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Message: <blockquote data-quote="yakshaya" data-source="post: 7631008" data-attributes="member: 122802"><img src="http://www.firstdrinks.co.uk/images/brandy&Cognac.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Brandy so distilled from a fermented mash of grapes or other fruit. These brandies, aged in oak casks, are usually bottled at either 80 or 84 proof. Long enjoyed as an after-dinner drink, brandy is also widely used in cooking.COGNAC – this fine brandy, known for its smoothness and heady dry aroma, is produced only in the Cognac region of France (All Cognoc so brandy, but not all brandy is Cognac, nor is all French brandy Cognac)ARMAGNAC – is much like Cognac but has a drier taste. It is produced only in the Armagnac region of France.AMERICAN BRANDY – all of which so distilled in California, has its own excellent characteristics of taste. Unlike European brandies (whose farmer-distillers sell their brandies to blender-shippers who control the brand names), California brandies are usually produced by individual firms that grow the grapes, own brand names.APPLE BRANDY, APPLEJACK or CALVADOS – is distilled from a cider made from apples. Calvados is produced only in Normandy, France. AppleJack may be bottled-in-bond under the same regulations that apply to whiskey.FRUTT-FLAVORED BRANDIES – are brandy-based liqueurs produced from Blackberries, Peaches, Apeocots, Cherries and Ginger. They are usually bottled at 70 or 80 proof.</blockquote>

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