Grape alcohol distilled from fruit wine, typically a grape wine. It is usually aged in oak barrels, giving it a brown hue and deeper flavor.
Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging.
Selecting and Buying
No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colourless.
Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging.
Solera process: Some brandies, particularly those from Spain, are aged using the solera system.
Preparation and Use
In cooking, flavoured brandy is good when added to desserts, such as cakes and pie toppings, further enhancing the flavor of the dessert.
Flavoured brandy is also commonly added to apple dishes.
It is a common deglazing liquid in making pan sauces for steak and other meats.
As a beverage, it can be served neat or on the rocks. It is added to other beverages to make different cocktails.
Conserving and Storing
Well-aged brandy is often best enjoyed on its own. A high-quality brandy should be stored and served at room temperature.