brandy
Question
Dear Rabbi, My understanding of the brandy making process, is that the wine, after the crush and fermentation, is then boiled and then a seperation takes place between the alcohol and water( different boiling temps.) Brandy is usually 40% alcohol. I`m not sure what you would call the other 60 %, but it is a form of grape juice. But if it`s wine it can`t be batel 1/6 th. However, if the grapes at the beginning of the process are not cooked first, doesn`t that make the whole thing not kosher? You have said Remy Martin is kosher. Do they cook the grapes first? Or is the process self enclosed and the wine cannot be touched? Thanks, Martin
Answer
Answered by Aaron AbadiBrandy is somewhat of an ambiguous term. Brandy is distilled from fermented fruit, sometimes aged in oak casks, and usually bottled at 80 proof. Long enjoyed as an after dinner drink, brandy is also widely used in mixed drinks and cooking. It is produced in a number of countries. The term brandy, used alone, means a spirit that has been distilled from grape wine. The brandy from a fruit other than grape is OK. The ones from grape can be an issue. Remy Martin was cooked before anyone can touch it. They're probably all like that, but we need to check them out. AA