Brandy es un aguardiente elaborado con zumo de frutas o pulpas de frutas y la piel. Brandy, como el ron y el tequila, es un espíritu agrícolas. A diferencia de alcoholes de cereales como el whisky, vodka y ginebra, que se realizan durante todo el año a partir de cereales que pueden ser recolectadas y almacenadas, el brandy es dependiente de las estaciones, la maduración de la fruta de base, y la producción del vino de la que se hace. La uva se utiliza en la toma de coñac Ugni Blanc, Folle Blanche y Colombard. Los vinos de estas uvas son delgadas, tarta, y baja en alcohol, características pobres para los vinos de mesa, pero curiosamente, perfecto para hacer el aguardiente de vino de la especialidad. Brandy se divide en tres grupos básicos: Grape Brandy: aguardiente destilado de jugo de uva fermentado o triturada, pero no la pulpa prensada de la uva y la piel. Aguardiente de orujo de oliva (en italiano y francés Marc Grappa son los ejemplos más conocidos): aguardiente de la pulpa de la uva prensada, las pieles y los tallos que quedan después de las uvas son trituradas y presionar para extraer todo el jugo del vino. Aguardiente de fruta: es el plazo predeterminado para todos los aguardientes que se hacen de la fermentación de frutas distintas de la uva. Cognac es el mejor tipo de aguardiente en el mundo y es un punto de referencia por el que se juzga a la mayoría de los brandies.
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