Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.
In broader sense, the term “brandy” also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit (fruit brandy).
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from Southwestern France.
Sip a glass of cognac and you’ll understand why the French say it’s made from l’eau de vie (the water of life). The velvety spirit is the most famous variety of brandy and is named for the area in France where it must be produced. The area around the town of Cognac, France, is divided into six grape-growing regions. The most expensive fruit comes from Grande Champagne, Petite Champagne and Borderies. Once picked, the grapes are fermented and then distilled twice in copper pot stills, which produce a colorless alcohol called eau-de-vie. The spirit is then aged in oak barrels. Most cognacs are a blend of different eaux-de-vie of varying ages and qualities.
Cognacs are classified into a few general categories: VS, or very special, must be aged at least two years; VSOP, or very superior old pale, must be aged at least four years; and XO, or extra-old, must be aged at least six years.
HOW TO DRINK COGNAC :
Sip aged cognacs neat, with perhaps a drop or two of water. Younger cognacs are perfect for mixing and are the base of many classic cocktails, including the Sidecar, the Between the Sheets and even the original Mint Julep. The spirit may also be simply added to a flute of Champagne or a glass of ginger ale, or enjoyed with a splash of soda water.