Brandies Brandies are spirits distilled from
grape wine. The two classic brandies are
Cognac and Armagnac, the first named for a
town and the second for a region in
southwestern France, each not far from
Bordeaux. Both are made from neutral white
grapes (mainly Ugni blanc) that are casually
fermented into wine, and the wines distilled
between harvest and mid-spring (the best
brandies are distilled first; as the wine sits, it
loses esters and develops volatile acidity and
off-aromas). Cognac is double-distilled from
the wine with its yeast lees to an alcohol
content of about 70%, most Armagnac single-
distilled without yeast in a traditional column
still to about 55%. Each is then aged in new
French oak barrels for a minimum of six
months; some Cognacs are aged for 60 years
or more. Before bottling, each is diluted to
about 40% alcohol and may be adjusted with
sugar, oak extract, and caramel. Cognac has a
fruity, flowery character thanks to the
barry
(Barry)
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