Brandy
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 ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.
Cognac brandy in a typical snifter | |
| Type | Distilled beverage |
|---|---|
| Country of origin | France |
| Introduced | 15th century |
| Alcohol by volume | 35–60% |
| Proof (US) | 70°–120° |
| Ingredients | wine |
| Variants | pomace brandy, fruit brandy |
| Related products | Armagnac, Cognac |
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). These products are also called eau de vie (literally "water of life" in French).