This article is about the alcoholic beverage obtained from wine. For other uses, see Brandy (disambiguation).
Spirit produced by distilling wine
Brandy
Cognac brandy in a typical snifter
Type
Distilled beverage
Country of origin
France
Introduced
15th century
Alcohol by volume
35–60%
Proof (US)
70°–120°
Ingredients
wine
Variants
pomace brandy, fruit brandy
Related products
Armagnac, Cognac
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.[1][2]
In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).[3][1] These products are also called eau de vie (literally "water of life" in French).
^ abBrandy at the Encyclopædia Britannica
^"Brandy". BBC. Retrieved 22 July 2014.
^Kirk-Othmer Food and Feed Technology. John Wiley & Sons. 14 December 2007. p. 151. ISBN 9780470174487.
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