HISTORY & PRODUCTION

The Distillery

Of construction in the Sec. In the 18th century, the distillery, with its all-copper style, continues to operate at the same pace as ever. It is at the end of the harvest that the Quinta takes care of the production of its distillates.

The water is boiled in a wood-fired oven and the steam is carried through tubes to the large cylindrical containers, where the fresh masses of the best grapes are placed. After the slow condensation process, the brandy is collected in a barrel.


At the end, the distillation surpluses (head and tail) are carefully removed, resulting in a very pure distillate, with a fine aroma, elegant and high quality.

How is it produced a brandy


The basic principle for the production of a wine brandy is very simple, the base wine of the brandy is heated in copper stills (these are the best stills for the production of wine brandies) to a temperature of +/- 78°C (point boiling point of ethyl alcohol), with this operation there is a concentration of aromas and flavors in which the final drink has more alcohol and phenolic compounds and less water, this process is called distillation, distillations can be simple “one shot” , doubles or triples, the more distillations there are, the greater the alcohol content and purity, as well as the smaller the aromas and flavors, for the elaboration of a good brandy, the secret is in the balance.


After distilled, the brandies must be aged in order to enhance their aromas and become softer and more pleasant to drink. Normally, brandies are aged in French oak, national oak or chestnut wood barrels for a minimum period of two years (the minimum to be considered “Old” brandies), ideally they should rest in barrels for at least six years. During each year of aging, the brandy loses about 5% of its volume due to evaporation and infiltration into the wood, this is called “Angel's share”.

Aging

Did you know that 'Angels' Share' is a term used to describe the percentage of brandy lost by evaporation in each barrel per year? In Brejinho da Costa, an average of 9-10% is lost. The term was used from the 18th century belief that the lost brandy was due to the work of angels, who came to improve the product inside the barrels and, in return, took their share.


The distilled brandy of each variety ages separately, exclusively in oak and chestnut barrels, and rests peacefully in the cellar.


The spirit leaving the distiller is clean. It goes directly from the still to the barrel. And there, it will grow old.


Approximately 60% of barrels are new each year. The Barrels are carefully selected, they are handmade in a totally traditional way, in different grades - strong wooden toasts. As it ages, the brandy evaporates slightly (what we call the “angel part”) and gains color. It becomes more flexible, the alcohol by volume decreases and the more volatile ethers disappear. Slowly, as it ages, it gradually develops the aromas that forge its character. Each barrel evolves differently over time, each barrel is carefully monitored; color and alcohol level are checked and tasted.


The angels share accounts for approximately 4% in the first year, then 3% each year for the next two years, and stabilizes at 2% after about 20 years. Alcohol drops rapidly in the first year, from 53% to 48% after 5 to 8 years, and then to 46% when the brandy is 15 to 20 years old. In the aging cellar of Brejinho da Costa, the oldest barrels are generally fixed at 43%.


The quality of the aging cellar itself is one of the most important elements for good aging. The cellar has natural ventilation and the temperature varies slowly. Humidity is high. All these factors are vital for good aging.


How is it produced a vodka


Vodka is a distillate that can be obtained from the fermentation of various products such as rice, barley, corn, wheat, rye, herbs, figs or potatoes. Each of these raw materials gives the drink a different flavor and quality, the formula varying according to the region where it is produced. Popularly, vodka has an alcohol content of 40%, but its graduation can vary between 35 and 60%, with the addition of local water, which also sets it apart.

For the production of VODKA do ATLANTICO we opted for a magnificent local product, the Sweet Potato do Carvalhal, products of regional excellence and an excellent source of vitamins, antioxidants and minerals such as zinc, a food as versatile as it is recommended.



What are brandies wineries


Distillation takes place right after fermentation, in October-December, using a copper still, the distillation is very slow, it makes 1 barrel of 225L every 2 working days.The brandy that comes out of the distiller measures between 52% and 54% alcohol by volume. At this stage it is a transparent, round, highly aromatic brandy, very fruity and smooth, without any aggression. It flows directly into a 225L liter oak barrel that will later be taken to the aging cellar.

They are distilled beverages based on wines, usually white, and aged in oak casks for several years. They are excellent for creating cocktails with good aromatic intensity and a lot of body, especially digestive cocktails. It works very well with spiced dairy products, nuts, chocolate and coffee.


Blend

Blending is a decisive phase and is the last step in the long process of making a brandy.


The contents of each barrel are first tasted and then selected based on intrinsic qualities.

The selected batches are then mixed in a warehouse, homogenized and aerated and then left in a warehouse for several months. Afterwards, they return to the barrels where they remain until bottling. The brandy only goes from the barrel to the bottle when sales demand it.

Each harvest offers an impressive palette of different brandies: different varieties, new barrels, medium or high toast, all of which give rise to complex aromas of flowers, red fruits, white fruits, apricots, mangoes, citrus fruits, spices, pepper, cocoa, vanilla. , tobacco, crème brûlée, toasted bread, chocolate, hazelnut…

The combination of these different spirits results in a unique and exceptional finished product. For a given harvest, we select several barrels from the same year. Sometimes barrels of different varieties, sometimes barrels of a single variety. To mix different ages, we usually select barrels of different varieties of 5 different years.

Sometimes a cask stands out in a unique way, due to the excellent balance that deserves to be kept intact. These are our rare Fûts Uniques, or Single Barrel.


Vodka's history

The history of vodka begins in the early 14th century, when Italian merchants from Genoa were crossing Russian borders. This was to establish relations with Russia and other Eastern European countries.

It soon became a noble drink, available only to the tsar's inner circle and church officials.



How is it produced a gin


Four centuries ago, gin was initially created for medicinal purposes. Today, this drink made from the infusion of spices, delights palates with its complexity and different shades born from the distillation process. Such a technique is the soul behind the gin, where the ingredients are mixed, creating the characteristic and striking scent and flavor. The way each gin is made varies from recipe to recipe, brand to brand, some secrets may well be revealed to our customers. Our wine base from our Quinta is subject to aromatization where "time is the composer of destiny", therefore, it is worth noting that this cold maceration process is the essential note to accentuate all the aromas and flavors of the botanicals and compose a premium gin, wave the duration is never less than the time of a moon...


Later in the still, gin production is separated into three parts: head, heart and tail. The first and last parts of the production are the “head” and “tail”, which can be reused, but do not go into the bottle of our ATLANTIC GIN. The most valuable part is the middle, the heart – which, as in so many other things, concentrates the best of the essence. After distillation, the liquid will rest until it is time to be bottled, and this is how our trip ends, attention to detail and peculiarity are essential and responsible for the unique differentiation of our GIN from the ATLANTIC.

Gin's History

There is a lot of history behind the gin that is consumed all over the world. Created by a Dutch doctor, its initial function was to be used for medicinal purposes, especially after the European devastation by the Black Death. So, the population believed that the drink made from juniper (composed of gin today) could be the miracle cure for the disease. The popularity was such that many people migrated to the cities where there was greater production of alcohol, and they lived there for a long time. These populations became chaotic and without any conditions for survival. The consumption of gin became uncontrolled and reached an average of half a liter per day for each person, always with the aim of leading to the cure of diseases.