Questions about Brandy.

[Sunny_Daze]

@Bryan_Ekers

I can’t help you, my lady is the sea.

Damn you! shakes fist

[MrDibble]

@Pork_Rind

For another American perspective on brandy, look at Copper & Kings. […] I also know they’re working with blending in South African brandies

Helps that the owner’s South African. But since they’re only founded in 2014, I’d wait a little while to see what their stuff is like once it’s properly matured. And I’m not sure that “sonic aging” the way they practice it isn’t just a gimmick

[K364]

Try the Sidecar Cocktail - but mind the proportions. Some recommend 1/1/1 which is a terrible drink.

I do 3/1/1 with the 3 being Hennissy’s VSOP. The other ingredients are orange liqueur such Cointreau or Triple Sec, and lemon juice

[Pork_Rind]

@MrDibble

Helps that the owner’s South African. But since they’re only founded in 2014, I’d wait a little while to see what their stuff is like once it’s properly matured. And I’m not sure that “sonic aging” the way they practice it isn’t just a gimmick

I’m not sure I caught that tidbit about his origins. Makes sense.

Anyway, their product I’ve had that I liked was all sourced elsewhere and finished by C&K. Kind of in parallel with High West, the stuff they’re making on their own is not interesting to me, at least yet.

[bump]

@Northern_Piper

Ah. I see I’ve been under a misapprehension. I thought Cognac and brandy were different drinks. It’s more like Scotch and whisky?

Probably more like Highland malts vs. Speyside malts, to be honest. They’re both French brandy, just different regional styles.

As to what kind… probably really depends on what you plan to do with it. If you’re going to sip it out of a snifter by the fire, then definitely get the good stuff. If you’re mixing it into Brandy Alexanders and Sidecars, you don’t have to go quite so high-end.

[silenus]

And if you are putting it in your coffee, like some of us do, E&J is just fine.

Think wine. Wine is the liquid - Bordeaux is a region that produces said liquid. So is Napa. Brandy is the spirit - Cognac and Armagnac are regions of some renown that produce it. The scary/interesting/wonderful thing is that a brandy is produced from just about every fruit on the planet., and just about everywhere on the planet. I think the only cultures who don’t produce it are ones that never discovered or stole distillation.

[aceplace57]

The sailors say: Brandy you’re a fine girl.
“What a good wife you would be” (such a fine girl) 
“Yeah, your eyes could steal a sailor from the sea”
This thread started me humming that song for the last 3 days.

[Northern_Piper]

Sidebar: what song are you guys talking about??

( I obviously have gaps in my popular culture as well as about spirits!)

[Northern_Piper]

@silenus

And if you are putting it in your coffee, like some of us do, E&J is just fine.

So what about a brandy and soda, as per Bertie at the Drones?

[Beckdawrek]

@Northern_Piper

Sidebar: what song are you guys talking about??

( I obviously have gaps in my popular culture as well as about spirits!)

‘Brandy’ by Looking Glass. I think they were one hit wonders.

[thelurkinghorror]

Awhile back Coke was putting out cans that said “have a Coke with Chris” or whatever. I got one that said “have a Coke with Brandy.” Sounded like a good idea.

For some bizarre reason, one of the most brandy obsessed regions of the world is Wisconsin. It doesn’t even really bleed into neighboring states. E&J said somewhere that some huge percentage of their production goes straight there.
Be careful talking with a Wisconsinite - people from the other 49 states may argue whether a proper Manhattan is made from rye vs. bourbon, but then the cheesehead will come in to make a brandy Manhattan and insist that’s the way it’s always done.

[Gray_Ghost]

@thelurkinghorror

…For some bizarre reason, one of the most brandy obsessed regions of the world is Wisconsin. It doesn’t even really bleed into neighboring states. E&J said somewhere that some huge percentage of their production goes straight there.
Be careful talking with a Wisconsinite - people from the other 49 states may argue whether a proper Manhattan is made from rye vs. bourbon, but then the cheesehead will come in to make a brandy Manhattan and insist that’s the way it’s always done.

Brandy Old Fashioneds, preferably at a supper club, waiting for your fish fry or steak, are supposed to be pretty much the state drink. See, e.g., Wisconsin Brandy Old Fashioned • Curious Cuisiniere

From which, like the different ways you never knew you could order a Philly cheesesteak with a few different words, we get these quotes:

In Wisconsin, the default way to make a Brandy Old Fashioned is with a splash of Sprite or 7-up, making it “sweet.”

But, don’t think you have to stop there.

You can also make it with sour mix or a sour soda (often Squirt), making it “sour.” You can get fancy, and make it “press,” with a combination of 7-up and seltzer. Or, you can skip all the fanciness and simply add seltzer.

While the bubbly filler is up to your discretion, the orange and cherry garnish for a Wisconsin Brandy Old Fashioned is non-negotiable.

In fact, to give a bit of added fruit flavor to the drink, some bartenders will muddle orange slices and cherries with the bitters and sugar. That’s how we prefer ours and the way we’ve crafted our recipe below.

Sounds delicious, actually. EDIT: And really funny in a thread where we dissect the difference between Armagnac and Cognac, while debating the joys of 20 year old South African brandy.