Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine") is a spirit produced by distilling wine. Brandy generally contains 35-60% alcohol by volume (70-120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.
In broader sense, the term "brandy" also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit (fruit brandy). These products are also named eaux-de-vie.
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from Southwestern France.
Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.
A kirschwasser (/?k??r?v??s?r/ KEERSH-vahs-?r; German: [?k????vas?], German for ?cherry water?) or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete (that is, including their stones). Unlike cherry liqueurs and so-called ?cherry brandies?, kirschwasser is not sweet.
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