Potter's Extra Special Reserve Brandy 80

Appearance: Rich and inviting, Potter's Extra Special Reserve Brandy 80 unveils a deep amber hue in the glass. Its lustrous color hints at the extended maturation process in oak barrels, promising a sensory journey of complexity and depth. Nose: The aroma is a harmonious blend of warm vanilla and toasty oak, with a subtle interplay of dried fruits, including figs and raisins. As you delve deeper, notes of caramel emerge, offering a sweet and inviting bouquet that anticipates the indulgent flavors to come. Palate: Upon the first sip, the palate is greeted by a velvety smoothness that coats the tongue. The initial burst of caramel sweetness is complemented by layers of rich, dark fruit flavors, such as plum and date. The oak aging imparts a nuanced complexity, contributing hints of warm spices and a gentle undertone of vanilla. Finish: Potter's Extra Special Reserve Brandy 80 boasts a lingering and satisfying finish. The warmth persists, with the echoes of oak, caramel, and a subtle touch of spice leaving a lasting impression. This brandy's well-balanced nature ensures a memorable and enjoyable conclusion to each sip, inviting you to savor the experience and contemplate its intricate layers.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks.
According to the Dietary Guidelines, a “drink-equivalent” is defined as 1.5 fluid ounces of 80-proof distilled spirits (40 percent alcohol) such as rum, vodka, gin and whiskey; 12 fluid ounces of regular beer (5 percent alcohol); or five fluid ounces of wine (12 percent alcohol).
This distilled spirit is usually 40 to 50 percent alcohol by volume (ABV), with 80 to 100 proof—though the alcohol content can vary depending on the type of brandy. Brandy is commonly consumed at room temperature or over ice as an after-dinner drink, and it can also be mixed into cocktails.Brandy can be produced in three steps: fermentation, distillation, and aging. Fermentation creates the base wine, which is then distilled to give it a higher alcohol content. After distillation, brandy is aged in wooden casks for several years before being bottled.Brandy is defined as the distillate, or a mixture of distillates obtained primarily from fermented fruit mash or wine (López, 2021). The term brandy is usually used in describing wine grape products; brandies prepared from other fruits wines or fermented mashes are usually identified by the name of the fruit.
Brandy is a distilled spirit produced from fermented fruit. Grapes are most common (essentially making brandy distilled wine), though brandies are also derived from apples, apricots, peaches, and other fruits.

Size: 750 mL

Proof: 40%
*Please note that the ABV may vary