Beloved worldwide, brandy comes in various forms, from renowned Cognac to lesser-known eau-de-vie. All types of brandy are fruit-based spirits that are crafted by distilling fermented fruit juice or wine, and can be aged or not. It offers delightful notes of sweetness and flowers. The most famous brandies hail from France, where distinct ingredients, processes, and labeling rules create unique spirits. Whether enjoyed neat, in cocktails, or used in recipes, brandy holds a special place in your home-bar repertoire. Here is an overview of the four most common types: Cognac, Armagnac, Calvados, and eau-de-vie.
Types of Brandy
Cognac
Cognac is the better-known brandy that dates to the 1500s. It received an appellation d’origine contrôlée (AOC) in 1938 , this classification means it must be made in the southwestern region of France, named Cognac. The region is further divided into six sections, two of which are Grand Champagne and Petite Champagne. They’re named so because the chalky soil resembles the famous wine region further north. “Fine Champagne Cognac” means the spirit is made with at least 50 percent grapes from the Grande Champagne region in Cognac, the remaining grapes come from the Petite Champagne region. If 100 percent of the grapes come from Grande Champagne, it’s labeled Grande Champagne Cognac or 1er Cru — the elite Cognac.
Cognac is made from local white wine grapes, most commonly the ugni blanc, folle blanc, colombard, and others. The grapes are turned into low-proof wine and then double-distilled in copper pot stills. The spirit is aged for a minimum of two years in Limousin or Tronçais oak barrels, but most are aged for much longer. When it’s finished aging, it’s often blended with other barrels and must has a minimum ABV of 40%.
Most older Cognacs are sipped neat, while younger bottles are featured in all sorts of classic cocktails.
Classifications:
*VS—at least two years of aging
*VSOP—at least four years of aging
*XO—at least 10 years of aging
*XXO—at least 14 years of aging
As seen in: Sidecar, French 75, Corpse Reviver No. 1, Vieux Carré, Brandy Alexander, and others.
Armagnac
Armagnac is another grape-based brandy from Gascony, southwestern France. It’s thought to be the oldest brandy type since it dates to the 1300s. Since Armagnac is protected under the AOC, there are rules that define how and where it’s made. It must come from Bas-Armagnac, Armagnac-Ténarèze, or Haut-Armagnac regions and be made with the 10 approved white wine grape varieties, the most common being ugni blanc, baco blanc, folle blanche, and colombard.
The process of making Armagnac also defines the brandy. The initial wine must be made without sulfur and use the residual yeast from fermentation before distillation. It’s distilled often only once in a continuous still called Alambic Armagnacais. Grapes must be distilled by March 31, the year after harvest. The spirit is then aged in new oak barrels for six months to two years before being transferred to neutral oak barrels. It’s often sold as a blend, but you can also find vintages. On average, Armagnac ages longer than Cognac and has a typical ABV of 45-47%.
Armagnac is often enjoyed neat at room temperature as a digestif. It is not typically used for mixing in cocktails. In French influenced kitchens it is often used to flambé sauces or poured over ice cream.
Classifications:
*VS—at least one year of aging
*VSOP—at least four years of aging
*Napoleon or XO—at least six years of aging
*Hors d’age—at least 10 years of aging
Calvados
Calvados is an apple (occasionally pear)-based brandy from Normandy. The first records of the brandy date to 1553 in the region. Calvados is protected by the AOC, meaning it must be from Normandy to bear the name. The spirit making starts with fermenting local apples into a dry cider and then distilling it in pot or column stills. The spirit is aged in French oak barrels for at least two years to develop its rich flavor and color. Its ABV must be a minimum of 40%.
Calvados is enjoyed neat after dinner or in between meals as a palate cleanser. It can also be used to make elegant cocktails.
Classifications:
*Fine, VS, Very Special, Three Stars, or Three Apples—at least two years of aging
*Reserve or Old—at least three years of aging
*V.O., VSOP, or Vieille Réserve—at least four years of aging
*Hors d’age, XO, Très Vielle Réserve, Très Vieux, Extra, or Napoleon—at least six years of aging
As seen in: Angle Face, Widow’s Kiss, and Forbidden Apple.
Eau de Vie
