Brandy (after Middle High German: gebranter win, since the 16th century in forms such brandtenwīn, brent wine, brantewein ) generally all by firing (distillation ) spirits produced and their blends with more than 15 vol - % alcohol. In this sense, but with different minimum alcohol contents and numerous exceptions, the term is used for the liquor tax and Youth Protection Act. The original meaning as a burnt wine is now usually referred to brandy. The EU takes this meaning again and defined the term in this sense.
Therefore there are the following two definitions: called brandy
- Exclusively by the distillation at less than 86 vol - % is obtained, - % of wine or wine fortified or by the redistillation of a wine distillate at less than 86 vol
- Containing a quantity of volatile substances equal at least 125 g / hl. A. has,
- Having a maximum methanol content of 200 g / hl. A. has.
In this EC Regulation brandy is one of forty-six different categories of spirits. This category of EC Regulation include eg brandy or brandy -based drinks ( brandy or brandy is there, however, a separate category ).
The occasional case brandy is not listed in the dictionary.