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Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. [1] [2] In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).
Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. [5] The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on ...
Armagnac is the oldest brandy (and liquor) recorded to be still distilled in the world. In 1310, Prior Vital du Four, a cardinal, wrote of its 40 virtues. [1] [2] Vital du Four was born in Bazas, in the centre of Armagnac. He was known as the prior of Eauze, today the location of the BNIA.
Shake well and strain into cocktail glass with a sugared rim. Brandy, of course, can also be sipped neat or in cocktails (the Jack Rose is among the most popular). Sipping cognac and brandy ...
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Fruit brandy (or fruit spirit) [1] is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes , which are referred to as plain brandy (when made from distillation from wine ) or pomace brandy (when ...
Jas Hennessy & Cie., commonly known simply as Hennessy (French pronunciation: [ɛnɛsi]), is a French producer of cognac, which has its headquarters in Cognac, France. It is one of the most well known cognac houses, [1] along with Martell, Courvoisier, and Rémy Martin, who together make around 45% of the world's cognac. [2]
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is a protected name in the European Union. Grappa is made by distilling the skins, pulp, seeds and stems (i.e., the pomace) left over from winemaking after pressing the grapes.