The word "brandy" comes from the Dutch brandewijn, or burnt wine. Produced throughout the world brandy is made by distilling fermented fruit and then placed in limousin oak casks to age for several years. Limousin oak casks develop the unique characteristic flavor and color of brandy. The aging process of brandy, as well as most spirits, can only take place while in wooden casks, once the brandy is bottled it ceases to age.
While all cognac is brandy, not all brandy can be called cognac. Cognac is a fine brandy that is only produced in the Cognac region of France, often imitated but never duplicated. Armagnac is much like cognac but has a richer flavor, it also can only be produced in its origin, the Armagnac region of France.
A special system was created to differentiate between various cognacs: VS (Very Special) cognac is a blend of brandies that must be aged a minimum of two years. VSOP (Very Special Old Pale) must be aged for at least four years. XO (Extra Old) refers to a blend of considerable age often over ten years. Prices for these treasured delights can easily exceed hundreds of dollars a bottle.
Although most brandies are made from grapes, some are distilled directly from fruits, such as apples, cherries, or apricots. These fruit brandies are naturally colorless because they are not aged in woods. Aging in wood will effect the flavor of the fruit, so earthenware or glass is used instead. These flavored brandies, unlike Cognacs served at room temperature, are best served chilled or over ice as an after dinner drink.
For a more detailed description of brandies and cognacs including the complete distillation process, see our "Classic Pleasures guide to Coffee, Cigars, Cognacs and Brandies" CD-ROM.
