Brandy

Brandy is produced by distilling wine. It ranges from 36%–60% alcohol by volume, and is classically known as an aperitif.

Brandy production techniques vary widely. Some brandies are aged in wooden casks. Many are coloured with caramel to attempt to imitate barrel aging.

There are several classes, or ratings, of Brandy, that are generally followed when labeling the product.

• A.C.: aged two years in wood.


• V.S.: "Very Special" or 3-Star, aged at least three years in wood.


• Napoleon: at least four years.


• V.S.O.P.: "Very Special Old Pale" or 5-Star, aged at least five years in wood.


• X.O.: "Extra Old", Vieille Reserve, aged at least six years
  


• Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date.


• Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality.