A TRADITION OF MAKING AMAZING BRANDY
EMPERADOR is crafted in the heart of Spain’s brandy-making region of Jerez dela Frontera, and aged using the traditional Solera system giving it its authentic Spanish character and taste. In 1990, Emperador Brandy was launched as Philippines' first brandy label. Emperador Brandy has since started to expand its brand footprint outside the Philippines. It holds its position as the world's largest "brandy" by volume and it is now being distributed in 40 countries across Asia, North America, Africa, Middle East, and Europe.
“Aromas and flavors of caramelized nuts, tiramisu, honey butter, and mocha with a silky, bright, dry-yet-fruity medium body and an effortless, interesting, medium-length latte and tres leche cake, milk chocolate, delicate spices, and cola finish. A very tasty and inviting brandy that is sure to please,” says Jerald O’Kennard,
- Director of Tastings.com
WHY EMPERADOR BRANDY?
It’s the #5 Top Selling Spirit in the World, selling over 28 million cases per year
It’s The Top Selling Brandy in the World, accounting for more sales than the #2 - #11 combined!
Emperador Brandy outsells #7 Johnnie Walker, and #9 Bacardi worldwide!
Emperador represents over half of the total spirit sales volume of the Philippines
Emperador Distillers controls 97% of the brandy market in this Pacific Island Ocean nation.
Emperador is sold in over 40 countries throughout Asia and Europe, and NOW IN THE USA!
In 2010, Emperador Light was introduced with lower alcohol content and was targeted to the younger alcoholic beverage consumers. Sales increased significantly after that, rising from 57 million liters in 2009 to nearly 300 million liters in 2015.The label of the Light variation identifies the product as "Premium BRANDY Liqueur", rather than simply "brandy". This indicates that the product is a liqueur containing flavorings, sweeteners, and neutral spirits alcohol made from sugar cane, in addition to brandy.
With the original formula initially created in Jerez, in the Philippines Emperador is bottled in St. Rosa Laguna Bottling.
SOLERA AGING SYSTEM
Solera is Spanish for "on the ground" and refers to a process through which distillers, vintners, and brewers blend their product to ensure consistency. white oak barrels are stacked on top of each other. The bottom layer of barrels, the solera, is always filled with the oldest juice, and the upper rows ("criaderas") are filled with younger brandy. Over time it is removed from the solera row and blended with younger brandys. Whatever percentage was taken from the solera is replaced wih brandy from the younger barrels and the same amount taken from those barrels will be replaced with new brandy. The process repeats.
The Solera System (or process) is the aging of wine, brandy and even vinegar - by blending small fractions of the contents from different aged barrels in such a way that the finished product is a mixture of ages - with the average age gradually increasing as the process continues over many years. A solera is literally the sequential-set of oak barrels used in the process. Products which are often solera aged include; Sherry, Madeira, Marsala, Mavrodafni, Muscat, Balsamic, Commandaria, Sherry Vinegar, Spanish Brandy and Spanish Rums.
This process known as solera (a Spanish word), was developed by the producers of Sherry. In a Spanish Sherry Solera, the vintner may transfer up to a third of each barrel, each year. A Solera Sherry has to be at least 3 years old when bottled.
The traditional Sherry Solera was exposed to the sun, hence the name. The warmth of the sun encourages an active fermentation process, aging and development. This unique blending system consists of several rows of small oak barrels stacked upon one another grouped by vintages. The oldest is at the bottom and the most recent, youngest wine at the top.
At bottling, approximately one third of the contents of each of the barrels on the bottom level is removed. Sherry from the row immediately above will replace what was removed and so on until a complete transfer is made from top to bottom.
No wine-barrel is ever completely drained, so some of the earlier product / wine always remains in each oak barrel. This wine remnant diminishes to a tiny level, but there can be significant traces of this wine much older than the average, depending on the transferred fraction. In theory traces of the very first wine placed in the 'solera system' may be present even after 50 or 100 years.