Smooth – a compliment for Brandy

Written by feltedhat on . Posted in Brandy Post

Not all of the Spanish Brandy’s are nose pleasers. Not all of them are going down your throat like honey. There is a reason why the Spaniards say, Brandy tastes well from the second glass onwards.

Age and storage are certainly the biggest factors that smoothen out Brandy. Young Soleras miss the complexity and pleasing notes of the Solera Gran Reservas (the later clearly being in the focus of feltedhat). The alcohol is less noticeable the older a brandy (or its components) are. Brandy has its own taste universe unlike other spirits. You may like this or not of course. But to me, when somebody says that a Brandy is smooth it is one of the biggest compliments you can make.


Mind you not smooth like in the sense of weak. Brandy has to have a bit of punch and it does have to have some edges that often characterize the different batches. But when you feel a balance of appealing and/or signature tastes and aspects and it sums up to an intriguing construct that can be well enjoyed, this might be the smoothness that honors a Brandy, the royal drink.

Check my list of favorites Brandy’s. They all have that smoothness. That said of course there a lot more Brandy’s out there that have that too. This is a mere representative selection so you can go and search for this feature yourself. 🙂

Note that brandy gets smoother and lets say more pleasant in the nose when it is hand warm. This is not the same smoothness I am writing about here.

Sunday afternoon Brandy

Written by feltedhat on . Posted in Brandy Post


After a nice lunch and a long walk right until the last sun beam disapeared we sit at the table. My dad is here and it is time for a Brandy to accompany some lattes and home made brownies. I ask him, if he would care for a particular one and as always he replies “nothing fancy” which is always followed by me saying “everything is fancy here”.

We enjoy a Cardenal Mendoza. Perfect for the ocassion. Enjoy your Sunday!

Crema Catalana

Written by feltedhat on . Posted in Brandy Post

Crema Catalana

Ever made Crema Catalana at home? Very easy! I kid you not. Just do it like this:

1 liter of milk
6 egg yolks
150 g white sugar
4 table spoon of corn starch (Maizena)
1 cinamon stick
1 lemon (peel only)

bring 4/5 of the milk to a boil with the lemon skin scratches and the cinamon and remove lemon skin and cinamon (you can use grained cinamon as well but be careful not putting too much in it). While the milk is being brought to a boil, stir yolks, sugar, and maizena into the remaining 1/5 of cold milk. Reduce heat, pour the mixture into still boiling/hot milk and stir until it thickens. Than fill it into dishes. Let it rest for 3 to 4 hours (the later 2 to 3 hours in the fridge).

And why am I writing this in the Brandy category you ask??? For one thing so you can impress your better half (and have a justification why you spent more time than necessary reading worthless blogs) and for the other you serve the crema catalana as follows:

When on the table pour a table spoon full of brandy on the crema and light it up. This is best done with dimmed down lights (blue subtle flame…). Great effect and your guests will love it. Plus the taste of the brandy really blends perfect with the cream. I would not suggest to use high end stuff for this as any decent brandy will do the trick. But to each is own.

A delight and a treat. Its like having a late dinner at a cosy little restaurant in Spain on a warm summer night.

keep cold

Mind you, during winter they can be outside and not in the fridge…