Brandy / Weinbrand
Ingredient List:
- Brandy (wine / fortified wine distillate)
- Water
- Sugar (if used)
- Colour: plain caramel (if used)
Brandy / Weinbrand (36%)Nutrition information
64 Kcal / serve30ml 265 kJ
213 Kcal / 100ml 883 kJ
| Brandy / Weinbrand 36% vol. | 30ml Per serving size | 100ml |
|---|---|---|
| Energy | 64 Kcal / 265 kJ |
213 Kcal / 883 kJ |
| Fat | 0 | 0 |
| Saturates | 0 | 0 |
| Carbohydrates | 0 | 0 |
| Sugars | 0 | 0 |
| Protein | 0 | 0 |
| Salt | 0 | 0 |
Production Process
Brandy or weinbrand is produced from wine spirit to which wine distillate may be added, as long as the latter (a) has been distilled at less than 94.8% vol. and (b) comprises a maximum of 50% of the final strength of the spirit. It must be matured for at least one year in oak receptacles, or 6 months if the maturation takes place in oak casks holding less than 1,000 litres.
The spirit must have a volatile substances content of no less than 1.25g per litre of pure alcohol and which come exclusively from the distillation or re-distillation of the raw materials. There is a maximum methanol content of 2g per litre of pure alcohol.
Strength
Brandy / weinbrand sold to consumers has a minimum alcoholic strength of 36% vol..
Permitted
- The addition of caramel to adapt the colour and the addition of sugar to ‘round off’ the taste.
- The addition of sugar is limited to a maximum of 35g / litre of brandy / weinbrand.
Not allowed
The addition of any other alcohol and the use of flavourings.