Brandy is Dandy (if Liquor is Quicker)

What happens when you distill the pulp, skins, and stems left over from wine making?

You get grappa.

What happens when you take wine and distill it?

You get brandy.

(Side note: eau de vies are brandy-like distillates that are made from non-grape bases)

Brandy etymologically comes from shortening the Dutch word brandewijn, whose root words mean “burned wine.” The distilling process brings the 10-15% ABV wine up to around 40% ABV. Brandy is oftentimes aged in use wine or spirits barrels (back at the distillery we used old bourbon barrels to age the small batch of brandy we made). There are four age classifications for brandies:

-V.S. (very special): means the brandy is aged at least two years

-V.S.O.P. (very superior old pale): means the brandy is aged at least four years

-X.O. (extra old): designates brandy aged at least six years

- Hors d'âge (beyond age): for cognac, this is equivalent to X.O., though for Armagnac, this designates an age of ten years or more

While brandy has historically been made in the Old World, California brandies are gaining popularity. The nice thing about brandies is that you can find well-aged products at prices that won’t break the bank—oftentimes much less expensive than whiskey with comparable age statements. 

One great value California brandy is Osocalis Rare Alambic Brandy: at $45, the brandy is aged at least 6 years, is made with Colombard and Pinot Noir grapes, and has notes of stewed fruit, chocolate, and spice.

If you’re looking to spend a bit more, at $72, Germain-Robin Coast Road Reserve contains juice aged at least 9 years, with some of the blended brandy as old as 20 years. They distill their California grapes in a still from an abandoned distillery in Cognac (which is pretty cool).

Long story short, if you’re keen on seeing what happens to wine if you heat it, cool it, and age it some more, pick up a bottle of brandy next time you’re at the store.