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Hawaii Distributor
Southern Glazers Wine and Spirits |
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.
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
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.
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.
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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:
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Production
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.
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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 |
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Fundador Brandy Lineup
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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:
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Production Notes: Aged with a minimum average of six months
Tasting Notes:
Usage: Cola, chai tea, coffee, ginger, ginger beer, calamansi, lemon, orange zest, orange liqueur, blackberry, maraschino liqueur. |
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Photos courtesy of Emperador Brandy
Filipino Flavor Combinations
The cocktail story is one of the Philippines’ association with Spain. While the Philippines has had a post-colonial hangover, there have been in-roads to reclaiming its heritage, culture, and position as one of the world’s largest countries by population. One of these has been acquiring Spain’s oldest brandy producer and transforming it into a global industry leader.
The flavor of Brandy de Jerez
The flavor of Brandy de Jerez is between Cognac and American Brandy. While they are all barrel-aged grape products made from generally neutral grapes, variations arise from differences in grapes and aging methodologies, with longer aging resulting in more vanilla and baking spice and less fruit aroma.
Herbs, Spices and Sweeteners
Ube and Ube Cream Liqueur
Coconut
Southeast Asian Fruits Pairings
Vermouth
Sweet vermouth’s higher sugar content and addition of caramelized sugar pairs well with the raisin-like aromas from Maillard compounds and caramelization reactions.
Filipino Variation for Sour Mix
The flavor of Brandy de Jerez
The flavor of Brandy de Jerez is between Cognac and American Brandy. While they are all barrel-aged grape products made from generally neutral grapes, variations arise from differences in grapes and aging methodologies, with longer aging resulting in more vanilla and baking spice and less fruit aroma.
- Raisin aromas from Maillard reactions and caramelization reaction compounds
- Banana aroma from yeast-derived
- isoamyl acetate.
- Vanilla (vanillin), coconut (coconut lactone), baking spice (eugenol), cinnamon (cinnamaldehyde), and toast aromas (furfuryl) derived from oak aging.
- Fruit aromas from ethyl acetate are found in both fruits and brandy.
Herbs, Spices and Sweeteners
- Sugarcane juice provides grassy aromas and slight sweetness.
- Pandan syrup provides nutty, vanilla, floral aromas from 2-acetyl-1-pyrroline (2AP), the same aromatic compound in jasmine rice and freshly baked bread. It gives the butter popcorn/nutty/vanilla aroma.
- Lemongrass, in the form of syrup, enhances citrus aromatics and the amber sweetness of the brandy.
- Galangal compliments brandy’s baking spices and raisin aromas and can be substituted for ginger. For more: hawaiibevguide.com/spice-aroma-compounds-pt1.html.
- Sugar: White sugar is neutral, while brown/muscovado and coconut sugar enhance brandy’s amber notes from Maillard reaction and caramelization products. This goes for Oleo Saccharum recipes (fruit preserved in sugar) as well.
Ube and Ube Cream Liqueur
- Ube’s diacetyl (creamy/buttery aroma) pairs well with cream.
- Ube Cream Liqueur pairs with baking spice notes (like from barrel aged spirits) and not with herbaceous (like fresh herbs) or high acid (like fresh fruit, especially citrus) aromas.
- Brandy + Ube Cream + Buttery and Oaky Chardonnay is an exploratory flavor combination as Brandy’s vanilla and baking spices aromas overlap with the oak flavors from the Chardonnay, and the diacetyl from both the Chardonnay and Ube. The challenge: balancing acidity.
Coconut
- Coconut milk can be used in place of cream
- Concentrated coconut flavor from coconut rum or infused coconut can help bridge flavors between the brandy’s oak-derived flavors and other ingredients.
- Coconut cream, milk, or dried coconut can be blended into orgeat (almonds + sugar + water + orange flower water). This pairs the oleogustus (fat taste) in both coconut and almonds.
Southeast Asian Fruits Pairings
- Citrus replacements include calamansi and dayap (Sour Southeast Asian orange). These citrus have higher concentrations of R-limonene isomer (orange aroma) compared to the (S)-limonene isomer (lemons aroma).
- Zest provides aromatics without adding sour/tart flavors.
- Orange aromas lend to honey, muscovado, coconut, and white sugar.
- Calamansi or dayap liquor made from zest + neutral spirit + sugar are alternatives to orange flavored Triple sec (orange zest + neutral spirit + sugar) or Curacao (orange zest +brandy + sugar)
- High-acid fruits like starfruit, yellow mangosteen, pineapple
- Medium acid fruits like mango (ripe), mangosteen and santol.
- Low-acid fruits like durian and duhat (Java plum) and banana (in the form of creme de banana liqueur)
Vermouth
Sweet vermouth’s higher sugar content and addition of caramelized sugar pairs well with the raisin-like aromas from Maillard compounds and caramelization reactions.
Filipino Variation for Sour Mix
- Replace lemon juice with calamansi or dayap. The acidity can be further enhanced with high-acid fruits like starfruit, yellow mangosteen, and pineapple.
- Replace egg white with coconut cream or creme de coconut.
- Replace simple syrup with syrups of raw or coconut sugar, recommended fruits from the Section “Filipino Flavor Concepts and Combinations: Southeast Asian Fruits,” pandan syrup, or lemongrass syrup.
Filipino Style Shrubs that pair with Brandy
(Shrub = vinegar + sugar + fruit)
(Shrub = vinegar + sugar + fruit)
Sugar Type |
Fruit |
Vinegar |
White |
All recommended Southeast Asian fruits, galangal, lemongrass |
Sukang Iloco (Dark cane vinegar) Sukang Paombong (Nipa Palm Vinegar) |
Raw and brown |
Low-acid Southeast Asian fruits Ube, pandan, galangal, lemongrass |
*Pairs better with robustly flavored vinegars Sukang Iloco (Dark cane vinegar) Sukang Paombong (Nipa Palm Vinegar) |
Coconut |
Low-acid Southeast Asian fruits Ube, pandan, galangal, lemongrass |
*Pairs better with robustly flavored vinegars Sukang Iloco (Dark cane vinegar) Sukang Paombong (Nipa Palm Vinegar) |