Brandy, Armagnac & Cognac

The origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.

There are three main types of brandy. The term “brandy” denotes grape brandy if the type is not otherwise specified.

Grape brandy is produced by the distillation of fermented grapes.

Grape brandy is best drunk from a tulip-shaped glass or a snifter, at a cool room temperature. Often it is slightly warmed by holding the glass cupped in the palm or gently heating it with a candle; however, such heating may cause the alcohol vapor to become pungent so that the aromas are overpowered.

Brandy, like whisky and red wine, exhibits more pleasant aromas and flavors at a lower temperature, e.g., 16° Celsius (61°F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a “burning” sensation.