Brandy
Terminology and legal definitions

The term brandy is a shortening of the archaic English brandewine or brandywine, which was derived from the Dutch word brandewijn, itself derived from gebrande wijn, which literally means "burned wine" and whose cognates include brännvin and brennivín. In Germany, the term Branntwein refers to any distilled spirits, while Weinbrand refers specifically to distilled wine from grapes.

In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as a " fruit brandy " or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called " pomace brandy ", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit", "marc" being the pulp residue after the juice has been pressed from the fruit.

Grape pomace brandy may be designated as " grappa " or "grappa brandy". Apple brandy may be referred to as "applejack", although the process of jacking which was originally used in its production involved no distillation. There is also a product called "grain brandy" that is made from grain spirits.

Within particular jurisdictions, specific regulatory requirements regarding the labelling of products identified as brandy exist. For example:

Within the European Union, the German term Weinbrand is legally equivalent to the English term "brandy", but outside the German-speaking countries, it is particularly used to designate brandy from Austria and Germany.
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