Brandy is produced by distilling wine, resulting in an alcohol that is usually between 35-60% alcohol by volume. Usually sweeter, this spirit is served most commonly as an after-dinner digestif. Some brandies are aged in wooden casks, while others are colored with caramel coloring to imitate the effect of aging. Varieties of brandy include Cognac, Pisco, Armagnac, and can vary widely between countries. Spain is famous for using the solera system for aging, whereas other countries, like Italy, Portugal, the USA, Peru, Germany, Greece, and South Africa, use other, more regional methods. Brandy is traditionally served at room temperature in a snifter glass, and it can also be used as a deglazing liquid used in making pan sauces for steak or intense-flavored soups.
