Brandy: The Noble Art of Distilled Wine

Brandy originated in the 12th century when merchants sought to reduce wine's volume for transport. The term derives from the Dutch 'brandewijn' (burnt wine), coined by traders who concentrated wine through distillation.

The first recorded brandy distillation was by the Arab physician Abulcasis. Medieval European merchants discovered that distilled wine not only traveled better but developed appealing flavors in wooden casks.

By the 16th century, dedicated brandy production emerged across Europe. The Dutch East India Company played a crucial role in its global spread, while regions like Armagnac and Jerez developed distinct styles.

The development of the Charentais still in the 18th century revolutionized production, leading to more refined spirits. The solera system in Spain created complex aging processes still used today.

Different regions developed unique styles: Spanish Brandy de Jerez, Italian Grappa, South American Pisco, and Armenian Brandy. Each reflects local traditions and grape varieties.

The spirit became associated with luxury and refinement, served in iconic snifters and featured in classic literature. The Napoleonic Wars disrupted trade but spread brandy appreciation across Europe.

While traditionally sipped neat, brandy shines in these classics:

• Sidecar

  Brandy, orange liqueur, and lemon juice

• Metropolitan

  Brandy, sweet vermouth, and simple syrup

• Brandy Alexander

  Brandy, crème de cacao, and cream

• Wisconsin Old Fashioned

  Brandy, bitters, sugar, orange, and cherry

Contemporary brandy embraces both tradition and innovation. Craft distillers experiment with different fruit bases and aging techniques, while established houses maintain centuries-old methods.

The spirit has seen renewed interest in cocktail culture, with mixologists rediscovering classic recipes. Premium brandies from unexpected regions like India and China have emerged, broadening the category's global appeal.