Brandy

Brandy 
The word came from Holland "brandewijn" (burn wine). Brandy made from distillation the juice of Wine. There many fruits can be produce to be a Brandy, for the example: Apricot Brandy, Cherry Brandy, Plum, Apple & etc. The county popular produced of brandy is Cognac, Armagnac - France.
Brandy From Distillation Of Apple: Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. Pomace and fruit brandies are generally drunk unaged and are usually not coloured. Pomace (ultimately from Latin pomum 'apple') or marc is the solid remains of olives, grapes, or
other fruit after pressing for juice or oil. It is essentially the pulp, peel, seeds and stalks of the fruit after the oil, water, or other liquid has been pressed out. Grape pomace has traditionally been used to produce grape seed oil, a practice that continues to this day in small amounts, and Pomace brandy, such as grappa. Today, pomace is most commonly used as fodder or fertilizer. Another pomace by-product is the natural red dye and food coloring agent oenocyanin. However, some companies are also recovering tartrates (cream of tartar) as well as grape polyphenols. Armagnaq codes;

1. VS [Very Special] " XXX "- at least one year old
2. VSOP [Very Superior Old Pale] or Réserve - at least four years old
3. XO, Napoléon, Extra, Vieille Réserve - at least five years old.
4. Hors d'âge - at least ten years old

Armagnac is generally drier than Cognac. Example of armagnac:

Armagnac (source:winedepot.co.il)

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