brandies

Brandies are distillates produced from wine or grape-based fermentation and aged in wood to develop flavor, color, and aroma. The term comes from the Dutch brandewijn, meaning burnt wine, a reference to the distillation heating process. Commercial brandy is typically made by fermenting grapes into wine, distilling the wine to a high proof, and aging the distillate in oak casks. The final bottled strength is usually around 35–40% alcohol by volume, though some styles exist at higher proofs.

Many of the best-known brandies come from France, notably Cognac and Armagnac. Cognac is produced under strict regional designation and is commonly double distilled and aged in oak, yielding a refined, light to medium-bodied spirit. Armagnac, from Gascony, is often distilled once and can be fuller and more rustic. Other regions produce brandies as well, including Brandy de Jerez from Spain and various American brandies. In addition, fruit-based brandies such as Calvados (apple) and other eaux-de-vie exist alongside grape brandies.

Aging and labeling conventions vary by country. In many traditions, oak aging is essential to color and complexity, and common age classifications include VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old). These designations signal progressively longer maturation. Brandies are consumed neat, on the rocks, or used in cocktails, and they are often enjoyed after meals as digestifs in many cultures.