![\"St-Remy-brandy\"](\"http:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2024\/04\/St-R-brandy.jpg\")
Brandy is the oft-overlooked spirit, although it\u2019s one of the oldest. It can be made from almost any fruit, but most are made from grapes, which are harvested, pressed, fermented into wine and then distilled into brandy. St-R\u00e9my Signature displays all the classic expressions of French brandy.<\/p>\n
The St-R\u00e9my distillery was founded in 1886 in Machecoul in the Loire Valley, following the devastating phylloxera outbreak which destroyed the Charente vineyards. In 2020 St-R\u00e9my Signature brandy was launched. The word \u2018brandy\u2019 originates from the old Dutch word \u2018brandewijn\u2019, literally meaning \u2018burnt wine\u2019.<\/p>\n
Brandy production is something of a process and it\u2019s that which imparts specific characters to each spirit. In the case of St-R\u00e9my Signature the initial maturation takes place in new oak casks made from Quercus Petraea with its fine grain. This is often called Irish Oak or Cornish Oak or Sessile Oak and is prized for increasing the flavour-imparting potential of the cask. \u00a0The second maturation takes place in traditional Quercus Robur casks. The wood, also called European Oak, has a wider grain and imparts a fruity character. The resulting brandy is silky, with both grape and oak layers.<\/p>\n
Appearance: Clear burnt caramel
\nNose: Oaky spices, vanilla, walnuts
\nPalate: dried fruit and Christmas spices<\/p>\n
St-R\u00e9my Signature may well convert those who keep a bottle of brandy for culinary purposes only. It\u2019s lovely when served simply over ice; but try in cocktails, too.<\/p>\n