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Distributed for Reaktion Books

Brandy

A Global History

Distributed for Reaktion Books

Brandy

A Global History

Made from distilled wine, brandy has a long, noble tradition of refined consumption, but it has also recently experienced a surge in popularity thanks to new cocktail trends. Brandy chronicles the history of this very popular spirit, traveling from medieval alchemists to present-day drink mixologists and exploring brandy’s production and consumption from the Middle Ages to today.

Delving into brandy’s fascinating story, Becky Sue Epstein reveals that many cultures have contributed to the history of the beverage, from the Dutch calling the drink “burnt wine” to the Spanish colonials in Peru and California who produced the first brandies in the New World. She also explores the distillation and aging processes, and she discusses the spirit’s many varieties, including the elegant, amber Cognac and the more overlooked Armagnac. In addition, Epstein offers advice on buying, storing, and serving brandy, while also providing recipes for both classic and new cocktails. Taken neat or mixed in a sidecar, Brandy is a tasty book for both connoisseurs and first-time drinkers to enjoy.

128 pages | 40 color plates, 20 halftones | 4 3/4 x 7 3/4 | © 2014

Edible

Food and Gastronomy


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Table of Contents

Introduction: Luxury Cognacs, Alluring Brandies

1. Alchemy: From Classical Civilizations to Cognac

2. Producing Brandy: Distilling and Ageing

3. Cognac Becomes World-famous

4. Armagnac and its Noble History

5. Illustrious Brandies of Europe and the Caucasus

6. Great Spanish and Latin Brandies

7. Australia and South Africa

8. Brandy Made in America

9. Everything You Need to Know about Cognac

10. Cognac Cocktails and 21st-century Trends

11. Small-batch Brandies and Cognacs

Recipes

Select Bibliography

Websites and Associations

Acknowledgements

Photo Acknowledgements

Index

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