93 / 230
FRENCH
PROCESS
OF
DISTILLING
BRANDY.
93
FPvENCH
PROCESS
OF
DISTILLINQ
AND
PREPARING
BRANDY.
This
process
differs
in
nothing
from
the
ordinary
pro-
cess
practiced
in
England
and
this
country,
in
the
same
manner
as
from
malt-wash
or
molasses.
The
French
only
observe,
more
particularly,
to
throw
a
little
of
the
natural
lees
into
the
still
along
with
the wine,
because
they
find
this
gives
their
spirit
the
flavour
for
which
it
is
so
much
admired
But
though
brandy
is
extracted
from
wine,
ex-
perience
tells
us
that
there
is
great
difference
in
the
grapes
from
which
the
wine
is
made.
Every
soil,
every
climate,
every
kind
of
grapes
vary
with
regard
to
the
quality
or
quantity
of
spirits
extracted
from
them.
Some
grapes
are
only
fit
for
eating
;
others
for
drying,
as
those
of
Damascus,
Corinth,
Provence,
and
Avignon,
but
not
fit
to
make
wine.
Some
wines
are
proper
for
dis-
tillation,
others
less
so.
Those
of
Languedoc
and
Pro-
vence
afford
a
great
deal
of
brandy
by
distillation,
when
the
operation
is
made
in
their
full
strength
;
the
Orleans
wine
and
those
of
Blois
afford
still
more.
The
best
wines
are
those
of
Cognac
and
Audaye,
which,
.however,
are
among
those
that
are
least
drunk
in
France;
whereas
those
of
Burgundy
and
Champagne,
though
of
a
very
fine
flavour,
yield
but
very
little
in
distillation.
It
may
also
be
further
observed,
that
all
the
wines
for
distillation,
as
those
of
Spain,
the Canaries,
of
Alicant,
Cyprus,
St.
Peres,
Toquet,
Graves,
Hungary,
and
others,
yield
very
little
brandy
by
distillation,
and
consequently
would
cost
the
distiller
considerably
more
than
he
could