Brandy is a liquor produced by distilling wine or fermented fruit juices. It generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Brandy is made from a variety of grape cultivars, with a special selection of cultivars used for high-quality brandies, while cheaper ones are made from whichever wine is available. The base wine used to make brandy significantly differs from regular table wines, as it is made from early grapes to achieve higher acid concentration and lower sugar levels. In addition to grapes, brandy can also be made from fermented fruit other than grapes, such as apples, pears, cherries, and other fruits, and these are commonly identified by the specific fruit name.

The process of making brandy involves fermenting the fruit juice, heating the fermented liquid to a boil in a pot still, and then distilling it. Brandy can be made anywhere in the world, and there are regional styles like cognac, Armagnac, grappa, and pisco. Cognac, for example, is made in the Cognac region of France, and only brandy made in this region can be labeled as Cognac. Other types of brandies include Brandy de Jerez from Spain, made with the same grapes used to create Sherry, and Calvados from France, made with apple cider and sometimes mixed with pears.