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Brandy

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Featured – Asbach 8 YO

Grape Brandy – Marc – Spain
Asbach8yearColorless. Gentle aromatics with some honeysuckle and light vanilla. Clean and crisp in the mouth with gentle lift in the tail. Well distilled, ultra clean product.

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Other Outstanding Brandy

  • Verum Gewuztraminer
  • Van Ryn’s Vintage Brandy
  • Klipdrift Premium Brandy
  • Richelieu Old Vintage Brand 10 YO
  • Mellow-Wood 5 YO
  • Viceroy 5 YO
  • Collison’s White Gold Potstilled Brandy
  • Oude Meester Demant Grape Brandy
  • Soberano 12 YO
  • Imoya Brandy
  • St Remy Reserve Privee
  • De Compagnie 15 YO Alembic Potstilled Reserve Brandy
  • Kilpdrift Export Brandy
  • Oude Meester
  • Flight of the Fish Eagle Brandy
  • Klipdrift Gold Pot-Still Brandy
  • Cantina Privata Nebbiolo Barolo Cask Finish
  • Distilleria Marzadro Grappa Le Giare Amarone
  • Distilleria Marzadro Grapp Le Espressioni di Andrea Marzadro
  • Grappa Sibona XO
  • Sibona Grappa Riserva Affinata in Botti da Porto Port Wood Finish
  • Lustau Solera Gran Reserva Brandy de Jerez

Source: IWSC

Brandy Defined

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring. Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, especially in France.

The origins of brandy were clearly tied to the development of distillation. Brandy, as it is known today, began to appear in the 12th century and became generally popular in the 14th century. Initially wine was distilled as a preservation method and as a way to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption.

It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in the still. As a result, the taste of the distillate was often quite unlike that of the original source.