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The Ultimate Guide to Cocktails
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The Ultimate Guide to Cocktails
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The Ultimate Cocktails Guide for Bartending
What Is Brandy?
A Guide to Buying and Using Brandy
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Ingredients : Grapes or other fruit Proof: 80–100 ABV: 40–50% Calories in a 1 1/2-ounce shot: 97 Origin: France, Spain, Italy, U.S., South America Taste: Fruity, semi-sweet Aged: Unaged or from 2 to 30 years Serve: Straight, on the rocks, cocktails, shots
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Brandy is a distilled spirit produced from fermented fruit. Grapes are most common (essentially making brandy distilled wine), though brandies are also derived from apples, apricots, peaches, and other fruits. Brandy can be made anywhere in the world, and there are regional styles like cognac, Armagnac, grappa, and pisco. Often enjoyed straight, brandy is the foundation of several classic cocktails , and drinkers in Brazil, Germany, India, Russia, and the Philippines drink the most brandy today.
Brandy derives its name from the Dutch word brandewijn , meaning "burned wine." It is a liquor distilled from fermented fruit juice, pulp, or pomace (the remnants of grape wine production). Traditional brandy is made from grapes. Other fruits fall into two categories: pome brandy comes from fruits like apples and pears, while stone fruit brandies use apricots, cherries, peaches, and plums.
There are no global regulations regarding brandy production, though some regions are known for a specific style that must meet certain standards. While the process to make brandy varies from one variety and distillery to another, there are four basic steps in its production:
The majority of brandies are bottled at 40 percent alcohol by volume (ABV, 80 proof).
In general, brandy is sweet and fruity. It has the alcohol punch and oak nuances of whiskey mixed with the softness of sweet wine. The longer a brandy is aged, the more mellow and oaky its flavor becomes. Additionally, other fruit brandies and particular styles will have different flavors from standard grape-based brandy.
Beyond those that are simply brandy (made from grapes), there are several styles of brandy. These special designations are based on where it's produced and particular methods employed to make the brandy.
There are two types of flavored brandy on the market today. A true brandy is distilled directly from the fruit and contains no sweeteners. It's also common for some brands to add sweeteners and other additives to flavored brandy, making them more like a liqueur . The sweetened options are typically bottled around 35 percent ABV (70 proof), and they are good substitutes for liqueurs (i.e., use peach brandy rather than peach schnapps). When shopping, read the labels and look for extra ingredients to know what you're buying and how to use them in mixed drinks. With older cocktail recipes designed for true apple or apricot brandy, for instance, you may need to reduce the drink's sweetener.
Brandy is often enjoyed straight. Well-aged and higher-end brandies, cognac, and Armagnac are particularly well-suited to sipping from a brandy snifter. The specialized glass with an oversized bowl wonderfully captures the aroma of room-temperature brandy and makes the experience more enjoyable. Nearly all brandies, including chilled eau-de-vie and room-temp grappa, make a nice digestif to enjoy after dinner. Grappa is also commonly served in or alongside hot espresso in Italy.
Brandy is an excellent cocktail ingredient. It is one of the most common base spirits for classic cocktails and it's often lightly enhanced with just a few other ingredients. Sangria and mulled wines are some of the more elaborate mixes that traditionally include brandy. You'll find many old recipes that feature apple, apricot, cherry, and peach brandies as well. Spanish brandy works well in mixed drinks, and pisco is famously used in a pisco sour but finding its way into a number of modern drink recipes as well.
Brandy cocktails are plentiful. From classic recipes to modern creations, stocking a good bottle of brandy in your bar means you'll have many elegant and intriguing drinks to enjoy.
Brandy is an expansive liquor category, and you can find an unlimited number of brands to explore at all price ranges. Many brands offer multiple expressions, from relatively young to very well-aged brandies and various fruit brandies. A few big names stand out from the crowd and should be fairly easy to find at liquor stores.
Traditional brandy has a rating system to describe its quality and age. These indicators are most often used for French brandies and typically near the brand name on the label. The star rating is older and generally no longer used but sometimes referenced for comparisons. American brandy can carry these designations without minimum requirements.
In food, brandy is often used similar to a cooking wine. Brandy is added to savory and sweet sauces and incorporated into desserts. It's also used to make brandied fruit.
The 14 Best Brandies to Drink in 2022
Philbert Rare Cask Sherry Finish and Hennessy X.O. are the winners.
Betsy Andrews is a freelance journalist specializing in wine, spirits, food, travel, and the environment.
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Best Overall: Philbert Rare Cask Sherry Finish at Drizly The oloroso barrels add nutty, cherry-rich roundness to their excellent, terroir-driven brandy.
Runner-Up Best Overall: Hennessy X.O. at Drizly
It's a blend of over 100 eaux-de-vie, aged for up to 30 years in young barrels, which impart their oak character to the spirit.
The artisanal brandy is richer, more rustic, more textural—and less industrial—than its better-known competitor, cognac.
This multi-vintage blend is intensely floral and delicate with notes of cedar and coconut.
Blonde in color and snappy, spicy and salty in flavor, it will even appeal to tequila fans and is perfect for summer sipping.
This cognac is clean and smooth, like orange sherbet, with a bit of spice and bracing heat at the end.
Made by bartenders for bartenders, this copper pot-distilled brandy is excellent for sipping and mixing.
Bright, floral aromas come through in this brandy, but the palate is far more wintery, fruity, round and mellow.
This bottle from distiller Dan Farber strikes the perfect balance between sweet and tart.
Best South American: Singani 63 at Drizly
Produced by a family that has been distilling since 1530, the brandy’s base is the aromatic muscat of Alexandria grape, grown high up in the Andes and naturally fermented for a wildly perfumed nose.
Brandy, put simply, is a spirit distilled from fruit. And, like most major categories of spirits, there are a variety of different styles to choose from. From unaged eaux-de-vie to the long-aged Armagnacs and cognacs, “the production methods, flavor profiles, provenances and base materials are so varied,” says certified cognac expert Ms. Franky Marshall. “I’d say it’s the most diverse category out there."
For general parameters, think seasonally: “In winter, you might want to cozy up to a brandy with some age and a fuller body; whereas the summer months might call for something youthful, lively and more floral,” says Marshall.
Our top picks are the Philbert Rare Cask Sherry Finish and Hennessy X.O. because the former has a rich flavor with little to no additives and the latter has a rich flavor that's great over ice or in a snifter.
With bottles from artisan producers to world-renowned brands, here are the best brandies to drink right now.
Region: Cognac, France | ABV: 41.5% | Tasting Notes: Toasted almonds, Orange blossom, Tropical fruit finish
“I prefer cognacs that have no additives, or at least used judiciously, to let the true artistry of the cellar master and the integrity of the distillate shine,” says Marshall.
This is one such bottle whose flavor profile impresses her. Philbert's rare cask finish cognac is the handiwork of brothers Xavier and Pierre-Olivier Précigout, who Marshall describes as “grower-producers striving to innovate by making eaux-de-vie their own way.” They were the first in the Cognac region to age their eaux-de-vie in sherry casks, and the oloroso barrels add nutty, cherry-rich roundness to their excellent, terroir-driven brandy. “They also have a sauternes-cask finish that’s worth seeking out as well,” says Marshall.
Region: Cognac, France | ABV: 40% | Tasting Notes: Candied orange, Peppery spices, Dark chocolate
Created in 1870 by Maurice Hennessy, this brandy is the world’s most popular XO or very old cognac. It is a blend of over 100 eaux-de-vie, aged for up to 30 years in young barrels, which impart their oak character to the spirit.
Candied orange, cherry and dark chocolate notes mingle with the vanilla and peppery spice of the casks, which are present in the long, warm finish. Though Hennessy suggests trying the brandy over ice, it’s also lovely in a snifter with just a few drops of water to open up the aromas.
Region: Gascony, France | ABV: 43% | Tasting Notes: Nutty, Fruit forward, Bright citrus, Endless finish
Distilled once in a simple column still and less diluted, Gascony’s artisanal brandy is richer, more rustic, more textural—and less industrial—than its better-known competitor, cognac. It also often aged much longer, and as Desoblin points out, “you can get something really old made in small quantities by real people who are also the farmers, for the fraction of the price of a cognac.”
This 40-year-old Armagnac offers “very long and intense flavors: nutty, fruity, and citrusy with a rich, seemingly everlasting finish.” At less than $200 a bottle, it’s “an amazing gift to yourself,” says Desoblin, so go ahead and splurge.
Region: Cognac, France | ABV: 40% | Tasting Notes: Intensely floral, Cedar, Coconut
This multi-vintage tribute to Hine's founder, Thomas Hine, reflects the days when barrels were shipped from sunny France to chilly, wet England, where slower aging brought depth to the spirit. To create it, the master blender combined a very old, or XO cognac aged in France with other vintage cognacs pulled from “early landed” barrels that had been resting in England. The result? “A sipper for relaxation time,” says Desoblin. Intensely floral and delicate with notes of cedar and coconut, “it’s very refined, for contemplative moments that most of us don’t have enough of," he says.
Region: Cognac, France | ABV: 40.1% | Tasting Notes: Ripe citrus, Delicate spices, Grapefruit, Saline
You’d be hard-pressed to find a kinship between this brisk, seaside bottle and the rich, walnut-hued brandies further within France’s Cognac region. Still, this one comes from four-centuries-old distillery Augier in the Cognac area, which ranges out into the Atlantic Ocean, encompassing the island of Oléron. Blonde in color and snappy, spicy and salty in flavor, it will even appeal to tequila fans and is perfect for summer sipping.
Region: Cognac, France | ABV: 40% | Tasting Notes: Toasty bread, Ripe oranges, Peppery spices
"[Deau VS Cognac] is straight to the point," says Desoblin. That’s what you want from a VS (“very special") cognac whose youngest brandy in the blend is two years old. This cognac is clean and smooth, like orange sherbet, with a bit of spice and bracing heat at the end.
Need a suggestion on how to use it? “A great way to drink brandy right now is in a highball,” says Marshall. “With a VS cognac, I love a bit of fizz: a quality tonic, ginger ale, sparkling wine or sparkling water. Add a bar spoon of a fruit-based syrup if you’d like, then garnish it with a slice of your favorite citrus, and maybe add some herbs if you're feeling fancy.”
Region: California, USA | ABV: 40% | Tasting Notes: Burnt sugar, Floral, dried apricots
Made by bartenders for bartenders, this copper pot-distilled brandy is excellent for sipping and mixing. Jeff Bell of New York's PDT and Thomas Pastuszak, wine director at Nomad , blended this California elixir from distillate aged up to seven years in French and American barrels.
Gliding over the palate with a burnt-sugar charisma that resolves in an apricot-bright finish, it recalls the early days of classic cocktails when brandy was the complex base spirit. Try it mixed into a Sidecar or, better yet, a Vieux Carré where this brandy melds very nicely with the rye whiskey, Benedictine liqueur and sweet vermouth.
Region: Cognac, France | ABV: 40% | Tasting Notes: Floral aromas, Figs, Walnuts, Fruit zest, Velvety
Perhaps the greatest cru, or vineyard area, for growing the grapes that are distilled for French brandy is Borderies, an area of the Cognac region. “Camus has always specialized in Borderies cru," says Flavien Desoblin, owner of New York’s The Brandy Library . "And this brand flagship is the benchmark for the cru.”
Bright, floral aromas come through in this brandy, but the palate is far more wintery, fruity, round and mellow. Notes of fig and walnuts balance out the zest. Desoblin, who also describes the texture as “quite velvety," says it's “ideal for sipping without breaking the bank.”
Region: California, USA | ABV: 40% | Tasting Notes: Crushed apple, Orange zest, Vanilla bean
Some apple brandies can be cloying, while some too tart. But this bottle from distiller Dan Farber is the perfect balance between the two. An American brandy pioneer, Farber studied in Cognac and other regions back in the 1980s before he founded Osocalis Distillery in Santa Cruz, Calif.
Desoblin describes this bottle as having a “very, very calvados-like” nature. “In a blind tasting, you would think this is a 20-year-old brandy from Normandy,” he says. He likes its blending of richness with “vibrant, fruity, crushed-apple aromas,” and the “many-layered complexity” that comes in waves of apple expression.
Region: Bolivia | ABV: 40% | Tasting Notes: White flowers, Fresh fruit, Herbal, Bright
“In South American brandy, there’s a battle between Peruvian and Chilean pisco,” says Desoblin. But for something “unique,” he prefers singani, a spirit from Bolivia. Produced by a family that has been distilling since 1530, the brandy’s base is the aromatic muscat of Alexandria grape, grown high up in the Andes and naturally fermented for a wildly perfumed nose. It’s twice-distilled in copper pots, as in Cognac, then rested in stainless steel for eight months where it mellows.
This line of singani in particular was created by filmmaker Steven Soderbergh. “Fruity and exuberant with a nose of white flowers, it makes great cocktails,” says Desoblin. Swap it in for the pisco in a pisco sour.
Region: Cognac, France | ABV: 40% | Tasting Notes: Ripe citrus, Salted caramel, Stone fruit
VSOP, or “very superior old pale,” refers to cognac in which the youngest brandy in the blend is at least four years old. This one from fourth-generation master blenders Lilian and Jérôme Tessendier has the orangey flavor that meshes with citrus and other fruit in a classic Spanish punch. It’s not too creamy or cumbersome. Instead, it’s lithe and zingy, which is just the flavor profile you want when you're making a pitcher of Sangria. Plus, the cognac is flavorful enough that a little goes a long way.
Region: Jerez, Spain | ABV: 40% | Tasting Notes: Dried fruit, Toasted nuts, Dark cocoa
To be called a Brandy de Jerez, a spirit must be made in the Jerez area of Andalusia’s famed “Sherry Triangle," aged in American oak that previously held sherry, and matured via a solera system. This bottle is made using wine from estate-grown palomino fino grapes distilled in centuries-old copper alembic pots, then aged for a minimum of 12 years.
Dan Nicolaescu, beverage manager at New York's Copper and Oak , describes it as “concentrated and alluring with a rich mahogany color with golden sparkles, intoxicating flavors of nuts, dried fruit and cocoa, and a long, fulfilling finish.” He says the Lepanto brandy works well in stirred drinks like an Old Fashioned , where it plays beautifully with the Angostura bitters.
Region: California, USA | ABV: 40% | Tasting Notes: Meyer lemon, Grapefruit, Baking spices, Luscious finish
California is an emergent region for the spirit nowadays, but Germain Robin has been making luscious brandy there for nearly 40 years, since the day when one of the founders picked the other one up hitchhiking.
This bottle, with its citrus-salad panache—Meyer lemon, tangerine, grapefruit peel—bespeaks the sunny state in which it’s produced. Distilled in traditional alembic stills from California varieties like pinot noir and aged seven years, it is “California craft brandy at its finest,” says Kim Stodel, bar director at Los Angeles’ Providence . Stodel loves it in a Sazerac, where its “spicy nose and rich body really compliment the cocktail.”
Region: Cognac, France | ABV: 40% | Tasting Notes: Baked apple, Vanilla, Oak
What brandy could be a better stand-in for whiskey in an Old Fashioned than a brandy that’s been aged in whiskey barrels? Back in 1783, Martell was the first producer in Cognac to ship brandy to the United States. Now the house gets even cozier with the U.S. by finishing its VSOP in Kentucky bourbon barrels. The result is a dark-hued, smooth-bodied spirit with cognac’s characteristic stone fruit flavor overlaid by vanilla-sweet whiskey notes. It adds dimension to an Old Fashioned .
The best brandy can feel like a once-in-a-lifetime sip. With its hand-crafted rusticity and long aging, Darroze 40 Year Les Grand Assemblages ( view at TheWhiskeyExchange.com ) offers a transporting, unicorn experience.
Brandy is a spirit distilled from fruit. Grapes, apples, pears, berries of all kinds—There is a wide variety of raw materials to choose from. Some brandies are left unaged. They are clear, intense distillates that show the character of fresh fruit. Many others are barrel-aged, where they transform into mellow, golden elixirs over time.
All cognac is brandy, but not all brandies are cognacs. The aged brandy known as cognac is produced from grapes grown in the Cognac region of France, where brandy has an illustrious history. There, the grape varieties and growing areas, the minimum 30 months of aging, the French oak barrels, copper pot stills, and the winter distillation are all strictly enforced.
Fruit for brandy is fermented into a wine, which is then distilled to produce a spirit. For aged brandy, the distillate is rested
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