About This Style
What These Profiles Represent
For U.S. distilled-spirits labeling, 27 CFR 5.145 defines brandy as spirits distilled from fermented fruit juice, mash, wine, or residue at less than 95% ABV and bottled at not less than 40% ABV. The DUI Professional Brandy subtype is a database grouping, so lower-proof legacy records and adjacent brandy-based profiles are treated as database facts rather than legal classification claims.
Britannica describes brandy as an alcoholic beverage distilled from wine or fermented fruit mash and notes that the unqualified term generally refers to grape brandy, while other fruit brandies are identified by fruit. Its overview ties the English name to Dutch brandewijn, or burnt wine, and places commercial wine-brandy distillation in the 16th century.
Current production geography is better supported by producer and protected-origin sources than by consumer popularity. Consejo Regulador materials place Brandy de Jerez under its protected regulatory system in the Jerez area, while Cognac.fr describes Cognac as tied to a delimited area in Charente, Charente-Maritime, and nearby villages. The map data below reflects producer or production-place information, with official producer pages used only where they support individual brand or manufacturer identity.
The active database mix includes grape brandy, Brandy de Jerez, Cognac, apple brandy, Armenian brandy, French brandy, German brandy, Italian brandy, Mexican brandy, and adjacent legacy records. The database average can help screen assumptions, but it does not imply the ABV of any real consumed drink; For BAC simulation, use the specific drink record, pour volume, product ABV, timing, and person-specific inputs.
