Apples, pears, cherries and plums—oh my! When it comes to Fruit Brandy, just about any of nature's candy will do.
Fruit Brandy is made from the distilled mash or juice of culinary fruits. And while you can find it all around the world—from the United States to Slovakia—America, the EU and the UK have slightly different definitions on what qualifies as one.
Fruit Brandy is the default term for all Brandies that are made from fermenting fruit other than grapes. It should not be confused with Fruit-Flavored Brandy, which is grape Brandy that has been flavored with the extract of another fruit.
Why is Brandy called Brandy?
Brandy derives its name from the Dutch word brandewijn, meaning "burned wine."
Does Brandy go bad?
Brandy, unopened, does not go bad if kept away from heat and light. Once a bottle of Brandy is opened, it's got about 1 to 2 years left before noticeable degradation in flavor and quality.
Basically, any fruit that can be fermented can be distilled and turned into Brandy. Nevertheless, the best Brandies are required to preserve the concentrated flavor of the used fruit.
Brandy is also as American as Apple...jack. Yep, Apple Brandy (also referred to as “Applejack”) is believed to be the first Spirit produced in the British colonies.
Legend holds that Augustine monks hung Brandy barrels around the necks of St. Bernard rescue dogs to revive frostbitten pilgrims in the Swiss Alps.
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Visit Fruit Brandy Distilleries
We pulled some strings and made it possible for you to see the backstage of certain distilleries, getting the VIP treatment & that is about enough of text.