Brandy has long been a beloved after-dinner tipple in the UK. This smooth, aged spirit offers a complex bouquet and flavour profile that lends itself both to quiet contemplation by the fire, and to livening up a dinner party. For those new to brandy, or looking to better appreciate its charms, read on for an overview of this refined drink.
A Brief History
Originally developed as a way to transport wine more easily, brandy production dates back to the 12th century. The name comes from the Dutch “brandewijn” meaning “burnt wine”, referring to distillation. In the UK, brandy has been popular since the 1500s, with ties to the Cognac region of France. Production methods there became the model for other European brandies, like:
- Armagnac: Known for robust fruit flavors and fiery personality from the Gascony region’s more extreme climate.
- Jerez: Fuller-bodied Spanish brandies that often show nutty and floral notes aged under a solera system.
- Somerset Cider Brandy: A uniquely British style with a crisp apple edge.
As drinks writer Victoria Moore recounts, “…traditionally, brandy in the UK had a rather stuffy image. It was either a digestif – the brandy to settle the stomach after Sunday lunch – or something decanted from a cobwebby bottle and sipped by the lords of the manor.” Thankfully, modern brandy now sees more casual and creative consumption!
Production Primer
Brandy starts with a fermented fruit mash, often grapes. It’s then distilled to increase the alcohol by volume (ABV), aged in oak barrels, and bottled at 40% ABV or higher. The cellars of Cognac in particular have conditioned excellent brandies for centuries. Other noteworthy regions include Armagnac in France, Jerez in Spain, and Somerset Cider Brandy in the UK.
When it comes to age statements like VS (Very Special) or VSOP (Very Superior Old Pale), the years denote the youngest brandy in the blend. These classifications originate from Cognac but are now used internationally. So VS is aged a minimum of 2 years, while VSOP is 4 years.
Tasting Tips
Serving brandy chilled dulls the flavours, so go room temperature in a tulip-shaped brandy glass. Give it a swirl to allow the aromas to develop before sipping. You may detect notes of caramel, vanilla, dried fruit, cinnamon spice, orange peel, cocoa, nuts, wood smoke and more.
Take small sips to appreciate the taste rather than knocking it back. Admire the deep amber hues as you slowly roll the brandy over your tongue. Pay attention to the finish – does it linger or dissipate quickly? The right brandy can offer a beautifully smooth, rounded or complex sipping experience. Consider visiting a local distillery for a guided tasting, or explore brands through virtual tastings online.
Perfect Pairings
While brandy stands up nicely on its own, it also complements certain foods. The Spanish serve it with coffee to cap a meal. Carr’s Crackers and aged cheddar make a classic UK pairing. Heartier main dishes featuring beef, game, duck or smoked fish work well too.
If cocktail experimentation is more your speed, try a Sidecar (with orange liqueur and lemon juice), Between the Sheets (with rum and triple sec) or Millionaire #2 (with sloe gin and maple syrup). A simple yet refreshing brandy punch bowl is also easily whipped up for parties. The mixing potential is endless!
Spanish coffee caps off the meal nicely as the nutty brandy notes mirror the coffee’s roasted flavor. And brandy’s dried fruit profile finds harmony with the concentrated sweetness of aged cheddar. Heartier mains make a robust match, as the brandy slices through heavy game or fatty duck. The caramel in brandy also complements smoked fish dishes beautifully. Don’t be afraid to try out food pairings and share your discoveries on social media!
Tips from the Trade
According to Sam Caporn, Master of Wine and spirits aficionado, when buying brandy…more aromatic grape varieties.”
Steve Raye, Oxfordshire bar manager and brandy buff, suggests keeping an open yet discerning mind: “Be experimental and try different brandies rather than just reaching for the recognisable names. There are lots of smaller producers making exceptionally good brandies.”
No matter your experience level with brandy, learning to identify subtle complexities takes time. As Victoria Moore encouragingly states in her book “How to Drink”, “The people who are best at blind tasting spirits with great accuracy are no better genetically equipped than the rest of us. They have just put in thousands more hours of practice.” So further explore brandy by slowly sipping different styles – the enjoyment will grow with experience. What new brandies are you looking forward to trying? Let us know in the comments!