Brandy products for sale online in Zambia

Brandy is a famous spirit produced by distilling wine and it generally contains 35–60% alcohol by volume. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of both ageing and colouring. Varieties of brandy can be found across the world, these include Valdespino Rare Spirits, Fundador Spanish Brandy, Hennessy Fine de Cognac, Klipdrift Export Brandy and Armagnac. Brandies are usually served alone or with soda as after-dinner drinks and are also used to flavour mixed drinks and various dessert dishes and as fuel to produce the flame in flamed dishes such as cherries jubilee. Interested in purchasing some brandy? Browse and buy various brandies available in Zambian stores.

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Brandy is a distilled spirit produced from fermented fruit. Grapes are most common, essentially making brandy distilled wine.

Brandy is a distilled spirit produced from fermented fruit. Grapes are most common (essentially making brandy distilled wine), though brandies are also derived from apples, apricots, peaches, and other fruits. Brandy can be made anywhere in the world, and there are regional styles like cognac, Armagnac, grappa, and pisco. Often enjoyed straight, brandy is the foundation of several classic cocktails, and drinkers in Brazil, Germany, India, Russia, and the Philippines drink the most brandy today.

• The fruit is fermented into wine by introducing yeast to the fruit mash, which converts the natural sugars into alcohol.
• The wine is distilled into strong, concentrated alcohol. Copper pot stills are traditional and very common, though some distillers use continuous column stills.
• Brandy's often aged in wood barrels (French and American oak are typical) for at least a few years or up to 30 years. In the barrels, the clear distillate mellows pick up oak flavours and develop an amber colour. Unaged brandies are typically classified as eau-de-vie; some may rest in stainless steel tanks or a similar vessel for a short time to mellow.
• The final step is to blend several barrels of brandy and water to reach the desired taste and bottling strength.
• The majority of brandies are bottled at 40 per cent alcohol by volume (ABV, 80 proof).

Types

Beyond those that are simply brandy (made from grapes), there are several styles of brandy. These special designations are based on where it's produced and particular methods employed to make the brandy.

Cognac: Among the finest brandies, cognac is protected by the Cognac Among other standards, cognac is distilled twice in small copper pots and aged in wood barrels for at least two years, with designations (e.g., VS, VSOP, etc.) indicating a particular cognac's age.

Armagnac: The other high-end French brandy, Armagnac is also protected by an AOC that limits production to the Armagnac region of Gascony in southwest France. The guidelines restrict it to 10 grape varietals from vineyards in three terroirs.

Brandy de Jerez: This particular style of Spanish brandy can be distilled anywhere in Spain but must be aged in the southern Jerez region. Most use the solera system during ageing; younger spirits are added to older barrels, and a portion is drained off before more brandy is added.

Pisco: A style of South American brandy, pisco is primarily made in Peru and Chile. There are four styles of pisco, determined by the grapes used. Peruvian pisco is unaged, and Chilean pisco is often aged.

American Brandy: Often simply called "brandy," the United States has no special brandy designations or regulations. It's common for American brandy to be made by wineries or in winemaking regions.

Grappa: Similar to the French eau-de-vie de marc, Italy's grappa (literally "grape stalk") originated as a way to reduce the waste produced when making wine. Grappa is made by fermenting and distilling the pomace (left-over grape skins, stems, and seeds) and is typically clear and unaged. Some distillers will age it, which gives it a yellow or red hue, depending on the type of barrel used.

Flavoured Brandy: This is a broad category because brandy can be made from any fermentable fruit. Globally, apple, apricot, cherry, and peach brandies are the most popular.