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glossary (Bon - Bry)

Bonded
A Term used in the United States and Canada to describe that the spirituous liquors was stored under customs seal, like Bonded Whiskey. Sometimes also described with "Bottled in Bond" telling the specified year on the bottle's label.

Bonne Chauffe
Is a word to describe the product, that will be won after the second distillation of Cognac.
The second running product of 70 % that is won by the separation of the first running from the after one, is called Couer (=heartpiece).

Boscs bottle-pear
This is a greenish brown pear with red and brown patches, excellent and huge, with a taste similar to the one of the Williams Christpear.

Bottle-tree-plant
Is another word for Cherimoya.

Bouquet
The smell of wine and spirituous liquors is known as Bouquet (German=Bukett).

Brandy
Brandy has probably the oldest history among all spirituous liquors in Europe, 1,100 dated documents from Italy prove it. Already in 1321, there was a sign of brandy in a German-written document, but it was only meant to be a medical mean and therefore, it was only allowed to be sold at the chemist's shop. Today brandy has an excellent place among offered spirituous liquors. About one forth of the German spirituous liquors production is brandy. Wine is distilled in many countries in the world. Europe's main producing countries are France, Germany, Spain and Italy. Self-produced brandy is main important for the German market, followed by Cognac and Amagnac from France, and brandy from Spain and Italy. The quality of a brandy is decided with the selection of the wines suitable to be blended. Because they are used to produce precious distillates, which cause aroma and taste. But not all wines are suitable for distillation, and surprisingly good drink wines are not suitable best ones for distillation. German brandy distillers get the distillation wine, they need mainly from France (Charente) and from Italy. Distillation of brandy products mainly happens in two steps: Firstly the raw-distillation is produced before it is made to a fine-distillate. Raw distillation, which is the result of the first distillation, is a liquid with an alcohol content of about 40 %. But it still contains unwanted substances, which are separated in the second distillation process. Therefore, the second step, which is the production of the fine-distillate, is the more difficult process, because there a distillate is wanted, which already corresponds with the demands of the later finished product. The liquid, which develops in the second distillation, is divided into pre-, middle- and after running. For further production, it is concentrated on the middle running, because this is the actual fine-distillate, the "heart-piece" of the distillation. This fine-distillate, which is a water clear, light liquid, contains about 70 % of alcohol. The ripening time to become a good brandy starts straight after. The ripening process takes place in oak-barrels, the so-called Barriques made of limousin-oak. High percentage distillates are stored in smaller barrels, containing a volume of about 350 litres, although the law allows barrels up to 1,000 litres. The distillate pulls fine smell- and aroma substances out of the wood and produces the deep gold-yellow Topaston from it. It develops all characteristics, which are demanded from a top-brandy. These characteristics are: full blossom and mild, winery taste. The time of storage is a main factor for quality, too. At the end of the ripening time, the talent of the distillation masters becomes main issue again: They compose an harmonically mixture of distillates of different origin and different vintages, which correspond with finished products in smell and taste and quality. Sometimes up to 25 different distillates have to be used and mixed to get the result. At the beginning smaller portions are mixed and tried. Finally, when there is no difference to the demanded quality standard anymore, the brandy is produced in its right mixture-proportion and it is also reduced to lawfully prescribed drinking strength of at least 38 %. The law of wine furthermore prescribes, that brandy has to be stored in oak barrels for at least six months (if age-description-signs are shown: 12 months).

Brouillis
Singlings, it is a product of the first distillation of Cognac, containing 25 % Alcohol.

Bruegnofen
Belongs to the group of peaches.

Brut
Is a description for nature dry Champagne, the dosage of Brut-Champagne is in between 0 and 15 grams per litre.

Brygnolen
Is another writing of Bruegnolen.