DESCRIPTION : Here for sale is an ORIGINAL and VERY COLORFUL Hebrew - Israeli JEWISH ADVERTISING TIN TRAY , Printed on TIN which was issued in the early-mid 1960's in ISRAEL , Adbertising the legendary and most popular world acclaimed Passover Kosher JEWISH BRANDY - "STOCK' 84 ".  The illustrated LITHO TIN TRAY depicts a Kosher BRANDY BOTTLE. The Hebrew text is very archaic. The slogan is  " STOCK' 84 - The Famous BRANDY worldwide " .  The litho on the Judaica TIN TRAY is NICE and COLORFUL . A thrilling JUDAICA collectible piece. The TIN TRAY diameter is  around 12"  .  Very good condition .The litho is firm and glossy with colorful vivid colors . ( Please look at scan for actual general image  ) Will be shipped flat in a protective packaging.

PAYMENTS : Payment method accepted : Paypal & All credit cards.

SHIPPMENT : Shipp worldwide via registered airmail is $ 29 . Will be shipped flat in a protective packaging. Handling around 5-10 days after payment. 

Brandy is the name used for a wide range of potable spirits, made mostly from grape wines but sometimes also from other fruits (for fruit brandies see Eaux-de-Vie). The name brandy is a shortened form of brandywine, which an anglicized form of Dutch brandewijn, which means "burnt wine". This is precisely what brandy is. To make brandy, wine is heated in a still until it separates into its components, which evaporate at various points on the temperature scale. The more volatile the component, the lower the temperature at which it evaporates, leaving behind the impurities and heavier compounds. This is the process used to turn wine into brandy.A brandy 'balloon' and barrelIn part, the development of brandy can be attributed to customs and excise taxes. In the days when alcohol sales were taxed by volume, without regard for alcoholic strength, expedient wine merchants sought out ways to reduce the amount they paid. By distilling their wine down they not only made it easier to transport, but paid less tax on it. The distilled wine could then be brought back to its original volume at the end destination simply by adding water. The challenges of transportation have been responsible for several of the world's most interesting wines, among them Madeira, Port and Champagne.Like wine and whisky, brandy is often aged in wooden barrels, which increases its complexity and color intensity. The attractive amber hue of aged brandy is often replicated in unaged brandy through the use of soluble food colorings such as caramel color (additive number E150). The length of aging and the type of barrel used are both important elements in determining the qualities of the brandy inside.In Cognac and Armagnac, southwest France, brandy production has been taken seriously for centuries. Both of these areas have protected appellations for the brandy they make, and legally regulated labeling terms are used to communicate the length of time a brandy has spent in barrel. VS (Very Special) denotes that a Cognac has spent a minimum of two years in cask, while VSOP (Very Special Old Pale) requires at least four years. XO is the finest grade, and is reserved exclusively for those cuvees aged for six years or more. "Hors d'Age", although unofficial, is also used to mark Cognacs which have exceeded even the most demanding barrel ageing regimes. Being a carefully manufactured product with specific organoleptic properties, brandy is consumed neat more often than many other spirits. It can be consumed either at room temperature or chilled with ice; the finer the brandy the more likely it is to be consumed neat. When mixed, brandy is most often accompanied by ginger ale. As a cocktail ingredient it plays a part in the Brandy Alexander and the Sidecar (Cognac, triple sec, lemon juice).Italy's most famous strong alcohol, grappa, straddles the accepted definitions of eau-de-vie and brandy, as some are aged in barrel, while others are not. (See Grappa di Toscana.) Israel is located in the western Middle East (or Near East), at the very eastern edge of the Mediterranean Sea. The Jewish state’s famously controversial borders, created in the wake of WW2, abut those of Lebanon, Syria, Jordan and Egypt.Despite a long, turbulent history, this region is often cited as one of the ‘cradles of civilization’, the birthplaces of man’s agricultural and urban development. Modern-day Israel occupies the land described in the Bible as ‘flowing with milk and honey’, a phrase analogous with our current concept of the Fertile Crescent. Once the seeds of civilization had been sown in these fertile lands, it was only a matter of time before man began to turn them first into grapes, then into wine. The Bible progresses just nine chapters before mentioning wine, citing the moment some hold to be the dawn of winemaking: 'Noah, a man of the soil, proceeded to plant a vineyard' (Genesis 9, 20-21). Although tiny compared to most modern wine-producing nations, Israel's annual wine production has attracted attention from all corners of the wine world in recent years. This is not only due to the development of new cooler-climate terroirs such as the Golan Heights, but also to the quality-conscious approach of the nation's wine producers.The demand for kosher wines throughout the world, particularly in the USA, has underpinned the development of the Israeli wine industry over the past few decades, bringing some very New World styles and techniques to this definitively Old World country. Not all wine made in Israel is kosher, however. Modern Orthodox Jews believe that to be considered truly kosher, various products (wine and dairy among them) should be prepared only by Jews. Some Jews consider non-Jewish wine (known as yayin nasekh) to be kosher if it has been heated, the reason being that heated wine was not used as a religious libation in biblical times, and its consumption is therefore not sacrilegious. Thus mulling, cooking and pasteurizing wine renders it kosher in the eyes of many Jews. In the 1960s Rabbi Israel Silverman argued that wine made by automated processes (of which there are an ever-increasing number) are kosher on the grounds that they are not made by gentiles (non-Jews). Thus, as time goes on and winemaking becomes increasingly automated, the consumer base for Israeli wines will continue to grow. (For more information, please see Kosher Wine.)Various 'international' wine grape varieties have proved successful in Israel's better vineyard sites, among them Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc, Semillon, Chardonnay and even Gewurztraminer. Several members of the extensive Muscat family, which retains its historic links with this part of the world, are also to be found here. Alexandria, home of Muscat of Alexandria, lies 315 miles (500km) west of the Israeli capital Jerusalem.Although the majority of Israel's terroirs are too hot and dry to reliably produce wine of high quality, there are patches of viticultural promise in the Judean Hills and Carmel Valley. Israel's finest wine region is arguably Galilee, particularly at the cool elevations of the Golan Heights.It has been observed by several wine authorities that Israel's approach to winemaking is stylistically quite New World, while neighboring Lebanon has retained an Old World feel due to its French colonial history. This is borne out by Israel's proactive approach to wine marketing and tourism. There are grand designs for a national wine center, intended to promote and develop Israel's wine industry throughout the world. The proposed site will cover roughly 150 acres (60ha) near Binyamina, at the heart of the Shomron wine region. Rather appropriately, Binyamina (which was founded in 1922) was officially named by Baron Edmond Benjamin Jamesde Rothschild, former owner of the eponymous Medoc wine estate. If one choses to observe the auspices of this coincidence, the future of Israeli wine tourism looks very bright indeed. Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine") is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.In broader sense, the term "brandy" also denotes liquors obtained from distillation of pomace (pomacebrandy) or mash or wine of any other fruit (fruit brandy).[1][2] These products are also named eaux-de-vie.Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from Southwestern France.[2][3]The origins of brandy were clearly tied to the development of distillation. While the process was known in the classical times, it wasn't used for significant beverage production up until the 15th century.[4][5][6]Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[2] In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:[7]A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified—as long as the operator thought necessary—to produce brandy.To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good.[7]As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Armenian and Georgian brandies, called cognacs in the era, were considered some of the best in the world and often beat their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the world with much of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the participants gorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region in which home-grown varieties were common but much of it was imported. The patterns of bottles followed that of the western European norm. Throughout the Soviet era, the production of brandy was a source of pride for the communist regime as they continued to produce some excellent varieties, especially the most famous Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance.TechnologyExcept for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available.[8]Brandy is made from so-called base wine, which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels. It generally contains smaller amount (up to 20 mg/l) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in the pot stills. The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style.[8]Brandy is distilled from the base wine in two phases. In the first, large part of water and solids is removed from the base, obtaining so-called "low wine", basically a concentrated wine with 28–30% ABV. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively. The first part, the "head," has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour. The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again. The middle heart fraction, richest in aromas and flavors, is preserved for later maturation.[8]Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.Brandy is usually produced in pot stills (batch distillation), but the column still can also be used for continuous distillation. Distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. Choice of the apparatus depends on the style of brandy produced.[8] Cognac and South African brandy are examples of brandy produced in batches[8] while many American brandies use fractional distillation in column stills.[citation needed]AgingAfter distillation, the unaged brandy is placed into oak barrels to mature. Usually, Brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging). Some brandies, particularly those from Spain, are aged using the solera system, where the spirit changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging.[8]ConsumptionServingIn western countries, brandy is traditionally drunk at room temperature (neat) from a snifter, a wine glass or a tulip glass. In parts of Asia, it is usually drunk over ice cubes ("on the rocks").[citation needed] When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandyis poured.[9]Brandy may be added to other beverages to make several popular cocktails; these include the Brandy Sour, the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.Culinary usesBrandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup.In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine, drunk during the festive season.Brandy is used to flambé dishes such as crêpe Suzette and cherries jubilee while serving.[2] Brandy is traditionally poured over Christmas pudding and set alight. The flames consume most of the alcohol but the pudding is left with a distinctive taste.Terminology and legal definitionsIn the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes.[2]If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomacebrandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit". Grape pomace brandy may be designated as "grappa" or "grappa brandy".[10] Apple brandy may be referred to as "applejack".[10] There is also a product called "grain brandy" that is made from grain spirits.[11] In the European Union, there are regulations[12] that require products labelled as brandy, except "grain brandy", to be produced exclusively from the distillation or redistillation of grape-based wine or grape-based "wine fortified for distillation" and aged a minimum of six months in oak.[13] Alcoholic beverages imported to the EU from the United States or other non-EU states can be sold within the European Union using labels that refer to them as "fruit brandy" or "pomace brandy", but such a label cannot be used in the EU for products produced in an EU-member state.[citation needed] In the US, brandy that has been produced from other than grape wine must be labelled with a clarifying description of the type of brandy production such as "peach brandy", "fruit brandy", "dried fruit brandy", or "pomace brandy", and brandy that has not been aged in oak for at least two years must be labelled as "immature".[10] In Canada, the regulations regarding naming conventions for brandy are similar to those of the US (provisions B.02.050–061). The minimum specified aging period is six months in wood, although not necessarily oak (provision B.02.061.2). Caramel, fruit, other botanical substances, flavourings, and flavouring preparations may also be included in a product called brandy (provisions B.02.050–059).[14] Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries it is particularly used to designate brandy from Austria and Germany. Varieties and brands Most of American grape brandy production is situated in California.[2] Popular brands include Christian Brothers, E&J Gallo and Korbel. Armenian brandy has been produced since the 1880s and comes from the Ararat plain in the southern part of Armenia. Bottles on the market are aged anywhere from 3 to 20 years. Armagnac is made from grapes of the Armagnac region in the southwest of France, Gers, Landes and Lot-et-Garonne. It is single-continuous distilled in a copper still and aged in oak casks from Gascony or Limousin. Armagnac was the first distilled spirit in France.[citation needed] Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Gélas and Janneau. Greek Brandy is a Greek distilled spirit utilizing Muscat wine as its base continuing the tradition of making distilled wines since Classical antiquity. Mature distillates are made from sun-dried Savatiano, Sultana and Black Corinth grape varieties blended with an aged Muscat wine. Cognac comes from the Cognac region of France,[2] and is double distilled using pot stills. Popular brands include Hine, Martell, Camus, Otard, Rémy Martin, Hennessy, Frapin, Delamain and Courvoisier. Italian Stravecchio is a brandy produced since the 1700s in the North of Italy, especially in Emilia-Romagna and Veneto, using grapes popular in winemaking such as Sangiovese, grignolino et alia. Colour, texture and finish are most resembling those of their French and Spanish counterparts. Most popular brands are Vecchia Romagna, Stravecchio Branca and Stock 84. Northern Italy is also noted since the Middle Ages for another type of wine spirit, Grappa, which is generally colourless but has some top-shelf varieties called barrique which are aged in oak casks and achieve the same caramel colour as regular brandies. There is a vast production of Stravecchios and Grappas in Italy, with more than 600 large, medium or small distilleries in operation. Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in Andalusia, Spain.[15] It is used in some sherries and is also available as a separate product. It has a protected designation of origin (PDO).[16] Kanyak is a variety from Turkey whose name is a variation of "cognac" and also mean "burn blood" in Turkish, a reference to its use in cold weather. Pisco is a strong, colourless to amber-coloured brandy produced in specific regions of Chile and Peru. The name Pisco derives from the Peruvian port of the same name. Pisco is still made in Peru and Chile but the right to produce and market it is subject to disputes between both countries.[17] South African brandies are, by law, made almost exactly as Cognac, using a double-distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are a very high quality.[18][8] Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV (64 US proof).[19] Bejois Brandy is a grape brandy produced in India and most popular in the southern states. The European Union and some other countries legally enforce the use of "Cognac" as the exclusive name for brandy produced and distilled in the Cognac area of France, and the name "Armagnac" for brandy from the Gascony area of France. Both must also be made using traditional techniques. Since these are considered "protected designation of origin", a brandy made elsewhere cannot be called Cognac in these jurisdictions, even if it were made in an identical manner. Labelling Brandy has a traditional quality rating system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name: A.C.: aged two years in wood. V.S.: "Very Special" or 3-Star, aged at least three years in wood. V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood. X.O.: "Extra Old" aged at least six years in wood. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. Hors d'age: These are too old to determine the age, although ten years plus is typical. Carmel Winery is a vineyard and winery in Israel. Founded in 1882 by Edmond James de Rothschild, its products are exported to over 40 countries.Carmel Winery manufactures mainly wine, brandy and grape juice. It is the prime producer of wine in Israel, as it produces nearly half of the Israeli wine market, and one of the largest wine producers in the Eastern Mediterranean. It is the first and oldest exporter of wine, brandy and grape juice in the country, and also the largest producer of kosher wine in the world.The company is owned by the council of the Vine-growers Union (75%) and the Jewish Agency for Israel (25%). Its parent company is Societe Cooperative Vigneronne des Grandes Caves Richon Le Zion & Zikhron Ya'akov Ltd. (S.C.V.)The company holds the two largest wineries in Israel, as well as three new boutique wineries. These wineries include Rishon LeZion Winery, Zikhron Ya'akov Winery, Yatir Winery (50%) and Ramat Dalton Winery. In addition, the company owns 1,500 hectares (3,750 acres) of vineyards in Israel.Carmel's production reaches 25-30 million bottles per year and its profit from export adds up to USD 5 million from 40 countries.When the settlers of the First Aliyah, Jews who immigrated to Palestine from Eastern Europe in the second half of the 19th century, encountered difficulties in cultivating the land due to their lack of experience and the soil's characteristics, they began to seek support outside of Palestine for establishing vineyards and wineries. Their representatives traveled to France, where they met Baron Edmond de Rothschild, owner of Château Lafite. As a Zionist, Rothschild provided financial and moral assistance to the settlers. His first vineyards were planted near Rishon LeZion, south east of Jaffa. In 1882, French rootstock was imported, and the Baron sent his own wine specialists to advise the pioneers in this enterprise. Construction began on a large wine cellar in Rishon LeZion. Later, a second winery was established in Zikhron Ya'akov, situated on Mount Carmel just south of Haifa.In 1895 Carmel Wine Co. was formed to export wines of Rishon LeZion and Zikhron Ya'akov, first in Poland, then in Austria, Great Britain and the United States. In 1902 Carmel Mizrahi was founded in Palestine to market and distribute wines to the cities of the Ottoman Empire.In 1896, the first Carmel wines were presented at the International Exhibition of Berlin at a special pavilion devoted to the industries of the Jewish colony in Palestine. Over a hundred thousand people visited the exhibition, looked at the products, and drank a glass of Rishon LeZion wine. A year later, a world gardening exhibition was held in Hamburg where the settlers' wines were well received. Rishon LeZion wines won a gold medal at the Paris World's Fair in 1900.In 1906, both the vineyards and the management of the two wineries were deeded to the winegrowers, forming the "Societé Cooperative Vigneronne des Grandes Caves, Richon le Zion and Zikhron Jacob Ltd."Interestingly, many of Israel's historical figures worked in the vineyards and in the wineries. Perhaps the two most famous were the first Prime Minister of Israel, David Ben Gurion and his successor, Levi Eshkol.Through the early decades of the 20th century the wine business bloomed. Branches of Carmel Wine Co., were opened in Damascus, Cairo, Beirut, Berlin, London, Warsaw and Alexandria, and sales increased, particularly during the First World War, when allied troops passed through Palestine. However, the businesses fell sharply when the war was over. The industry lost its principal markets in Russia due to the October Revolution, in the United States because of Prohibition, and in Egypt and the Middle East because of Arab nationalism. Many of the vineyards were uprooted and replanted with citrus trees.However, during the Second World War, the industry began to grow again and with successive waves of immigrants, drinking habits gradually changed. In 1957, the estate of the Baron Edmond de-Rothschild deeded over the two wineries to the Cooperative of Winegrowers, the Societé Cooperative Vigneronne des Grandes Caves, by then, better known under the trade name Carmel Mizrahi in Israel and Carmel worldwide.For some years after the end of the war, Carmel's output was focused on sweet wines used for sacramental purposes. However, with the emergence of the new world in wine making, Israeli wine makers sought new varieties of grapes, thus in 1971 Cabarnet Sauvignon and Sauvignon Blanc, the first varietal wines from Israel, were presented in the United States market.In the early 80's, the wine industry in Israel fell upon hard times, but in the second half of the decade, wine became more popular and demands for quality stimulated tremendous improvements in the varieties of grapes being grown, the cultivation of new growing regions and the updating of fermentation and production techniques.Over the past few years, new state of the art wineries have been built, the existing wineries have been renovated and a new team of young, highly qualified wine makers have been employed. The constant search for improvement is now part of the fabric of the cooperative.In 2003 Carmel agreed to sponsor 'Carmel Trophy for Best Eastern Mediterranean Producer' at I.W.S.C. in London. In 2004 Peter Stern (formerly at Mondavi & Gallo) from California was appointed wine making consultant. The same year Carmel founded 'Handcrafted Wines of Israel'.Exporting to over 40 countries, Carmel products are found in wine stores and retail chains around the globe. Wineries Carmel's first winery and head office is Rishon LeZion Winery, which is located in the city of Rishon LeZion. It was built in 1890 by Baron Edmond de Rothschild, making it the oldest industrial building in Israel still in use. The winery is the largest winery in Israel in terms of production of wines, spirits and grape juice. It was the first establishment in Israel to install electricity and telephone, and David Ben Gurion, Israel's first prime minister, worked there. It underwent renovations in the 1990s.Carmel's second winery is Zikhron Ya'akov Winery. Located in Zikhron Ya'akov, it is used for production of wine and blending of olive oil. It was built in 1892, also by Baron Edmond de Rothschild. The winery is the largest winery in Israel in terms of grapes received at harvest. It includes a new boutique winery built in 2003 and a pilot micro-winery for research and development.Yatir Winery is a small winery built in 2000 with state of the art equipment, which receives grapes only from its own vineyards. It is situated in Tel Arad, an archaeological site with 3,000 years of history, in the northeastern Negev. The winery was a joint venture between Carmel (50%) and Gadash local wine growers (50%). Yatir Winery is now solely owned by Carmel Winery. Its vineyards are located in Yatir Forest in the southern Judean Hills.Another newly built winery is Ramat Dalton, located in Ramat Dalton, Upper Galilee. It was built in 2004 and receives its grapes from vineyards in Upper Galilee and Golan Heights. Vineyards Carmel Winery owns numerous vineyards across Israel, from the Galilee and the Golan Heights in the North to the Negev in the South. These vineyards include some of the finest individual vineyard sites in the country. On average, Carmel harvests about 25,000 tonnes of grapes, which is approximately 50% of Israel’s total harvest. Exported wines will show the growing region on the label.In the Galilee and Golan, which are generally accepted as Israel’s finest wine growing areas due to their higher altitude and cooler climate, Carmel's vineyards focus on growing quality grapes. Carmel has vineyards in the central and northern Golan and it is the leading winery presence in the premium Upper Galilee. The grapes from the finest vineyards go to Ramat Dalton Winery.The coastal regions of Sharon and Central Coastal Plain are Israel’s traditional grape growing areas, where Carmel's vines were originally planted. In the northern Sharon Plain, Israel's largest wine growing region, benefiting from Mount Carmel Range and from breezes off the Mediterranean Sea, Carmel owns extensive areas of vineyards. The main concentration of vineyards is in the valleys surrounding the winery towns of Zikhron Ya’akov and Binyamina. This is the largest region for Carmel which surrounds the Zikhron Ya’akov Winery. It was announced in early 2008 that a 150-acre (0.61 km2) wine park would be created on the slopes between Zikhron Ya'akov and Binyamina in order to promote tourism in the area and wine tourism in Israel in general.[1]The Central Coastal Plain (known as Dan) and the rolling hills of the Judean Lowlands make up the second coastal region, in which grapes have been traditionally grown. This is the second largest area for growing vines in Israel, as it has a coastal Mediterranean climate: hot, humid summers and warm, mild winters. It is a large region for Carmel and it supplies the Rishon LeZion Winery.In the Judean Hills, an area proved to yield grapes of high quality due to its warm days and cool nighttime temperature, Carmel has premium vineyards in Yatir Forest, the largest forest in Israel. These vineyards, which are up to 900 meters above sea level, supply grapes for the boutique Yatir Winery.Carmel is a pioneer in the Negev, a popular area for vine growing in ancient times, with its high quality Ramat Arad vineyard situated on the north east Negev plateau, 500 meters above sea level with very hot days and cold nights.********* Zichron YaakoV : In December 1882 one hundred members of the Hovevei Zion movement from Romania purchased land in Zichron Ya’akov (then known as Zammarin) with the intention of settling the land. However the rocky terrain was very difficult to farm and an outbreak of malaria resulted in the deaths of adults and children alike. The main cemetery in Zichron Ya’akov is the last resting place of many of the settlers and their families and their grave stones are still visible today. These difficult circumstances led many of the settlers to leave within the first 12 months. In 1883 Baron Edmond James de Rothschild decided to assist the remaining settlers. Plans were formulated for the development of the land for agricultural purposes and for the establishment of a residential area. It was at this time that Baron Rothschild renamed the town Zichron Ya’akov in memory of his father, Baron James (Ya’akov) Mayer de Rothschild. Professional planners designed the main street with French inspired, tiled-roof housing units facing the road. Behind each home lay a long interior courtyard and a rear building for storing agricultural implements. This street today is the main street of Zichron Ya’akov and is known as the Midrahov. The original courtyards and rear outbuildings are still visible in many places. Elijah Shaid, the Baron’s clerk, was responsible for administration and ensured that each working farmer was paid a salary. He directed the agricultural economy according to the Baron’s wishes and the building where his offices stood remains today opposite the public garden known as the Gan Tiyyul. The Baron also commissioned the construction of the Ohel Ya’akov synagogue in honour of his father. The synagogue has served Zichron Ya’akov since 1886 and is a notable feature of the town’s architecture at the northern end of the Midrahov. The synagogue holds daily services (more on Shabbat and Holydays) and is much loved by the residents of the town. In 1885, following several economic failures, the Baron helped establish the first winery in Israel, the Carmel-Mizrahi winery. A bottling factory was also founded in the area – on what is today Kibbutz Nahsholim. Initially the winery was an economic success but in 1892 the grapevines were attacked by phylloxera disease and harvesting was impossible. Subsequently American seedlings that were phylloxera resistant were planted and the winery flourished once more, as it does until the present day. Zichron Ya’akov continued to develop slowly and in 1912 the population of the town was increased by new immigrants from Yemen, many of whose descendants live in Zichron Ya’akov today.At the time of the First World War, the famous agronomist Aaron Aaronson and his family were living in the town. Turkish rule had resulted in great hardships for the residents and as a result Aaron founded the NILI, the undercover intelligence group that supplied information to the British government. His sister, Sarah, also became an agent for the British and in 1917 she committed suicide rather than reveal any secrets to the Turks who had arrested her. The Aaronson House, now a Museum, is open to visitors. When the British came to power, the town began to flourish and attempts were made to grow tobacco, olives and flowers for perfume. By 1935 there were 1650 inhabitants in Zichron Ya’akov. In 1951, three years after the founding of the State, the population amounted to 4,200 people. This number has increased over the years and the population has grown to approximately 18,000. Today Zichron Ya’akov is an important tourist attraction. In 2008 plans were announced to further develop the centre of the town from the Midrahov through Derech HaYayyin, down towards the Carmel winery*****  Wine Talk: Remember brandy Once, Israel used to sell millions of bottles a year. It was called cognac in Israeli slang and was the spirit of choice before the whisky invasion. By ADAM MONTEFIORE Published: JULY 15, 2020 15:15     THE SHINING pot stills at Hennessy Cognac (photo credit: COURTESY HENNESSY) Do you remember brandy? I am talking about that alcoholic brown spirit distilled from wine. “Claret is the liquor for boys, port for men; but he who aspires to be a hero must drink brandy,” said Samuel Johnson. Once, Israel used to sell millions of bottles a year. It was called cognac in Israeli slang and was the spirit of choice before the whisky invasion. If you have a surplus of grapes, you have a few options. You can make grape juice instead of wine. You can sell the grapes, eat them, dry them to make raisins, or just let them fall unpicked. Or you can distill them. In 1898, Carmel started distilling the excess to make brandy. This was Israel’s first entrance to commercial distilling. Previously, the only spirits produced were rustic arak, vodka, schnapps and eaux de vie, made in rudimentary domestic stills. Carmel’s main brand of brandy pre-state was Extra Fine. This was a two-star brandy, in something like an Armagnac bottle, which kept its original label virtually until its demise. CARMEL BRANDY 120 is rare and high quality, and one of the last brandies produced by Carmel. (Photo Credit: Courtesy Carmel) In 1938, a company called Stock started to produce brandy in Ramat Gan. Their Stock 84 was a best-seller then, and has remained top of the charts ever since. Stock was founded in 1884 by 18-year-old Lionello Stock. The Jewish-owned company settled in Trieste and was a great success until the rise of Hitler and Mussolini, when the distilleries were pillaged, closed or nationalized. Because of this, Lionello Stock had to rebuild his company toward the end of his life and chose to make a start in other countries like America and Israel. Stock combined with the partner WEST to produce wine and spirits (Stock Brandy, Keglevich Vodka, Monfort wines, etc). When the company went bankrupt in 1988, Barkan grew out of the ashes to become Israel’s largest winery. They still produce Stock Brandy under license. After the founding of the State of Israel, an entrepreneur began to produce Richon 777 Brandy. The spelling reflected the French spelling of the word Rishon. The name 777 was chosen because the number’s importance in Judaism, and also as a marketing gimmick to counteract Stock 84. It was soon taken on by Carmel, and became associated only with it. Stock 84 was the biggest seller, Carmel Brandy 777 was second, and Extra Fine was the most popular in Jerusalem. Just over 20 years ago, Israeli brandies won the two biggest prizes for quality brandy then available. Jonathan Tishbi Brandy and Carmel Brandy 100 won the IWSC Trophy as “Best Brandy Worldwide,” at the International Wine and Spirits Competition in London. Tishbi had purchased an authentic alembic still from Remy Martin, and Carmel 100 was originally made to celebrate that winery’s 100th anniversary. In 1996, I worked for the Golan Heights Winery. Due to a distribution agreement, I was also export manager for Tishbi Winery. So I was there in the magnificent Guildhall in London, dressed like a penguin in bow tie and tuxedo, when Tishbi was presented with its trophy for brandy, and the Golan Heights Winery won the trophy for its sparkling wine. It was a uniquely proud evening for Israel. Then, having reached the heights, the local brandy scene crashed. High taxes, the opening of import barriers and the rise of malt whisky destroyed the Israeli brandy market. CARMEL’S VERY last product produced from Rishon Le Zion Cellars was a rare expression Rishon Brandy, made from components matured between 15 and 30 years. I developed the concept and designed the label. It was my last contribution as a Carmel employee. Rishon Le Zion Cellars is now closed and lies forlorn. THE HISTORIC brandy cellar at Rishon Lezion Cellars, with casks from floor to ceiling. (Photo Credit: Courtesy Carmel) The memorable brandy cellar with its wooden slatted roof that used to be full of Limousin casks is cleared and emptied. Even the wonderful rich angel’s share aromas that came from evaporated spirit are now mingled with aging damp rot and dust. Israel’s most historic winery is now a memory. In practice, it is a rundown car park where you can leave your car for 10 shekels a day! As for the beautiful old copper stills, they were sold for scrap. Tishbi’s alembic still lies virtually unused, but at least tourists can see it. Today, only Stock 84, a thin, fiery concoction, has survived, though the old expressions are available if you look in the right places. חדש מ-IBI בית השקעות! אפליקציית IBI SMART למסחר חכם במניות שתחסוך לכם עד 90% בעמלות Sponsored by IBI Trade Recommended by I was reminded of Cognac in the dog-walking group I am part of. One of the dogs had to be put to sleep. Symbolically perhaps, he happened to be called Whisky. Anyway, we toasted his passing with Remy Martin VSOP, thanks to the generosity of a friend and fellow dog owner. It was so fruity, smooth and rich, it reminded me how much I like Cognac! Now, of course, all Cognac is brandy, but not all brandy is Cognac. Cognac is a little town in Western France which contains the best brandies in the world. The market is dominated of the big four: Hennessy, Martell, Remy Martin and Courvoisier. I visited Martell a few times in the 1980s because the company I worked for in the UK sold their Cognac, and visited Remy Martin with colleagues from the Golan Heights Winery in the 1990s. We noticed the vineyard planted at the distillery. Those who visit the Golan Heights Winery today should know that the idea of the vineyard in front of the winery gates stemmed from that visit. There are three basic levels of Cognac. VS (Very Special) Cognac is aged for a minimum of two years, but is more usually between three and seven years. VSOP (Very Special Old Pale) is matured for between four and 15 years, and XO is from 12 to 30 years. Not so long ago, I attended a tasting conducted in a night club by the Hennessy brand manager. He explained how the Cognac region is made up of six wine regions, also known as crus, growing white wine grapes. Cognac is a protected and revered area. One kilometer outside the demarcated region, and the resulting spirit has to be called brandy and not Cognac. He told me it is the largest white wine growing region in the world. The main grape is Ugni Blanc, otherwise known as Trebbiano. Incidentally, Ugni Blanc was in Israel and used pre-state to make white wines. (The main grapes used for distillation in Israel were initially Dabouki and later Colombard.) The white wine is then double distilled in a pot still. The resulting eaux de vie (a clear distilled spirit) is selected, put in oak casks for maturation and then blended by the master distiller-blender. As the brand manager described it, the challenge is to make a consistent Cognac using what are by definition inconsistent ingredients. WHEN I FIRST came into this trade, Cognac was tasted in brandy balloons, and old fogeys would heat the brandy before sipping. They would never have organized a tasting in a night club. Today, the world is different. The straitjacket is gone. The way you choose to drink Cognac is acceptable, whether you add a mixer, use it as a component in a cocktail or add ice. The glass used is open for personal preference. No one says anymore, “This is how you should enjoy Cognac.” Personally, I prefer to drink brandy in a thistle glass. This best concentrates the fruit aromas. With wine, one swirls the wine to aerate it and then puts one’s nose in the glass. With brandy, it is better bring the glass vertically to and from one’s nose, nosing carefully to find the optimum position where you are able to identify the fruit without interference from the alcohol. HENNESSY IS one of the classic brands of quality Cognac. (Photo Credit: Courtesy Hennessy) The Hennessy VS Cognac I found fruity, spirity and focused. The VSOP was deeper colored, smoother, with caramel and vanilla notes. The XO was richer, broader flavored, with a dried fruit character. The VS is, I suppose, more an aperitif or bar Cognac, for drinking or adding a mixer, like ginger ale, soda or lemonade. The VSOP and XO are better for after dinner, sipping through an evening with good friends. Today, even the Cognac houses are keen to push the cocktail envelope. Hennessy asked our own, world-famous Imperial Craft Cocktail Bar in Tel Aviv to invent some Hennessy cocktails. I tasted them, and the best was the chamomile-infused Hennessy VS with genevre, lemon, pineapple syrup and Ardbeg mist. Cocktail makers should be aware of the three-S rule (beautifully explained in Chef Raymond Blanc’s biography). The three Ss for making cocktails: strength, sweet and sour. As Blanc describes so well, the best cocktails and best dishes are made up of contrasts rather than mono-flavor. Remember that when you devise your own cocktails. For the kosher connoisseur, Dupuy is a quality product, a genuine Cognac, and it is available in Israel. As far as Israeli brandy is concerned, there is hope on the horizon. New boutique, artisan distilleries have been founded. The best is the Julius Craft Distillery. Located in Kibbutz Hanita in the Western Galilee, they produce fine eaux de vie from local ingredients. They also produce a quality brandy called Jullius VI Brandy, distilled from Colombard and Viognier grapes. It is young, though, and brandy needs the magic of time. There is also a jewel in an unlikely place. The Cremisan Monastery Winery in Beit Jala found an errant cask that was under the radar for 35 years. It has now been bottled. While the current focus seems to be on distilled beer (whisky), don’t forget distilled wine (brandy). Brandy, or in its best incarnation, Cognac, also has an image of luxury, a taste of quality, and a broad versatility. Furthermore, in Israel, there is a long history of brandy production and consumption. The writer is a wine industry veteran who has advanced Israeli wines for over 30 years. He is referred to as the English voice of Israeli wine.       ebay5694