brandewijn

Brandewijn is a Dutch term for a distilled spirit produced from wine or a wine-based mash. In English and other languages it is generally called brandy. In Dutch-speaking regions, brandewijn describes a range of grape-based spirits, which may be aged in oak or sold as younger, clear distillates. The term does not refer to a single standardized product but to a category of beverages.

Production and aging: Brandewijn is made by distilling wine or fermented grape juice and then maturing the distillate in wooden casks. Aging imparts color, aroma, and complexity; younger expressions are lighter and more fruit-forward, while longer-aged versions pick up vanilla, spice, and wood notes. Typical alcohol by volume ranges around 35-40 percent, though strength varies by producer and country.

Regional context and use: In the Netherlands and Belgium, brandewijn has historical ties to trade and everyday consumption and is used neat, on the rocks, or in mixed drinks and desserts. It overlaps with other European brandies but is not restricted to any single terroir. Internationally, cognac and armagnac are well-known protected categories of brandy; brandewijn is a broader local term used in Dutch-speaking areas.

Regulatory notes: Brandewijn production falls under general EU rules for wine spirits; labeling may indicate age, origin, and producer. Some Dutch and Belgian producers bottle flavored or liqueur-style products by adding sugar, herbs, or spices, but these are distinct from plain brandewijn.