FR2897619A3 - Preparation of liquor comprising Cognac brandy, useful as aperitif and digestive, comprises macerating the cinnamon-tree barks and vanilla pods in brandy for at least two months - Google Patents

Abstract

Preparation of liquor comprising Cognac brandy, comprises macerating the cinnamon-tree barks and vanilla pods in brandy for at least two months.

Description

DESCRIPTION The present invention relates to a method for producing a

  spirits usable as an aperitif and digestive, based on water of Cognac wine or any type of brandy of cider wine and other fruits as well as spirits, malt, etc. The development of the brandy of traditional Cognac requires a long aging in the Limousin oak fats. Over the years, the rich exchange with oak wood softens the aggressiveness of alcohol. The method according to the invention provides the young brandy with golden tannin, for a short time on the one hand, and ensures the absorption and the fixing of the ethers on the other hand. These innovative properties result from the maceration of Cinnamon bark and Vanilla pod in young brandy: 1 1 Natural golden tannin over a short period (less than two months). Cinnamon bark basically brings golden natural tannin for a record period of less than two months. The cinnamon tree is a laurel tree of India, Ceylon, China whose bark provides cinnamon. 2 / Absorption and fixation of ethers. Exotic-flavored cinnamon bark modifies and transforms aromas to make it more pleasant as an aperitif and digestive and less aggressive without waiting for a long and expensive aging through storage in oak fries. 3 / Dosage. a / 0.3 kg to 0.4 kg of cinnamon bark and one vanilla pod per hectolitre volume of 60% minimum volume of water b / 3 liters per 100 liters of cane syrup, ie 3% in reduced to 41.3% in order to obtain the finished spirit at 40% volume. 4 / The process. According to one characteristic, the process consists in adding a cane syrup, in particular in the proportions mentioned above and preferably after maceration, in order to soften the bitterness of the bark and to reduce the fire of the alcohol. this alcohol will preferably be chosen with an average degree of about 60% minimum vol and among young brandies, that is to say having not taken the taste of oak wood in a possible prior preservation. • alternatively, it will be possible to use also aged brandies, but which will have been housed in old unwooded oak barrels. According to another characteristic of the method for maceration, the barks are placed in a perforated stainless steel net or basket container in the middle of the container. According to another characteristic of the process, after the maceration, the container is removed, the spirit obtained is filtered.

Claims (3)

  1 / - A process for producing a spirits liquor based on Cognac brandy, characterized in that it consists in macerating cinnamon peels and vanilla beans in brandy during a period two months minimum. 2 / - Process- according to claim n l- characterized in that it consists in using a cognac brandy at 60% minimum volume to extract the scent of cinnamon bark and vanilla beans. 3 / -Procédé- according to claim n l- characterized in that it consists in using for one hectolitre brandy brandy, 0.3 kg to 0.4 kg of cinnamon bark and a vanilla bean. IO 4 / - Process- according to claim n l- characterized in that it consists of the end of the maceration period of sixty days to remove the bark of cinnamon and vanilla pod and then reduce the mixture of this water of life from 60% vol to 41.3% vol. 5 / - Method- according to claim n 1-characterized in that it consists of a supply of carmine syrup 3 liters per hectolitre assembled in the brandy of bark of cinnamon and vanilla bean.