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Wine or orchard fruit, distilled and rested: the original after-dinner spirit.
Cognac and Armagnac, France; fruit brandies across Europe
Dutch traders boiled wine down to 'brandewijn', burnt wine, so it would survive the sea voyage. The concentrate, the story goes, outsold the cargo.
Wine or a fermented fruit mash is distilled, then usually rested in oak, which brings color and baking-spice depth. Grape leads the family; apple, pear, and cherry keep it broad.
Dried fruit, caramel, and baked apple, with oak spice on the finish. Unaged fruit brandies stay bright and orchard-fresh.
Did you know
VS, VSOP, and XO began as merchants' shorthand. Today they encode minimum barrel years: two, four, and ten.
Also known as: fruit brandy
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