How to Enjoy Brandy

Learn how brandy is made. Brandy is a general term for spirits distilled from fruit. The fruit is pressed to extract juice, which is then fermented to create fruit wine. This wine is then distilled to produce brandy. The brandy is often aged for several years in wooden barrels, though some varieties require less aging.

• While brandy is typically made from grapes, it can also be produced from other fruits like apples, peaches, plums, and more. When made from other fruits, the fruit type is usually included in the name, such as apple brandy.
• Brandy gains its dark color when aged in wooden barrels. Unaged brandy lacks the rich caramel hue, so colorants are often added to mimic the appearance.
• Pomace brandy is made differently. Instead of fermenting grape juice, the process involves fermenting and distilling grape skins, stems, and seeds. This type of brandy is also known as marc (in England and France) and grappa (in Italy).

Explore the history of brandy. The name "brandy" originates from the Dutch word "brandewijn," meaning "burnt wine," reflecting the warm, fiery sensation of a fine brandy sip.

• Brandy has existed since the 12th century, initially crafted by pharmacists and doctors as a medicinal remedy. It wasn’t until the 16th century that French authorities permitted its distillation.
• The French brandy industry grew slowly until the Dutch began importing it for consumption and export across Europe. Transporting brandy became cost-effective due to its high alcohol content and smaller volume compared to wine, making it economically advantageous for merchants.
• The Dutch invested in France, establishing distilleries in wine-producing regions like Loire, Bordeaux, and Charente. Charente, particularly the town of Cognac, became the most prosperous brandy-producing area.

Understand that there are various types of brandy classified by age. Popular varieties include Armagnac, Cognac, American brandy, pisco, apple brandy, eaux de vie (water of life), and Brandy de Jerez. Brandy is categorized by age, with different classification systems for each type.

Learn about different aging systems. The production of brandy is a slow, delicate process to achieve its refined flavor, often aged in oak barrels. Various aging systems and classifications exist for different brandies. Common labels include AC, VS (Very Special), VSOP (Very Special Old Pale), XO (Extra Old), Hors d’age, and vintage. However, these labels can vary depending on the type of brandy.

• VS (Very Special) is aged for at least 2 years and is better suited for mixing than drinking neat.
• VSOP (Very Special Old Pale) is aged between 4 to nearly 6 years.
• XO (Extra Old) is brandy aged for at least 6.5 years.
• Hors d’age brandy is too old to determine its exact age.
• Some brandies require these labels, while others do not.

Discover Armagnac. Armagnac is a grape-based brandy named after the Armagnac region in southwestern France. It is fermented from Colombard grapes blended with Ugni Blanc and distilled once using column stills. The distilled spirit is then aged for at least 2 years in French oak barrels, resulting in a rustic yet rich flavor compared to Cognac. Brandies of varying ages are blended to create the final product.

• 3-star or VS (Very Special): The blend must contain brandy aged at least 2 years.
• VSOP (Very Superior Old Pale): The blend must include brandy aged at least 4 years, with some older brandies mixed in.
• Napoleon or XO (Extra Old): The blend must contain brandy aged at least 6 years.
• Hors d’age is aged for at least 10 years.
• The age label on an Armagnac bottle reflects the youngest brandy in the blend.
• Vintage Armagnacs are at least 10 years old, with the harvest year printed on the label.
• This classification applies only to Armagnac; Cognacs and other brandies have different systems.

Learn about Cognac. Cognac is a grape-based brandy named after a town in France, home to unique grape varieties like Ugni Blanc. It must be distilled twice in copper pot stills and aged in oak barrels for at least 2 years.

• 3-star or VS (Very Special): The blend must contain brandy aged at least 2 years.
• VSOP (Very Superior Old Pale): The blend must include brandy aged at least 2 years, with some older brandies mixed in.
• Napoleon, XO (Extra Old), Extra, or Hors d’age: The blend must contain brandy aged at least 6 years in oak barrels, with an average age often exceeding 20 years.
• Some Cognacs are aged for 40-50 years or more.

Explore American brandy. American brandy encompasses various brands with minimal regulations. Age labels like VS, VSOP, and XO are loosely controlled, so caution is advised when purchasing. Only two U.S. regulations impact consumers regarding brandy.

• By law, if brandy is less than 2 years old, it must be labeled as "immature."
• Additionally, if the brandy isn’t made from grapes, the specific fruit used must be clearly stated on the label.
• Due to the lack of strict classification laws, each distillery may have its own aging system, and the aging process might be relatively short. Check their website for details on variations and age statements.
• There are also no mandatory requirements dictating the distillation techniques used.

Discover pisco brandy. Pisco is an unaged grape brandy produced in Peru and Chile. Its clear color comes from the absence of aging. There is ongoing debate about whether Peru or Chile has the right to produce pisco and whether its production should be restricted to specific regions.

Learn about apple brandy. Apple brandy, made from apples, originates from the U.S., where it’s called applejack, and France, where it’s known as Calvados. This versatile spirit is ideal for crafting various cocktails.

• American applejack is light in color and has a fruity flavor.
• French Calvados is more nuanced, refined, and layered in taste.

Understand eaux de vie. Eaux de vie is an unaged brandy made from a variety of fruits like raspberries, pears, plums, cherries, and more. It typically has a clear appearance due to the lack of aging.

• In Germany, eaux de vie is referred to as "Schnapps," though it differs from American schnapps.

Explore Brandy de Jerez. Brandy de Jerez hails from the Andalusia region in Spain and follows a unique production process, distilled once in copper pot stills and aged in American oak barrels.

• Brandy de Jerez Solera is the youngest, with a fruity flavor and an average age of 1 year.
• Brandy de Jerez Solera Reserva has an average age of at least 3 years.
• Brandy de Jerez Solera Gran Reserva is the oldest, averaging at least 10 years of age.

Select the type and age of brandy when purchasing. Brandy available in stores may include the types mentioned earlier or simply be labeled as "brandy." If you’re unsure which type to choose, consider the country of origin and the base ingredient (e.g., grapes, fruit, or pomace). Once you’ve chosen the type, consider its age. Keep in mind that brandy age classifications vary widely depending on the type.

Understand what drinking neat means. Drinking brandy "neat" means consuming it without ice or mixers. This allows you to fully experience the brandy’s flavor without any additions.

• Ice can melt and dilute the brandy, altering its flavor profile.

Drink brandy neat when you have a high-quality bottle. Premium brandy is best enjoyed in its pure form. This allows you to savor its full flavor, enhancing your experience and letting you truly appreciate the brandy’s essence.

Use a brandy snifter. A snifter, also known as a balloon glass, is a short-stemmed glass with a wide bowl that narrows at the top. They come in various sizes, typically holding no more than 60 ml, and are designed for immediate serving. These glasses are perfect for brandy as they concentrate its delicate aromas at the rim for optimal enjoyment.

• A snifter should be cleaned and air-dried naturally to prevent any residual scents from affecting the brandy’s flavor.

Drink immediately. Brandy doesn’t need to be sipped slowly like wine. If left exposed to air for too long, some volatile alcohols may evaporate, causing the brandy to lose some of its distinctive flavors.

Warm the glass in your hands. Many connoisseurs prefer warming the brandy as the gentle heat from your hands enhances its aroma. The best way is to hold the glass and let the warmth gradually transfer to the brandy. The wide bowl of the glass makes it easy to hold.

• You can also warm the glass by filling it with warm water, then emptying it before pouring the brandy.
• Another method is to carefully warm the glass over a flame.
• Be cautious not to overheat! Excessive heat can cause the alcohol to evaporate and spoil the flavor.
• Avoid washing the glass, as it may remove some of the brandy’s delicate aromas.

Hold the glass at chest level and smell the brandy. Sniffing the brandy from this distance allows you to detect floral notes and acclimate your nose to its subtle aromas. This step helps prevent overwhelming your senses when you take a sip.

Bring the glass to your chin and inhale again. Lift the snifter to chin level and take a deep breath through your nose. Smelling from this distance helps you detect the dried fruit notes in the brandy.

Bring the glass to your nose and inhale through both your nose and mouth. At this proximity, you can detect the spicy undertones of the brandy. The aromas at this stage are more complex than in the previous steps.

Take a very small sip. The first sip should only wet your lips to avoid overwhelming your palate. The initial sip should always be the smallest, allowing your mouth to adjust to the brandy’s flavor. Being overwhelmed by the first sip can prevent you from fully appreciating the brandy.

Take additional sips, starting small and gradually increasing. This helps you acclimate to the strong flavor of the brandy. Once your taste buds adjust, you’ll be able to fully experience the brandy’s complex profile.

• The art of drinking brandy involves savoring both its taste and aroma, so ensure you appreciate both with each sip.

If sampling multiple brandies, start with the youngest and progress to the oldest. When tasting several types, begin with the youngest brandy. Always leave a small amount to revisit later—you might be surprised how the flavor changes after your senses have adjusted.

Avoid looking at the brandy type or price when tasting. These factors can influence your perception, so it’s best to conceal this information to discover which brandy you genuinely prefer.

• You can mark the bottom of the glasses before pouring, then shuffle them to ensure you don’t know which brandy is in which glass.

Mix brandy with other beverages if you have a younger, less expensive type. For instance, if you have VS brandy or another generic brandy, you can use it for cocktails. Brandy, being part of the wine family, doesn’t pair well with sodas or tonics, but there are other delicious ways to mix it.

• Even Cognac, a more aged and expensive brandy, is often used in cocktails.

Make a Sidecar cocktail. The Sidecar is a classic cocktail created at the Hôtel Ritz in Paris, France, in the early 1900s. You’ll need 45 ml Cognac, 30 ml Cointreau or triple sec, 15 ml fresh lemon juice, a lemon twist for garnish, and sugar for rimming if desired.

• Rim a chilled martini glass with sugar. A martini glass is an inverted triangle-shaped glass with a long stem. Chill the glass in the freezer, then dip the rim into a plate of sugar.
• Combine all ingredients (except the lemon twist) in a shaker with ice and shake vigorously.
• Strain the mixture into the glass, leaving the ice behind.
• Garnish with a lemon twist. You can create a twist by peeling a thin strip of lemon rind.
• Adjust the ratios of Cognac, Cointreau, and lemon juice to find your perfect flavor balance.

Prepare a Metropolitan cocktail. The Metropolitan is a classic cocktail dating back to the 1900s. You’ll need 45 ml brandy, 30 ml sweet vermouth, 15 ml simple syrup, and a dash of Angostura bitters.

• Make simple syrup by mixing 1 cup water with 1 cup fine sugar in a jar. Seal and shake until the sugar dissolves, then refrigerate.
• Combine all ingredients in a cocktail shaker with ice and shake well.
• Strain the mixture into a chilled martini glass, which has a long stem and an inverted triangle shape.

Make a German Hot Toddy. The Hot Toddy is an old-fashioned warm drink once used as a remedy. It’s made with various spirits, including brandy and apple brandy. You’ll need 30 ml grape or apple brandy, 1 tablespoon (14 ml) honey, ¼ lemon, 1 cup water, a pinch of cloves, a pinch of nutmeg, and 2 cinnamon sticks.

• At the bottom of a mug or Irish coffee glass, layer honey, then add grape or apple brandy, followed by the juice of ¼ lemon.
• Heat water in a kettle or pot and pour it into the glass.
• Stir the mixture, then add cloves and cinnamon sticks.
• Let it sit for 5 minutes, then add a pinch of nutmeg and enjoy!
• Adjust the brandy-to-water ratio to taste. If using apple brandy, you can increase the amount for a stronger flavor.

Prepare a Pisco Sour. The Pisco Sour is the most popular way to enjoy pisco brandy and is a signature drink of Peru, also popular in Chile. You’ll need 95 ml pisco, 30 ml fresh lime juice, 22 ml simple syrup, egg white, and a dash of Angostura bitters or Amargo (if available).

• Make simple syrup by mixing 1 cup water with 1 cup fine sugar in a jar. Seal and shake until the sugar dissolves, then refrigerate.
• Combine pisco, lime juice, syrup, and egg white in a shaker without ice, shaking for about 10 seconds until the egg white froths.
• Add ice and shake for another 10 seconds until chilled.
• Strain the mixture into a chilled glass. Pisco sour glasses are small, resembling a traditional shot glass but with a narrower base and wider rim.
• Add a dash of bitters on top of the egg foam.

Prepare a Jack Rose cocktail. The Jack Rose was a popular cocktail in the 1920s, featuring applejack, an American apple brandy. You’ll need 60 ml applejack, 30 ml lime juice, and 15 ml grenadine. Authentic American applejack can be hard to find, but once you have it, this cocktail is a must-try.

• Combine the ingredients in a shaker and shake well with ice.
• Strain the chilled cocktail into a glass. A cocktail glass typically has a long stem and an inverted triangle shape.

Make a Prescription Julep. This drink first appeared in 1857 and combines cognac and rye whiskey to create a refreshing summer beverage. You’ll need 45 ml VSOP cognac or another high-quality brandy, 15 ml rye whiskey, 2 teaspoons sugar dissolved in 15 ml water, and 2 fresh mint sprigs.

• Mix sugar and water in a tall glass or julep cup (traditionally silver) and stir until the sugar dissolves.
• Add mint leaves to the glass and gently press to release their oils. Avoid crushing the leaves to prevent bitterness.
• Pour the brandy and rye whiskey into the glass and stir well.
• Fill the glass with crushed ice and stir with a long spoon until the glass is chilled.
• Garnish with a mint sprig and serve with a straw.

• If drinking brandy neat is too strong, you can add a small amount of water to the glass before tasting.
• There are many cocktails that use brandy, and you can even create your own. Experiment and get creative!

• Consuming alcoholic beverages impairs your ability to drive or operate machinery and may lead to health issues. Always prioritize safety when drinking alcohol.
• Avoid alcohol during pregnancy due to potential risks to the fetus.