Brandy is one of the most prestigious wines in the world, and it was once called "milk for grown-ups" in France, with a clear meaning behind it: brandy is good for health.
There are several versions of the creation of brandy as follows：
The first is: In the 16th century, there were many wine merchants on the docks along the Charente River in France, who traded by ship. At that time, the wine trade was repeatedly interrupted by cattle wars in the region, and wine spoilage became a common occurrence, causing serious losses to merchants. In addition, the wine took up more space and was more expensive to ship in full cases, which increased costs.
This is when a clever French merchant came up with the idea of double-distilling the white wine, i.e. distilling it twice to raise the alcohol content for shipping. When it reached a distant foreign country, it was then diluted and restored, and sold in the market. This way the wine would not spoil and the cost of creating would be reduced. However, cask wine was likewise grounded by encounters with war, sometimes for long periods of time. However, it was a surprise to find that the grape distillate in barrels did not deteriorate due to the long transit time and that the color of the wine changed from clear and colorless to a beautiful amber color with a more fragrant aroma due to the long storage time in oak barrels. From this, we have come to a conclusion: the wine the steam filling to get a high degree of spirits must be put into oak barrels after a period of storage, will improve the quality, and change the flavor so that more people like it. This is how brandy was born.
Another theory is that it was the Chinese who first invented brandy in the world. Li Shizhen wrote in "The Compendium of Materia Medica" that there are two kinds of Portuguese wine, namely grape wine and grape wine. The so-called grape wine. It is the early brandy. The Compendium of Materia Medica also states: "Grape wine is made by fermenting grapes, steaming them, and using a vessel to carry their dew. This method began in Gaochang, after the Tang Dynasty broke Gaochang, spread to the Central Plains." Gaochang is now Turpan, which indicates that China used grape fermentation to distill brandy more than 1,000 years ago during the Tang Dynasty.
Later, this distillation technique spread to the West via the Silk Road. In the 17th century, the French improved on the old distillation technique and made a distillation kettle, the Charente pot still, which became the special equipment for distilling brandy nowadays. The French also accidentally discovered the miraculous effect of storing brandy in oak barrels and completed the process of making brandy to produce the perfect quality and world-renowned brandy in the first place.
The third theory is that brandy, known as the "queen of distilled spirits," actually originated in Spain. The Spanish-born alchemist and physician Arnaud Villeneuve, who distilled the wine to make the spirit, also used the Latin word "Aqua Vitae" meaning "water of life" to name the spirit. The name "Aqua Vitae" means "water of life" in Latin.
Brandy was introduced to France in the 14th and 15th centuries, first in the Armagnac region and then in Bordeaux and Paris in the 16th century. At that time, the term "Aqua Vitae" was translated directly into French in all regions and was called "Eau de Vie".
The wine was then taken by Dutch traders to Northern Europe and England, where it also gained popularity.
The people of the Cognac region of France are also called "Eaude Vie" or "Vin Brure" in the sense of a heated wine. The Dutch merchants who exported "Eau de Vie" translated the name into Dutch as "Brandewijn" and sold it abroad. When it was sold to England, the name was abbreviated to "Brandy" (Eau de Vie) and then officially changed to "Brandy". Since then, "Brandy" has been the name of the brand.
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Post time: Jan-12-2023