Brandy is a spirit whose origins go all the way back to the 17^th century when it was introduced to the Dutch. They named it Brandewijin, meaning "burnt wine" which eventually grew into the modern name "brandy". Brandy is a spirit made by distilling grapes to a higher proof than they achieve as wine. Most brandy is made from actual grape wine, though some may also be made from the pulpy mixture of stems and seeds left after grapes are pressed and some is made from the fermented juices of fruits other than grapes.

Brandy has been an extremely popular drink for hundreds of years and is most often enjoyed as an after-dinner drink. It is often suggested that brandy should be warmed slightly, using a candle or small flame before drinking it. This causes the vapors to become much stronger and the alcohol to become more liquor, and affect many people enjoy. This method, however, tends to overpower many of the subtle tasted and textures of brandy, and so many connoisseurs recommend treating brandy like any other wine and drinking it at room temperature or slightly cooler.

Brandy grows throughout the world, since it is an obvious extension of the wine industry and wine grapes are such a massive crop. Some regions produce brandy named specially for their small growing region, such as Metaxa in Greece and cognac in France. The brandy produced in the cognac region of France is by far the most well-known and admired brandy in the world.

Brandy is broken down into three basic groupings.

1.       Grape brandy is brandy distilled from fermented grape juice or crushed but not pressed grape pulp and skin. The spirit is aged in wooden casks (usually in oak) which colors it, mellows the palate, and adds additional aromas and flavors.

2.       Pomace Brandy (Italian Grappa and French Marc are the best-known examples) is brandy made from the pressed grape pulp, skins, and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine. Pomace brandies, which are usually minimally aged and seldom see wood, are an acquired taste.

3.       Fruit Brandy is the default term for brandies that are made from fermenting fruit other than grapes. It should not be confused with fruit flavored brandy, which is grape brandy that has been flavored with the extract of another fruit. Fruit brandies, except those made from berries, are generally distilled from fruit wines. Berries tent to lack enough sugar to make a wine with sufficient alcohol for proper distillation, and this are soaked in high-proof spirit to extract their flavor and aroma. The extract is then distilled once at a low proof. Calvados, the apple brandy from the Normandy of France is probably the best known type of fruit brandy.

Brandy, like rum and Tequila is an agricultural spirit. Unlike grain spirits such as Whisky, Vodka and Gin, which are made throughout the year from grain that can be harvested and store, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which is made.

One brandy which just arrived within the last few months that I really enjoy is Christian Brothers Honey Brandy. It is infused with pure natural honey with the rich taste of Christian brothers brandy. It is distilled from premium grape varietals and aged in hand selected oak barrels. Enjoy straight or on the rocks or in a variety of classic and easy to mix cocktails as follows.