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BRANDY

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically sipped as an after-dinner drink. Some brandies are aged in wooden casks, some are colored with caramel coloring to imitate the effect of aging, and some brandies are produced using a combination of both aging and coloring. 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. Except for few major producers, brandy production and consumption tend to have a regional character and thus production methods significantly vary. Brandy is made from so-called base wine, which significantly differs from regular table wines. It is made from early grapes in order to achieve higher acid concentration and lower sugar levels.

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Items 1 to 25 of 454 total

per page

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5