Title: Brandy
Literature References: A potable alcoholic liquid distilled from wine or from the fermented juices of peaches, cherries, apples, or other fruit.
Properties: To meet the specifications of the National Formulary, brandy must have been obtained by distillation of fermented juice from sound ripe grapes and contain between 48 and 54% ethanol (v/v), d415 0.921-0.933. It must have been stored in wooden containers for a period of not less than 2 years. Unlike whisky, brandy is never made from cereal mash or from potatoes (as some brands of vodka).
Density: d415 0.921-0.933
Therap-Cat: Sedative, vasodilator (peripheral).
Brassidic Acid Brassinolide Brayera Brazilin Brefeldin A

Cognac brandy in a typical snifter.

Brandy (from brandywine, derived from Dutch brandewijn, "burnt wine")[1] is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.

Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, especially in France.

In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy".