Brandy is made by fermenting fruit (typically grapes, but sometimes apples, pears, cherries, plums, etc.),
Other Brandy
Brandy is a broad category of distilled wine or fruit-based spirits, typically aged in wood to develop rich, smooth, and aromatic profiles. While Cognac and Armagnac are protected regional types, “brandy” on its own refers to any similar spirit produced elsewhere using grapes or other fruits.
Origin: The term “brandy” comes from the Dutch word “brandewijn”, meaning “burnt wine.” It has been produced across Europe since at least the 15th century, especially in Spain, Italy, Germany, and Eastern Europe.
Production:
Brandy is made by fermenting fruit (typically grapes, but sometimes apples, pears, cherries, plums, etc.), then distilling it—usually in pot or column stills. After distillation, it is aged in oak barrels, which contribute color, texture, and flavor.
Common Types of Brandy:
Spanish Brandy (Brandy de Jerez): Aged in a solera system using ex-sherry casks; rich and raisiny
American Brandy: Often fruit-forward, smooth, and slightly sweeter
Fruit Brandies (Eau-de-vie): Clear, unaged spirits made from fruits like pears, cherries, or plums (e.g., Calvados, Slivovitz, Kirsch)
Pomace Brandy (Grappa, Marc): Made from grape skins and seeds leftover after winemaking
Flavor Profile: Depending on origin and aging, brandy can range from light and floral to rich, oaky, spicy, fruity, and nutty. Unaged versions are sharper and more aromatic, while aged brandies are warm and velvety.
Cultural Note: Brandy is consumed neat, in cocktails, or even in cooking and desserts. In many countries—especially in Central and Eastern Europe—fruit brandies are a cultural staple and part of celebratory toasts.