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France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Neat after dinner.
For readers of legal drinking age. Please drink responsibly.
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Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
Apple brandy from Normandy, distilled from cider and aged in oak.
The aperitif of the French south, created after absinthe was banned.
Pale, dry and herbal; the French style.
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
Made by Carthusian monks to a recipe dating from 1605; only two monks know the full recipe.
Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
Apple brandy from Normandy, distilled from cider and aged in oak.
Unaged grape brandy. Peru and Chile both claim it; Peruvian pisco is distilled once to proof with no water added.
A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
The fruit brandy of the Balkans, often homemade. Šljivovica (plum rakia) is the best known.
Hungarian fruit brandy, protected by law: it must be made only from fruit grown in Hungary.