Brandy

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The term is derived from the Middle High German "gebranter wīn", since the 16th century in forms such as "brandten wīn", "brenten wein" and "brantewein". Over the course of time, this then became established in common parlance as a term for any alcoholic product with a higher alcohol content (from around 40% vol.) obtained by distillation. Even if the starting product was not wine but, for example, fruit or fruit or flavoured distillates. Due to this misuse and confusion, a legally binding definition was finally made in 1989 by EEC Regulation 1576/89.

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Brandy

Brandy is a spirit drink obtained exclusively by distilling less than 86% of wine or wine for distilling or by redistilling a wine distillate to less than 86% alcohol content. It must contain at least 125 g/hl of pure alcohol in volatile components and a maximum of 200 g/hl of residual methanol. The alcohol content must be at least 37.5%. The addition of alcohol in any form or flavouring with additives is not permitted. Only sugar couleur may be added to adjust the colour. In this form, brandy is a ready-to-drink product, but is also used as a base for the preparation of brandy.

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