Delve into the fascinating history of brandy, the intricate crafting process that goes into each bottle and the importance of ageing 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 labelled with that specific fruit's name. Brandies may be aged in wood casks for specified periods depending on local regulations.

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 distil 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 recognised 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. 

• The pot still used for double distillation is the traditional Alambic Charentaise copper still (see image below) used since the birth of Cognac.  
• Fueled by direct fire, the distillation produces a low wine (Brouillis, 28 to 32%ABV) refined in a second distillation known as 'la bonne chauffe'.  
• Heads and tails are separated during this stage and reused in the next batch of wine or 'Brouills', and only the heart (60 to 72% ABV) of the distillation is kept.  
• The unaged distillate is known as 'Eau de Vie'. It requires nine litres of wine to produce one litre of 'Eau de Vie'.  
• All distillation must cease on the last day of March following the harvest. 

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 ageing 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 colour and sugar is permitted.  

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

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

The ideal glass for tasting cognac is tulip-shaped with a narrow mouth, which concentrates the aromas. This design helps to capture the intricate and layered scents of the spirit. 

#Rested in inert vessel 

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

• 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 colour, aroma, and flavour.

• 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 coloured.  
• 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 ageing and blending create a symphony of flavours, 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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