Table Of Content
Edible
Series Editor: Andrew F. Smith
is a revolutionary new series of books dedicated to food and
drink that explores the rich history of cuisine. Each book reveals the
global history and culture of one type of food or beverage.
Already published
Apple Erika Janik Barbecue Jonathan Deutsch and Megan
J. EliasBeef Lorna Piatti-Farnell Beer Gavin D. Smith
Brandy Becky Sue Epstein Bread William Rubel Cake
Nicola Humble Caviar Nichola Fletcher Champagne Becky
Sue Epstein Cheese Andrew Dalby Chocolate Sarah Moss
and Alexander Badenoch Cocktails Joseph M. Carlin Curry
Colleen Taylor Sen Dates Nawal Nasrallah Eggs Diane
Toops Figs David C. Sutton Game Paula Young Lee Gin
Lesley Jacobs Solmonson Hamburger Andrew F. Smith
Herbs Gary Allen Hot Dog Bruce Kraig Ice Cream Laura B.
Weiss Lemon Toby Sonneman Lobster Elisabeth Townsend
Milk Hannah Velten Mushroom Cynthia D. Bertelsen
Nuts Ken Albala Offal Nina Edwards Olive Fabrizia Lanza
Oranges Clarissa Hyman Pancake Ken Albala
Pie Janet Clarkson Pineapple Kaori O’ Connor
Pizza Carol Helstosky Pork Katharine M. Rogers
Potato Andrew F. Smith Rice Renee Marton Rum Richard
Foss Salmon Nicolaas Mink Sandwich Bee Wilson Sauces
Maryann Tebben Soup Janet Clarkson Spices Fred Czarra Tea
Helen Saberi Whiskey Kevin R. Kosar Wine Marc Millon
Brandy
A Global History
Becky Sue Epstein
Published by Reaktion Books Ltd
Great Sutton Street
London ,
www.reaktionbooks.co.uk
First published
Copyright © Becky Sue Epstein
The right of Becky Sue Epstein to be identified as author
of this work has been asserted by her in accordance with
the Copyright, Designs and Patents Act
All rights reserved
No part of this publication may be reproduced, stored in a retrieval
system, or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior
permission of the publishers
Printed and bound in China
by Toppan Printing Co. Ltd
A catalogue record for this book is available
from the British Library
Contents
Introduction: Luxury Cognacs, Alluring Brandies
1 Alchemy: From Classical Civilizations to Cognac 15
2 Producing Brandy: Distilling and Ageing
3 Cognac Becomes World-famous
4 Armagnac and its Noble History
5 Illustrious Brandies of Europe and the Caucasus
6 Great Spanish and Latin Brandies
7 Australia and South Africa
8 Brandy Made in America
9 Everything You Need to Know about Cognac
10 Cognac Cocktails and 21st-century Trends
11 Small-batch Brandies and Cognacs
Recipes
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index
Introduction:
Luxury Cognacs, Alluring
Brandies
No, sir, claret is the liquor for boys; port for men; but
he who aspires to be a hero (smiling), must drink brandy.
In the first place, the flavour of brandy is most grateful to
the palate; and then brandy will do soonest for a man what
drinking can do for him.
James Boswell, The Life of Samuel Johnson ()
Today, brandy is back in the limelight. It is cocktail chic. Itis
a luxury sipping spirit in thousand-dollar crystal decanters. It
is the party drink of celebrities. Yet only a few decades ago,
brandy was far removed from this illustrious position.
Everyone knows what brandy is – or do they? Brandy is
a wonderful, aromatic spirit made by distilling wine. It is
usually amber- or mahogany-coloured as a result of its ageing
in wooden barrels. Today, the most famous brandies in the
United States and Britain are cognac and armagnac, which are
produced in two different regions of southern France.
Spanish and other brandies are also popular in various parts
of the world.
Until a few decades ago, expensive brandies were care-
fully measured out by the wealthy as after-dinner drinks. Older
people might keep a bottle of basic brandy at the back of a
cupboard, for vaguely medicinal purposes. A certain amount
of brandy was sold as cheap tipple. But for most of us,
brandy simply wasn’t part of our lives.
One bright spot remained: cognac, the most famous
brandy in the world. Brandies from Cognac have always
retained their cachet. When asked, most people have a
favourable view of cognac even if they’ve never encountered
it. Cognac is the most famous and expensive brandy, a con-
cept reinforced again and again by today’s stars. Legendary
film director Martin Scorsese has been featured in adverts for
Hennessy. The rap music star Ludacris has his own brand,
Conjure; Snoop Dogg has endorsed Landy Cognac, and
many other successful rappers mention favourite cognacs in
their hit songs. In the current high-end bar scene, stylish bar-
tenders (now called mixologists) compete in cognac cocktail
contests, selecting subtle flavourings to create exceptional
drink blends that enhance this elegant, aromatic spirit.
Technically, brandies can be distilled from a variety of
fruits, but for the purpose of this book, brandy is defined as a
spirit made from grape wine. The wine is distilled into a spirit,
and then most often aged in wood, which gives brandy its
lovely tawny colour. This is what we think of as ‘brandy’.
While young brandies can inspire cocktails and relaxation,
sipping an aged cognac or brandy is a truly memorable event.
We experience a wonderful sense of ease and well-being when
a fine spirit of per cent alcohol courses through our bodies.
(Medicinal? Perhaps.)
As late as the end of the twentieth century, when brandy’s
fortunes were in decline, it was cognac that sparked its resur-
gence. Until that time, upmarket brandy from Cognac was
seen as a drink for prosperous older people – mainly men.
Through the middle of the century, it was only considered
Description:Made from distilled wine, brandy has a long, noble tradition of refined consumption, but it has also recently experienced a surge in popularity thanks to new cocktail trends. Brandy chronicles the history of this very popular spirit, traveling from medieval alchemists to present-day drink mixologist
