Brandy production

Brandy production involves fermenting crushed fruit—most commonly grapes—to create alcohol, then distilling this fermented juice to concentrate the alcohol. The resulting distillate is aged in wooden barrels or stainless steel tanks to develop flavor complexity. Throughout aging, chemical reactions occur, influencing aroma, color, and smoothness. The final product is filtered, sometimes diluted to desired strength, and bottled. This process highlights careful fermentation, distillation, and aging, transforming raw fruit into a refined, aromatic spirit enjoyed worldwide.