Types of Brandy

Brandy is among the most popular spirits today, with origins dating back to 16th-century Europe, where it was first distilled to preserve wine and intensify its flavors. The word “brandy” is derived from the Dutch term brandewijn, meaning “burnt wine,” and it encompasses a diverse range of styles and flavors. 

Brandy has long been revered as a digestif, thought to soothe the stomach and aid digestion—though science has yet to confirm this age-old belief. Traditionally sipped neat after a meal, it continues to be a time-honored ritual in many cultures, celebrated for its warming and relaxing qualities. It also plays a significant role in cooking, serving as a key ingredient in various recipes, including flambé dishes and holiday desserts and beverages.

While brandies distilled from grape-based wines are perhaps the most well-known, there are numerous other fruit-based varieties, each contributing its unique character and heritage. The alcohol by volume (ABV) of brandy varies depending on the manufacturing process and base materials, but it typically ranges from 35% to 60% (70 to 120 US proof).

Brandy Varieties Based on Production and Aging

Distillation

Brandy is crafted through a two-step distillation process that refines the base wine into a rich and flavorful spirit. During the first step, water and solids are removed, creating a concentrated base (28-30% ABV). The second distillation separates the liquid into three parts: the “heads,” the “heart,” and the “tails.” Only the “heart,” which carries the most desirable flavors, is saved and matured into brandy.

The type of still used can influence the character of the brandy. Pot stills, often used for smaller batches or aromatic brandies like Cognac, produce spirits with robust and complex flavors. Column stills, commonly found in American brandy production, create lighter and higher-alcohol spirits, ideal for smooth, versatile options.

Aging

After distillation, brandy matures in oak barrels, where it develops its signature flavors and character. While most brandies age in a single barrel, Spanish brandies often use the distinctive “solera” method, where the spirit is transferred to new barrels annually to achieve a unique blend of ages and flavors.

Brandy is commonly labeled with traditional age indicators that provide insight into its maturity:

• VS (“Very Special”): Brandy aged for at least 2 years.
• VSOP (“Very Superior Old Pale”): A blend where the youngest component has been aged for at least 4 years.
• XO (“Extra Old” or “Napoléon”): A blend with the youngest spirit aged for at least 6 years.
• Hors d’âge (“Beyond Age”) or XXO (“Extra Extra Old”): The youngest brandy in the blend is aged for at least 10 years.

While natural barrel aging imparts depth and character to brandy, distilled water is often added after aging to adjust the alcohol content. Some producers also use caramel coloring or sugar to replicate the appearance and flavor of extended aging, though these additions cannot match the complexity achieved through years of maturation.

Types of Traditional Wine-based Brandies (With Origin)

Wines made from grapes with higher acid and lower sugar levels are preferred for brandy production. These brandies typically have a smooth yet complex, slightly sweet profile with subtle fruity, nutty, spicy, and oak notes. Here are the different types of brandies with ideas for how to serve them:

Type		How to Drink	Popular Brands
Cognac (AOC)	Cognac, France	Neat or with a splash of water. It is also the main spirit in cocktails like Brandy Alexander, Sidecar, and French Connection.	Hennessy, Martell, Rémy Martin, Courvoisier
Armagnac (AOC)	Armagnac, France (Gers, Landes, Lot-et-Garonne)	Neat.	Domaine Tariquet, Château de Pellehaut, Marie Duffau
American Brandy	United States, primarily California	Neat or on the rocks. Also used in classic brandy-based cocktails.	Mansion House, E&J, Christian Brothers, Paul Masson
Ararat™	The Ararat Plains, Armenia	Neat.	Ararat (produced by Yerevan Brandy Company)
Greek Brandy (e.g. Metaxa™)	Greece	On the rocks.	Metaxa
Cyprus Brandy	Cyprus	Neat or on the rocks, it is also the main spirit in a traditional Brandy Sour.	Keo VSOP
Portuguese Brandy (Aguardente Vínica – PDO)	Lourinhã in the north of Lisbon, Portugal	Neat.	Antiqua Aguardente Vínica Velha
Italian Brandy	Emilia-Romagna and Veneto, Italy	Neat or with a twist of citrus.	Vecchia Romagna, Villa Zarri
Brandy de Jerez (PDO)	Jerez de la Frontera in Andalusia, Spain	Neat or on the rocks.	Lepanto Solera Gran Reserva
Divin	Moldova	Neat or chilled.	KVINT, Barza Albă
Vinars	Romania	Neat or chilled.	Jidvei, Zarea XO
Russian Brandy	Kizlyar, Russia	Neat or on the rocks.	Shustoff, Old Kenigsberg
South African Brandies	South Africa	In cocktails and mixed drinks.	Van Ryn’s, Klipdrift

A third variety of French brandies, called “Fine Brandies,” is sometimes recognized. However, it is more accurate to view this as a quality standard rather than a distinct type. Fine brandies carry the AOC (Appellation d’Origine Contrôlée) designation, which requires them to meet specific legal criteria. Notable examples include Cognac, Armagnac, Fine du Bugey, Fine de Bordeaux, and Fine de la Marne.

Types of Fruit and Pomace Brandies

In addition to the wine-based varieties mentioned above, there are numerous other brandies crafted from a range of fruits or from the leftover grape pulp or pomace after wine production. The following table highlights some of the most renowned fruit brandies made from apples, plums, and other fruits, along with the unique flavors they impart.

Name	Fruit(s) Used	How to Serve	Popular Brands
Applejack	Apples	Neat or on the rocks. It is the main spirit in the classic cocktail, Jack Rose.	Laird’s Applejack
Grappa	Grape pomace left after wine production	Neat or chilled.	Nonino, Marolo’s Grappa di Barbera
Calvados	Apples	Neat.	Boulard, Père Magloire
Chacha	Grape pomace, similar to grappa	On the rocks.	Askaneli Brothers
Rakia	Grapes, plums, apricots, cherries, raspberries, pears, peaches, figs, quince, etc.	As a shot. Often served with seafood and meze platters	Tikveš, Badel 1862
Kirsch (Kirschwasser)	Sour cherries like Morello	Neat or chilled.	Schladerer, Etter
Pálinka	Plums, apples, apricots, pears, cherries, etc.	Neat or chilled.	Zwack, Pannonhalmi
Poire Williams	Williams pears (Bartlett variety)	Chilled, or in mixed drinks.	Massenez, Morand
Slivovitz	Plums	Neat or chilled.	Maraska, Rudolf Jelínek
Himbeergeist	Raspberries	Neat or chilled.	Schladerer, Ziegler
Damassine Brandy	Damassine plums	Neat, or on the rocks.	Louis Roque
Framboise Raspberry Eau de Vie	Raspberries	Chilled.	G. Miclo, Massenez
Coconut Brandy	The sap of the Palmyra palm flowers	Neat, or on the rocks.	Mendis Coconut Brandy
Marpha	Apples and sometimes pears	Neat, or chilled.	Orion Mustang Marpha
Somerset Cider Brandy	Cider apples from the Somerset region	Neat.	Somerset Cider Brandy Company
Obstler	Apples, pears, plums, cherries, etc.	On the rocks.	Rochelt, Prinz
Țuică	Plums, mostly varieties like the “Tău” and “Boambe”	Neat.	Zetea, Transylvania Gold
Mirabelle Brandy	Mirabelle plums	Chilled or in mixed drinks.	G. Miclo, Massenez
Pálenka	Plums, apples, pears, apricots, cherries, berries, etc.	Neat, as a shot.	Rudolf Jelínek, St. Nicolaus
Kukumakranka	Kukumakranka fruit	Neat or chilled.	–

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