Brandy in the context of "Barrel"

Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, fermented, and made into wine, brandy, or vinegar.

In North America, the most common grape juice is purple and made from Concord grapes, while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes.

Liquor (/ˈlɪkər/ LIK-ər, sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word liquor ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea).

The distillation process concentrates the alcohol, so the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom. Some examples of liquors include vodka, rum, gin and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.

Fruit brandy (or fruit spirit) is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits.

The Royal Albert Dock is a complex of dock buildings and warehouses in Liverpool, England. Designed by Jesse Hartley and Philip Hardwick, it was opened in 1846, and was the first structure in Britain to be built from cast iron, brick and stone, with no structural wood. As a result, it was the first non-combustible warehouse system in the world. It was known simply as the Albert Dock until 2018, when it was granted a royal charter and had the honorific "Royal" added to its name.

At the time of its construction the dock was considered to be revolutionary in its design because ships were loaded and unloaded directly from or to the warehouses. Two years after it opened it was modified to feature the world's first hydraulic cranes. Due to its open yet secure design, the dock became a popular store for valuable cargoes such as brandy, cotton, tea, silk, tobacco, ivory and sugar. However, despite its advanced design, the rapid development of shipping technology meant that, within 50 years, larger and more open docks were required, although the Albert Dock remained a valuable store for cargo.

Aghdam (Azerbaijani: Ağdam) is a town and the nominal capital of the Aghdam District of Azerbaijan. Founded in the 18th century, it was granted city status in 1828 and grew considerably during the Soviet period. Aghdam lies 26 km (16 miles) from Khankendi at the eastern foot of the Karabakh Range, on the outskirts of the Karabakh plain.

Before the First Nagorno-Karabakh War, butter, wine and brandy, machine, and silk factories, and an airport and two railway stations functioned there. By 1989, Aghdam had 28,031 inhabitants. As Azerbaijani forces withdrew from Karabakh following political turmoil in the country during the war, Armenian forces captured Aghdam in July 1993. The heavy fighting forced the city's population to flee eastwards. Upon the seizure, Armenian forces sacked the town. Until 2020, it was de facto a part of the Nagorno-Karabakh Republic, and was almost entirely ruined and uninhabited.

Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth.

The Scottish Café (Polish: Kawiarnia Szkocka) was a café in Lwów, Poland (now Lviv, Ukraine) where, in the 1930s and 1940s, mathematicians from the Lwów School of Mathematics collaboratively discussed research problems, particularly in functional analysis and topology.

Stanisław Ulam recounts that the tables of the café had marble tops, so they could write in pencil, directly on the table, during their discussions. To keep the results from being lost, and after becoming annoyed with their writing directly on the table tops, Stefan Banach's wife provided the mathematicians with a large notebook, which was used for writing the problems and answers and eventually became known as the Scottish Book. The book—a collection of solved, unsolved, and even probably unsolvable problems—could be borrowed by any of the guests of the café. Solving any of the problems was rewarded with prizes, with the most difficult and challenging problems having expensive prizes (during the Great Depression and on the eve of World War II), such as a bottle of fine brandy.

Flavored liquors (also called infused liquors) are liquors that have added flavoring and, in some cases, a small amount of added sugar. They are distinct from liqueurs in that liqueurs have a high sugar content and may also contain glycerine.

Flavored liquors may have a base of vodka or white rum, both of which have little taste of their own, or they may have a tequila or brandy base. Typically, a fruit extract is added to the base spirit.

Calvados (UK: /ˈkælvədɒs/, US: /-doʊs, ˌkælvəˈdoʊs, ˌkɑːlvəˈ-/, French: [kalvados] ) is a brandy from Normandy in France, made from apples and/or pears.

A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (in contrast to column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.

Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations. Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations.

Cognac (/ˈkɒn.jæk/ KON-yak, also US: /ˈkoʊn-, ˈkɔːn-/ KOHN-, KAWN-, French: [kɔɲak] ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding departments of Charente and Charente-Maritime, in an officially designated wine-growing region. This region is divided into six districts with different cognacs produced in each.

Cognac production falls under French appellation d'origine contrôlée (AOC) designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Émilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais, Allier or Nevers – the majority coming from the first two. Cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Armagnac (US: /ˌɑːrmənˈjæk, ˌɑːrmɑːnˈjɑːk/, French: [aʁmaɲak] ) is a brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills. This is in contrast to the pot stills used in the production of Cognac, which is made predominantly from Ugni blanc grapes. The resulting spirit is aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA).

Armagnac was one of the first areas in France to begin distilling spirits. Because the overall volume of production is far smaller than Cognac production, the brandy is less known outside Europe. In addition, for the most part it is made and sold by small producers, whereas Cognac production is dominated by big-name brands, especially Courvoisier (owned by Campari Group), Hennessy (LVMH), Martell (Pernod Ricard), and Rémy Martin (Rémy Cointreau).

Bénédictine (French pronunciation: [benediktin]) is a herbal liqueur produced in France. It was developed by wine merchant Alexandre Le Grand in the 19th century and is flavored with twenty-seven flowers, berries, herbs, roots, and spices. A drier version, B&B, blending Bénédictine with brandy, was developed in the 1930s.

Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian and "bagaço" in Portuguese. In Spanish it is called orujo or aguardiente. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.

Louis de Buade, Comte de Frontenac et de Palluau (French pronunciation: [lwi də bɥad kɔ̃t də fʁɔ̃tənak e də palɥo]; 22 May 1622 – 28 November 1698) was a French soldier, courtier, and Governor General of New France in North America from 1672 to 1682, and again from 1689 to his death in 1698. He established a number of Forts on the Great Lakes and engaged in a series of battles against the English and the Iroquois.

In his first term, he supported the expansion of the fur trade, establishing Fort Frontenac (in what is now Kingston, Ontario) and came into conflict with the other members of the Sovereign Council over its expansion and over the corvée that were required to build the new forts. In particular, despite the opposition of Bishop François de Laval, he supported selling brandy to the aboriginal tribes, which Laval considered a mortal sin. The conflict with the Sovereign Council led to his recall in 1682.