The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century. In the early 16th century French

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Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Wine brandy is produced from a variety of

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Serving
Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass. When drunk at room temperature, it is often

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The term brandy is a shortening of the archaic English brandewine or brandywine, which was derived from the Dutchword brandewijn, itself derived from gebrande wijn, which literally means "burned wine". In Germany, the term Branntwein refers to any distilled spirits, while

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Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac. These indicators can usually be

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• Liquor portal
• Drink portal
• Cut brandy
• Dutch brandy
• Fine (brandy)
• Fortified wine – Wine with an added distilled beverage

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• Most American grape brandy production is situated in California. Popular brands include Christian Brothers, E&J Gallo, Korbel, and Paul Masson.
• Armenian brandyhas been produced since 1887

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