Description

The Brana estate’s plum brandy is made from plums grown in orchards surrounding the estate in the Basque Country. This proximity and the close relationship with the fruit growers allows for a careful selection of Ente plums. They are thus fermented at their peak of ripeness. A double distillation brings the freshness of the fruit to the brandy, which has already been aged in oak barrels. The very delicate nose and palate, with subtle vanilla notes, follow an initial burst of fresh plum. Best served at 10–12°C.

Production

One of the secrets lies in the maceration and the choice of alcohol used to macerate the plums, which must be of the utmost freshness. This maceration is periodically monitored and stirred until the moment is right for distillation. Maceration that is too long or, conversely, too short is detrimental to the desired quality. Distillation then takes place using red copper stills under the watchful eye of the patient distiller, Martine Brana.