Brandy de Jerez has its own organoleptic characteristics, the result of its traditional production system, the climate of the Jerez region and the American oak casks previously filled with some of the traditional types of sherry wine in which it ages.


Category of brandy de Jerez that requires a longer ageing period. Although a minimum average of three years and a total volatile components content of 250 grams per hectolitre of pure alcohol is required, it is normal for these values to be exceeded.