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Brandy is made by distilling wine or fruit and then aging it in oak barrels. Brandy drinks are considered as the best after dinner drinks. When brandy is produced, it undergoes four basic processes fermentation of the grape, distillation to brandy, aging in oak barrels, and blending by the master blender. The process is very essential for getting the best brandy. Brandy is also produced from fermented fruits other than grapes. Brandy is soft, velvety and slightly fruity with a definite grape flavor that may vary from slightly dry to sweet, distinguished by the subtle fragrance of the grapes from which it is distilled.
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By law, American brandy must be aged for two years in oak barrels, but it is usually held longer for a smoother flavor. American brandy is generally fruitier and somewhat lighter than European brandies.

Brandy from brandywine, derived from Dutch brandewijn "burnt wine" is a spirit produced by distilling wine. Brandy generally contains 35 to 60% alcohol by volume 70 to 120 US proof and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, while some are simply coloured with caramel colouring to imitate the effect of such aging and some brandies are produced using a combination of both aging and colouring.

Brandy may be served neat or on the rocks over ice cubes. It may be added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.

In western countries, brandy is traditionally drunk neat at room temperature from a snifter or a tulip glass. In parts of Asia, it is usually drunk on the rocks.

When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gently heating it. However, excessive heating of brandy may cause the alcohol vapour to become too strong, to the extent that its aroma may become overpowering.

Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured.