1. Origin: Brandy is a spirit made by distilling wine or fermented fruit juice. It has been produced for centuries and can trace its origin back to the distillation techniques developed by Arab alchemists in the 8th century.
2. Production: Brandy can be made from a variety of fruits, including grapes, apples, pears, cherries, and more. Different fruits lend distinctive flavors to the brandy, resulting in a wide range of styles and profiles.
3. Aging: Brandy can be aged in oak barrels, which allows it to develop complex flavors and aromas. Longer aging periods tend to result in smoother and more refined brandies, while shorter aging can retain more fruitiness and freshness.
4. Classification: Brandy is often classified based on its aging period. For example, “VS” (Very Special) indicates the brandy has been aged for a minimum of two years, while “XO” (Extra Old) denotes a minimum aging period of six years.
5. Consumption: Brandy can be enjoyed neat, on the rocks, or used in a variety of cocktails and culinary applications. It is often sipped as a digestif, appreciated for its rich flavors and warming effect. But in Wisconsin, it’s primarily the main ingredient in the Old Fashioneds enjoyed throughout the state.
