Brandyclassics have long been involved with cognacs but over the years have also been associated with fine armagnac and calvados. Brandy is an all encompassing term and includes grape brandy, marc and grappa. Whilst general brandies will never reach the dizzy heights of fine cognac, there are some traditional firms that have been making spirits for centuries, some of which are very palatable and are often mixed with soft drinks to make a pleasing cocktail or refreshing summer drink.

Spanish Brandy is both old and new, indeed it was around before the famous French brandies since the general concept of distillation was introduced by the Moors who probably used the process for making perfumes. It stumbled along for centuries, the Dutch bought it in the 17th century and probably introduced similar methods of distillation as the Cognaçaise were using in their copper stills. Indeed the same distillation strengths are used by the producers from around Jerez. Spanish brandy never really took off until the Phylloxera in France when the spirit became attractive to fill the gap in supplies. Ironically Phylloxera also attacked the Spanish vines but not until around the turn of the century and by this time the brandy had become more known. Probably the biggest demand for Brandy de Jerez came during the Spanish Civil War when soldiers on both sides benefitted from the cheap spirit. By the 1980's duties and taxes had managed to curtail the expansion of the industry and sales have suffered demise.

Like cognac, the grapes used are characterless but unlike cognac they produce wines of higher strengths which are too rich, lacking some of the required acidity. Distillation methods have changed in more modern times where higher strengths are allowed. These high strength spirits are rarely used for making the finer brandies. The single and biggest difference from French brandies is the ageing process used by the Spanish and known as the Solera System. It is a method of topping up the barrels whereby you can draw brandy off the barrel and replace it with new spirit. The quality of the brandy depends on how much is left in the barrel for further ageing. Barrels that have been used for storing Oloroso sherry for at least three years from around Jerez provide a natural richness and some of the classic brandies may have spent years in the barrel with only small quantities being drawn off.