HBG
  • Subscribe
  • Digital Edition
    • Digital Edition
    • Digital Archive
  • The Beverage Guide
    • Beer >
      • Kamaʻāina Brewers >
        • Kauai Breweries >
          • Kaua'i Island Brewing Co.
        • Oahu Breweries >
          • Aloha Beer Co
          • Beer Lab
          • Bent Tail Brewing
          • Broken Boundary Brewery
          • Hana Koa Brewing Co
          • Honolulu Beerworks
          • Inu Island Ales
          • Lanikai Brewing Co
          • Waikiki Brewing Company
        • Maui Breweries >
          • Maui Brewing Co
          • Maui Seltzer
          • Kohola Brewery
        • Big Island Breweries >
          • Big Island Brewhaus
          • Ola Brewing
          • Hilo Brewing
          • Kona Brewing
      • Athletic Brewing
      • Firestone Walker Brewing Co
      • Golden Road Brewing
      • San Miguel
      • Stella Artois Summer Solstice Lager
    • Spirits >
      • Kamaʻāina Distillers >
        • Aloha Awamori
        • Hali'imaile Distilling Company
        • Hanalei Spirits
        • Hawaii Sea Spirits
        • Hawaiian Shochu Co
        • Island Distillers
        • Ko Hana Rum
        • Kolani Distillers
        • Koloa Rum >
          • Koloa Cacao Rum
        • Ko'olau Distillery
        • Kuleana Rumworks
        • Kupu Spirits >
          • Kupu Whiskey
        • Royal Hawaiian Spirits
      • Bitters
      • Brandy >
        • Emperador Brandy
        • Fundador Brandy
      • Gin >
        • Indoggo Gin
      • Liqueurs and Cordials >
        • Chareau
      • Ready Made Cocktails >
        • 10 Barrels Brewing Co.
      • Rum >
        • Lemon Hart and Son
        • Real McCoy Rum
        • Tanduay Rum
      • Shochu
      • Mezcal and Tequila >
        • Tequila Making >
          • The Science of Tequila
        • Casa Sauza
        • El Hempe
        • Del Maguey
        • Tequila Comisario
        • Tequila Komos
      • Vodka
    • Cider >
      • Paradise Ciders
    • Sake
    • Wine >
      • Winemaking >
        • Hawai'i Beverage Guide To: >
          • Viticulture: The Science of Grape Growing
          • A Guide to: Wine Prefermentation Practices
          • A Guide to: Wine Microbes
          • A Guide to: Wine Fermentation Physical Environment
          • A Guide to: Wine Fermentation Chemical Environment
          • A Guide to: Post Fermentation Flavor Adjustments
          • A Guide to: Post Fermentation Process: Stabilization
          • A Guide to: Wine Bottling
          • A Guide to: Wine Faults
          • A Guide to: Wine Polyphenols
          • Wine Aroma Compounds: Pt 1
          • Wine Aroma Compounds: Pt 2
          • Red and White Grape Aroma Compounds
      • Kamaʻāina Wine Makers >
        • Maui Wine
      • Wine Styles >
        • White Wine Styles >
          • Riesling
          • Sauvignon Blanc
        • Rosé
        • Red Wine Styles >
          • Bordeaux Reds
          • Cabernet Sauvignon
          • Gewürztraminer
          • Grenache
          • Malbec
          • Merlot
          • Non-Alcoholic Wine >
            • Fre: Alcohol -Removed Wine
          • Zinfandel
        • Sparkling Wine
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
    • Production Fundamentals >
      • A Guide to: Alcohol Fermentation
      • Distillation and Stills
      • A Guide to: Oak Barrels
      • A Guide to: Filtration
    • Featured Articles >
      • 2022 No/Low Alcohol Beverage Market Perspective
      • Hawaii Beverage Guide Perspective on: Non-Alcoholic Beer and Wine Program Integration
      • Non-Alcoholic Beer Produced by Restricted Fermentation
      • Your Dapper Consulting: Democratization of Venture Capital
      • Hawai'i Beverage Guide To: >
        • A Guide to Cocktail Construction
        • A Guide to Filipino Flavors
        • A Guide to: Japanese Flavors
        • ​A Guide To: Non-Enzymatic ​Browning
        • A Guide to Pricing Strategy
    • Product Index
    • New Products
  • News and Events
    • Cheers to Seventy-Three Years
    • Navigating COVID-19
  • About
    • Contact
  • Terms & Conditions
Picture
Hawaii Distributor
Southern Glazers Wine and Spirits

​
​brandyfundador.com/en/
Picture

​The History of Fundador: The First Brandy de Jerez

Distillation in Spain started as early as 711 AD when the Arabs, the inventors of distillation, established themselves in the Jerez area.  In Jerez, distillation’s prominence in commerce can be seen in the minutes of the 1580 Town Council of Jerez, which referenced the importance of the “tax on spirit.”  However, it was not until the mid 19th century that English and French sherry merchants consolidated brandy and sherry producers and established the guidelines for Brandy De Jerez.  It was during this period, 1874 specifically, that Pedro Domecq Loustau established the first brandy marketed as Brandy De Jerez Fundador, Fundador meaning founder.  Legend has it that these guidelines, which called for maturation in sherry casks (aka the Solera System), were the result of an oversupply of a brandy consignment.  The brandy sat in the barrel so long that it improved dramatically and formed the basis for the Fundador Solera.

For Pedro Domecq and Bodegas Fundador, the subsequent century was fruitful.  The brand’s quality, expressed under a slogan “Está… como nunca” meaning “Better than… ever,” led it to dominate the national alcoholic beverages market in the 1970s, the apogee for brandy in Spain.  Further growth by Pedro Domecq occurred between 1990 and 1994. During this time, Domecq, recognized as the world’s reference in the distribution of sherry wines, purchased Terry, the producer of the best-selling brandy in Spain.  And in 1994, Domecq purchased the best-selling sherry producer in the world, Harveys.
     
In 2015, Emperador Inc. acquired Bodegas Fundador, Spain’s oldest and largest brandy producer.  Today, Fundador is sold in more than 30 countries.  In 2019, Fundador Supremo 18YO was awarded the Gold Winner for “Best Brandy in the World” by the prestigious International Wine and Spirits Competition (IWSC). This places Fundador at the pinnacle of the competition among more than 100 brandies presented to the best tasters and experts in the world in a blind tasting. This trend of achievements and recognition continues with Bodegas Fundador’s 2020 nomination for “Brandy Producer of the Year” by the IWSC.  The final results will be declared on November 18th 2020.

The Vineyards

  • El Majuelo
  • Daramezas Vineyard
<
>
The Vineyard
Fundador’s 275-hectare El Majuelo vineyard is located in the Jerez de la Frontera district of Macharnudo.  Here, Palomino and Pedro Ximenez are grown in white, clay “Albariza” soil in the hot Winkler Region V climate.  Of the two grape varietals grown at the vineyard, 90% are Palomino.  

In August, when the grapes are ripe, old vines are hand picked while new vines are mechanically harvested.

Climate: 
- Winkler Region V with High rainfall
- Average High/Low Coldest Month:  61° / 42° (January)
-Average  High/Low Hottest Month: 93° / 65° (August)
- Average Annual Rainfall: 22.3" inches
Most Southern Vineyard in Europe

Fundador also sources Arien grapes from Castilla la Mancha, and most likely from the Grupo Emperador-owned Daramezas Vineyard.  This vineyard is one of the largest in Spain.
The 500-hectare Daramezas Vineyard in Toledo, Spain sits 520 meters above sea level.  Here, the vineyard implements “precision viticulture” which utilizes sensors to monitor the vineyard for irrigation, mechanized pruning for specific vine length, and GPS mapping for ideal grape planting.

Grapes:
Airén, Palomino and Pedro Ximénez

​Climate:
  • Winter High/Low: 52° / 37° (January)
  • Summer High/Low:  90° / 65° (July)
  • Average Rainfall: 13.5 inches of annual rainfall with supplemental automated irrigation with water supplied by the adjacent Tajo River.
Picture
Picture

Production

  • ​Fermentation and Distillation
  • ​Aging and Blending
<
>
Fermentation of the grapes into wine and then the distillation of the wine occurs at the Bodegas Las Copas Distilleries in Tomelloso, Spain.  At the distillery, traditional Alquitaras stills, as well as alambiques (column) stills produce a distillate ranging between 60% ABV and 94.6% ABV, depending on the style of brandy being produced.


Picture
Picture
​The aged spirit is then sent to Jerez to be aged at the Bodegas Fundador which is composed of multiple aging facilities, including La Mezquita with a capacity of 40,000 sherry casks.  The Bodegas is one of the oldest distilleries in Jerez (dating from 1730) and one of the most distinctive due to its architectural setting.  Bordered by Calle Puerta de Rota and its hundred-year-old gardens, “Calle San Ildefonso,” the Cathedral, the “Convento del Espíritu Santo” and the churches of San Mateo and San Miguel, it lies in the heart of one of the most historic areas in the city of Jerez de la Frontera.  

Aging is done in sherry casks that previously contained either Oloroso, Amontillado, PX or Fino sherry; this is called the Solera method. Once aging is completed, Master Blender, Antonio Florido, uses a brandy from a combination of the different sherry cask styles to create the final product.
 
Master Blender: Antonio Florido
Picture

Fundador Brandy Lineup 

  • FUNDADOR LIGHT (28% ABV)
  • ​FUNDADOR SOLERA (40% ABV)
<
>
Production Notes: Fundador Light  is a spirit drink based on Brandy De Jerez.  The neutral spirit added in is made from grapes with a high alcohol content.  It uses the same process as the brandy, but with a reduced alcohol content.  

Tasting Notes from GK Skaggs:
  • Color: Copper amber with iridescent sparkles of gold
  • Tone: Balanced and clean with a fragrance of wood-wrapped envinado enriched with sherry
  • Flavor: Very soft, leaving a pleasant persistence on the palate.  Gently dry with elegant notes of oak and minerals.
Picture
Production Notes: Aged with a minimum average of six months
Tasting Notes: 
  • Aroma: Top note similar to the baking spice notes of cinnamon, clove, allspice, ginger, and nutmeg.  There is also, naturally, a touch of grape akin to the grape notes found in cognac.  The flavors deepen into those of maple syrup, and are more robust than that of cognac.
  • Palate: The flavors enter muted, but distinctly sweet like golden raisins.  As the flavors open up, the raisin flavors are accented by the baking spices.  
  • Body: Compared to cognac, this spirit is much heavier and almost similar to a rum raisin cake.

Usage: Cola, chai tea, coffee, ginger, ginger beer, calamansi, lemon, orange zest, orange liqueur, blackberry, maraschino liqueur.
Picture
 Photos courtesy of Emperador Brandy

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    No Archives

    Categories

    All

    RSS Feed

MENU

HOME

SUBSCRIBE

DIGITAL
​EDITION

BEVERAGE
​GUIDE

SUBSCRIBER CONTENT

FEATURED
​COLUMNS

ABOUT

CONTACT

©2022 Hawaii Beverage Guide
​Terms & Conditions 
  • Subscribe
  • Digital Edition
    • Digital Edition
    • Digital Archive
  • The Beverage Guide
    • Beer >
      • Kamaʻāina Brewers >
        • Kauai Breweries >
          • Kaua'i Island Brewing Co.
        • Oahu Breweries >
          • Aloha Beer Co
          • Beer Lab
          • Bent Tail Brewing
          • Broken Boundary Brewery
          • Hana Koa Brewing Co
          • Honolulu Beerworks
          • Inu Island Ales
          • Lanikai Brewing Co
          • Waikiki Brewing Company
        • Maui Breweries >
          • Maui Brewing Co
          • Maui Seltzer
          • Kohola Brewery
        • Big Island Breweries >
          • Big Island Brewhaus
          • Ola Brewing
          • Hilo Brewing
          • Kona Brewing
      • Athletic Brewing
      • Firestone Walker Brewing Co
      • Golden Road Brewing
      • San Miguel
      • Stella Artois Summer Solstice Lager
    • Spirits >
      • Kamaʻāina Distillers >
        • Aloha Awamori
        • Hali'imaile Distilling Company
        • Hanalei Spirits
        • Hawaii Sea Spirits
        • Hawaiian Shochu Co
        • Island Distillers
        • Ko Hana Rum
        • Kolani Distillers
        • Koloa Rum >
          • Koloa Cacao Rum
        • Ko'olau Distillery
        • Kuleana Rumworks
        • Kupu Spirits >
          • Kupu Whiskey
        • Royal Hawaiian Spirits
      • Bitters
      • Brandy >
        • Emperador Brandy
        • Fundador Brandy
      • Gin >
        • Indoggo Gin
      • Liqueurs and Cordials >
        • Chareau
      • Ready Made Cocktails >
        • 10 Barrels Brewing Co.
      • Rum >
        • Lemon Hart and Son
        • Real McCoy Rum
        • Tanduay Rum
      • Shochu
      • Mezcal and Tequila >
        • Tequila Making >
          • The Science of Tequila
        • Casa Sauza
        • El Hempe
        • Del Maguey
        • Tequila Comisario
        • Tequila Komos
      • Vodka
    • Cider >
      • Paradise Ciders
    • Sake
    • Wine >
      • Winemaking >
        • Hawai'i Beverage Guide To: >
          • Viticulture: The Science of Grape Growing
          • A Guide to: Wine Prefermentation Practices
          • A Guide to: Wine Microbes
          • A Guide to: Wine Fermentation Physical Environment
          • A Guide to: Wine Fermentation Chemical Environment
          • A Guide to: Post Fermentation Flavor Adjustments
          • A Guide to: Post Fermentation Process: Stabilization
          • A Guide to: Wine Bottling
          • A Guide to: Wine Faults
          • A Guide to: Wine Polyphenols
          • Wine Aroma Compounds: Pt 1
          • Wine Aroma Compounds: Pt 2
          • Red and White Grape Aroma Compounds
      • Kamaʻāina Wine Makers >
        • Maui Wine
      • Wine Styles >
        • White Wine Styles >
          • Riesling
          • Sauvignon Blanc
        • Rosé
        • Red Wine Styles >
          • Bordeaux Reds
          • Cabernet Sauvignon
          • Gewürztraminer
          • Grenache
          • Malbec
          • Merlot
          • Non-Alcoholic Wine >
            • Fre: Alcohol -Removed Wine
          • Zinfandel
        • Sparkling Wine
    • Non-Alcoholic Beverages >
      • Kamaʻāina Beverages >
        • Hawaiian Sun
    • Production Fundamentals >
      • A Guide to: Alcohol Fermentation
      • Distillation and Stills
      • A Guide to: Oak Barrels
      • A Guide to: Filtration
    • Featured Articles >
      • 2022 No/Low Alcohol Beverage Market Perspective
      • Hawaii Beverage Guide Perspective on: Non-Alcoholic Beer and Wine Program Integration
      • Non-Alcoholic Beer Produced by Restricted Fermentation
      • Your Dapper Consulting: Democratization of Venture Capital
      • Hawai'i Beverage Guide To: >
        • A Guide to Cocktail Construction
        • A Guide to Filipino Flavors
        • A Guide to: Japanese Flavors
        • ​A Guide To: Non-Enzymatic ​Browning
        • A Guide to Pricing Strategy
    • Product Index
    • New Products
  • News and Events
    • Cheers to Seventy-Three Years
    • Navigating COVID-19
  • About
    • Contact
  • Terms & Conditions