History

• Brandy dates back to the seventh century when Arab alchemists explored boiling and burning fruits, such as grapes, in order to create medical concoctions. Later, in the 16th century, Dutch traders borrowed these methods to make a wine concentrate and carry the wine in smaller quantities. After these traders introduced brandy to northern Europe, brandy production began to take place.

Grape Brandy

• Grape brandy, one of the best-known types, comes in forms including cognac, Armagnac and American. As its name suggests, this liquor is produced from grape juice and is double distilled and aged in wooden casks to produce brands such as Martell and Hennessey. Producers of the grape version are found throughout the world including France, South Africa and Mexico. Enjoy this brandy at room temperature in a snifter glass.

Pomace Brandy

• Grapes are also used in the production of pomace brandy; however, this brandy also uses the grape pulp, skin and stems. This type is aged less than other brandies, without the aid of wooden barrels, so that it offers a pungent, crisp flavor true to the fruit from which it is derived. Said to be an acquired taste, pomace brandy comes in forms such as the French marc and Italian grappa and is often produced in California, Italy and Canada.

Fruit Brandy

• The fruit brandy is derived from fruits other than grapes, such as apricots and cherries, and produces a clear liquid. The most common fruit type is produced in the Normady region of France where they use apples to create "calvados," which is an apple brandy that is fermented with yeast and double distilled. Fruit brandies are also concocted in the United States and Germany and generally consumed chilled or on ice.

Ratings

• Brandy is rated on a system that allows consumers to know the age and quality of the liquor and is often found near the brand name on the bottle. For example, "A.C." means the brandy has been aged in wood for two years while "V.S." stands for "very special" and means this type has been housed for at least three years. A "V.S.O.P." rating stands for "Very Special Old Pale" and indicates that it has been matured for five years, and "X.O." (Extra Old) has been aged for a minimum of six years. Finally, the oldest brandies bear the labels of "vintage," which means it is aged until bottling, and "Hors D'age" is so old that an age determination cannot be made.