Brandy is the liquor obtained by the distillation of wine, or of the refuse of the winepress. It is colourless at first, but usually derives a brownish colour from the casks in which it is kept or from colouring matters added to it. The best brandy is made in France, particularly in the Cognac district in the department of Charente. Much of the so-called brandy formerly sold in Britain and America was made there from more or less coarse whisky, flavoured and coloured to resemble the real article; and France itself also exported quantities of this stuff. Nearly all wine-growing countries make brandy. Brandy is often used medicinally as a stimulant, stomachic, and restorative, or in mild diarrhoea. In America various distilled liquors get the name of brandy, as cider brandy, peach brandy. Research Brandy
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Abbreviations
Food & Drink
Research Brandy
