Brandy

Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine. Brandy generally contains 35–60%alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured withcaramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.

Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, especially in French.

In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy".

Serving

Brandy may be served neat or on the rocks (over ice cubes). It may be added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.

In western countries, brandy is traditionally drunk neat at room temperature from a snifter or a tulip glass In parts of Asia, it is usually drunk on the rocks.

When drunk at room temperature, 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, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured.

Culinary

• Flavoured brandy is added to enhance the flavour of desserts, including cake and pie toppings.
• Flavoured brandy is commonly added to apple dishes.
• Brandy is a common deglazing liquid used in making pan sauces for steak and other meat.
• Brandy is used to create a more intense flavour in some soups, notably onion soup.
• Brandy is used to flambe the crepe suzette while serving.

Medicinal

Brandy was an important ingredient in many patent medicines such as Daffy's Elixir.