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Brandy is a distilled alcoholic spirit made from fermented fruit juice, most commonly grapes. The name comes from the Dutch word "brandewijn" meaning "burnt wine", referring to the distillation process used to concentrate the alcohol and flavours.

After distillation, many brandies are aged in wooden barrels which give the spirit its rich colour and complex flavours. Brandy is enjoyed worldwide both as a sipping drink and as an ingredient in cocktails and cooking.

Most brandy is made from grapes that have been fermented into wine and then distilled. However, brandy can also be produced from other fruits such as apples, pears, cherries or apricots.

When other fruits are used the drink is often labelled more specifically, such as apple brandy or fruit brandy. Traditional grape brandy remains the most widely known style.

Most brandy is bottled at around 40% alcohol by volume (ABV), although some premium or cask strength versions may be stronger. The alcohol level is similar to many other spirits such as whisky, rum and vodka.

Because of its strength, brandy is usually sipped slowly rather than consumed in large quantities.

Brandy typically has a rich, smooth flavour with notes of dried fruit, caramel, vanilla and oak. The exact taste depends on the type of fruit used, the distillation method and how long the spirit has been aged in barrels.

Older brandies often develop deeper flavours such as spice, chocolate, nuts and toasted wood.

Brandy is made by fermenting fruit juice into wine and then distilling it to concentrate the alcohol. The distilled spirit is often aged in oak barrels for months or years.

The ageing process allows the brandy to develop colour, smoothness and complex flavours before it is diluted, bottled and sold.

Cognac is a specific type of brandy produced in the Cognac region of France and made under strict regulations. Only brandy produced in that region using approved grape varieties and production methods can legally be called Cognac.

All Cognac is brandy, but not all brandy is Cognac.

Armagnac is another famous French brandy, produced in the Armagnac region of southwest France. It is usually distilled using a continuous still and often aged for long periods.

Compared with Cognac, Armagnac is often described as fuller, more rustic and more intensely flavoured.

These letters indicate the minimum age of the brandy in the blend. VS means Very Special and typically contains brandy aged for at least two years. VSOP means Very Superior Old Pale and generally indicates ageing of at least four years.

XO stands for Extra Old and traditionally meant at least six years of ageing, although modern Cognac regulations now require a minimum of ten years.

Brandy is often served neat at room temperature in a wide bowl-shaped brandy glass, sometimes called a snifter. The shape of the glass helps concentrate the aromas as you sip.

It can also be served over ice or used as a base spirit in cocktails depending on personal preference.

Traditionally some people gently warm brandy in their hands using a brandy snifter, which can help release the aromas. However modern tasting advice often suggests avoiding too much warming because excessive heat can make the alcohol vapours too strong.

Most experts recommend simply serving brandy at normal room temperature.

Yes, brandy is widely used in cocktails. Classic drinks such as the Sidecar, Brandy Alexander and Brandy Sour all feature brandy as the base spirit.

Its rich fruit flavours pair well with citrus, sugar, coffee, cream and spices.

Brandy pairs particularly well with desserts such as chocolate, fruit tarts and caramel-based dishes. Its sweetness and warmth also complement strong cheeses and nuts.

Some people also enjoy brandy as an after-dinner drink alongside coffee or cigars.

Brandy does not spoil in the same way that wine does because of its high alcohol content. However once opened it can slowly lose some of its aroma and flavour if exposed to air over long periods.

Keeping the bottle sealed tightly and stored away from heat and sunlight will help preserve its quality.

An unopened bottle of brandy can last for many years if stored in a cool, dark place. Because it is a distilled spirit it does not continue ageing once bottled.

After opening, the flavour will usually remain stable for several years if the bottle is properly sealed.

No, although grape brandy is the most common style. Brandy can also be made from other fruits such as apples, pears, plums or cherries.

These are often labelled as fruit brandies or by their specific fruit type.

Apple brandy is a type of brandy made from fermented apples rather than grapes. The most famous example is Calvados from the Normandy region of France.

Apple brandy often has bright fruit flavours combined with notes of oak, spice and baked apple.

Most traditional brandy is technically dry because little or no sugar is added after distillation. However the ageing process and natural fruit flavours often give brandy a perception of sweetness.

Some flavoured or liqueur-style brandies may be noticeably sweeter.

A good starting point is to sip brandy neat in a small glass so you can appreciate its aroma and flavour. Taking small sips and allowing the spirit to open up in the glass can reveal different flavour notes.

If you find it too strong, adding a little ice or a splash of water can soften the alcohol and make it easier to enjoy.

Premium brandies can be expensive because of long ageing periods, limited production and the cost of storing spirits in barrels for many years. Some rare brandies may contain spirits aged for decades.

Well-known regions such as Cognac and Armagnac also command higher prices due to reputation and strict production standards.

Several classic cocktails feature brandy as the main spirit. Popular examples include the Sidecar, Brandy Alexander, Brandy Sour and the classic Champagne Cocktail.

Brandy also works well in winter warmers and festive drinks thanks to its rich, warming flavour profile.