To produce our Brandy, we distil our Oloroso wines with the traditional pot still (called “alquitara” in Jerez). Through this distillation we obtain liquor and “holandas”, which is the term used in Jerez for wine liquor with low alcohol content and greater quality (distillation of the best wines to get the finest aromas).

Our coopers manufacture at our place special butts of American oak to age our brandy during three years. Butts previously used for our old Oloroso and Pedro Ximénez wines. Traditional ageing system of “criaderas” and “soleras”, that enhances the aromas and flavours of our Brandy.

This fine brandy is the basis of our genuine “Brandy Caramelo The First”. Respecting the purest recipe, we use a traditional pot to reduce grape juice to get a natural caramel. This refined caramel is added to our brandy to then age for at least another six months in the same butts. Process through which we get the perfect balance of this First and Unique Caramelized Brandy of the world.

Winemaking

To produce our brandy (30% alc.), we select the best Oloroso wines of our winery to distil with a traditional pot still to get the best liquors and “holandas”, which then age 3 years in American oak butts manu- facturedbyourcoopers. Ageingprocessof“criaderas”and“soleras”to enhance the finest aromas and flavours. We then reduce grape juice in a traditional pot to get a natural caramel, which we add to our brandy to then age another 6 months in the same butts.

To produce our brandy (30% alc.), we select the best Oloroso wines of our winery to distil with a traditional pot still to get the best liquors and “holandas”, which then age 3 years in American oak butts manu- facturedbyourcoopers. Ageingprocessof“criaderas”and“soleras”to enhance the finest aromas and flavours. We then reduce grape juice in a traditional pot to get a natural caramel, which we add to our brandy to then age another 6 months in the same butts.

Ageing

Our brandy ages during 3 years in butts of American oak, previously used for our old Oloroso and sweet Pedro Ximénez wines for at least 5 years. This genuine and traditional ageing of “criaderas” and “soleras” maintains the organoleptic characteristics and guarantees the opti- mum quality year after year.
Butts
In order to guarantee the excellence of our brandy, our coopers manu- facture special butts, for which we select ourselves fine oak. 
The whole process starts with the splitting of the oak into staves, which have to dry outdoors during 36 months (process called “season”) to get the best characteristics to age our brandy. Then, the staves are heated over an open fire (in which we burn the same oak as the one used to manufacture the butts) to be able to bend them into the shape. This heating process has a significant influence in the toasting level to then get the finest oaky aromas during the ageing.
Tasting Notes

Bright and brilliant golden amber colour.

Well-balanced aromas with an elegant bouquet, distinctive of the best Spanish brandies. Spicy notes of cinnamon and vanilla together with hints of toffee (caramel).

Round, balanced and full-bodied with hints of toasted oak and dried fruit. Elegant and velvety mouthfeel with a distinctive flavour of fine caramel.

To enjoy chilled on the rocks in a large brandy glass. “Brandy Caramelo The First” is also a perfect cocktail base, that may be combined with refreshing drinks, such as cola.

An extremely pleasant and unforgettable experience. “Brandy Cara- melo The First” is the dedication and tradition of 3 generations of wine producers.

BC, Brandy Caramelo The First : the first caramelized brandy of the world.