A masterpiece, created by our Master Distiller Virginia Martín and our Master Blender Marcos Alguacil.
A solera gran reserva of 16 scales, with a double artisanal distillation in 19th century copper stills and double ageing in Fino wine and Palo Cortado Capuchino VORS casks from Bodegas Osborne. .
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THE SELECTION OF THE BEST WHITE WINES
Every year, before the start of the grape harvest, Virginia Martín, our master distiller, works together with the winegrowers in the area to produce white wine with the acidity, alcohol and aromas necessary to obtain wine distillates of the quality required for the distillation of 1866 brandy. They are young, fruity and harmonious wines with very low volatile acidity, clean without additives or sulphur and low in methanol.
THE DISTILLATION PROCESS: A SCIENCE AND AN ART
The production of the ultra-premium Brandy 1866 MASTERS´EDITION is an artisanal process carried out in 19th century copper stills through a double discontinuous distillation of the best wines selected by the Master Distiller.
Double Distillation:The presence of old, double-distilled spirits in our solera system for 1866 brandy inspired our masters to create this special edition. Double distillation sets it apart from other premium sherry brandies, which are traditionally produced using single-distilled spirits.
Performing two successive distillations allows us to obtain a spirit with higher purity and alcohol content.
First Distillation: Selecting the Wine
By selecting the heart or Brouilli, during the first distillation, we capture the purest and most aromatic compounds. These elements will define the spirit
Second Distillation: Shaping the spirits soul.
The second distillation is used to select the alcoholic components that will define the final spirit's character, flavour, and aroma. Once again, the distillate is divided into three parts: head, heart, and tail.
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The heart of this second distillation is the portion that is kept, as it is the purest and most concentrated. This will be the base spirit that the Master Blender will use to create 1866 Masters’ Edition.
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To ensure that no valuable compounds are lost, the heads and tails from the second distillation are added back to the brouilli for the next distillation, enriching the mixture."
THE ROLE OF THE MASTER DISTILLER
Our Master Distiller, Virginia Martin (PhD in Molecular and Cellular Biology), with her deep knowledge of grape varieties, wine regions, and winemaking processes, selects the most suitable wine to obtain the desired organoleptic characteristics in the final distillate of Brandy 1866 MASTERS' EDITION. Virginia directs the distillation process, pressures, temperatures, and determines the exact points of change from one phase to another, that is, head, heart, and tail, in each production. Her highly developed palate allows her to identify the most subtle nuances in the distillates and make precise decisions about the elaboration of the final product.
THE ROLE OF THE MASTER BLENDER
Our Master Blender, Marcos Alguacil, (PhD in Biology) is the master craftsman who transforms this distillate into our extraordinary Brandy 1866 MASTERS
The creation of our unique solera system is a testament to our commitment to tradition and innovation. By carefully selecting sherry casks and employing a 16-scale system, we have crafted a brandy with a truly distinctive character.
AN AROMATIC JOURNEY:
THE SCALES, AND THE DYNAMIC SYSTEM OF CRIADERAS AND SOLERA
The system of scales used to age our brandy is an ancient technique that creates brandies with unique and complex flavours. As our brandy travels through a series of scales, composed of different sherry casks, it undergoes a process called saca and rocío, which introduces oxygen and enriches the brandy with a wide array of aromas.
Brandy 1866 MASTERS' EDITION, with an average age of over 18 years, passes through 16 different scales of sherry casks.
The brandy begins its journey in the first 12 scales, filled with traditional Fino wine casks from Osborne. This initial ageing phase imparts fresh, saline, and yeasty notes, characteristic of Fino wine, softening the brandy and adding layers of complexity.
The brandy's journey concludes in the final 4 scales filled with Palo Cortado Capuchino VORS. These casks impart toasted, nutty, and spicy notes, adding complexity and richness to the brandy's final profile.
TASTING NOTES
APPEARANCE:
A radiant, resplendent topaz amber brandy, with iodine hues that testify to its distinguished maturity.
NOSE:
Its exquisite aromas, woven with noble woods and dried fruits such as hazelnut, nutmeg, argan oil, and pecan, unfold delicate notes of vanilla, butter, and saline touches.
PALATE:
On the palate, it reveals its greatness with a soft, silky texture that balances the elegance of its dry nuances. Flavourful and enveloping, with an imposing structure that confers unparalleled elegance. Its finish, velvety and dry at the same time, delights us with liquorice and dates, while persisting on the palate with an enveloping harmony, leaving behind the warm and comforting imprint of dried fruits and wood.
