Brandy & Fruit Spirits

Brandy is a distilled spirit from wine or other fermented fruit. It ranges from protected appellations like Cognac and Armagnac to broad categories like grape brandy, Calvados (apple), and clear fruit eaux-de-vie.

Definition & Base Materials

Base: grape wine (most common), apple/pear cider, stone fruits (plum, cherry, apricot), pomace (skins/seeds) for grappa/marc.
Distillation: typically non-rectified to retain fruit character; pot stills are common.
Maturation: many are cask-aged; some fruit eaux-de-vie are unaged and bottled clear.

Key Styles

Cognac (AOC): from Cognac, France; double copper pot distillation of wine; aged in oak; VS/VSOP/XO quality indicators based on aging.
Armagnac (AOC): from Gascony; often column (alembic armagnacais) single distillation; robust, rustic profile; VS/VSOP/XO/age indications.
Calvados (AOC): apple/pear brandy from Normandy; distilled cider; aged in oak.
Brandy de Jerez (DO): Spanish brandy aged solera-style in sherry casks.
Grappa/Marc: pomace brandy from Italy/France; generally unaged or lightly aged.
Eau-de-vie: clear fruit spirits (Kirsch, Poire Williams, Mirabelle) bottled unaged.

Production Highlights

Fermentation: careful fruit handling to preserve aromatics; low-sulfur wines preferred for distillation.
Distillation: fruit congeners preserved via cut management; heads/tails contain intense aromatics.
Maturation: cask selection and oxidation shape vanilla, spice, rancio; solera systems (Jerez) create layered profiles.

Label Terms to Know

VS/VSOP/XO/XXO (minimum aging bands), Vintage Armagnac, Single Vineyard, Solera Gran Reserva, “Alembic” references.

Flavor & Use

Range: orchard fruit, floral, honey, nuts, rancio, spice; clear eaux-de-vie are intensely aromatic and dry.
Serve: neat as digestif; cocktails include Sidecar, Brandy Crusta, Vieux Carré, Sazerac (Cognac), Jack Rose (apple brandy).

Buying & Storage

Seek provenance and declared aging; fruit brandies benefit from freshness when unaged.
Store upright, cool, and dark.