Italian monks and Moorish scholars probably began distilling in the sixteenth century and brandy was one of the first results of their efforts.Brandy is an alcoholic distillate from the fermented juice, mash, or wine of fruit or from the residue thereof, and then aging it in oak barrels.
It is produced at less than 190 proof in such manner that the distillate possess the taste, aroma and characteristics generally attribute to the product and bottled at not less than 80 proof.
Most brandy drinkers are over age 30. Brandy is perceived to be healthy, classy spirit that first an upscale lifestyle.
The difference in brandy varies from country to country. Soil, climate, grapes, cultivation and harvesting methods, production process, and blending give each brandy its own unique flavor and style.
Each factor is important and all have an impact on the type and quality of a brandy.
Fruit brandies are produced from all kinds of fruits. Some of the major fruit brandy types are: Applejack, Calvados Framboise, Kirsch and Kirshwasser, and Slivovitz
Most brandy consumed in the United States is made in California. It is made in column stills at up to 170 proof and is aged in white-oak barrels at least two years, but usually longer.
Most of these brandies are blends to smooth and fruity, with a touch of sweetness - they may contain up to 2.5 percent of added flavoring.
Brandy is best served neat in a Brandy Balloon glass that retains the vapor of brandy and stimulates the nasal senses when drunk. It best appreciated after dinner.
Distilling wine of Brandy
