for cooperage in Jerez before 1939, when the deforestation caused by the civil war forced it to be replaced by American oak. This distillate remains at least 12 years in chestnut casks before bottling. In other words, this is the closest possible distillate to the Brandy that was drunk in Spain until the middle of the 20th century.
The particularity of Chestnut is that it is a wood that does not provide excessive astringent notes. Its flavors and aromas are basically of oxidation, being so respectful of the original product that it even helps the aromatic and gustatory memory of the Pedro Ximénez grape itself to survive.
