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pages/12.training-materials/brandy/docs.md

@@ -15,26 +15,26 @@ Producing a top-quality brandy depends on many factors. These include the type o
 ### COGNAC:
 All Cognac is brandy, but not all brandy is Cognac. The only brandy in the world that may be labeled Cognac from the Charente and Charente-Maritime regions in the West Central France, comprising about 250,000 acres. The town of Cognac I in the center and lends its name to the brandy produced in the region.
 
-###### How is Cognac Made? 
+##### How is Cognac Made? 
 
 The growing area of the Cognac region is sub-divided into 6 zones, based on soil and climatic conditions. The Grande Champagne and Petite Champagne are considered the best cognac producing districts. The use of the word Champagne on the label of a Cognac bottle has nothing to do with the sparkling wine; it comes from the word ‘champ’ meaning field.
 
 Ten or so different white grapes can be legally used for cognac but the Ugni Blanc also known as the St. Emilion is the major variety.
 
-###### Distillation:
+##### Distillation:
 Cognac is made by the old copper pot-still method, which is time consuming and difficult. The wine is poured into the still and heated. The resulting vapor is condensed and collected.
 The process is complicated because only the middle, or heart, of the vapors is kept to become finished cognac. The rest is re-distilled with the next batch of wine. Repeated distillation end up in a single barrel of cognac
 In the two distillations it goes through, the first results in a murky spirit with approximately 28% alcoholic content. The heart of the second distillation emerges from the still at 140 degree US proof (the first and the last batch of distillate are kept aside to be redistilled). This like all newly made spirits is colorless and raw. It acquires smoothness, fineness and color as it ages in wood casks made of oak.
 
-###### Maturation:
+##### Maturation:
 All good brandies need time to mature and develop their full flavors. A new cognac for example, is colorless and coppery-tasting due to the metal in the still. After years of aging in wooden casks, it becomes golden yellow and mellow. Caramel syrup is added to aged brandies to deepen their color. 
 
 The age of the casks contribute to the style of cognac desired, new oak imparts more taste to the spirit than other aged wood. A young cognac usually is put in new oak casks but within a year it is transferred to older casks to mature more slowly. The lighter, more delicate and softer cognac always does their aging in used barrels. As the spirits mature, they mellow, taking on bouquet, body, subtlety and flavor. Although a new batch of cognac is distilled every year, there is no vintage cognac bottle today. The cognac sold today is a blend of different years and usually different growing districts.
 
-###### Judging the Quality of Brandy:
+##### Judging the Quality of Brandy:
 Aroma is your best clue to a brandy’s quality. After you have finished the contents of a glass, wipe it with a clean dye cloth. Sniff the cloth. If it smells like vanilla, your bandy is young and aw. If the brandy is delicate and woody, you have a well-aged spirit.
 
-###### What the Initials Mean:
+##### What the Initials Mean:
 Because most cognac is exported to English- speaking countries, the initials you see on cognac labels stand for English words, not French ones.
 
 **V.S.** — means Very Special. Brandies with this on the label are usually about five years old.
@@ -60,11 +60,11 @@ Like cognac, all Armagnac is brandy but all brandy is not Armagnac. The name Arm
 
 Armagnac is the worlds oldest brandy. It has been made for over 500 years predating cognac by almost two centuries. However, the total production of Armagnac is less than 10% of cognac.
 
-###### How is Armagnac made?
+##### How is Armagnac made?
 
 Only white grapes may be used for making Armagnac, the principal varieties being Ugni Blanc, Colombard and Folle Blanche.
 
-###### Distillation:
+##### Distillation:
 The wine is distilled in a simple continuous still, called an alambic armagnacais, rather than the type of pot still used in Cognac. Traditionally the wines go through a single distillation in a continuous still and trickle out at 110 Degree US proof, retaining a high proportion of aromatic & many earthy flavoring elements. This new Armagnac is colorless with a strong bouquet and flavor that demands longer aging for palatability than is needed for cognac.
  Like cognac, armagnac gains much of its character during aging. It is matured in locally made black-oak casks. The quality of each brandy depends on the amount of time is spends in wood. The blend of brandies in a bottle of armagnac is the older than the blend in a bottle of cognac. They are much darker in color, and are sometimes sold at a higher proof.
 
@@ -73,8 +73,8 @@ However, recent change in Armagnac regulations now permits double distillation i
 
 Armagnac when young is more pungent in flavor than Cognac. As it ages it becomes rounder, mellower and more balanced but the spirit remains full bodied with a  strong fruity quality.
 
-###### Armagnac labels:
+##### Armagnac labels:
 Armagnac uses mush of the same system of stars. Letters and names on the labels as cognac to indicate levels of age and quality and is subjected to the same regulations. A minor difference is that for the ‘Napoleon’ category or Armagnac, five years is the minimum age for the youngest brandy in the blend, where as cognac requires 6 years. Janneau and are brands of armagnac.
 
-###### Examples of Armagnac:
+##### Examples of Armagnac:
 Jenneau, Larressingle, Marquis de montesquiou, Mattiac, Prince de Chabot, Chabot Sempe, De Montal, Ryst and H.a. Sempe.