The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Brandy can be made anywhere in the world. Historically the most popular styles have come from France, Spain, Germany, Italy, and the United States, though South American and South African brandies are growing in popularity.
Brandy is defined as a distilled spirit made from fermented fruit juice. The most common types of brandy are made from grapes or apples but any fruit can be used to make brandy, even dried fruit such as raisins or the leftover pulp, skins and stems (pomace) from making wine. In general, brandy can be made with any type of still, though certain styles of brandy such as Cognac, Armagnac, and Pisco specify specific stills.
France developed a system for indicating the age of the youngest brandy in a bottle; Very Special (VS, minimum 2 years old), Very Special Old Pale (VSOP, minimum 4 years old), and Extra Old (XO, minimum 10 years old). American brandy makers can use these designations but they are not enforced by US law. A brandy made in the US and labeled XO does not have to be a minimum of 10 years old.
Derived from Arabic, Alembic is a name used for some pot stills that have historically been used to make brandy.
An American term used for apple brandy. Some claim its origin derives from a colonial era process of fractional freezing called “jacking” where fermented apple cider was left to freeze overnight and the resulting ice was removed to increase the alcoholic strength of the drink. This process is not required today to label an apple brandy as applejack.
A term used to describe the earthy, mushroomy, nutty, or even buttery flavors that develop in brandies that are aged in oak barrels for over 10 years. Rancio is caused by the oxidation of oak tannins and is seen as a marker of very old and very good brandies.