Brandy - Definition and Overview

For the singer and actress, see Brandy Norwood.

Brandy (short for brandywine, from Dutch brandewijn—burnt wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. It is a Distilled beverage, which first began to appear in the 12th century and become popular in the 14th centuries.

History

Types of Brandy

Grape Brandy

Grape brandy is produced by the distallation of fermented grape juice.

The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Armagnac area of France, using traditional techniques.

Pomace Brandy

Pomace brandy is produced from fermented grape pulp, seeds, and stems that remain after the grapes are pressed for their juice. Examples include the Italian grappa and the French marc.

Fruit Brandy

It is also used to indicate spirits distilled from other fruit, for instance plum brandy.

Calvados is an apple brandy from the French region of Lower Normandy. Kirsh is a fruit brandy made from cherries.