Origin and development of brandy Historical origins of brandy

Brandy is often referred to as the "soul of wine". Because brandy is obtained by steaming on the basis of wine. It is said that in the 16th century, when the wine trade had just begun, it was used for the production of perfume steaming technology, and had not been used in wine, at that time, there was a thriving wine ** in the docks of the Charenté River in France and the Netherlands**, but this ** was achieved by sea, in order to facilitate the export of wine, reduce the space occupied by sea and the taxes to be paid for large-scale exports, and also to avoid the phenomenon of wine deterioration in long-distance transportation, French wine merchants (Cognac) The wine is steamed and concentrated for export, and then diluted with water in proportion to the manufacturer in the importing country**, this wine made by steaming and refining is the early French brandy, which the Dutch call "brandewijn" means "burning wine".

After that, the rest of France began to follow the example of Cognac and gradually spread to wine-producing countries throughout Europe and around the world. So how do you make brandy more fragrant and beautiful? Around 1701, France was embroiled in the War of the "Spanish Succession", and at the same time, the sales of brandy plummeted and were embargoed, but what to do with the wine?

It's impossible to throw away the sake that has been brewed with a lot of money and effort! So the wine merchant came up with a good way to make oak barrels from the oak wood abundant in Cognac Town, and store the wine in oak barrels to bring time, after several years of war, the war ended, and the wine merchant opened the oak barrel with a lost mentality, but unexpectedly found that the original colorless wine turned into a beautiful amber color, the wine did not deteriorate, and the aroma was stronger. Since then, the process of storing the wine in oak barrels has become an important part of the cognac process, and it has quickly become popular and spread all over the world.

After 1887, France changed the packaging of brandy for export from a single oak barrel to barrel and bottle, and with the improvement of the outer packaging of the product, the value of cognac also increased, and the sales volume increased steadily. According to statistics, at that time, the annual sales of exported cognac amounted to 300 million francs.

Brandy originated in the French town of Cognac.

At the beginning of the 17th century, the rest of France began to distill wine in the same way as Cognac towns, and gradually spread from France to wine-producing countries throughout Europe and around the world.

In 1701, France was embroiled in the War of the Spanish Succession, and French brandy was also embargoed. The vintners had to store the brandy properly for the right time. They made oak barrels from oak from the abundance of the town of Cognac, and stored the brandy in the barrels.

At the end of the war in 1704, the vintners were surprised to find that the colorless brandy had turned into a beautiful amber color, and the wine had not deteriorated and had a stronger aroma. Since then, the process of aging in oak barrels has become an important part of the cognac production process. This kind of production process also quickly spread around the world.

After 1887, France changed the packaging of brandy for export from a single wooden barrel to a wooden barrel and a bottle. With the improvement of the outer packaging of the product, the value of cognac has also increased, and the sales volume has steadily increased. According to statistics, at that time, annual sales of cognac exported amounted to 300 million francs.

Answer from Wikipedia (pure handling):

Origin: Brandy (English: brandy, from the Dutch brandewijn, meaning shochu), is a liquor made from distillation and concentration of wine.

Broadly speaking, any liquor distilled from fruit wine can be called brandy, but the name is preceded by the corresponding fruit name, such as "apple brandy", "cherry brandy", "strawberry brandy" and "orange brandy".

In the 16th century, the Netherlands was a big country in maritime transportation, France was an important wine producing area, and Dutch shipowners shipped French wine to all over the world, but at that time, Britain and France were at war, and maritime traffic was often interrupted, and wine storage occupied a large area, so Dutch merchants wanted to distill and concentrate the wine, which could save storage space and transportation costs, and then mix it with water after it arrived at the destination. Unexpectedly, however, concentrated liquor became more popular, and the longer it was stored, the more mellow it became, and from then on, a new type of liquor appeared, distilled wine, brandy.

A litre of brandy requires about eight litres of wine to concentrate, and the distilled liquor is nearly colorless, but when stored in oak barrels, the pigment of the oak wood is dissolved into the wine, creating a brown color. The older it gets, the darker it becomes. Due to the popularity of colored ones, caramel is currently used in wineries.

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The origin of the name brandy is derived from the Dutch brandewijn, the word brande in front of the word means burning, and the wijn in the back refers to wine, and the burning here refers to heating distillation. Therefore, bramde can be said to be distilled from wine, which is transformed into English to become brandy. Therefore, the so-called brandy refers only to the fermentation and distillation of wine, but in a broad sense, all wine that is fermented by fruit can be classified as brandy.