BRANDY

Brandy is distilled from grape wine, or other fermented fruits. A wine-based spirit Brandies from other fermented fruits are take name of fruit - apple brandy, cherry brandy, or pear brandy.

The name brandy comes from the Dutch word brandewijn, meaning "burnt wine."
Emerged by accident: to save space and money, Dutch merchants ordered their wines distilled before shipment. They called it Brandewijn (burnt wine) referring to the distillation that removed much of the water and bulk, reducing the product to its essence. They shipped the brandy in the standard container of the day, oak casks. The intention was to add the water back to the essence to recreate wine in its original form before distillation. As the story goes, upon tasting the product at its destination, the merchants discovered it had improved from aging during its long journey, and had acquired a sweet smoothness from the oak casks. And thus, brandy was born. Brandy is now made in almost every country that produces spirits, grows grapes, or makes wine- grapes are most commonly used because of their high sugar content. The fruit is fermented into wine, then distilled and, usually, aged in oak barrels before bottling. Some fruit brandies such as kirsch (cherry) and poire (pear) are not cask-aged, and thus remain clear. They are commonly called eau de-vie, French for water of life. Cognac age designations from young to old, as follows: VS VSOP XO Brandies are enjoyed in classic cocktails such as the Sidecar, the Stinger and The Brandy Alexander.

COGNAC

All Cognac is brandy, but not all brandy is Cognac. Cognac is a region in France located about 465 kilometers southwest of Paris and about 120 kilometers north of Bordeaux. By law, cognac must contain Ugni Blanc, Folle Blanche, or Colombard grapes, although other grapes may be added. Cognac by law must be distilled from grapes grown and fermented in the designated. The stills used to produce traditional cognac are made from copper Cognac is distilled from wines produced from the local white grapes Cognac is, by law, double-distilled in copper alembic or pot stills. All Cognac is aged in French oak barrels. These barrels help achieve its subtle oakiness, smoothness, complexity of scent, and deep amber color. After aging, the Cognac is judged to an age and taste standard, Type of Cognac depends on ageing - VS (Very Special) or VO (Very Old), formerly 3 Star Aged a minimum of 2 1/2 years VSOP (Very Special Old Pale) Aged a minimum of 4 years or Reserve Napoleon or XO (Extra Old) Aged a minimum of 5 1/2 years

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In practice, all the quality Cognac brands substantially exceed these aging minimums. Cognac is the classic after-dinner sipping spirit. Cognac is best served in a tulip shaped glass or a snifter ( Brandy Baloon or snifter). A snifter is a glass that has a wide bottom and a narrow top which is mostly used to serve brandy. Snifter is ideal for serving cognac because the narrow top will help trap the aroma of cognac inside the glass so you can enjoy each sip. Cup your hand around the base of the glass rather than holding the stem. The heat from your hand will warm the cognac slightly, thereby enhancing its flavor.

ARMAGNAC
Armagnac is a grape brandy from the Gascony region of Southwestern France. four grapes are commonly used: Folle Blanche, Ugni Blanc, Colombard, and Bacco. Armagnac by law must be distilled from grapes grown and fermented in the Armagnac region of France, Armagnac is distilled from wine made predominantly from the local white grapes Armagnac is single-distilled (unlike Cognac which is double-distilled) in a continuous still (although a pot still may be used). Distillation often occurs at a lower temperature than that for Cognac imparting what some call a more rustic, earthy quality. It is aged in both new and old oak traditionally the local black oak casks, or Limousin oak casks as are used in Cognac. Type of Armagnac Aging VS or 3 Star Aged a minimum of 2 years VO, VSOP, or Reserve Aged a minimum of 5 years XO, Extra, Napoleon, or Vieille Reserve Aged a minimum of 6 years Hors dAge Aged a minimum of 10 years. Hors dage means: beyond age. Vintage Dated From a single year, usually aged a minimum of 10 years before bottling. Armagnac is a digestif (a spirit that aids digestion) and is traditionally savored after a meal. Armagnac can be paired with certain desserts (almond cakes, apple tarts, orange and vanilla tarts, nougat and chocolate-based desserts, caramelized pears, fruit salads or plums macerated in armagnac to name a few). They also provide a great accompaniment to coffee and cigars. Armagnac is, like Cognac, a classic after-dinner sipping spirit. Best served in a tulip shaped glass or a snifter ( Brandy Baloon or snifter).

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