Learn how brandy is made, how to taste and serve it, and how Virginia distillers are putting their local spin on this classic spirit.
Brandy, distilled from wine or fermented fruit, has a long tradition in Virginia. From early colonial orchards producing apple and pear wines to modern craft distilleries experimenting with locally grown grapes and other fruits, Virginia has long been a home for fruit-forward spirits.
Virginia brandy reflects regional character — local fruits, climate-influenced terroir, and thoughtful aging processes all contribute to distinct flavors. From crisp apple brandies to rich grape-based expressions, Virginia distillers continue to innovate while respecting centuries of tradition.
Brandy begins with fermented fruit juice — most commonly grapes, apples, or pears — which is then distilled and often aged to develop complexity.
Fruit is crushed or pressed to release juice. Grapes are often pressed like wine. Some fruit may be pulped to extract more juice. This step prepares the fruit for fermentation.
Yeast is added to the fruit juice. The yeast converts the natural sugars into alcohol. The fermented liquid is similar to wine or cider, depending on the fruit. It typically reaches 8–12% ABV.
The fermented liquid is heated and distilled to separate alcohol from the juice. Pot stills create richer, more flavorful brandy. Column stills create lighter, cleaner styles. The spirit comes off the still at a higher alcohol strength.
Most brandies are aged in oak barrels. Aging adds color, flavor, and smoothness. The spirit may develop notes of vanilla, caramel, and dried fruit. Some fruit brandies are bottled unaged for a fresher profile.
Water is added to adjust alcohol strength. Brandy is usually bottled at 40–45% ABV. Some producers add caramel coloring for consistency. The finished brandy is then bottled and ready to enjoy.
Brandy can be served neat, on the rocks, or as a cocktail ingredient. Understanding serving methods enhances your tasting experience.
Classic and refined — served at room temperature in a snifter or tulip glass to fully appreciate its aroma and texture.
Ice can gently chill brandy, softening alcohol intensity while highlighting fruit and oak notes.
Brandy’s rich flavors shine in classic cocktails or simple two-ingredient mixes:
Brandy tasting engages multiple senses. Follow these steps to evaluate like a connoisseur:
Hold the glass up to the light. Golden hues often indicate oak aging, while clear brandies are typically unaged.
Bring the glass to your nose and inhale gently. Detect notes of the base fruit, oak, vanilla, or spices.
Allow the brandy to coat your palate, revealing sweetness, acidity, or warmth from alcohol.
Distinguish fruit flavors, caramel, oak, or spice. The more you taste, the better you can identify subtleties between batches and aging levels.
A quality brandy lingers — smooth, fruity, and warm. Note how flavors evolve after swallowing.
Brandy’s fruit-forward and often slightly sweet profile makes it a versatile pairing spirit:
