Brandy (from burnt wine in Dutch – brandewijn) is produced by distilling wine and generally contains 35%–60% alcohol by volume. It’s usually drunk after-dinner. Some brandies are aged in wooden casks, some are coloured with caramel to imitate the effect of aging, and some involve both. Brandy is also produced from fermented fruits, typically called eaux-de-vie, while in some countries fruit or other flavouring is added.

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