Origins of the fortifying spirit

[Claus R]

Hello PortPeople,

I'm getting to love this fantastic drink more and more
However, I come to wonder as to the origins of fortifying spirit (Aguardente/brandy)

I have a background in whisky drinking, so I know alot about the general distilling process of whisk(e)y, but lack the information about the spirit that goes into our ports.

Is it distilled at big central factories? or is the spirit produced locally near the quintas?
...and exactly how is the makeup of the spirit as it's a neutral distilled wine spirit? not the chemical makeup, please - i'm not a chemist )

and how is the distilling done? Column still/pot stills/holstein stills? Has anyone tried this spirit by itself? and is the Aguardente/brandy sold as a seperate product after some maturation?

Alot of questions, I know - but I hope someone can ellaborate on this?

Thanks!

Regards,
Claus

[Andy Velebil]

Now days the brandy can be bought directly by the producers from any country, so long as it's tested and approved for use by the IVDP. Prior to this, it was bought by the IVDP then sold to the Port companies.

As to how it's distilled, that I don't know in detail so will let someone else hopefully chime in.

There is a large factory along the Douro river that produces it, but from what I'm told almost all the top notch companies buy their Brandy from other countries.

Yes, I've tasted it raw and the term "Fire water" immediately came to mind Although there are aged Brandy's sold and I'm told the old ones are pretty good, if you like that kind of drink.

[Derek T.]

Yes, I've tasted it raw and the term "Fire water" immediately came to mind Although there are aged Brandy's sold and I'm told the old ones are pretty good, if you like that kind of drink.

I have also tasted it raw and it's not something I plan to repeat!

I think the aged Arguadente that Andy refers to is different to the neutral spirit that goes into Port.

[Glenn E.]

Yes, I've tasted it raw and the term "Fire water" immediately came to mind

Yeah, it's pretty close to Everclear in that regard!

I tried a sip from the glass that Alistair Robertson had for us at Vargellas this year. Zowie!

[Eric Ifune]

Was at Taylors on one of the Fortification Tours when then had several out in the tasting room for evaluation. Managed to try several and they were quite different. All high proof grape spirits of course; but some had a more floral quality and some a more herbal quality. I believe they were all grape products put through a column still.

[Claus R]

Thanks for you comments, guys

If I find any further information myself, I'll -of course- post it here

Cheers,
Claus

[Eric Menchen]

I just saw this today-- Scroll down to the bottom of this page, and you'll see a listing for Aguardente Vínica Velha. That's been aged in casks for several decades, so perhaps it is a more pleasant drinker than the fresh stuff they put in the Port.

[Lamont Huxley]

I just saw this today-- Scroll down to the bottom of this page, and you'll see a listing for Aguardente Vínica Velha. That's been aged in casks for several decades, so perhaps it is a more pleasant drinker than the fresh stuff they put in the Port.

I noticed that as well when I was checking out the Niepoort site. I wonder if it ever gets imported to the US? I'd love to try it.