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Introduction

• The word Brandy comes from the Dutch word brandewijn, ("burnt wine"), which is how the straightforward Dutch traders who introduced it to Northern Europe from Southern France and Spain in the 16th century described wine that had been "burnt," or boiled, in order to distill it.
• 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 stored, Brandy is dependent on the seasons, the ripening of the base fruit, and the production of the wine from which it is made.
• Cognac is the best known type of Brandy in the world, a benchmark by which most other Brandies are judged

Report

• Consuming 30 milliliters of brandy per day reportedly has a similar antioxidant potential which a regular dose of vitamin C has, according to researchers belonging to the Monash University. This does not mean that consuming Vitamin C should be given up, but it can continue along with drinking brandy.
• Australian distillers produce matured brandy in concentrated form which is sold in bulk for later dilution and bottling or is used in-house for their own bottled brands. Like imported brandy, Australian brandy must be matured in wood for at least two years.
• Professor Nicholas Moore, from the University of Bordeaux, is responsible for some of these incredible findings. He was amazed at the low levels of heart disease in this particular area and wanted to take a closer look at possible causes. The people in this area tend to live a life with less stress, drink more wine, and also eat a healthier diet.

Process

• The first step in making fine brandies is to allow the fruit juice (typically grape) to ferment. This usually means placing the juice, or must as it is known in the distilling trade, in a large vat at 68-77°F (20-25°C) and leaving it for five days.
• Fine brandies are always made in small batches using pot stills. A pot still is simply a large pot, usually made out of copper, with a bulbous top.
• The pot still is heated to the point where the fermented liquid reaches the boiling point of alcohol. The alcohol vapors, which contain a large amount of water vapor, rise in the still into the bulbous top.
• The vapors are funneled from the pot still through a bent pipe to a condenser where the vapors are chilled, condensing the vapors back to a liquid with a much higher alcohol content.
• The brandy is not yet ready to drink after the second distillation.
• Fine brandy can be ready for bottling after two years, some after six years, and some not for decades.
• Fine brandies are usually blended from many different barrels over a number of vintages.

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