Brandy is a type of distilled alcoholic beverage made primarily from fermented fruit juice, most commonly grapes. The process of making brandy involves fermenting the fruit juice into wine and then distilling the wine to produce a higher alcohol content. Brandy typically has an alcohol content of 35% to 60% by volume.

Key Characteristics of Brandy:

1. Base Ingredient: While grapes are the most common fruit used, brandy can also be made from other fruits such as apples, pears, and cherries. Each fruit gives the brandy a unique flavor profile.

2. Aging: Brandy is often aged in wooden casks, usually oak, which contributes to its flavor and color. The aging process can vary from a few years to several decades.

3. Types: There are several types of brandy, including:

   • Cognac: Made in the Cognac region of France from specific grape varieties. It must meet strict production criteria.
   • Armagnac: Another French brandy, similar to Cognac but produced in the Armagnac region using different distillation and aging methods.
   • Fruit Brandy: Made from fruits other than grapes. Examples include apple brandy (often known as Calvados) and cherry brandy.
   • Pisco: A South American brandy made in Peru and Chile, distilled from grape wine and often unaged.

4. Consumption: Brandy can be enjoyed neat, on the rocks, or as part of various cocktails. It’s also used in cooking, particularly in desserts and sauces.

5. Cultural Significance: Brandy has a rich history and is associated with tradition and luxury in many cultures. It has been a popular choice for toasts and celebrations across the world.

Brandy’s complexity and variety make it a fascinating spirit both for casual enjoyment and for connoisseurs interested in exploring its diverse styles and flavors.

TURN WATER INTO WINE?

  NO, NO.  TURN WINE INTO BRANDY — BY DISTILLING IT.

Brandy is typically an after-dinner drink.  It is also customarily used in Europe to warm oneself in a cold apartment.

The word Brandy is derived from Dutch “gebrande wijn”  meaning “burned wine.”

It is often suggested that brandy should be warmed slightly, using a candle or small flame, before drinking it. This causes the vapors to become much stronger and the alcohol to become more liquid.  Thus the brandy taste and effect is superb. Brandy is guaranteed to warm you up form the inside to the outside.

There are two types of Brandy; Grape and Fruit. Berries do not contain enough natural sugars to ferment so sugar is added.

Most Brandies are a spirit made by distilling grapes to a higher proof than they achieve by mere fermenting into wine. They are typically aged in Oak barrels to have the taste improved by mellowing the harsh flavor by bringing out the oak aroma.  Wine is typically 7 to 12 % alcohol by volume.  .  Brandy is typically 40-45 % ABV (80 to 90 proof) but some are 60% ABV or 120 proof.  If wine is distilled twice the liquid then becomes around 70% alcohol.

Fruit Brandy is merely made from fermented fruit instead of grapes.

Brandy is usually produced in pot stills, a batch distillation process.  The column stills, used for continuous distillation, are not used though this produces a higher ABV but is less aromatic.  So the process of distilling wine into brandy is the same method as distilling tap water to distilled water.  Column stills are used for the distillation of Cognac, a very special brandy.

The higher quality Brandies are aged in wooden casks after the distillation process. This improves the flavor. It gives a rich color to the liquid.  Some cheaper Brandys imitate this colored appearance made by the aging process by merely adding a caramel coloring after distillation.

AGED DESIGNATIONS ARE;

• 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.

• Brandy cocktail: A straightforward name calls for equally simple ingredients. A brandy cocktail contains brandy, curaçao and bitters.
• Metropolitan: Combine brandy with sweet vermouth and simple syrup for a Metropolitan cocktail. Because of its simple and mostly alcoholic ingredients, this cocktail can be a bit potent, and we recommend serving it in smaller amounts.
• Brandy Alexander: The dessert cocktail comes from crème de cacao and cream added to a base of brandy. Also called digestifs, dessert cocktails are often sweeter concoctions meant to follow a meal.
• Sidecar: Cognac, orange liqueur and lemon juice combine for this classic cocktail. You could also create this mixed drink with your preferred brandy and play around with balancing the flavors.
• French 75: Sometimes made with gin instead of Cognac, this mixed drink includes simple syrup, lemon juice and champagne. Shake the Cognac, syrup and juice before pouring over ice and topping with champagne.