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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).
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Here are the differences between brandy and cognac, plus how much they cost, where they come from, and a few popular brands to try.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
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 the wood" than the minimum legal requirement.
The same company also produces "B & B" (or Bénédictine and Brandy), developed in the 1930s in response to a shift in taste toward drier (less sweet) liqueurs, simply by blending Bénédictine with brandy. Originally, both products were 43% alcohol by volume (86 proof), but they are now 40% alcohol (80 proof).
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Armagnac (/ ˈ ɑːr m ə n. j æ k /, French: ⓘ) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills.