Brandy Deserves a Reintroduction — Here’s Why
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It’s time to reconsider brandy.
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The spirit, which is typically made by distilling wine, used to be a mainstay in liquor cabinets — and it’s sometimes even credited as the original cocktail base. But modern-day drinkers rarely, if ever encounter the stuff. And that might come down to a widespread false impression: “A common misconception is that brandy is a sweet-tasting, after-dinner digestif for an older demographic,” says David Warter, VP of Winemaking and Distillation at E&J Gallo Winery, which produces California brandies including Germain-Robin and Argonaut. “We’re looking to change that narrative around brandy and really emphasize the versatility of the spirit,” he says.
Germain-Robin Brandy
Can E&J Gallo and other producers pull off a brandy rebrand? After giving ourselves a proper introduction to the liquor, we think they can: Once you get to know it, brandy is an exciting and extremely versatile spirit. Below is a brief introduction to brandy, including some expert tips on how to drink it and a few of our favorite brandies to order right now.
What Is Brandy? Why Is it Worth Drinking?
Brandy is made by distilling wine, which is then typically aged in casks. According to some sources, brandy (as we know it today) was first created because a Dutch shipmaster concentrated wine in order to easily transport more of it. The idea was to add water before consumption, but the concentrated wine tasted better than the watered-down stuff. And just like that, brandewijn (translated from Dutch; “burnt wine”) was born.
Today, brandy makers like Warter enjoy a huge amount of freedom because their base (wine) offers a virtually endless supply of flavors. “The freedom we have to innovate with the goal of creating the best brown spirit in the world is very exciting,” says Warter. “Brandy starts from the most flavorful raw material: wine. Also, [when we distill] we can use pot stills, column stills, or blend the two.”
And then there are the processes of aging and blending brandies, which both give brandy makers even more room for experimentation and, in Warter’s words, “pinpoint the flavors and mouth feels that we are looking for in each blend.”
Brandy is made all over the globe, but wine-producing regions are also the biggest brandy producers. Cognac and Armagnac are two of the best-known brandy varieties, and they must be produced in their namesake regions of France (Cognac is to brandy what Tequila is to mezcal). California’s winemaking regions also have a brandy culture, with popular examples being Germain-Robin and Argonaut.
Hennessy V.S.O.P.
For us consumers, all this freedom in the brandy-making process means we get a massive pool of drastically different brandies to choose from. That means there’s likely something for every personal taste and cocktail. Even if your palette isn’t the most developed, you’ll almost certainly notice differences between brandies. In other words, if you’ve tried a brandy and didn’t like it — or you’ve only heard the myth of brandy being exclusively a sweet dessert drink — you might just need to try a different one. See some of our favorites further down.
How to Drink Brandy
Brandy’s best quality is arguably its versatility. “Brandy is a great sipping product (either straight or on the rocks), but it also has a rich blending history,” says Warter. “A little unknown fact is that brandy is the originating spirit in most of the cocktails that consumers have come to know and love today including the Old Fashioned, Mint Julep, French 75, and even the traditional Margarita.”
While you can put brandy in a huge variety of cocktails, Warter suggests a simple brandy soda (just brandy with soda water) to start. You can also add bitters to this, or a squeeze of orange. Another good starter cocktail if you’re looking to better understand brandy is a Brandy Old Fashioned (brandy, sugar, bitters, and soda water if you want).
Luxbe Brandy & Cognac Crystal Snifter (4)
If you’re drinking brandy neat, serve it in a Glencairn or brandy snifter glass. Before tasting, roll the brandy around to coat the walls of the glass, give it a nose, and sip it like a whiskey.
The Best Brandies to Try Right Now
Ready to dive into the world of brandy? Below are some of our favorites, all of which you can get delivered to your doorstep by ReserveBar or Drizly.
1. Germain-Robin
Started back in 1982, Germain-Robin is widely considered to be at the forefront of California brandy. “Germain-Robin combines vibrant, aromatically rich grape varieties like Viognier, Gewurztraminer, and Riesling with the traditional Cognac grapes of French Colombard and Semillon, resulting in a uniquely fruit-forward product,” explains Warter, who oversees the production of Germain-Robin at E&J Gallo. He then runs the wine through pot stills and ages for up to 7 years, producing a finished product that might yield notes of apple, pear, and apricot, as well as toasted oak and some brown sugar.
Germain-Robin Brandy
2. Philbert Rare Cask Sherry Finish Cognac
We think brandy newbies should at least try a good California brandy and a good Cognac. If you’re in need of the latter, pick up this Philbert Rare Cask Cognac. You’ll likely find more floral notes in this one, as well as some banana and light spices. Founded in 2006, Philbert is one of the youngest Cognac brands around — especially when compared to the big names in Cognac. They were the first to finish their liquid in “rare casks,” such as the sherry cask finish employed with this bottle.
Philbert
3. Argonaut Speculator
Another great California brandy is the Argonaut Speculator. Its ABV is slightly higher than most of the others on this list (43% instead of 40%), but it’s still extremely smooth. On the nose you’ll notice aromatics and fruit, and on the tongue find ample sweet flavors from caramel to cookie. Because of its slightly higher ABV, the Speculator is also great for mixing.
Argonaut Speculator
4. Hennessy X.O. Cognac
If you’re looking for something a little richer — both in terms of flavor and price point — check out Hennessy X.O. The famous bottle is a blend of more than 100 eaux-de-vie, some aged as much as 30 years. Aging happens in young oak barrels, lending plenty of oak to the spirit’s flavor of chocolate, pepper, and fruit.
Hennessy X.O.
5. Singani 63 Brandy
Although California and France are the most prominent brandy producers, newcomers shouldn’t forget that the liquid is made all over the world. Singani, for example, is the national distilled spirit of Bolivia. It’s been around since the 16th century, utilizing a white Muscat of Alexandria grapes that are harvested from vineyards located at least 5,250 feet above sea level. A uniquely bright spirit, Singani delivers notes of white flowers, herbs, and a bit of fruit.
Singani 63
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