I was recently asked about brandy and Cognac and their various designations. So, let’s take a closer look at the similarities and differences between them.

It’s easiest to start off with brandy. Brandy refers to a wide range of spirits, made mostly from grape wine but sometimes also from other fruits (e.g., apricot brandy).

The name brandy is a shortened form of brandywine, which an anglicized form of Dutch brandewijn, which means "burnt wine". And, this is precisely what brandy is - burnt wine. Well… sort of.

To make brandy, wine is heated in a still until it separates into its components using the distillation process. So, put simply, brandy is distilled wine.

Like wine and whisky, brandy is often aged in wooden barrels, which increases flavor, complexity and color intensity. Unfortunately, the color of ‘aged’ brandy is sometimes created in low-quality, un-aged brandy by using food coloring such as caramel color (This is greatly frowned upon by most quality brandy producers!). For those producers that actually do age their brandy, the length of aging and the type of barrel used are both important elements in determining the final quality of the brandy.

Now, let’s get to Cognac. All Cognac is brandy, but not all brandy is Cognac. Cognac is brandy that is made from the white wine grapes grown in the Cognac region of France.

Cognac is produced primarily from the Trebbiano grape (known as Ugni Blanc “ooo-nee blonk” in France), along with very small quantities of Folle Blanche and Colombard. French wine makers also have the option of using up to 10% of other grape varieties that include Folignan, Jurançon blanc, Meslier St-François, Montils, and Semillon.

The product of the Cognac distilling process is referred to by the French as eau-de-vie (“oh duh vee”), which means the “water of life.” At this point, it has a maximum alcohol content of 72.4% ABV (148.4 proof!) and is completely clear. The barrel aging process adds the color and enhances flavor. Pure, distilled or demineralized water is added to Cognac to make a finished product that is 40% ABV.

There are several designations used to differentiate Cognac. The “VS” designation means it is “Very Special” with two years minimum aging. VSOP is “Very Special/Superior Old Pale” and must be aged for a minimum of four years, while XO is “Extra Old” with a six-year minimum aging requirement if it was produced up to 2018; after 2018 that changed to a ten year minimum.

There are lots of brands of brandy but there are four major producers of Cognac that control approximately 90% of the market; Hennessy, Martell, Rémy Martin & Courvoisier.

Enjoy brandy or Cognac at room temperature in a bowl-shaped glass to capture its wonderful aroma. Cheers!