Delve into the fascinating history of brandy, the intricate crafting process that goes into each bottle, and the importance of aging and blending. Discover the difference between brandy and cognac, and learn about other fruit brandies and the unique characteristics that set them apart.

Brandy is an alcoholic spirit distilled from wine or fermented fruit mash, typically from grapes. Brandies from other fruits, such as Apple Brandy, are usually labeled with that specific fruit's name. Depending on local production regulations, brandies may be aged in wood casks for specified periods. 

The word 'brandy' is derived from the Dutch 'brandewijn', meaning burnt wine, presumably due to the heat used in the distillation process.  

The story of brandy dates to the time when wine was transported by ships between France and Holland. It's said that a Dutch shipmaster had the idea to distill the wine to save on freight costs, but upon arrival, he discovered that the spirit had aged into a delicious liquid in the oak casks, and thus, brandy was born. 

Cognac is recognized as a superior brandy and is produced in the Charente region of France using special distillation processes and a combination of ideal soil, climate, maturation, and blending.  

The six districts of Cogna, defined by law in 1938, are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois, and Bois Ordinaires. The term 'Champagne', not to be confused with the famous sparkling wine from the north, refers to the chalky soil found in two areas and provides perfect conditions to ripen the grapes. 

Cognacs are diluted throughout their maturation to bring them to the desired alcohol level and balance by adding water and, very often, diluted Cognac.  

Once the aging is completed, it's time for blending (Coupage) and various Cognacs are 'married' in large oak vats for several months. 

The blend is brought down to bottling strength (minimum 40%ABV) during this time and the addition of caramel color and sugar is permitted.  

Once bottled, the Cognac is usually labeled according to its age statement (the minimum age of the youngest spirit in a blend). Spirits do not evolve after bottling. 

*Aging starts from 1 April the year after the harvest. 

Cognac is a versatile spirit that can be enjoyed in different ways. Aged Cognacs are best served neat in a brandy balloon glass or on ice, while younger Cognacs are great in cocktails like a Sidecar, Brandy Alexander, or Vieux Carré. It is often served as an aperitif or digestif in restaurants, and can also be used in French cuisine for sauces, flambe, and desserts.

*Aging starts from 1 April the year after the harvest for wood-matured spirits only 

#Rested in the inert vessel 

• The two principal sources of apple brandies are the United States (e.g. AppleJack) and France (e.g. Calvados).  
• The production of Calvados begins with juices of ripe cider apples (as many as 40 varieties).  
• The juice is fermented and distilled in copper pots or column stills, depending on the quality status of the final product.  
• In some cases, small amounts of pear may be allowed.  
• Post-distillation, the 'Eau de vie' is aged in Limousin oak (like Cognac) to pick up color, aroma, and flavor. 

• The most established type of apple brandy in the USA is Applejack which is made from eating apples (vs cider apples for Calvados) and distilled in either column or pot stills.  
• Typically, Applejacks are blended brandy consisting of at least 20% apple distillate with a neutral grain spirit that must be aged for a minimum of two years in oak (usually ex-Bourbon barrels).  
• Today, Applejack and Apple Brandy (which may be produced from 100% apples) are synonymous in the USA. 

• Brandies distilled from the grape pomace (solid residue of grape pulps, seeds, and skins) of winemaking are known as Pomace Brandies.  
• The grape residue is distilled, either from pressed red grapes after the fermentation or from white grapes pressed before fermentation begins (hence requiring fermentation before distillation occurs). 
• Batch or continuous still may be employed, and the spirits are rarely aged or colored.  
• Famous examples include Grappa from Italy and Marc from France. 

• Distilled spirits (usually clear or white) from fermented fruit juice. 
• Examples include Kirschwasser (Black Cherry), Framboise (Raspberry), Fraise (Strawberry) and Poire Williams (Pear).  
• These are fragrant and delicate spirits that are rarely aged. 

The world of cognac, brandy, and fruit brandies is a captivating blend of history and craftsmanship and the process of aging and blending creates a symphony of flavors, inviting us to explore its richness. By understanding the differences between brandy, cognac, and fruit brandies, we uncover their unique tastes to enjoy neat or in a signature cocktail.

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