Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, peaches, apricots, plums and blackberries are the most commonly used fruits.
Cognac brandy in a typical snifter
Brandy (from brandywine, derived from Dutch brandewijn, "gebrande wijn" "burned wine"[1]) 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.
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