ABOUT
Born in the heart of Jerez — where brandy is not just made, but lived — Don Mano stands as a benchmark of Spanish character.
Its rich, deep flavor profile is the result of time-honored wisdom and artisanal mastery,
brought to life at the legendary González Byass distillery — one of Spain’s oldest and most revered houses.
BRANDY Don Mano look like culture code of Spain - Pure, Authentic, Legendary.
Don Mano is a fragrant chronicle of Jerez, where time matures in oak barrels and tradition is poured into every sip.
Crafted using the solera system and aged in former sherry and cherry casks,
this brandy captures the sun-soaked rhythm of Andalusia and the nobility of centuries-old cellars.
Preparation of Brandy de Jerez for Aging (under official DO control)
Brandy de Jerez begins with dry white wine, primarily from the Airén or Palomino grape varieties.
It is distilled either in traditional copper pot stills to produce aromatic, low-strength holandas (65–70% ABV),
or in column stills to create lighter, higher-strength aguardientes (up to 86% ABV).
These distillates are blended to achieve the desired balance of character and strength, then adjusted to around 60–65% alcohol before aging.
Only American oak barrels that have previously held sherry (such as Oloroso, Amontillado, or Pedro Ximénez) are used for aging.
Before entering the solera system, the distillate rests to stabilize. Aging takes place using the traditional solera-criadera system,
allowing the young spirit to gradually blend with older brandy for complexity and consistency.
Every step of this process is strictly regulated and certified by the Consejo Regulador del Brandy de Jerez,
the official governing body of the Denomination of Origin.
Aging in American Oak Casks
Duration: 12 to 36 months (or more)
Highlight:
This is where the magic of time begins.
The brandy matures in seasoned American oak barrels, previously used for sherry,
absorbing notes of nuts, dried fruits, and noble wood.
This stage gives Don Mano its golden-amber hue and signature softness.
Visual touch:
“Each drop seeps into the wood grain, exchanging secrets with the century-old sherry cask.”
Blending – 60 % vol.
Duration: 1–2 weeks
Highlight:
The master blender combines distillates of various ages and characters.
This is a creative act, crafting the unique ‘voice’ of Don Mano — layered, expressive, and balanced.
Visual touch:
“Like a conductor leading an orchestra, the blender harmonizes each note into a single symphony.”
Filtration
Duration: 1–2 days
Highlight:
Impurities and excess oils are removed to achieve clarity in both appearance and mouthfeel, without sacrificing depth.
Visual touch:
“Like a mountain stream, the brandy becomes crystal-clear while retaining its inner strength.”
Reduction to 36 % vol. and Homogenization
Duration: 1–2 weeks
Highlight:
The brandy is brought to its final strength with demineralized water,
followed by precise homogenization to ensure flavor consistency across batches.
Visual touch:
“Like a sculptor polishing marble, the master refines the spirit to perfect harmony.”
Quality Control
Duration: 1–2 days
Highlight:
Chemical, microbiological, and sensory tests are conducted.
Only batches that meet strict standards make it into the bottle.
Bottling
Duration: Typically 1–2 days
Highlight:
The final act — filling, labeling, and packaging.
Here, Don Mano takes on its final form, ready to meet the world.
Visual touch:
“Like an artist signing their canvas, Don Mano is sealed with pride.”
Final Thought:
Each step is not just a technical phase but an artisanal gesture, infused with the sunlight of Andalusia,
the stillness of Jerez cellars, and the wisdom of González Byass masters to get THE GENTLEMAN´S BRANDY