A Geographical Indication for Welsh Single Malt Whisky

British Isles map colored by countries and regionsAs many astute wine (and spirits) students are aware, the United Kingdom (UK) recently devised a specialized set of geographical indications (GIs) for use post-Brexit. Just like the larger EU-based scheme (which the UK is still eligible to participate in, if they so choose), the UK geographical indication scheme (administered by the UK’s Department for Environment, Food, and Rural Affairs) aims to define and regulate specific products with the goal of protecting their name, authenticity, and characteristics.

On July 24, 2023, Welsh Single Malt Whisky (Wisgi Cymreig Brag Sengl) was registered as a UK geographical indication. Welsh Single Malt Whisky is the twentieth product from Wales—a tiny country tucked between England and the Irish Sea—to gain this protected status. Other Welsh products so protected include Welsh Wine, Traditional Welsh Perry, Traditional Welsh Cider, Caerphilly Cheese, Anglesey Sea Salt, Welsh Lamb, Welsh Beef, and Welsh Leeks.

  • According to the new standards, Welsh Single Malt Whisky GI must be produced according to the following specifications:
    • It must be produced using 100% malted barley, Welsh water, and yeast (no other additives are permitted).
    • All stages of the production process—from mashing, fermentation, distillation, and maturation to bottling—must occur in Wales.
    • It must be distilled at a single Welsh distillery. Distillation must occur via the batch process, although the type and size of still is not mandated.
    • It must be matured in wood barrels, in Wales, for a minimum of three years. The type, style, and age of the wood (and the barrel) is not specified.
    • It must have a minimum alcoholic strength of 40% ABV.
  • Note: The barley may be sourced from elsewhere, and malting does not need to occur within Wales.  (Wales does, however, grow a good deal of barley.)

The product specification for Welsh Single Malt Whisky (as noted above) does not overly-specify any part of the production process, and as such, Welsh distillers are given the freedom to create unique expressions of the spirit. However, under the heading of “Organoleptic Characteristics” the regulations stress that Welsh Single Malt is intended to produce a whisky that “has a lightness of character not overwhelmed by excessive extract.”

Another portion of the product specification states that the rules are intended to allow producers to craft a “modern style of whisky…which is less oily and with a lack of grittiness and earthiness associated with more traditional whiskies.” Part of this is attributed to the “moderate Welsh climate” which can result in less overall evaporative losses and thus “enables the development of particular flavor (flavour) attributes.”

The application for the Welsh Single Malt Whisky GI was originally submitted in August of 2021 by the Welsh Whisky Association. At the time, the association was composed of five member distilleries, including Penderyn Distillery, Aber Falls Distillery, Dà Mhile Distillery, Coles Distillery, and In the Welsh Wind Distillery.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

(More) New Rules Adopted for US Spirits

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Subtitle: and now we know what grains are!

On February 9 (2022), the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States published a(nother) final rule regarding the modernization of the labeling and advertising regulations for wine, distilled spirits, and malt beverages. This new ruling clarifies and expands upon some of the changes that were initially made in “phase 1” of the rule, issued back in April of 2020.

While dedicated students of distilled spirits (and malt beverages) might want to read the entirety of the rule, here are a few of the more significant updates:

  • The definition of “grains” as used in the production whisky/whiskey and other grain spirits has (at long last) been finalized. Now, we can easily point to the official TTB definition of grains, and it reads as follows:  Grains—Includes cereal grains and the seeds of the pseudo-cereals amaranth, buckwheat, and quinoa.
    • For the laypeople among us, the dictionary definition of “grain” typically reads as follows: Any grass cultivated for the edible components of its grain (composed of the endosperm, germ, and bran). The most widely cultivated grains in the world include wheat, barley, oats, rye, millet, corn (maize), triticale (a hybrid of wheat and rye), rice, and sorghum.
  • Removing some restrictions on the use of pictures of the American flag on product labels
  • Revising the production category (Standard of Identity) for “Distilled Spirits—Specialty Products.” This is a category that allows those spirits that fall outside of the other (more specifically defined) categories to be legally labeled and distributed. The type of spirits that will utilize this category are typically those that include additives (caramel coloring, sugar, flavoring, etc.) that are not allowed under a more specific classification. These specialty spirits are allowed to use “distinctive or fanciful names.”
    • For the record, the Standards of Identity now include 13 spirit categories, as follows: Neutral Spirits (includes vodka), Whisky, Gin, Brandy, Blended Applejack, Rum, Agave Sprits, Absinthe, Cordials & Liqueurs, Flavored Sprits, Imitation Spirits, Diluted Spirits, and Distilled Spirits—Specialty Products.

P.S. Heads up, wine lovers! The “small print” of this press relates includes the following statement: “This final rule reorganizes parts 5 (distilled spirits) and 7 (malt beverages) of the regulations, as proposed in the NPRM.  We plan to publish a revised part 4 (wine) in the future.”

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

A Great Day for Demerara Rum!

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Congratulations are in order…as of July 28, 2021, Demerara Rum has been awarded a Protected Geographical Indication (GI) in the European Union!

Demerara—a region located within the independent country of Guyana, on the northern coast of South America—has produced sugar cane and rum for over three hundred years. The production area is located on the low coastal plain of Guyana, bound by the Boeraserie River on the west and the Abary Creek on the east.

The production specification emphasizes the importance of the tropical climate of the area, the traditional production techniques, and the mineral-rich local ground water. These factors combine to create the characteristic high-congener Demerara Rum flavor consisting of “hints of sugar-cane sweetness,” fruity and floral notes (via the fermentation and distillation processes), and age-derived aromatics (to include nutty, spicy, woody, herbal, or earthy aromas).

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According to the standards, Demerara Rum GI must be produced as follows:

  • Sugar cane used in the production of Demerara Rum must be grown within the defined region.
  • Fermentation and distillation must be accomplished within the defined region.
  • Products labeled as Cask Aged Demerara Rum, Special Reserve Demerara Rum and Grand Special Reserve Demerara Rum must be aged and bottled within the defined production zone.
  • It may be produced using either raw sugar cane juice or molasses. Note: the specification allows for the use of any type of “sugar cane substrate,” but in reality most Demerara rums are produced using molasses.
  • Column still or pot still distillation may be used. The product specification details the distillation process as follows: “The distillation of light- and medium-bodied Demerara Rums take place in Continuous Stills of 2/3/4/5 Columns, and heavy-bodied Demerara Rums take place in single/double pot stills.”
  • The stills must be comprised of Guyana Greenheart hardwood, copper, and/or stainless steel.
  • For products aged in Guyana, aging takes place in well-ventilated warehouses “situated at sea level on the coast of the Demerara region bordering the Atlantic Ocean.”
    • Such aging must take place in oak barrels (the product specification notes” American white oak casks, typically, or other casks as required”) under “tropical climatic conditions (typically 24-32 °C and 70 % humidity).”
  • Single-marque (single batch) rums and blends are allowed.
  • Sugar is allowed as a post-distillation additive in order to “round off the final taste of the product up to a maximum of 20 grams per liter.”

In addition, the following styles of Demerara Rum are specifically defined per the product specification:

  • Demerara Rum: all styles of Demerara Rum may be single marque or a blend; however, 100% of the product in the bottle must be sourced from within the defined production zone. (In other words, they may not be blended with any non-Demerara Rum and still use the moniker “Demerara Rum.”)
  • Old Demerara Rum: aged for a minimum of 2 years
  • Cask Aged Demerara Rum: aged for a minimum of 3 years
  • Special Reserve Demerara Rum: aged for a minimum of 12 years
  • Grand Special Reserve Demerara Rum: aged for a minimum of 25 years

More details may be found in the product specification, linked below.

Congratulations, Demerara Rum!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Don’t Mess with Indiana Rye

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The state of Indiana—located just north of Kentucky in the great American Midwest—is known for many things, including the great city of Indianapolis, the Hoosiers, the Pacers, the Indy 500, and sandwiches made of fried pork tenderloin.

To whiskey aficionados, however, the state may be all about rye. Some of this is due to the state’s 5 million acres of grain fields; and some of this is because Indiana is one of the largest producers of rye whiskey in the country.

Indiana is home to more than 30 distilleries, producing a wide range of spirits from vodka to gin and many styles of whiskey. The state is also home to the Lawrenceburg campus of MGP Distilling: the largest producer of rye whiskey in the United States. In addition to producing its own brands—Redemption Rye and Rossville Union Straight Rye Whiskey—MGP supplies the base spirit for many types, styles, and brands of rye whiskey across the continent. (For the record, MGP Distilling—one of the oldest and largest distilleries in the United States, produces a wide range of other products including a range of whiskies, neutral spirits, industrial alcohol, gin, and everything in-between.)

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July 1 (2021) is an important day in the story of Indiana Rye Whisky. As of this day, a new bill—House Bill 1409, championed by Indiana State Representative Chris May and enacted by the General Assembly of the State of Indiana—has come into force and declared Indiana Rye to be a legally-defined, regional designation for American whiskey.

It will be interesting to see how some of Indiana’s more notable artisan whiskey distilleries—including the Hard Truth Distilling Company, the Indiana Whiskey Company, Bear Wallow Distillery, and the Old 55 Distillery—approach Indiana Rye now that the designation is official.

According to the law, Indiana Rye must be produced according to the following standards:

  • Produced in the State of Indiana
  • Produced from grain containing a minimum of 51% rye
  • Distilled to no more than 160° (80% abv)
  • Placed in charred, new, White Oak barrels at no more than 125°
  • Aged in a rack house in Indiana for a minimum of two years
  • Bottled at a minimum of 40% abv

According to the legal documentation, the following terms may be used on a label of Official Indiana Rye: Indiana Rye, Indiana Rye Whiskey (or Whisky), Indiana Sweet Mash Rye Whiskey (or Whisky), Indiana Sour Mash Rye Whiskey (or Whisky). Note that either spelling—with or without the e—is considered acceptable.

Indiana Rye now joins the ranks of state-specific American Whiskeys alongside Kentucky Bourbon, Tennessee Whiskey, and the lesser-known (but official nevertheless) Missouri Bourbon. Any guesses as to what state may be next?

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Welcome to the World, Absinthe de Pontarlier PGI!

Photo via: https://www.inao.gouv.fr

Photo via: https://www.inao.gouv.fr

On August 19 2019, the EU registered a protected geographical indication (PGI) for Absinthe de Pontarlier.

Absinthe is a well-known spirit drink with a fascinating and somewhat checkered history. By most accounts, it best-known for the period of time (1915 – 1990 and beyond) during which it was outlawed! Even in its modern incarnation, absinthe remains a mystery that has defied standardization and definition. It may be green, clear, or yellow in appearance; it is sometimes considered a flavored spirit drink and at other times may be referred to as a liqueur. While this disparity may continue into the future, as of now we have one absinthe product that is legally (and specifically) defined: Absinthe de Pontarlier PGI.

Absinthe de Pontarlier is a product of France and may only be produced in the French Departement of Doubs. (Doubs is located in the Alps of central-east France, along the border with Switzerland and surrounded by the French departments of Jura and Haute-Saône.) Historical records make mention of an “elixir d’Absinthe” being made in the region since the 18th century, when Major Henri Dubied moved his production facility—originally located in the Swiss town of Couvet (now a part of Val-de-Travers)—about 20 miles (32 km) west to Pontarlier, France.

 Map of Doubs, France (By Marmelad - based on: Départements de France-simple.svg)


Map of Doubs, France (By Marmelad – based on: Départements de France-simple.svg)

Absinthe de Pontarlier may be produced using an unspecified base spirit, but the use of locally-grown wormwood (Artemisia abinsthium) is mandatory. In addition, the drying of the wormwood, the maceration of the botanicals, the re-distillation of the macerate, any post-distillation procedures, and the bottling of the spirit must all be carried out at a single location within the defined region of origin.

Other regulations for the production of Absinthe de Pontarlier include the following:

  • The spirit must be clear and pale-yellow with greenish hues. When water is added, it becomes cloudy and opaque.
  • It must contain a minimum 45% abv.
  • In addition to Artemisia abinsthium, it must contain anise seed (Pimpinella anisum), both of which must be macerated in a base spirit. Roman wormwood (Artemisia pontica) and hyssop (Hyssopus officinalis) may be used for coloring. Lemon balm, fennel, and mint are specifically allowed to be used in limited proportations, as are “other aromatic plants with the exception of star anise.”
  • The base spirit must be re-distilled after maceration with the required botanicals (wormwood and anise seed).
  • No flavorings or extracts may be used, although some colorings are permitted.
  • Sugar (up to 35 grams per liter of finished product) may be added, but is not required.
  • Aging is allowed but is not required. A declaration of aging may appear on the product label if it is aged for a minimum of six months in oak.

Across the globe, absinthe is strictly regulated and the rules regarding its composition (mainly focusing on allowed levels of thujone) vary greatly across countries and regions. In the United States, the Alcohol and Tobacco Trade and Tax Bureau (TTB) has a proposal in the works that will require absinthe distributed in the United States to meet certain requirements for a maximum level of thujone and—although this has not yet been ratified into law—it remains to be seen whether or not Absinthe de Pontalier will be allowed to be exported into the United States. We might just need to take a trip to Pontarlier in order to have a sip!

Welcome to the world, Absinthe de Pontarlier PGI!

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

Modern Vodka for Canada: Canada Updates its 60-year-old Vodka Standards

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Effective today (June 26, 2019), the government of Canada has updated its labeling laws for vodka. This is the first change in the country’s laws regarding vodka since 1959. The change was announced via publication in the Canada Gazette, Part II, Volume 153, Number 13.

These new laws—as set forth in the Food and Drug Regulations of Canada—include the following standards:

  • Canadian vodka may be produced from cereal grains, potatoes, or other agricultural products such as fruit, dairy products, or honey
  • If produced from a base ingredient other than potatoes or grains, it must be stated on the label using terminology such as “vodka produced from grapes” or a phrase such as “produced from apples” in close proximity to the term “Vodka” on the label
  • Canadian vodka should be rendered neutral (without distinctive character, aroma, or taste) during its production process, which may include (but does not require) charcoal filtration.

These new standards are an update of the previous laws, which permitted Canadian Vodka to be produced using potatoes or cereal grains only, and required that all Canadian vodka undergo charcoal-filtration.

It is expected that these new laws will encourage innovation in the Canadian distilling industry while facilitating international trade.

Sounds like today is a great day to taste-test some Canadian vodka! May I recommend Crystal Head Vodka (Dan Aykroyd will thank you), Iceberg Vodka, or perhaps a dry martini made with Polar Ice?

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

References/for more information:

 

Guest Post: Ampelos Cellars: Triple-Certified and Rocking the Sta. Rita Hills

Today we have a guest post from Kate Brandt. While Kate was a student in my CSW online prep class, she mentioned on our class forum that the winery where she worked—Ampelos Cellars—was the first vineyard in the US to be “triple certified” organic, biodynamic, and sustainable. I was fascinated by her story and asked if she would like to write a blog post about the company. Lucky for us, she agreed, and we are so thankful to have Kate tell us this fascinating tale!

The Story of Ampelos Cellars, by Kate Brandt

As a Navy Spouse, I have had the opportunity to travel all over the world and visit some amazing places.  While living in Italy, I visited a small, 7-generation, family owned, organically farmed vineyard.  It was there I had my ‘A-HA’ wine moment and knew I wanted to spend the rest of my life learning about wine. It wasn’t until eight years later, when our family was stationed at Vandenberg Air Force Base in Central California that I got that opportunity … when I started working for Ampelos Cellars.

Peter and Rebecca Wonk

Peter and Rebecca Wonk

Owned and operated by Peter and Rebecca Work, Ampelos Cellars is the first vineyard in the United States to be triple certified Organic (USDA CCOF Organic), Biodynamic (Demeter) and Sustainability in Practice (SIP).  Located in the beautiful Santa Rita Hills wine region, Ampelos Cellars focuses on creating minimally invasive wines that tell a fantastic story about the soil and vines, making it easy for the consumer to enjoy the wines while creating their own great memories and stories to tell.

Peter and Rebecca bought their property in 1999 for a future a retirement project.  What a great and romantic dream, to wake up in the morning and have coffee while watching their dogs run through the vines, right!?  Then, a series of cancelled meetings following the 9/11 World Trade Center attack had them thinking they were done with the corporate world.  They pushed up their retirement dream and started in making wine full time.  In 2001, they planted their first vines – Pinot Noir, Syrah, Grenache and Viognier.  In 2004, they harvested their first 15 acres, and, in 2006, they converted their vineyard to organic and biodynamic farming.  They achieved their SIP certification in 2008, and their organic and biodynamic certifications in 2009.

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But what do all these certifications mean to the world of wine?

Organic Farming: Simply put, the main concept of organic farming is zero impact on the environment.

Organic farming follows standards for the use of natural fertilizers such as compost manure and biological pest control such as ladybugs and chickens instead of synthetic pesticides.  Also, organic farming uses techniques such as crop rotation, cover cropping and reduced tillage. This exposes less carbon to the atmosphere resulting in more soil organic carbon.  All of these practices are aimed to protect the earth, thus feeding the soil to feed the plant.

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Biodynamic Farming: Biodynamic farming was originally introduced in 1924, when a group of European farmers approached Dr. Rudolf Steiner (noted scientist, philosopher, and founder of the Waldorf School) after noticing a rapid decline in seed fertility, crop vitality and animal health.

Quartz crystals are buried in female cow horns because they are made of silicon which add more nutrients to the soil

Quartz crystals are buried in female cow horns because they are made of silicon which add more nutrients to the soil

It was the first of the organic agricultural movements when an English Baron, Lord Northbourne, coined the term “organic farming”, and the concept of “farm as an organism” was adapted.  It has similar ideas to organic farming in that it practices soil fertility and plant growth. However, there is a larger emphasis on spiritual and mystical perspectives such as choosing when to plant, cultivate or harvest crops based on phases of the moon or zodiac calendar.

Some biodynamic compounds used include:

  • Cow manure sprayed in the soil — Stimulates soil structure, humus formation, bacteria, soil life, fungi and brings energy and vitality to the roots. This regulates levels of limestone and nitrogen in the soil and increases water holding capacity of the soil.
  • Silica (quartz crystals) sprayed on the foliage — Allows leaves, shoots and clusters to enhance their use of light and heat. It improves photosynthesis, and assists with the plants assimilation of atmospheric forces.
  • Yarrow added to the compost pile — Attracts trace elements of sulfur and potassium, aiding plant growth.
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Sustainability In Practice: While Organic Certification only addresses the prohibition of synthetic pesticides and fertilizers, SIP addresses the whole farm by looking at how the farmer gives back to the community, environment and business.  The main goal is to help ensure both natural and human resources are protected.

There are 10 areas of SIP practices. Examples include:

  • Conservation and Enhancement of Biological Diversity — enhances and protects a biologically diverse agricultural ecosystem while maintaining productive vineyards.
  • Vineyard Acquisition/Establishment and Management — focuses on the decisions affecting the vineyard’s ability to sustainably produce high quality fruit with minimum inputs and manipulations.
  • Soil Conservation and Water Quality – focuses on protecting the resources necessary for plant life including land, soil, and water.
  • Pest Management – focuses on pest management rather than pest control, including controlling weeds, root insects, canopy insects, and diseases.
Chickens used for pest control and natural fertilizer to the soil

Chickens used for pest control and natural
fertilizer to the soil

Differences between the main farming practices:

  • Conventional
    • Get the biggest yields possible
    • Spray artificial pesticides and fertilizers
    • Quick profitability
  • Organic
    • Does not spray artificial pesticides or fertilizers
    • Does not focus on other farming aspects (energy, fertilizer, water conservation, etc.)
  • Biodynamic
    • Treats the whole ranch as one system; everything is in balance with Mother Nature
    • Waste of one thing is the energy for something else.
  • Sustainability In Practice
    • Focuses on energy, employee practices, water conservation, for example
    • Breaks farming down into 10 areas (some listed here): energy, water conservation, social equity, pest management, etc.

Ampelos is the Greek word for vine. Peter and Rebecca named the winery Ampelos because they believe every great wine begins with the vine and health of the vineyard. They have successfully achieved their dream of creating well-crafted, clean, natural wines through eco-friendly wine making. When I was in Italy, I realized I wanted to start a journey of my own in the wine industry. I had no idea then my journey would bring me full circle to a family-owned, triple-certified vineyard. I am lucky to learn from Peter and Rebecca and benefit from their experiences with every bottle I share as I continue on my voyage of wine with a full glass!

About the author: Kate Brandt is a proud Navy spouse and mother of two energetic girls.  She loves to travel, learning about (and drinking) wine, and enjoying treasured friendships.

Lucky Lucido

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According to the website of the Consorzio di tutela vini Sicilia DOC, wines produced from the Cataratto Bianco Comune and Cataratto Bianco Lucido varieties may now be labeled using the term “Lucido.”

Lucido is a historical name for the Catarrato grape, and the Consorzio has taken this step due to the belief that the grape variety “Cataratto” is not widely known, and—particularly in the international markets—considered hard to pronounce. It is believed that these factors are making the wine less appealing to some consumers.

Catarrato is an ancient grape variety and native to the island of Sicily. According to Jancis Robinson, et al, in the book Wine Grapes, it was described as a Sicilian wine grape in 1696 by the Italian naturalist Francesco Cupani in the work “Hortus Catholicus.” Catarrato/Lucido is believed to be an offspring of the Garganega grape variety (which is itself best-known famous as the main grape variety of the Soave DOC). Garganega is also mentioned as the likely parent of Albana, Malvasia Bianca, and Trebbiano Toscano (among others)—giving the grape many possible siblings. Catarrato itself—along with Muscat of Alexandria—is believed to be the parent of Grillo, another important Sicilian variety.

Photo via: siciliadoc.wine/en/

Photo via: siciliadoc.wine/en/

Two “types” of Catarrato are often cited in wine documents (and wine labels): Cataratto Bianco Comune and Cataratto Bianco Lucido. Previously, it was assumed that these terms represented two distinct grape varieties, but recent evidence has shown that they are merely two clones of the same variety. According to Wine Grapes, it is proper to use the name “Catarrato Bianco” to refer to either clone. In this new ruling by the Consorzio of the Silcilia DOC, the name Lucido may apply to either clone.

Catarrato is the most widely grown grape on the island of Sicily, and despite its relative lack of acclaim, is the second-most-widely grown white grape in all of Italy. One reason for its relative obscurity is no doubt that a good deal of Catarrato grapes are used in wine destined for distillation, as grape concentrate, or in the production of sweet versions of Marsala. However, when grown in optimal conditions and used to produce a varietal or blended wine, it can be quite interesting. Well-done Catarrato-based wines tend to show aromas and flavors of citrus (lemon, tangerine, grapefruit), red apples, fresh herbs, almonds,  and a distinct minerality. Such wines tend to be somewhat full-bodied and rich in floral aromas, often leading to a comparison with varietal wines produced from Viognier.

Photo via: www.donnafugata.it

Photo via: www.donnafugata.it

One of the most widely-distributed Catarrato/Lucido-based wines I have found is Donnafugata Anthìlia Sicilia DOC. According to the winery website, “The 2018 vintage is characterized by a fresh and fragrant bouquet with fruity and floral notes. A very versatile wine, ideal with fish and vegetarian first and second courses.”

While Catarrato/Lucido is often used to produce a single-variety wine, it is also an excellent blending partner with other international and native Sicilian grapes. Typical blending partners for Catarrato/Lucido include Chardonnay, Grillo, Inzolia, Viogner, and Fiano.

In addition to the Sicilia DOC, the Catarrato grape  is approved for use in the wines of many of the DOCs of Sicily, including the Alcama DOC, Etna DOC, Salaparuta DOC, and the Marsala DOC (among others). At this point, it is unclear whether or not the “Lucido” synonym will be used (or allowed to be used) outside of the Sicilia DOC.

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

On the Docket: XXO Cognac

photo via: https://www.hennessy.com/fr-fr

photo via: https://www.hennessy.com/fr-fr

According to France’s Institut National de l’Origine et de la Qualité (INAO), as of December 6, 2018, Cognac has a new “official” aging classification!

Here is the new law, straight from the update of the Cahier des Charges: “Les mentions ‘XXO’ et ‘Extra Extra Old’ sont des mentions spécifiques dont les eaux-de-vie présentent un vieillissement égal ou supérieur à 14 ans.”

Translation: According to the INAO, the initialism “XXO” or the term “Extra Extra Old” is a newly-approved aging designation for use on bottles of Cognac where the youngest spirit in the bottle is 14 years old.

For now, while we’re talking about cognac, here are a few other fascinating facts about Cognac:

A corner of paradise: In some cellars, the oldest cognacs are put into demi-johns (large glass containers designed to allow the aging process to continue without air contact and the annual evaporative loss experienced via wooden barrels). These oldest-of-the-old spirits are often kept in a separate, dark corner of the cellar sometimes referred to as un coin de paradis (“a corner of paradise”).

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What a history: According to archaeological records, the area around Charente was planted with vineyards, and well-known for wine production as early as the first century CE. The wines of the area—particularly those from the port of Poitou—were first sold to Dutch interests (along with salt from the Atlantic Coast). By the 15th century, the Dutch had begun to distill the wines of Charente in order to preserve them during the long ocean voyages.

The trade takes off: Many cognac firms are more than 200 years old. For example, Martell was founded in 1715, Rémy Martin in 1724, Delamain in 1759, Hennessy in 1765, Godet in 1782, and Courvoisier in 1843. On January 23, 1860, a landmark trade treaty was signed between England and France (under the auspices of Napoleon III), and soon thereafter the trading of Cognac expanded exponentially.

The legislation: Cognac was among the first “batch” of six wine-and-spirit AOCs approved by the INAO on May 15, 1936. The geographical boundaries of the defined Cognac region had been legally defined a few decades earlier, in 1909. In 1938, the six geographical designations  (crus) – Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires – were added to the Cahier des Charges.

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

There’s a new IGP in town: Ratafia Catalana

Photo via: http://ratafiabosch.cat

Photo via: http://ratafiabosch.cat

Now, I know that’s a confusing opening line. So let’s break it down…Ratafia Catalana—a traditional spirit drink produced in Catalonia—has recently been awarded Indicación Geográfica Protegida (IGP) status by Spain’s Ministry of Agriculture (known officially as the Ministerio de Agricultura, Pesca y Alimentación). This occurred on October 22, 2018.

Ratafia Catalonia is technically a green walnut-flavored liqueur with a bitter flavor profile, often served as an aperitif, digestive, or even a nightcap.

But before we get into the details…let’s clarify one more thing: the term ratafia is used in several different countries to refer to several different things. Most wine lovers are familiar with Ratafia de Champagne, a PGI-designated, fortified wine (vin de liqueur) from the Champagne region produced via the fortification of unfermented (or just-barely fermenting) grape must (juice). This style of ratafia is also produced in Burgundy (Ratafia de Bourgogne); and other wine regions produce similar style wines (such as Pineau de Charentes)—although they do not always use the term ratafia.

Photo via: http://www.russet.cat

Photo via: http://www.russet.cat

In Catalonia (as is many other parts of the Mediterranean), ratafia is something quite different. In this case, Ratafia Catalana—which has been produced in the area for over 1,000 years—is a richly flavored, sweetened, aged, and oxidized liqueur.

The newly-codified regulations define Ratafia Catalana PGI as a brown-or-amber colored, sweetened liqueur flavored with green walnuts and other botanicals. Standard production requirements include the following:

  • Alcohol content between 24% and 30% abv
  • Sugar content between 100 g/L and 400 g/L
  • Flavored with green walnuts (the dominant flavor) as well as lemon verbena, cinnamon, and cloves (other botanicals are allowed as well)
  • Aged for at least three months in wooden containers—although many are aged for much longer, and often in oxidizing conditions (such as partially-filled demijohns)
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Ratafia Catalana PGI may be produced anywhere within the Autonomous Region of Catalonia (Comunidad Autónoma de Cataluña). Some of the best-known and longest-produced commercial version of Ratafia Catalonia include Ratafia Bosch, produced since 1892 at Destilería Bosch (located in a suburb of Barcelona); and Ratafia Russet, produced in the La Garrotxa region since 1903.

If you are lucky enough to find a bottle, serve it neat (as an aperitif) before a meal, or pour it over ice and serve it alongside a dessert such as Crema Catalana, the cake-like Coca de Sant Joan, or with some of the local Catalan cheeses drizzled with honey (as in the dish known as Mel i Mató). Of course, it also works a digestive or a nightcap…or just about any time you need a break.

References/for more information:

PGI documents: IGP Ratafia Catalana

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org