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Brandy made by blending two or more specific types of brandies must be identified as “brandy” followed by the percentage of (determined on a proof gallon basis) and name of each specific type of brandy, e.g., “brandy, 25% dried pear brandy, 75% lees brandy”

Brandy is a distillate of wine so its initial chemical composition depends on the compounds present in wine being sufficiently volatile to distill. For brandies of this type (except raisin brandy, see below), the word “brandy” must be qualified with the name of the fruit from which it was made and preceded by the word “dried,” e.g., “dried apricot brandy.” When brandy is produced, it undergoes four basic processes Fermentation of the grape, distillation to brandy, aging in oak barrels, and blending by the master blender. After distillation, the brandy is aged in oak casks for 3 to 15 years or more. Quality control in brandy production can be improved by measuring key quality parameters in the product