The word “brandy” entered the English language from the Dutch “brandewijn,” or burnt wine, a crude description of the process of distillation. The earliest spirit to be commercialized in Western Europe, brandy has had its triumphs and declines. Now often viewed as a little old fashioned, or possibly a little too baroque, it often plays second fiddle to the sexier trends in whiskey or the fast-growing tequila market, yet everywhere it is produced, brandy leaves its mark.

In this class, you will explore brandy from around the world - from the renowned French regions of Cognac and Armagnac to other classic European producers to the experiments of new world distillers. Anywhere wine can be made, brandy can follow, often with characteristics that mirror the difference among the regions themselves. Expect to taste the wide gamut of flavors of brandy and learn how to better appreciate this too-often forgotten spirit.