Juan Antonio Peinado began distilling local wines in his cella in 1820 using a small alquiatra to make excellent brandies in the town of Tomelloso is located in “la Mancha”(Ciudad Real). This was the beginning of a history of painstaking dedication to making top quality products. The hollands used in his brandies were the same hollands which supplied the Charante region in France during the Phylloxera epidemic in the late 19th, which prompted the use of the term”Cognac Espagnol” during a large part of the 20th century. However, the unique dynamic ageing system using “Soleras” and “Criaderas” to achieve a uniform product results in a truly different brandys. The type and duration of ageing produce different types of brandy with different qualities, aromas and flavours. Peinado brandy is neither better nor worse than other brandies, it’s simply different. Because it has two very important factors are involved in making Brandy Peinado: the raw material and the human element which moulds the former to endow it with the personality that sets the brandy apart from other brandies.