Outstanding French brandies include cognac, from the Charente and Charente-Maritime départements of France, usually considered the finest of all brandies, and Armagnac, from the Gers region. Most wine-producing countries also make brandy. According to one story, a Dutch shipmaster began the practice by concentrating wine for shipment, intending to add water upon reaching home port, but the concentrated beverage immediately found acceptance. Commercial distillation of brandy from wine originated in the 16th century. The name comes from the Dutch brandewijn (“burnt wine”), referring to the application of heat in distillation. Star or letter designations, formerly indicating age, are used by shippers to express product quality. Like other distilled liquor, brandy does not improve after bottling.
Beverage brandy contains about 50 percent alcohol by volume brandy used to fortify sherry, Madeira, and the other dessert wines contains about 80–95 percent alcohol by volume. Aging in wooden containers deepens colour to amber, the use of paraffin-lined casks or earthenware maintains the original clear colour, and the addition of a caramel solution darkens colour. With the exception of certain fruit types, known as white types, brandies are usually aged. The term used alone generally refers to the grape product brandies made from the wines or fermented mashes of other fruits are commonly identified by the specific fruit name.
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