Brandy is made from grapes but there are brandies made from other fruits such as apple, peach, plum and many others. When brandy is made from another fruit, the fruit name is said first before the word “brandy. ” For example, if made from apples, it would be called apple brandy. [2] X Research source Brandies get their dark color from aging in barrels. Un-aged brandies will not have this caramel color but colors will often be added to create the same look. [3] X Research source Pomace brandy is made a bit differently. Instead of just fermenting the grape juice, fermentation and distillation to make pomace brandy will include the skins, stems and seeds of the grapes. Pomace brandy is also known as marc (English and French) and grappa (Italian). [4] X Research source
Brandy has been made since the 12th Century but was originally only made by apothecaries and doctors and used as a medicine. French authorities only allowed winemakers to begin distillation in the 16th century. The French brandy industry grew slowly until the Dutch began importing brandy for consumption and for export to other European countries. It was cheaper to ship in terms of the amount of alcohol than wine, and so was economically viable for merchants. The Dutch invested in building distilleries in the French winemaking areas of the Loire, Bordeaux and Charente. Charente became the most lucrative area for brandy production and is the location of the town called Cognac. [6] X Research source
VS (Very Special) has been aged a minimum of two years. These are best used for mixing as opposed to drinking neat. VSOP (Very Special Old Pale) brandy is usually between 4 and a half to six years old. XO (Extra Old) brandy are usually six and a half years old or more. Hors d’age brandies are too old to determine the age of for some reason or another. For some brandies these labels are regulated while for others they are not.
3-star or VS (Very Special) brandy has a youngest brandy in the blend that has aged at least two years in oak. VSOP (Very Superior Old Pale) brandy is when the youngest brandy in the blend has aged at least four years in oak, although many of these brandies are actually much older. Napoleon or XO (Extra Old) brandy is when the youngest brandy in the blend has aged at least six years in oak. Hors d’age brandy is when the youngest brandy in the blend has aged at least ten years. If the Armagnac has an age on the label it means that the youngest brandy in the bottle is that age. There are also vintage Armagnacs that are at least ten years old and the year of harvest will be displayed on the bottle. These age categories only apply to Armagnac; Cognacs and other brandies will have different meanings for these categories.
3-star or VS (Very Special) brandy is when the youngest brandy in the blend has aged at least two years in oak. VSOP (Very Superior Old Pale) brandy is when the youngest brandy in the blend has aged at least four years, although most brandies in this class are actually much older. Napoleon, XO (Extra Old), Extra or Hors d’age brandy is when the youngest brandy in the blend has aged at least six years in oak. On average, these brandies are usually actually 20 years old or more. Some Cognacs age 40-50 years in oak.
By law if the brandy has not been aged for two years, it must have the word “immature” on its label. [12] X Research source Additionally by law, if it is not made from grapes then it must say the fruit from which it was made. [13] X Research source Since classifications are not regulated by law, different brands have different ages for their classifications and their aging processes may not be very long. Check the websites of the distillers for more information on particular varieties and ages. There are no legal requirements dictating which distillation techniques should be used.
The American version, applejack, is very bright and fruity. The French version, Calvados, is more nuanced, subtle and layered in flavor.
In Germany eaux de vie is called “Schnapps” but this is not at all the same thing as American schnapps.
Brandy de Jerez Solera is the youngest and fruitiest and has a minimum average age of 1 year. Brandy de Jerez Solera Reserva has a minimum average age of 3 years. Brandy de Jerez Solera Gran Reserva is the oldest of the brandies with a minimum average age of 10 years.
Ice will melt and water down the brandy, ruining the flavor.
A thoroughly clean snifter that has been air-dried prevents other tastes from interfering with that of the brandy.
You also can warm the glass by pouring warm water in it and then pouring out before filling with your brandy. Another way to warm the brandy is to carefully heat the glass over an open flame. Be careful not to overheat! Overheating can cause the alcohol to evaporate and ruin the bouquet and flavor. Do not swill the glass because you can lose some of the subtle aromas in the brandy.
Drinking brandy is as much about the aroma as it is about the taste so make sure you continue to appreciate the aroma as you sip the brandy.
You can mark the glasses on the bottom somehow before pouring them. Then mix the glasses up before drinking so that you do not know which is which.
Although Cognac is an aged, more expensive brandy, it is commonly used in mixed drinks as well.
Rim a chilled martini glass with sugar. A martini glass is shaped like an upside down triangle on a long stem. Chill the glass in the freezer and then dip the top rim in a plate of sugar to rim it. Pour the ingredients (except the lemon twist) into a cocktail shaker with a few ice cubes and shake vigorously. Strain to remove the ice cubes and pour into the glass. Garnish with the lemon twist. You can make the lemon twist by peeling off a thin strip of the rind around the lemon in one full circle. You can alter the ratio of Cognac, Cointreau and lemon juice a little bit to find the perfect flavor for you.
Make a simple syrup by combining 1 cup water with 1 cup superfine sugar in a jar. Seal the jar and shake until the sugar is completely dissolved. Keep the jar in the refrigerator. Pour all the ingredients into a cocktail shaker with ice cubes and shake well. Strain into a chilled martini glass. A martini glass has a long stem with a cup shaped like an upside-down triangle.
Coat the bottom of a mug or Irish coffee glass with honey and then add the brandy or apple brandy and the juice of the ¼ lemon. Boil the water in a kettle or pot and pour into the glass. Stir the mix and add the cloves and cinnamon sticks. Let it sit for 5 minutes and then add nutmeg and enjoy! You can alter the ratios of brandy to water. If you are using apple brandy, you may choose to increase the amount of the apple brandy for extra flavor.
Make a simple syrup by combining 1 cup water with 1 cup superfine sugar in a jar. Seal the jar and shake until the sugar is completely dissolved. Keep the jar in the refrigerator. Combine the pisco, lime, simple syrup and egg white in a cocktail shaker without ice and shake hard until the egg white is foamy, about 10 seconds. Add ice and then shake very hard until it is well-chilled, again about 10 seconds. Strain the ice out and pour in a chilled pisco sour glass. A pisco sour glass is relatively small and shaped a bit like a normal shot glass, except the base is thinner and the edges spread out a bit more at the top. Add the dash of bitters on top of the egg white foam.
Pour the ingredients in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass. This glass will have a long stem with a cup that is shaped like an upside down triangle.
Place the sugar and water in a tall glass or julep cup (traditional silver cup) and mix until sugar dissolves. Add mint leaves into the glass and gently press to release the flavorful oil. Do not smash up the mint or else you will release bitterness from the leaves. Add the brandy and rye whiskey to the glass and stir to combine. Fill the glass with crushed ice and stir with a long spoon until the glass begins to get frost on the sides. Garnish with a sprig of fresh mint and serve with a straw.
