Paul-JTDC Posted March 10, 2021 Share Posted March 10, 2021 I hope I am asking this question in the right place, it has to do with class and type labeling requirements for brandy products. We are just starting to explore possibilities for brandy production using a local exotic fruit. I understand that this will need to be clearly labeled as "x fruit" brandy, and I understand the differentiation between mature/imature, standard/substandard, neutral, etc. brandy. My question is, if we blend our imature "x fruit" brandy with mature grape brandy from a contract distillery (e.g. https://www.ethimex.com/products/premium-spirits/), what could we call it? Does the ratio of our imature brandy to the mature brandy matter? Could we call this brandy at all? Would something like "A blend of imature and mature fruit and grape brandies" be ok? Thank you for any insight! -Paul Link to comment Share on other sites More sharing options...
Allan Posted March 11, 2021 Share Posted March 11, 2021 *edit: woof 🤦♂️--- what @JustAndy says below. Go with that 🤐 Link to comment Share on other sites More sharing options...
JustAndy Posted March 11, 2021 Share Posted March 11, 2021 The immature distinction only applies to grape brandy, other fruit brandies have no aging requirement or age statement. As for the rest, the BAM chapter 4 is pretty clear, copied below. Brandy made by blending two or more specific types of brandies must be identified as “Brandy” followed by the percentage of (determined on a proof gallon basis) and name of each specific type of brandy, e.g., “Brandy, 25% Dried Pear Brandy, 75% Lees Brandy” Percentages are not required if the brandy is derived from: --2 specific types of brandies and neither contributes less than 40% of the alcohol on a proof gallon basis --3 specific types of brandies and each contributes at least 30% of the alcohol on a proof gallon basis --4 specific types of brandies and each contributes at least 20% of the alcohol on a proof gallon basis Fruit Brandy derived from two or more fruits must be identified as “Fruit Brandy” followed by the percentage of (determined on a proof gallon basis) and name of each fruit from which the brandy was made, e.g., “Fruit Brandy, 30% Apple Brandy, 70% Cherry Brandy” Percentages are not required if the Fruit Brandy is derived from: --2 fruits and neither contributes less than 40% of the alcohol on a proof gallon basis --3 fruits and each contributes at least 30% of the alcohol on a proof gallon basis --4 fruits and each contributes at least 20% of the alcohol on a proof gallon basis Link to comment Share on other sites More sharing options...
JustAndy Posted March 11, 2021 Share Posted March 11, 2021 What fruit will you use and where are you located? Some truly exotic fruits can be very challenging to make brandy from. Link to comment Share on other sites More sharing options...
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