A liquor distilled from wine or other fermented (see Fermentation) fruit juice. The name “brandy” comes from the Dutch brandewijn (“burned (distilled) wine”), referring to the technique of heating the wine during Distillation. A number of sub-categories fall under the broad definition of brandy including fruit brandy, Grappa, Marc, Pomace and Eau De Vie (eau de vie is French for brandy). Brandies made from apples and grapes are generally Aged in wood, which contributes flavor and color. Those made from other fruits are less likely to be aged in this fashion and are typically colorless. The finest brandies traditionally come from Cognac followed by those from Armagnac—both in southwestern France. See also Aguardente; Applejack; Apricot Brandy; Aqua Vitea; Cachaca; Calvados; Kirsch; Metaxa; Pisco; Raki; Slivovitz.

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