How Babylon Brandy is made now

First tastings, of 2006 and 2007 harvest, were promising. It did quite well in a consumer test in the Netherlands among 6 commercially available cognacs and brandies of different prices. The brandy was found somewhat hard (explained by the high alcohol content) but the flavor was good.


Knowing in what primitive conditions the brandy was being made, there was ample space for improving distilling and cellar practices, to get a better and more consistent quality of the brandy. These are in  time of harvesting, use of harvesting crates, drying of the grapes to raisins, fermentation in more controlled and hygienic condition at a better temperature, improved distilling, standardization of ingredients following the old recipe, storage in used French oak, later in Persian oak barrels, filtering and bottling.


Agricultural practices were analyzed, the recipe documented and organic certification obtained. Grapes were bought during three harvests. Distillation was done in 7 periods (spring or autumn). Initially the alcohol content was lowered to 40% and the brandy is stored in oak barrels. Nowadays the distillate is stored at 65-70%. There are barrels from two different varieties and of the mix. Some barrels are used French oak, some barrels new Persian oak. We expect to release batches of around 1.200 bottles per year.