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Brandy at its core is a drink that is extracted and distilled from a variety of fruits, such as apple, apricot, blackberry, etc. Depending on the fruit and the geographical location, there are specific categories that brandy can further be divided into: Cognac, Armagnac, American Brandy, and Fruit Brandy. Most brandies generally carry an alcohol percentage of about 40%.

Distillation is the main differentiating factor between Cognac and Armagnac. Cognac is distilled twice, while Armagnac is only distilled once continuously in a copper still and aged for over 10 years. Brandies that are aged for over 30 years are considered over-lived brandies. Cognac brandies are usually distilled in French regions, while Fruit Brandies are made in many different countries, such as the United States, Germany, Spain, Greece, etc. The name brandy comes from the Dutch word brandewjin, which translates as ‘burnt wine.’ Most regions that produce wine are also commonly distilling brandy.

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