Brandy

Brandy is the generic term for very strong spirits distilled from fermented grapes or other fruits.

The word brandy comes from the Dutch word brandewijn, meaning burnt or boiled (distilled) wine.

Most brandies are bottled at 40-45% (80-90 proof).

Usually served as after-dinner drink.

Also used a lot in cooking, to marinate meat and seafood, and to flambé desserts and other dishes.

There are four main categories of brandy...

Grape brandy
Grape brandy is distilled from fermented grape juice or crushed (not pressed) grape pulp and skins. Usually aged in oak barrels to add colour and additional flavour and aroma from the wood itself.

Grape brandy is also known as basic brandy.

Well known grape brandies are the cognacs and armagnacs from France, and the weinbrands from Germany.


Fruit brandy
Fruit brandy is distilled from fermented fruit juice or crushed fruits other than grapes.

Fruit brandies distilled from fermented fruits such as apples and plums are generally aged in oak barrels.

Fruit brandies distilled from fermented fruits such as pears, peaches, apricots, blackberries, strawberries, cherries, and raspberries are rarely aged in wooden barrels. More about fruit brandy.

Fruit-flavoured brandy
Fruit-flavoured brandy is grape brandy flavoured with fruit extracts. It's usually very sweet and should not be confused with the more elegant and expensive fruit brandies.

Pomace brandy
Pomace brandy is distilled from the pressed grape pulp, skins and stems that remain after extracting most of the grape juice for wine making.

Never aged in wooden barrels, if aged at all. That's why pomace brandies taste rougher and more fruity than grape brandies.

Examples of pomace brandies are the grappas from Italy and the marcs from France.