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  The word Brandy comes from the Dutch word brandewijn, (“burn wine”).

   Dutch traders who introduced to Northern Europe from Southern France and Spain in the 16^th century described wine that has been “burnt”, or boiled in order to distilled.

   Arab alchemist experimented with distilling grapes and other fruits in order to make medicinal spirits.

   Their knowledge soon spread beyond the borders of Islam, grape brandy production appeared in Spain and probably Irland via missionary monks.

    Brandy is a spirit made from fruit juice or fruit pulp and skin, broken down into three basic groupings; Grape Brandy, distilled from fermented grape juice or crush, but not pressed grape pulp and skin, Pomace Brandy, made from the press grape pulps, skins, and stems that remains after the grapes are crushed to extract most of the juice for wine, Fruit Brandy, is the default term for all Brandies that are made from fermenting fruit other than grapes, it should not be confused with Fruit-flavored Brandy.

 See what Wikipedia has to say about the History of Brandy

| French Brandies | Spanish | Italian |

| Germany | Greece | Peru & Chile | Other fruit Brandies |

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   Cognac is the best known type of Brandy in the world.

   The Cognac region is located just north of Bordeaux.

   The region is subdivided into six growing zones:

      - Grande Champagne,

      - Petite Champagne,

 Bois Ordinaires

 (19979 hectares together with Bons Bois).

   Further out from the four central growth areas are the Bons Bois and the Bois Ordinaires.

   With a poorer soil and very much influenced by the maritime climate, this area of 20,000

 hectares produces eaux de vie that are less demonstrative and age more quickly.

  These lesser crus are excluded from blends by some manufacturers.

 Borderies

 (4160 hectares total)

    The smallest cru, eaux de vie from the Borderies are the most distinctive, with nutty aromas and flavour, as well as a distinct violet or iris characteristic.

    Cognacs made with a high percentage of these eaux de vie, for example, "Cordon Bleu" by Martell, are dominated by these very sought-after flavours

 Fins Bois

     Fins Bois (34265 hectares total)

    Heavier and faster ageing eaux de vie suitable for establishing the base of some cognacs.

    Rounded and fruity, with an agreeable oiliness.

 Bons Bois

   The first two produce the best Cognac. Virtually all Cognac are a blend of Brandies from different vintage and growing zones.

    There are some terms to difference Cognacs: V.S (very superior)or V.S.P (very superior pale), a minimum of two years aging in a cask, although the average is four to five years; V.S.O.P (very superior old pale), a minimum of four years cask aged for the youngest Cognac in the blend, although industry average is being between 10 to 15 years; X.O (extra old), a minimum of six years for the youngest Cognac in the blend, the average age running is 20 years or more.

   The oldest cognacs are removed to glass containers to prevent lost from evaporation and excessive woody flavores.

   Armagnac is the oldest type of Brandy in France, located in the southwest corner, there are three regional growing zones. The best Armagnacs are aged in cask from the local Monlezun oak.

see what Wikipedia has to say about Types of Brandy

 To name a few

  Cognac- Outstanding brands:

   Camus Grand VSOP,

   Cohiba Extra,

   Courvoisier (VS, VSOP, Napoleon, XO Imperial),

   Delamain, Hardy (VS, XO),

   Hennessy (VS, VSOP, XO, Paradis, Richard, Pure white),

   Hine (Signature, VSOP, Antique, Family Reserve),

   Landy VSOP,

   Martell (VS, Reserve, Cordon Bleu),

   Otard VSOP,

   Remy Martin (Grand Cru, VSOP, 1738 Accord Royal, XO Special, Extra, Louis XIII).

  Armagnac- Outstanding brands:

   Cles des Ducs, Janneau (Tradition VS, 5 year-old, Anniversaire).

Calvados- Outstanding brands:    Boulard (VSOP, XO, Horse D’Age).

| French | Spanish Brandies | Italian |

| Germany | Greece | Peru & Chile | Other fruit Brandies |

Italy has a long history of Brandy production dating back to at least the 16^th century. Grappa is probably the most known Italian Pomace Brandy.

To name a few

Outstanding brands:

| French | Spanish | Italian |

| Germany | Greece | Peru & Chile | Other fruit Brandies |

| French | Spanish | Italian |

| Germany | Greece | Peru & Chile | Other fruit Brandies |

  Greece produces pot-distilled Brandies like the well known Metaxa, flavored with Muscat wine, anise, or other spices.

 To name a few

Outstanding brands:

Metaxa

| French | Spanish | Italian |

| Germany | Greece | Peru & Chile | Other fruit Brandies |

  In Latin America the best known type is the Pisco, a clear raw Brandy from Peru and Chile.

 - Pisco is the national drink of Chile and Peru, and its name probably comes from the port of Pisco in Peru.

   Pisco’s origins date back to the Spanish conquistadors, who planted vineyards in the early 1600s so that they could have wine for communion (and drinking), then began to distill the wine.

  The resulting spirit became known as Pisco in the second half of the 19^th century, and was given and appellation in 1931.

 To name a few

Outstanding brands:

Alto del Carmen, Bauza Gran Pisco.

| French | Spanish | Italian |

| Germany | Greece | Peru & Chile | Fruit Brandies |

  Apple and other

  Normandy is one of the few regions in France that does not have a substancial grape wine industrie, instead is apple country.

   There is a tradition of producing hard and sweet cider, that in turn can be distilled into an Apple Brandy Known as Calvados.

   The Black forest region of Bavaria in Germany and Alsace in France, produce what is known as

   - Cherry Brandies (kir in France, Kirchwasser in Germany),

   - Raspberry Brandies (Framboise and Himbergeist),

   - Pear Brandies(Poire).