Jacobi 1880 VSOP Brandy

Volume: 0.7 litres | Alcohol content: 41% | Chill filtration: Yes | Colouring: No

Special Features:

JACoBI 1880 VSOP brings together eleven distillates with different maturation histories. They are made from the white wine grape varieties Airén, Baco and Ugni Blanc. The distillates mature for up to six years in fine-grained French Limousin oak before being blended into the assemblage. This combines different vintages, levels of maturity and vineyard sites; the six years do not indicate the age of every component. Before the barrels are made, the oak is seasoned outdoors for at least two years, exposed to the changing seasons. The barrels are made by hand and toasted to different degrees, a process that applies heat to their inner surfaces.

Cask maturation develops the amber colour and aromas of the individual distillates. Before bottling, the brandy is reduced to 41% with osmotically filtered water. Its aromatic progression begins with ripe plum and apricot, moves into caramel and subtle vanilla, and is then complemented by candied fruit and sweet spices. For drinking neat, a large brandy snifter at room temperature is a suitable choice.

The label also connects the brand with its home region: it depicts the Kleinheppacher Kopf in Baden-Württemberg. The design was created in Japan by artists working in the Ukiyo-e tradition, which encompasses woodblock printing and other forms of printmaking.

Tasting Notes:

• Nose: The nose reveals plum and apricot.
• Palate: On the palate, candied fruit combines with caramel and vanilla. A little spice leads into the soft finish.
• Finish: The finish is full and soft, with aromas that linger.

Distillery/Bottler:

The distillery's history began in 1880 with Stuttgart merchant Jacob Jacobi. After his death, his wife Gemmi Lichtenberger continued running the business; their sons Hugo and Herrmann later became partners. In 1938, the Nazis expropriated the family, who were forced to flee into exile. After their assets were returned in 1948, the brothers did not return to Germany. Carl Stein and Heinz Böhmers took over Weinbrennerei Jacobi GmbH in 1953; Jürgen Stein led the company from 1957.

After several changes of ownership, Alexander Stein, the founder of Monkey 47 and son of Jürgen Stein, bought back the brand rights in 2020. The former production site in Weinstadt also returned to family ownership. Alexander Stein works with cellar master Eric Durand on the current recipe. Durand oversees cask selection, maturation and the blending of the distillates, and is also cellar master at the Armagnac house Marquis de Montesquiou.

Facts: