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Brandy is a liquor produced by distilling wine. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of aging.

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Brandy is typically consumed as an after-dinner digestif and contains 35–60% alcohol by volume.

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The origins of brandy are tied to the development of distillation. In the 16th century French brandy helped kickstart the cross-Atlantic triangle trade.

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By the late 17th century rum had replaced brandy as the exchange alcohol of choice in the trade.

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Brandy is made from so-called base wine, which significantly differs from regular table wines.

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Base wine generally contains smaller amounts (up to 20 mg/L) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in pot stills.

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After distillation, the unaged brandy is placed into oak barrels to mature.

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Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging) Some brandies, particularly those from Spain, are aged using the solera system.

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Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass.

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It is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong.

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Brandy is a common deglazing liquid used in pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup.

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Brandy is also traditionally poured over a Christmas pudding and set alight before serving.

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Brandy is a shortening of brandewine or brandywine, derived from Dutch word brandewijn. Brandy may also be made from pomace and fermented fruit other than grapes.

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There are regulatory requirements regarding labelling products identified as brandy.

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Brandy is produced from the distillation or redistillation of grape-based wine and aged in oak.

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BRANDY

Brandy is a liquor produced by distilling wine. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of aging.

Brandy is typically consumed as an after-dinner digestif and contains 35–60% alcohol by volume.

The origins of brandy are tied to the development of distillation. In the 16th century French brandy helped kickstart the cross-Atlantic triangle trade.

By the late 17th century rum had replaced brandy as the exchange alcohol of choice in the trade.

Brandy is made from so-called base wine, which significantly differs from regular table wines.

Base wine generally contains smaller amounts (up to 20 mg/L) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in pot stills.

After distillation, the unaged brandy is placed into oak barrels to mature.

Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel aging) Some brandies, particularly those from Spain, are aged using the solera system.

Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass.

It is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong.

Brandy is a common deglazing liquid used in pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup.

Brandy is also traditionally poured over a Christmas pudding and set alight before serving.

Brandy is a shortening of brandewine or brandywine, derived from Dutch word brandewijn. Brandy may also be made from pomace and fermented fruit other than grapes.

There are regulatory requirements regarding labelling products identified as brandy.

Brandy is produced from the distillation or redistillation of grape-based wine and aged in oak.

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