Introduction to Brandies

The economics of trade and cargo could truly stake a claim for the discovery of this product. It has been recorded for posterity that in 1512 a Dutch wine merchant was searching for a way to transport larger quantities of wine. He discovered that by distilling wine he was able to remove the water content from the wine and thereby ship more of this concentrated wine. He could then add the missing water back to the wine when it reached the final destination. This product came to be known as "brandewijn" which meant burnt wine in Dutch and eventually became brandy. 

Although, the first brandies were a distillate of wines made from fermented grapes, wines made from fermented fruit such as plums, cherries, apples, blackberries, apricots etc., either individually or mashed together, can also form the base for brandies. Newly distilled brandy tastes coarse and lifeless; however, the key to its final quality is the years of ageing in wooden casks that makes it golden and mellow and with the addition of Caramel syrup it deepens the colour.

The most famous of all grape-based brandies is unquestionably cognac, named after the ancient city of Cognac in the Charentes region of southwest France. Another well-known French brandy comes from the region of Armagnac in Gascony, south of Cognac. Fine brandies are also made in other parts of the world, including Italy, Spain, Germany, California, Mexico, Greece, Australia South Africa and India. Its many different types offer many different levels of sweetness, bitterness, and smoothness. 

It is a drink, with a long and colourful history, known for its dietical and medical properties and traditionally served after dinner with desserts such as chocolate or apple confections, its cheering warmth is enjoyable at other times. Brandy is truly one drink that can be specialized for each and every fan.