A clear Peruvian grape spirit whose expression ranges from relatively restrained and structured to intensely floral and fruity. Grape selection and whether the must completes fermentation before distillation are central distinctions. Oak flavour is outside the intended protected identity.
A protected Chilean grape spirit that can range from bright, floral and citrus-led to rounded and wood-influenced. Aromatic grape varieties often provide an expressive nose, but maturation and producer choices create substantial variation. It should not be treated as identical to Peruvian pisco.
A highly rectified fruit-derived spirit with a generally restrained aroma and flavour. Its identity is technical rather than a promise of the rich fruit-and-oak character often associated with the everyday word brandy. The absence of pronounced fruit can be consistent with the intended production approach.
A spirit distilled from fruit press residue, most often grape skins and pulp in familiar grappa and marc traditions. It can show grape, floral, herbal, earthy or kernel-like character, with oak contributing additional detail in matured versions. Harshness is not a required feature.
Grappa / Pomace / Marc Brandy Read More »
A brandy-based product with an intentional added flavor, potentially fruit, spice, herbs or another character. The added flavor may complement the base or dominate it. This entry is defined by formulation, so its sensory matrix must remain conditional rather than prescribe one sweetness or colour.
A protected French grape brandy with an interplay of fruit, flowers and oak. Younger expressions can emphasize fresh fruit and direct spice; mature examples may develop dried fruit, nuts, cocoa and complex savoury notes. Age categories provide boundaries, not automatic quality grades.
A protected Normandy cider or perry spirit matured in oak, with apple, pear and wood appearing in different balances. Young expressions may emphasize fresh orchard fruit; longer maturation can introduce baked fruit, spice, nuts and more developed savoury detail.
A brandy-based spirit flavored through real botanical material, with the botanical and fruit-spirit contributions arranged in varying proportions. Herbal, floral, citrus, root or spice character may lead. This is a broad ADI process category, not a promise of one particular flavour.
An apple-brandy blend designed around a lighter or more restrained expression than some all-brandy products. Apple and wood can remain noticeable, but their intensity depends on the actual formulation. The class should be evaluated on balance and intended use rather than automatically ranked below apple brandy.
A protected Gascon grape spirit, most often encountered after oak maturation, with fruit, spice and developed earthy or nutty detail. It can be supple or robust. “Rustic” is not a sufficient tasting note and should not be treated as a mandatory quality or style characteristic.
