Brandy is a spirit distilled from wine or fermented fruit juice, most commonly grapes. Its name comes from the Dutch “brandewijn,” meaning “burnt wine.” Brandy can be made anywhere, but certain regions produce iconic varieties, such as Cognac and Armagnac in France, both of which are protected by strict appellation laws. Brandy tends to be rich, smooth, and fruit-forward, often served as a sipping spirit or after-dinner drink.
Cognac, considered one of the finest brandies, must come from the Cognac region of France and be made from specific grape varieties, primarily Ugni Blanc. The wine is double-distilled in copper pot stills, then aged in French oak barrels for at least two years. The aging process produces complex aromas of dried fruit, vanilla, caramel, and spice, with older cognacs developing deep rancio notes.
Brandy production outside Cognac varies widely, with some aged in oak like whiskey and others left unaged for use in cocktails. The base fruit can change the character entirely—apple brandy (like Calvados) offers crisp orchard notes, while cherry or plum brandies bring intense fruit flavors.
Most brandy and cognac is bottled at 80–90 proof (40–45% ABV). While often enjoyed neat in a snifter to concentrate aromas, brandy is also featured in classic cocktails like the Sidecar, Brandy Alexander, and Vieux Carré. Its combination of elegance, warmth, and fruit character makes it a timeless spirit.