Cognac glass.jpg
Cognac brandy in a typical snifter

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 both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern 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 (which translates to "water of life").


The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century.[4][5][6] In the early 16th century French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese fortified wine due to its higher alcohol content and ease of shipping. Canoemen and guards on the African side of the trade were generally paid in brandy. By the late 17th century rum had replaced brandy as the exchange alcohol of choice in the triangle trade.[7]

Initially, wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit.[1] In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.

As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy:[8]

A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in [a] balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as long as the operator thought necessary to produce brandy.

To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed by a fire without leaving any impurities behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder could ignite after the spirit was consumed by fire, then the liquor was good.[8]

As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1884, David Sarajishvili founded his brandy factory in Tbilisi, Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time.[9]


Except for a few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character, is used for high-quality brandies, while cheaper ones are made from whichever wine is available.[10]

Brandy is made from so-called base wine, which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels. Base wine generally contains smaller amounts (up to 20 mg/L) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in the pot stills. The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style.[10]

Brandy is distilled from the base wine in two phases. In the first, large part of water and solids is removed from the base, obtaining so-called "low wine", basically a concentrated wine with 28–30% ABV. In the second stage, low wine is distilled into brandy. The liquid exits the pot still in three phases, referred to as the "heads", "heart" and "tails" respectively. The first part, the "head," has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour. The weak portion on the end, "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again. The middle heart fraction, richest in aromas and flavours, is preserved for later maturation.[10]

Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters.

Brandy is usually produced in pot stills (batch distillation), but the column still can also be used for continuous distillation. Distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. Choice of the apparatus depends on the style of brandy produced.[10] Cognac and South African brandy are examples of brandy produced in batches[10] while many American brandies use fractional distillation in column stills.[citation needed]


After distillation, the unaged brandy is placed into oak barrels to mature. Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging). Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging.[10]



Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy-drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured.[11]

Brandy may be added to other beverages to make several popular cocktails; these include the Brandy Sour, the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.

Anglo-Indian usage has "brandy-pawnee" (brandy with water).[12][13]

Culinary uses

Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup.

In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine and eggnog, drunk during the festive season.

Brandy is used to flambé dishes such as crêpe Suzette and cherries jubilee while serving.[1] Brandy is also traditionally poured over a Christmas pudding and set alight before serving. The use of flambé can retain as much as 75% of the alcohol in the brandy.[14]

Terminology and legal definitions

The term brandy is a shortening of the archaic English brandewine or brandywine,[15] which was derived from the Dutch word brandewijn, itself derived from gebrande wijn, which literally means "burned wine".[16] In Germany, the term Branntwein refers to any distilled spirits, while Weinbrand refers specifically to distilled wine.

In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes.[1]

If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit"; "marc" being the pulp residue after the juice has been pressed from the fruit.

Grape pomace brandy may be designated as "grappa" or "grappa brandy".[17] Apple brandy may be referred to as "applejack".[17] There is also a product called "grain brandy" that is made from grain spirits.[18]

Within particular jurisdictions, there are specific regulatory requirements regarding the labelling of products identified as brandy. For example:

Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries it is particularly used to designate brandy from Austria and Germany.

Varieties and brands

Brandy de Jerez in barrels aging
Brandy de Jerez in barrels aging

Labelling of grades

Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be found on the label near the brand name:

In the case of Brandy de Jerez, the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to:

Russian brandies (traditionally called "Cognac" within the country), as well as brandies from many other post-Soviet states (except Armenia) use the traditional Russian grading system that is similar to the French one, but extends it significantly:[38][39]

See also


  1. ^ a b c d e f g Brandy at the Encyclopædia Britannica
  2. ^ "Brandy". BBC. Retrieved 22 July 2014.
  3. ^ Kirk-Othmer Food and Feed Technology. John Wiley & Sons. 14 December 2007. p. 151. ISBN 9780470174487.
  4. ^ British Nutrition Foundation's Task Force (2008). Gail Goldberg (ed.). Plants: Diet and Health. John Wiley & Sons. p. 174. ISBN 9781405147729.
  5. ^ Nicholas Faith (2013). Cognac: The story of the world's greatest brandy. Infinite Ideas. ISBN 9781906821791.
  6. ^ L. M. Cullen (2002). The Brandy Trade Under the Ancien Régime. Cambridge University Press. ISBN 9780521890984.
  7. ^ Standage, Tom (2006). A History of the World in 6 Glasses. New York, New York: Walker Publishing Company. ISBN 9780802715524.
  8. ^ a b Public Domain This article incorporates text from a publication now in the public domainChambers, Ephraim, ed. (1728). "Brandy". Cyclopædia, or an Universal Dictionary of Arts and Sciences (1st ed.). James and John Knapton, et al.
  9. ^ "Sarajishvili Brandy Made in Georgia". International Wine Tourism Conference. 5 April 2014.
  10. ^ a b c d e f g Charles W. Bamforth, Robert E. Ward, ed. (2014). "5.2. Brandy". The Oxford Handbook of Food Fermentations. pp. 249–252. ISBN 9780199742707.
  11. ^ Charles Dubow (14 March 1998). "Cognac Q&A". Forbes magazine.
  12. ^ "brandy-pawnee". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  13. ^ Barrère, Albert; Leland, Charles Godfrey, eds. (1889). A Dictionary of Slang, Jargon & Cant: Embracing English, American, and Anglo-Indian Slang, Pidgin English, Tinkers' Jargon and Other Irregular Phraseology. Vol. 1. Ballantyne Press. p. 176. Retrieved 4 May 2022. Brandy pawnee (Anglo-Indian and English gypsy), brandy and water. From pāni, Hindu and Romany, for water. In England: "parny” is a common slang word for water.
  14. ^ McGee, Harold (23 November 2004). On Food and Cooking. ISBN 9780684800011.
  15. ^ Schidrowitz, Philip (1911). "Brandy" . In Chisholm, Hugh (ed.). Encyclopædia Britannica. Vol. 4 (11th ed.). Cambridge University Press. p. 428.
  16. ^ Oxford English Dictionary. Oxford, England: Oxford University Press. 1989.
  17. ^ a b c "Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. 5.22" (PDF). Archived from the original (PDF) on 17 December 2008. Retrieved 3 March 2011.
  18. ^ EC regulation No. 110/2008, Annex II, nn 3.
  19. ^ "Regulation (EC) No. 110/2008 of the European Parliament and of the Council of 15 January 2008 "on the definition, description, presentation, labelling and the protection of spirit drinks"". Retrieved 22 July 2014.
  20. ^ EC regulation No. 110/2008, Annex II, nn 3–9u.
  21. ^ "Food and Drug Regulations, C.R.C., c. 870". Retrieved 12 March 2012.
  22. ^ a b Branch, Legislative Services. "Consolidated federal laws of canada, Food and Drug Regulations". Retrieved 18 July 2017.
  23. ^ "Brandy producers up in arms over EU directive". Cyprus Mail. 27 June 2001. Archived from the original on 4 July 2019. Retrieved 23 July 2014.
  24. ^ Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits, 5th edition, (New York: Alfred A. Knopf, 1987). Page 464.
  25. ^ "Bulk Brandy Producer, Rudolf Prehn GmbH". Archived from the original on 13 November 2011. Retrieved 12 March 2012.
  26. ^ Ayliffe, Rosie (2003). Turkey. Rough Guides. pp. 57. ISBN 978-1-84353-071-8 – via Google Scholar. Stronger spirits-domestically produced cin...
  27. ^ "VS, VSOP sau XO: noțiuni elementare despre divin". 5 May 2018.
  28. ^ "KIZLAR • Big Russian Encyclopedia – electronic version". Retrieved 8 January 2019.
  29. ^ "About factory". Retrieved 7 January 2019.
  30. ^ "Science and the Enterprises". RTG CORP. Retrieved 7 January 2019.
  31. ^ "HE WAS MADLY CONCERNED WITH IDEAS OF THEIR CASE ..." 15 November 2001. Retrieved 7 January 2019.
  32. ^ "Коньяк не терпит суеты". Retrieved 7 January 2019.
  33. ^ a b правды", Комсомольская правда | Сайт "Комсомольской (21 August 2009). "Кизлярский коньяк: традиционный вкус и верность качеству". KP.RU - сайт "Комсомольской правды" (in Russian). Retrieved 7 January 2019.
  34. ^ "Supplier of the Moscow Kremlin". Archived from the original on 18 October 2018. Retrieved 7 January 2019.
  35. ^ Ray Foley (2011). The Ultimate Little Cocktail Book. Sourcebooks, Inc. ISBN 978-1-4022-5410-9. Retrieved 9 July 2014.
  36. ^ "South Africa wins Best Brandy in the World". Archived from the original on 16 March 2012. Retrieved 12 March 2012.
  37. ^ a b c "All about Cognac – Reading a label". Bureau National Interprofessionnel du Cognac. Archived from the original on 23 December 2016. Retrieved 9 March 2015.
  38. ^ Товароведение и экспертиза вкусовых товаров: Учебник для вузов. Издательский дом "Питер". p. 137. ISBN 978-5-94723-971-3.
  39. ^ "Сроки выдержки VS, VSOP, XO, КВ, КВВК, КС, ОС". Cognac Museum Moscow. Retrieved 14 March 2018.