|Brassidic Acid||Brassinolide||Brayera||Brazilin||Brefeldin A|
Brandy (from brandywine, derived from Dutch brandewijn, "burnt wine") 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".