Brandy production traditions

Brandy production traditionally involves fermenting crushed grapes or other fruits to produce alcohol. The fermented juice, called must or mash, is then distilled—heated to separate alcohol from impurities—often twice for purity. The distilled liquid, known as new make or raw brandy, is aged in wooden barrels to develop flavor, aroma, and color. Internationally, methods vary—some regions use continuous or pot stills; others emphasize aging techniques. The process balances scientific principles with craftsmanship, respecting regional traditions that influence the final taste, aroma, and character of the brandy.