1953 The U K B G Guide to Drinks

BRANDY

perfume. However, brandy is a blended product and this is one of the most important processes. Brandies from all the different areas and of different ages are blended together to form the brandy of commerce. This enables a more stable product to become available, the different character istics of each one helping the other. Bearing this in mind the Brandy Shippers market their products under different headings. We have all heard from time to time"Fine Champagne ",this means that the composition of the blend must have at least 50% composi tion of brandy made from the Grande Champagne and Fine Champagne areas. **(Two Star) - Average 10 years old. ***(Three Star) - Average 10-15 years old. V.O. - - - Very Old. V.O.P. - - - Very Old Pale, 15-30 years. V.S.O. - - - Very Superior Old. V.S.O.P. - - Very Superior Old Pale. Others use these abbreviations ; V.V.O. - - - Very Very Old. X.O. - - - Extra Old. V.V.S.O. - - Very Very Superior Old. V.V.S.O.P. - - Very Very Superior Old Pale. The term Napoleon or any dated brandy Uke 1865 or 1884 is not brandy of that particular date, but was conceived as being a good means of marketing the producff of a very large proportion of older brandies, but it is doubtful if any spirit of that year exists to-day. _ , , , j One very important thing,which it is importantto under stand also, is that whilst brandy will mature and improve in cask, once it is put into the bottle it ceases to irnpro_^ Brandy bottled in 1920 is no better when opened in 1950 233 Other quality markings used in the trade are: *(One Star) - Average 5-10 years old.