Brandy

Photo By - Joe Hall
Photo By – Joe Hall

A basic overview of Brandy would be a spirit from either wine or fermented fruit mash. The name brandy derives from the word “brandewijn” (burnt wine), which refers to the technique or heating wine during distillation which was originally done by English merchant sailors in order to reduce the volume of their wine cargo and in order to avoid paying tax. The idea at the time was that when the product arrived in England it would be diluted back to its original strength, however it was soon realized that the product fared better in its reduced form.

 

 

 

 


 

Brandy also has a number of styles such as:

Applejack – Apple brandy 

Armagnac – Grape brandy from the Pays de Gascogne in south-west France 

Calvados – Apple brandy from Normandy, France

Cognac – Grape brandy from a cognac region in western France.

Grappa – Made from grape skins, stems, seeds etc., the residue of wine-making (Italian) also called a “Pomace Brandy”

Marc – It is Made from grape skins, stems, seeds etc., the residue of wine-making (French) almost same like Grappa.

Metaxa – Greek grape brandy 

Pisco – Clear grape brandy from South America.

Although Brandy is perhaps more associated with France and in particular the Cognac Region, of course brandy is produced In many other countries including Spain, Peru, Chile, Italy, Greece and many more.

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