Charvonia (Brandy)
Charvonia is a variety of brandy named after the province of Charvonia in the Blackhelm Confederacy.
History
Settlers from the Empire of Exponent who established themselves throughout Charvonia during the 1300s and 1400s were the first to cultivate the Aurea Charvoniae grape variety, making use of grapes that had been grown elsewhere in Hesperidesia - which were themselves descended from grapes brought over with Roman colonists - and breeding them into a grape that could better survive Charvonia's unique soil and climate. The area proved to be poor for winemaking, but viniculturalists found that those same grapes could be used to make a unique, tasty brandy. Over the centuries, Charvonia Brandy has become a cherished local spirit, with a reputation for excellence and complexity.
Production
Charvonia is made from the Aurea Charvoniae grape variety, which is harvested by hand in late summer. The grapes are transported to the distillery, where they are pressed and fermented to make a low-alcohol wine. The wine is then distilled in copper pot stills to produce a high-proof brandy, which is aged for several years in oak barrels to develop its complex flavors and aromas.
Characteristics
Charvonia has a deep golden color, a smooth and full-bodied taste, and a long, warming finish. It has a rich aroma of apricot, peach, and fig, with hints of vanilla, caramel, and oak. The brandy is typically between 40% and 45% alcohol by volume.