In recent years the Sherry world has been focusing
more on the importance of the origin - the vineyards, and naturally the question of the origin
of the alcohol used for fortification and brandy production has cropped up. Currently
all spirit for fortification or for brandy (except Lepanto), liqueurs etc. is distilled in La
Mancha, and a little in Extremadura, as there is a plentiful supply of grapes,
mostly Airén, since the approximately 7,000 hectares of Jerez vineyards can’t produce nearly enough to supply
Sherry and brandy. Once, most of the
bodegas had their own small distilleries, but as sales of brandy boomed neither
the vineyards nor the distilleries could cope with the quantities needed.
For a while now the idea of a distillery in
Jerez has been discussed, and everybody, except the bodegas which own
distilleries in La Mancha, is in agreement. While funding would appear to be reasonably
straightforward with money available from the Junta de Andalucía and the EU, there
would still be considerable problems. New
vineyards would need to be planted - some 5,000 hectares according to estimates
based on current sales - and it would take at least four years for them to come into
production. There are worries also that the price of the Jerez spirit could not
be competitive with that of La Mancha.
Then there is the question of who would run the
distillery. The obvious choice would be a cooperative, and the ideal choice
would have been Aecovi, a grouping of four Jerez coops, but it went bust three
years ago. So far none of the individual coops has expressed interest. It is to
be hoped that something can be worked out however, as the project could provide
500 jobs in the vineyards alone, and more in the distillery itself and further
down the line. Sherry could be 100% Jerez, and eligible for the DOC it richly
deserves and the brandy could change from being a Denoninación Específica to a Denominación
de Origen, all of which would add to the prestige, and hopefully profitability
of all concerned.
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