Brandies produced by Pérez Barquero have their origin in a selection of holandas (distilled wine alcohol up to a maximum of 65% vol.), eau-de-vie de vin (using French description for a distilled wine alcohol up to a maximum of 77% vol.) and distilled wine alcohol.

This initial blend is partially diluted to reach the alcohol strength desired for the maturing process (between 40 and 45% vol.). With time, care, good quality barrels and our traditional Criaderas & Soleras ageing system, this raw material acquires the colour, aromas and desired characteristics identifying the different qualities of Perez Barquero’s brandy.