Brandy is essentially a spirit made by distilling wine. Generally containing between 35% to 60% alcohol by volume, brandies are popular as after-dinner drinks. There are different types of brandies available: grape, pomace, and fruit. Where not mentioned, the default type is grape. It got its name from the Dutch word brandewijn. When translated, this is a term for wine that is burnt in a distillation process that lets alcohol evaporate and condense into liquid as it cools.

To make brandy, the distillation process is very important, keeping in mind that the slower and gentler method is more effective in letting out the aromatic elements of the raw materials in the wine. Think of it like stewing fruit: with lower flames, more intense aromas are let out and better residue drainage is achieved. Those from Cognac often describe the distillation process for the brandy drink to be similar to evaporation speeded up.

Like many spirits, best brandy is aged. Taste some that just been distilled and they will taste unappetizing, oily, and raw. How brandies taste in the end though depends on how long they were stored in oak casks. Why oak is used in the standard casks is actually a matter of coincidence–oak was the most abundant tree around that the original distillers could use for casks. But aside from proximity, oak also has properties that work well with wines and other grape products (brandies are made from wines that are then made from grapes) so the coincidence proved to be most beneficial. There are different types of oaks so different types of brandies achieve different kinds of flavors so signatures depend mostly on local traditions.

Did you know?

Spain produces the most amount of brandy than any other country in Europe. And from whatever Spain produces, about 95% come from the Andaluca area in the south, particularly Jerez de la Frontera.

Brandy is one of the popular spirits enjoyed by many. Typically served as an after-dinner drink, it contains about 35% to 60% alcohol by volume. Traditionally aged in oak casks, this spirit is produced by distilling wine. The distillation process is delicate, done slowly so as to let the flavors emerge thoroughly. Brandies get their color from being stored in oak casks. Those aged in earthenware or paraffin-lined casks don’t get this distinct color so caramel solutions are added to darken the batch.

Brandy lends a certain kind of image to its drinkers. As it is delicately produced, so is the process of savoring this spirit. Warmed by hand before taken, a brandy drink requires a certain level of poise and classiness. The drink is usually taken warm but it can also be enjoyed chilled, sipped from a snifter. The warmed variety will have a more pungent taste and the chilled becomes smoother and thicker, featuring a less distinct burn on the throat. Different brandies will take on different flavors so try different until you find what suits you.

The best brandy will depend really on your personal preferences. However, the kind of brandy that Jerez de la Frontera in Andaluca, Spain produces is the kind you hear on a lot of people’s lips. What sets apart brandies from Jerez de la Frontera is that they make use of the solera system in the aging process. In the solera system, fresh, new brandies combine with older brandies, creating a unique aging process with the aim of putting together the best qualities of different kinds of brandies. Jerez de la Frontera is just one of the many towns in Andaluca producing brandies. And Andaluca produces about 95% of the total production of Spain. Spain has the distinction of producing the most brandies than any other country in Europe.