59-435: Brandywine may refer to: Food and drink [ edit ] Brandy , a spirit produced by distilling wine Brandywine tomato , a variety of heirloom tomato Geographic locations [ edit ] Canada [ edit ] Brandywine Falls Provincial Park , British Columbia Brandywine Mountain , British Columbia United States [ edit ] Brandywine,
118-502: A " fruit brandy " or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called " pomace brandy ", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit", "marc" being the pulp residue after the juice has been pressed from the fruit. Grape pomace brandy may be designated as " grappa " or "grappa brandy". Apple brandy may be referred to as "applejack" , although
177-792: A Pennsylvania State University campus in Delaware County, Pennsylvania Arts [ edit ] Baranduin or Brandywine River, a river in Middle-earth in the fiction of J. R. R. Tolkien Brandywine Productions , a film production company best known for producing the Alien film series Brandywine School , a style of illustration and artists' colony in Pennsylvania Military [ edit ] Battle of Brandywine , in Chester County, Pennsylvania in
236-558: A brandy factory in Tbilisi , Georgia, a crossroads for Turkish, Central Asian, and Persian trade routes and a part of the Russian Empire at the time. Except for a few major producers, brandy production and consumption tend to have a regional character, and thus production methods significantly vary. Wine brandy is produced from a variety of grape cultivars. A special selection of cultivars, providing distinct aroma and character,
295-405: A chemical instrument was invented that reduced them to a single distillation. A portion was ignited to test the purity of the rectified spirit of wine. The liquor was good if a fire consumed the entire contents without leaving any impurities behind. Another, better test involved putting a little gunpowder in the bottom of the spirit. The liquor was good if the gunpowder could ignite after the spirit
354-583: A concentration over 50%. Beer and wine , which are not distilled, typically have a maximum alcohol content of about 15% ABV, as most yeasts cannot metabolize when the concentration of alcohol is above this level; as a consequence, fermentation ceases at that point. The origin of liquor and its close relative liquid is the Latin verb liquere , meaning 'to be fluid'. According to the Oxford English Dictionary ( OED ), an early use of
413-405: A given year in a country. In Europe, spirits (especially vodka) are more popular in the north and east of the continent. Distilled spirits contain ethyl alcohol , the same chemical that is present in beer and wine , and as such, spirit consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on
472-418: A more intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake , brandy butter , and Christmas pudding . It is also commonly used in drinks such as mulled wine and eggnog , drunk during the festive season. Brandy is used to flambé dishes such as crêpe Suzette and cherries jubilee while serving. Brandy
531-409: A number of Latin works, and by the end of the thirteenth century, it had become a widely known substance among Western European chemists. Its medicinal properties were studied by Arnald of Villanova (1240–1311 CE) and John of Rupescissa (c. 1310–1366), the latter of whom regarded it as a life-preserving substance able to prevent all diseases (the aqua vitae or "water of life", also called by John
590-531: A person. The effects of alcohol depend on the amount an individual has drunk, the percentage of alcohol in the spirits and the timespan over which the consumption took place. The short-term effects of alcohol consumption range from a decrease in anxiety and motor skills and euphoria at lower doses to intoxication (drunkenness), to stupor , unconsciousness, anterograde amnesia (memory "blackouts"), and central nervous system depression at higher doses. Cell membranes are highly permeable to alcohol , so once it
649-1200: A synecdoche for Delaware Valley Brandywine Hundred , an unincorporated subdivision of New Castle County, Delaware Brandywine Park , Wilmington, Delaware Brandywine School District , northern New Castle County, Delaware Brandywine High School , a high school in Wilmington, Delaware Brandywine, Maryland , a census-designated place in Prince George's County Brandywine, Ohio , an unincorporated community Brandywine Airport , in Chester County, Pennsylvania East Brandywine Township, Chester County, Pennsylvania West Brandywine Township, Chester County, Pennsylvania Brandywine Creek (Christina River tributary) , also known as Brandywine River, in Pennsylvania and Delaware Brandywine River Museum , in Chadds Ford, Pennsylvania Brandywine, West Virginia , in Pendleton County Penn State Brandywine ,
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#1732772907482708-518: A trend in the United States following the microbrewing and craft beer movement in the last decades of the 20th century. Liquor that contains 40% ABV (80 US proof ) will catch fire if heated to about 26 °C (79 °F) and if an ignition source is applied to it. This temperature is called its flash point . The flash point of pure alcohol is 16.6 °C (61.9 °F), less than average room temperature. The flammability of liquor
767-406: Is a liquor produced by distilling wine . Brandy generally contains 35–60% alcohol by volume (70–120 US proof ) and is typically consumed as an after-dinner digestif . Some brandies are aged in wooden casks . Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of aging and colouring. Varieties of wine brandy can be found across
826-421: Is also prohibited in some local jurisdictions). Some countries and sub-national jurisdictions limit or prohibit the sale of certain high-percentage alcohol, commonly known as neutral spirit . Due to its flammability (see below) alcoholic beverages with an alcohol content above 70% by volume are not permitted to be transported in aircraft. Microdistilling (also known as craft distilling) began to re-emerge as
885-409: Is an alcoholic beverage that has been produced: Spirit drinks must contain at least 15% ABV (except in the case of egg liqueur such as Advocaat , which must contain a minimum of 14% ABV). Regulation makes a difference between "ethyl alcohol of agricultural origin" and a "distillate of agricultural origin". Distillate of agricultural origin is defined as an alcoholic liquid that is the result of
944-411: Is applied in the cooking technique flambé . The flash points of alcohol concentrations from 10% to 96% by weight are: Liquor can be served: The World Health Organization (WHO) measures and publishes alcohol consumption patterns in different countries. The WHO measures alcohol consumed by persons 15 years of age or older and reports it on the basis of liters of pure alcohol consumed per capita in
1003-602: Is in the bloodstream, it can diffuse into nearly every cell in the body. Alcohol can greatly exacerbate sleep problems. During abstinence , residual disruptions in sleep regularity and sleep patterns are the greatest predictors of relapse . Drinking more than 1–2 drinks a day increases the risk of heart disease, high blood pressure , atrial fibrillation , and stroke . The risk is greater in younger people due to binge drinking , which may result in violence or accidents. About 3.3 million deaths (5.9% of all deaths) are due to alcohol each year. Unlike wine and perhaps beer, there
1062-462: Is no evidence for a J-shaped health effect for the consumption of distilled alcohol. Long-term use can lead to an alcohol use disorder , an increased risk of developing physical dependence . cardiovascular disease and several types of cancer . Alcoholism , also known as "alcohol use disorder", is a broad term for any drinking of alcohol that results in problems. Alcoholism reduces a person's life expectancy by around ten years and alcohol use
1121-483: Is the third-leading cause of early death in the United States. Consumption of alcohol in any quantity can cause cancer . Alcohol causes breast cancer , colorectal cancer , esophageal cancer , liver cancer , and head-and-neck cancers . The more alcohol is consumed, the higher the cancer risk. A survey of high school students in Alstahaug, Nordland county, revealed that adolescents consume alcohol at rates above
1180-482: Is traditionally poured over a Christmas pudding and set alight before serving. The use of flambé can retain as much as 75% of the alcohol in the brandy. In the 19th century, brandy was often used as medical treatment due to its alleged "stimulating" qualities. It was also used by many European explorers of tropical Africa, who suggested that regular, moderate doses of brandy might help a traveller to cope with fever, depression, and stress. These views fell out of favour in
1239-411: Is typically consumed for the psychoactive effects of alcohol. Liquor may be consumed on its own (i.e. " neat "), typically in amounts of around 50 millilitres (1.7 US fluid ounces) per served drink; or frequently mixed with other ingredients to form a cocktail . In an undiluted form, distilled beverages are often slightly sweet and bitter and typically impart a burning mouthfeel with an odor derived from
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#17327729074821298-457: Is used for high-quality brandies, while cheaper ones are made from whichever wine is available. Brandy is made from so-called base wine , which significantly differs from regular table wines. It is made from early grapes to achieve higher acid concentration and lower sugar levels. Base wine generally contains smaller amounts (up to 20 mg/L) of sulphur than regular wines, as it creates undesired copper(II) sulfate in reaction with copper in
1357-594: The quintessence of wine). In China, archaeological evidence indicates that the true distillation of alcohol began during the 12th century Jin or Southern Song dynasties. A still has been found at an archaeological site in Qinglong, Hebei , dating to the 12th century. In India, the true distillation of alcohol was introduced from the Middle East and was in wide use in the Delhi Sultanate by
1416-590: The Jin (12th–13th centuries) and Southern Song (10th–13th centuries) dynasties according to archaeological evidence. Freeze distillation involves freezing the alcoholic beverage and then removing the ice. The freezing technique had limitations in geography and implementation limiting how widely this method was put to use. The flammable nature of the exhalations of wine was already known to ancient natural philosophers such as Aristotle (384–322 BCE), Theophrastus ( c. 371 – c. 287 BCE ), and Pliny
1475-401: The pot stills . The yeast sediment produced during the fermentation may or may not be kept in the wine, depending on the brandy style. Brandy is distilled from the base wine in two phases. First, a large part of water and solids is removed from the base, obtaining so-called "low wine", a concentrated wine with 28–30% ABV. In the second stage, low wine is distilled into brandy. The liquid exits
1534-574: The 14th century. The works of Taddeo Alderotti (1223–1296) describe a method for concentrating alcohol involving repeated fractional distillation through a water-cooled still, by which an alcohol purity of 90% could be obtained. In 1437, "burned water" ( brandy ) was mentioned in the records of the County of Katzenelnbogen in Germany. It is legal to distill beverage alcohol as a hobby for personal use in some countries, including New Zealand and
1593-567: The 1st century. Distilled water was described in the 2nd century AD by Alexander of Aphrodisias . Alchemists in Roman Egypt were using a distillation alembic or still device in the 3rd century. Distillation was known in the ancient Indian subcontinent , evident from baked clay retorts and receivers found at Taxila and Charsadda in Pakistan and Rang Mahal in India dating to
1652-460: The African side of the trade were generally paid in brandy. By the late 17th century, the cheaper rum had replaced brandy as the exchange alcohol of choice in the triangle trade. Initially, wine was distilled as a preservation method and to make it easier for merchants to transport. It is also thought that wine was originally distilled to lessen the tax, which was assessed by volume. The intent
1711-655: The American Revolutionary War Brandywine Battlefield USS Brandywine , ship of the United States Navy See also [ edit ] All pages with titles beginning with Brandywine All pages with titles containing Brandywine Brandywine Creek (disambiguation) Brandywine Falls (disambiguation) Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with
1770-464: The Elder (23/24–79 CE). This did not immediately lead to the isolation of alcohol, however, despite the development of more advanced distillation techniques in second- and third-century Roman Egypt . An important recognition, first found in one of the writings attributed to Jābir ibn Ḥayyān (ninth century CE), was that by adding salt to boiling wine, which increases the wine's relative volatility ,
1829-702: The English term "brandy", but outside the German-speaking countries , it is particularly used to designate brandy from Austria and Germany . Brandy has a traditional age grading system, although its use is unregulated outside of Cognac and Armagnac . These indicators can usually be found on the label near the brand name: In the case of Brandy de Jerez , the Consejo Regulador de la Denominacion Brandy de Jerez classifies it according to: Russian brandy (traditionally called "Cognac" within
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1888-759: The Gin category but any gin cannot be considered as London gin). Spirit drinks that are not produced within the EU, such as tequila or baijiu , are not listed in the 44 categories. Early evidence of distillation comes from Akkadian tablets dated c. 1200 BC describing perfumery operations, providing textual evidence that an early, primitive form of distillation was known to the Babylonians of ancient Mesopotamia . Early evidence of distillation also comes from alchemists working in Alexandria , Roman Egypt , in
1947-577: The Netherlands. In many others including the United States , it is illegal to distill beverage alcohol without a license, and the licensing process is too arduous for hobbyist-scale production. In some parts of the U.S., it is also illegal to sell a still without a license. Nonetheless, all states allow unlicensed individuals to make their own beer , and some also allow unlicensed individuals to make their own wine (although making beer and wine
2006-476: The additional term "drink") refers to liquor that should not contain added sugar and is usually 35–40% alcohol by volume (ABV). Fruit brandy , for example, is also known as 'fruit spirit'. Liquor bottled with added sugar and flavorings, such as Grand Marnier , amaretto , and American schnapps , are known instead as liqueurs . Liquor generally has an alcohol concentration higher than 30% when bottled, and before being diluted for bottling, it typically has
2065-701: The alcohol and the production and aging processes; the exact flavor varies between different varieties of liquor and the different impurities they impart. Rapid consumption of a large amount of liquor can cause severe alcohol intoxication or alcohol poisoning , which can be fatal either due to acute biochemical damage to vital organs (e.g. alcoholic hepatitis and pancreatitis ), or due to trauma (e.g. falls or motor vehicle accidents ) caused by alcohol-induced delirium . Consistent consumption of liquor over time correlates with higher mortality and other harmful health effects, even when compared to other alcoholic beverages. The term "spirit" (singular and used without
2124-452: The appearance of barrel ageing. Brandy is traditionally served at room temperature ( neat ) from a snifter , a wine glass or a tulip glass . When consumned at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy-drinkers who like their brandy warmed may ask for
2183-570: The country), as well as brandies from many other post-Soviet states, uses the traditional Russian grading system that is similar to the French one, but extends it significantly: Liquor Liquor ( / ˈ l ɪ k ər / LIK -ər ) or distilled beverages are alcoholic drinks produced by the distillation of grains , fruits , vegetables , or sugar that have already gone through alcoholic fermentation . Other terms for liquor include spirit , spirituous liquor or hard liquor . While
2242-464: The development of distillation . While the process was known in classical times, it was not significantly used for beverage production until the 15th century. In the early 16th-century French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese fortified wine due to its higher alcohol content and ease of shipping. Canoemen and guards on
2301-438: The distillation, after alcoholic fermentation, of agricultural products which does not have the properties of ethyl alcohol and which retain the aroma and taste of the raw materials used. Annex 1 to the regulation lists 44 categories of spirit drinks and their legal requirements. Some spirit drinks can fall into more than one category. Specific production requirements distinguish one category from another (London gin falls into
2360-589: The early centuries of the Common Era . Frank Raymond Allchin says these terracotta distill tubes were "made to imitate bamboo". These " Gandhara stills" were capable of producing only very weak liquor, as there was no efficient means of collecting the vapors at low heat. Distillation in China could have begun during the Eastern Han dynasty (1st–2nd centuries), but the distillation of beverages began in
2419-529: The flammability of the resulting vapors may be enhanced. The distillation of wine is attested in Arabic works attributed to al-Kindī (c. 801–873 CE) and to al-Fārābī (c. 872–950), and in the 28th book of al-Zahrāwī 's (Latin: Abulcasis, 936–1013) Kitāb al-Taṣrīf (later translated into Latin as Liber servatoris ). In the twelfth century, recipes for the production of aqua ardens ("burning water", i.e., alcohol) by distilling wine with salt started to appear in
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2478-736: The glass to be heated before the brandy is poured. Brandy may be added to other beverages to make several popular cocktails ; these include the Brandy Sour , the Brandy Alexander , the Sidecar , the Brandy Daisy , and the Brandy Old Fashioned . Anglo-Indian usage has "brandy-pawnee" (brandy with water). Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It creates
2537-494: The late nineteenth and early twentieth century, with suggestions that people were using brandy's "medical" qualities as an excuse for social drinking. The term brandy is a shortening of the archaic English brandewine or brandywine , which was derived from the Dutch word brandewijn , itself derived from gebrande wijn , which literally means "burned wine" and whose cognates include brännvin and brennivín . In Germany,
2596-414: The pot still in three phases, referred to as the "heads", "heart", and "tails", respectively. The first part, the "head", has an alcohol concentration of about 83% (166 US proof) and an unpleasant odour. The weak portion on the end, the "tail", is discarded along with the head, and they are generally mixed with another batch of low wine, thereby entering the distillation cycle again. The middle heart fraction,
2655-520: The process of jacking which was originally used in its production involved no distillation. There is also a product called "grain brandy" that is made from grain spirits. Within particular jurisdictions, specific regulatory requirements regarding the labelling of products identified as brandy exist. For example: Within the European Union, the German term Weinbrand is legally equivalent to
2714-402: The richest in aromas and flavours, is preserved for later maturation. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in
2773-448: The still. As a result, the distillate taste was often quite unlike the sources. As described in the 1728 edition of Cyclopaedia , the following method was used to distill brandy: A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once,
2832-408: The term Branntwein refers to any distilled spirits, while Weinbrand refers specifically to distilled wine from grapes. In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the must of such fruit, it may be referred to as
2891-522: The term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom . Some examples of liquors include vodka , rum , gin and tequila . Liquors are often aged in barrels , such as for the production of brandy and whiskey , or are infused with flavorings to form flavored liquors , such as absinthe . Like other alcoholic drinks, liquor
2950-453: The title Brandywine . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Brandywine&oldid=1181254187 " Category : Disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Brandy Brandy
3009-533: The unaged brandy is placed into oak barrels to mature. Usually, brandies with a natural golden or brown colour are aged in oak casks (single-barrel ageing). Some brandies, particularly those from Spain, are aged using the solera system, where the producer changes the barrel each year. After a period of ageing, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. Some brandies have caramel colour and sugar added to simulate
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#17327729074823068-570: The wine, and the hydrolysis of components such as esters. Brandy is usually produced in pot stills ( batch distillation ), but the column still can also be used for continuous distillation . The distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. The choice of the apparatus depends on the style of brandy produced. Cognac and South African brandy are examples of brandy produced in batches while many American brandies use fractional distillation in column stills. After distillation,
3127-466: The winemaking world. Among the most renowned are Cognac and Armagnac from south-western France . In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy ), or mash or wine of any other fruit ( fruit brandy ). These products are also called eau de vie (literally "water of life" in French ). The origins of brandy are tied to
3186-498: The word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids). The distillation process concentrates the liquid to increase its alcohol by volume . As liquors contain significantly more alcohol ( ethanol ) than other alcoholic drinks, they are considered "harder". In North America ,
3245-577: The word in the English language, meaning simply "a liquid", can be dated to 1225. The first use documented in the OED defined as "a liquid for drinking" occurred in the 14th century. Its use as a term for "an intoxicating alcoholic drink" appeared in the 16th century. In accordance with the regulation (EU) 2019/787 of the European Parliament and of the Council of April 17, 2019, a spirit drink
3304-449: Was called the spirit of wine or brandy . Purified by another distillation (or several more), this was called spirit of wine rectified . The second distillation was made in [a] balneo mariae and in a glass cucurbit, and the liquor was distilled to about one-half the quantity. This was further rectified as long as the operator thought it necessary to produce brandy. To shorten these several distillations, which were long and troublesome,
3363-430: Was consumed by fire. (Hence the modern " proof " to describe alcohol content.) As most brandies have been distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th century, the western European markets, including by extension their overseas empires, were dominated by French and Spanish brandies and eastern Europe
3422-887: Was dominated by brandies from the Black Sea region , including Bulgaria , the Crimea , Georgia and Armenia . In 1877, the Ararat brandy brand was established in Yerevan , Armenia. It became one of the top brandy brands over time and during the Yalta Conference , Winston Churchill was so impressed with the Armenian brandy Dvin given to him by Joseph Stalin that he asked for several cases of it to be sent to him each year. Reportedly 400 bottles of Dvin were shipped to Churchill annually. In 1884, David Sarajishvili founded
3481-493: Was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after being stored in wooden casks , the resulting product improved over the original distilled spirit. In addition to removing water, the distillation process led to the formation and decomposition of numerous aromatic compounds, fundamentally altering the distillate composition from its source. Non-volatile substances such as pigments, sugars, and salts remained behind in
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