Discover the craft production of 1866 Brandy

Origin

Brandy 1866 is produced in El Puerto de Santa María, Cádiz, within the boundaries of Jerez.

Our wineries are located right in the heart of the town, a truly magical place. The geographic area comprises a microclimate regulated by the surrounding bodies of water—the Atlantic Ocean and the Guadalete and Guadalquivir Rivers—and the prevailing easterly and westerly winds. These weather conditions are key to the production and aging of brandies in the Jerez area.

The production of 1866 begins with the careful selection of the best grapes, which are then used to produce the wines that will be distilled. This distillation is performed traditionally and discontinuously in 2,500-liter stills located in our distillery in Tomelloso.

This discontinuous distillation process entails removing the distillates of lesser quality, called heads and tails, so only the central distillates, called “holandas” remain. These holandas are of the highest quality and form the foundation of 1866.

What is the secret to making our distillate the finest, most sought-after, and most delicate?

The extraction of the most select holandas with the perfect aroma to wash down the criaderas and slowly age the brandy in our old American oak casks.

This dynamic aging process allows the various aromatic components being developed to come together, thus achieving an incomparable harmony of flavors.

Thanks to this process, we have obtained a brandy with fine and delicate subtleties that activate all the senses.

Ignacio Lozano, Master Blender | Brandy 1866

Our Master Blender, Marcos Alguacil, uses his knowledge and experience to expertly mix the aged distillates of the solera, incorporating younger distillates with fresh aromas from the criaderas to define the personality and character of 1866.

Marcos Alguacil has been devoting himself to his passion at Osborne for almost 25 years. With a doctorate in biology, specializing in biologically aged wines, he is responsible for overseeing the quality and consistency of our brandies and wines from Jerez.

According to Marcos, “To be a Master Blender you have to be highly sensitive and have a great fondness for brandies. It is a world where sensations and perceptions interact, where you work with a delicate and complicated product, such as brandy.”

Thanks to his true passion for the art of production and mixing, he has received international recognition, including 2020 Brandy Producer of the Year by the renowned magazine Drinks International in the International Spirits Challenge.

Sherry casks

Our wineries, with more than 250 years of history

Are our cathedrals. These monumental buildings were built to store wines before being shipped overseas and are called cathedrals because of their height, arches and the distribution of their bays. The exterior walls are made of sandstone or brick and measure at least 2 feet thick, which helps maintain optimum temperature and humidity. This prevents changes in the winery’s microclimate, which would be detrimental to the quality of the brandies.

This heritage is undoubtedly our greatest wealth.

Inside the cathedrals, the precious liquids of 1866 age slowly in the same world-renowned American oak casks in which the most select fino wines from Jerez were made.

The average age of 1866 casks is approximately 25 years, and they were previously used to age fino wines from Jerez. These casks give 1866 a special salinity and make it smooth on the palate. This along with the typical notes from biological aging produce our brandy’s unique, signature profile.

Craft Production