Brandy is a liquor made by distilling wine or other fermented fruit juices.

Originally, brandy was a method of preserving wine. Dutch merchants, looking to stabilize their wine for long sea voyages, distilled it into a concentrated form called "brandewijn" (meaning "burnt wine"). The intent may have been to add water again after shipment, but the distilled version came to be in demand itself. As demand for brandy grew in the 17th century, many farmers in these regions, including Cognac and Armagnac, abandoned winemaking in favor of specializing in brandy production. These brandies were often named after the towns where they were made.

France

France is the largest producer of brandy. It has three main types of Brandy: Cognac, Armagnac and Calvados, named after the regions in which they are made. Each has laws which determine how they must be produced.

Cognac

Cognac must be made from particular white wine grape varietals. For the Cru designation, it must be from 90% Ugni Blanc. The wine must be distilled twice in copper Alembic Still (a still of two vessels connected by a tube). The distillation must then be aged at least two years in Limousin oak casks. It is then generally blended.

The age of the blend is determined by the youngest Cognac:

Armagnac

Armagnac must be made from particular varieties of grapes including Baco 22A, Colombard Ugni blanc, et al. Distillation is done once in column stills. It is not diluted with water, unlike Cognac. It is generally more fruity and flavorful than Cognac.

Calvados

Calvados is made in Normandy from apples and/or pears. It is made from a range of 200 varieties. Apple juice is fermented into a dry cider and distilled into eau de vie (water of life), a clear fruit brandy. Different regions within Normandy have different requirements. AOC calvados 2 years of aging and is usually distilled for one year in a column still. AOC calvados Pays d'Auge requires double distillation in an Alembic pot with 3 years of aging.

Single distillation generally results in a cleaner apple flavor while double distillation results in a more complex flavor and a brandy that is more suitable for aging.

Pisco

Pisco is a colorless, unaged brandy made in Peru and Chile. Its origin is much disputed between Chile and Peru, as both countries claim it as their national drink. Although Pisco is not labeled by origin, each country has laws governing how it is made.

Peru

Peruvian pisco must be made in certain regions using only copper pot stills. It cannot be diluted after it is distilled. Four distinct types of Pisco are designated by Peru based on the grapes used in production. It must be aged at least 3 months in "glass, stainless steel or any other material which does not alter its physical, chemical or organic properties".

Chile

Chilean Pisco is made in two official regions, Atacama and Coquimbo. 13 grapes can be used, although only 5 of those are commonly used. It can be distilled multiple times using any method. Chilean distilleries must grow their own grapes.