Brandy limoncello

[The Baker]

Hi,
What do you think of making limoncello with a brandy made from old wine?
Say 60% or 70%.

I have the brandy but no neutral; and the lemons are ready on the neighbour's tree NOW.

Thanks.

Geoff

[Saltbush Bill]

Go fishing , drink the brandy, squeeze the lemons on the fish after cooking.

[NZChris]

Double distill as for Cognac. Don't stuff up the cuts and you should have a fine white brandy very suitable for Limoncello.

[Odin]

I remember reading more on Limoncello a few years ago, and it using grain based spirits. Not understanding they probably meant "Neutral Grain Spirit" aka GNS, I thought to do my next batch of Limo with a non-filtered vodka with some residual taste. The results were sub-optimal to my pallet. I learned from it that in limoncello I want the lime to shine, not any other flavors. Then again, brandy flavors are more mouth forward and fruity. Who knows? Maybe they pair better?

Regards, Odin.

[cayars]

I make a lot of Limoncello and Arancello but these use neutrals.
If you are using Brandy vs neutral you're getting into interesting territory.

I just recently tried making Arancello using Brandy but did't care for it as is. I spiced it up and added some bitters, then mixed it 50%/50% with normal Arancello and it came out very similar to a Grand Marnier. Close enough I'd consider it a clone or cousin to GM and it worked great in cocktails like GM normally does.

So if the Brandy based Limoncello doesn't turn out quite the way you expect you could very likely mix it back into normal Limoncello for a richer tasting version of that or doctor it up in other ways.

Definitely let us know how this turns out as I'd probably want to try it myself, if it's good.

BTW, if you haven't cut it down to 80 proof or so yet, leave it at a higher proof while doing the maceration. The higher the proof the better.

[corene1]

I think you should try it using NZchris advice. I have made lemoncello from a variety of spirits, some good some not so good. Remember everyone's pallet is different. I brought out some 12 year old Lagavulin the other day for some friends. Some liked it some made a face that was right at comical. Right now my favorite lemoncello is made from a rum wash stripped and then the low wines run through my plated column . I macerate the lemon zest at 90% ABV for a month then make the simple syrup and mix. I try to make it come out around 35%. I have found that the higher the proof when you macerate the lemon zest the more pronounced the flavor is.

[serafina]

A lot of Italian liqueurs use grappa as a base instead of NGS. But grappa and wine-based brandy are quite different.

My thinking is that brandy flavors are going to crowd your lemons and muddy up the flavor.

Have you considered making a grape-based neutral?