Alfonso I Pioneer in Brandy de Jerez
For over 140 years, Bodegas Williams & Humbert have blended pedigree and tradition with innovation and adaptability. Alongside their famous line of sherries, this historic cellar also crafts outstanding brandies which are now, excitingly, being served in some of the world’s top cocktail bars — Alfonso Brandy (aged sherry style, in solera) can be enjoyed classically neat or as part of a fantastic cocktail build.
In addition to being one of only three official brandy appellations worldwide (alongside Armagnac and Cognac), Brandy de Jerez is central to life in sherry country — from Seville to the famous towns of Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. As staunch protectors of sherry’s heritage, Bodegas Williams & Humbert were instrumental in establishing the Jerez-Xérès-Sherry DO, ensuring the continued quality of this unique product that plays an essential role in the production of Brandy de Jerez.
Brandy production in the south of Spain dates to the 7th century, during the period of Moorish occupation. It was the early Middle Ages, back when Jerez was nothing more than a small network of streets surrounding a single castle and fortress. The Moors halted the production of wine due to their religious beliefs and began using the alcohol of distilled sherry wines to make perfumes and antiseptic medicines. This process gave birth to the tradition of distillation that continues today, forming the basis of modern brandy production.
After brandies from Jerez gained popularity in the 18th and 19th centuries throughout the rest of Europe, their quality was recognized by English merchants at the start of the 19th century who not only commercialized the wines, but also implemented the rules by which Brandy de Jerez is still made today. Alfonso I is made in the traditional way: distilled in stills and aged through the classic sherry system of criaderas and soleras, in very old American oak casks in which sherry wine has previously been aged. It is a classic brandy with attractive ester aromas, but with only 12 months aging, it is approachable and light on its feet — the perfect alternative to whisky or cognac in an Old Fashioned or Sidecar!
Alfonso I Highlights
Alfonso I offers outstanding value, representing a quality level superior to many American brandies at the same price point.
Based on the same high-quality brandy that goes into Williams & Humbert’s ultra-premium Gran Duque de Alba, Alfonso I spends a shorter time in barrel (only 12 months), yielding a lighter, more approachable style.
Bodegas Williams & Humbert were instrumental in creating the Jerez-Xérès-Sherry DO, helping protect the heritage and quality of sherry wines, which, in turn, play an important role in the production of Brandy de Jerez.
Adds a fun “Brandy de Jerez” twist to cocktails like the Sidecar or Old Fashioned.
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Founded
1877 -
Location
Jerez de la Frontera, Spain
Classic Brandy from Spain’s Sultry South
Andalusia is a vast and dazzlingly sunny region that sweeps across southern Spain — known for its passionate and colorful flamenco, majestic horses, and warm nights, the land is steeped in traditions and holds a long, storied past. Here, fine sherry and Brandy de Jerez are poured liberally in traditional tabancos, enjoyed among friends over long conversations (often into the early hours of the morning).
Brandy de Jerez can only come from wine grown, aged, and distilled in the famous sherry “triangle” of Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. Alfonso I Brandy is made in the same solera cellar as Williams & Humbert’s premium Gran Duque de Alba Brandy in Jerez, the largest of the three and a place whose name is synonymous with the region and wine style.
Jerez: Home of Alfonso Brandy
Alfonso Brandy is made by Williams & Humbert, one of the most significant sherry producers in Jerez. The winery was founded in 1877 by two English brothers-in-law who would never have envisioned their bodega becoming the biggest producer of sherry in the region. They are also the largest winery under one roof in the whole of Europe: eight contiguous warehouses that hold more than 60,000 American oak casks for aging sherry, brandy, and rum — in fact, the building was awarded a national architecture prize.
To feed the demand for such premium wines and spirits, Williams & Humbert control over 250 hectares / 618 acres of vineyard area, much of which is planted with palomino. It is the main grape used to make sherry in Jerez and therefore, is also used, together with the airén grape from La Mancha, in the distillation process in brandy production.
Sustainable Principles in the Vineyards of Jerez
Bodegas Williams & Humbert are pioneers in ecological sherry production. They hold organic certifications for their vineyards and winery through Ecovalia, the most important entity in organic certification in Andalusia and also one of the most important in Spain. In 2015, the winery launched the first-ever organic fino and organic oloroso in Jerez. That same year, they began the organic cultivation of 40 hectares / 98 acres, including both Pago de Añina and Pago Carrascal.
This winegrowing system has been developed using techniques regulated by ecological norms, with special practices, such as pruning and improvements to soil fertility using treatments that respect (and even improve) the development of native fauna. The winery is also among the first to introduce organically grown pedro ximénez grapes in its vineyards in Jerez.
Patient Solera Aging: The Key to Consistency
The Alfonso range of brandies is made from the same high-quality base wine as Williams & Humbert’s premium Gran Duque de Alba range; it’s distilled in pot stills before being transferred to the all-important criaderas in the solera system. The solera resembles a tower of casks, traditionally stacked three or four rows high. The barrels must have already been used for aging one of the main sherry styles of wine, such as Pedro Ximénez or Oloroso, for at least three years before they can enter into the solera. As a rule, brandies must age for at least six months, but Alfonso I is left in solera for 12 months locking in its trademark complexity.
The production team draws from the solera for bottling around three times each year. They draw from the oldest barrels and then top up the younger ones so that the average age of the wine in each barrel is continuously increasing. The resulting brandy is uniform in style from the extended blending process and provides a consistent, high-quality product year-to-year.
