Brandy Market Intelligence, Prescriptive Research, Execute Growth Opportunities

The term alcohol refers to an organic substance that contains the hydroxyl group and its hydrocarbon derivatives. The fermentation process is mostly used to transform organic substances into alcohol. Brandy is produced through the distillation process, which involves heating fermented combinations such as wine and juice, followed by the extraction of alcohol in the vapour form and then converting it to liquid form via the chilling process. The key phases in the production of brandy include grinding, fermentation or alcohol boiling, distillation, and ageing, which are all done in copper containers.

Brandy is an alcoholic beverage that is being produced from an era; the production of brandy was carried out at a smaller level and wooden casks were used for aging brandy. As innovation and development took place, many categories of brandy are introduced in the market such as cognac, Armagnac, and others. The increase in alcohol consumption, improved quality of the product, investment in technology and innovation such as modern filters, increased disposable income, enhancement of product line, increased exports and imports, use of fruit brandy for production of other products, increased distribution channel such as bars and restaurants, availability of several variants of brandy, enhanced quality and aging of the drink are the key drivers of the global brandy market. However, the increased competition, availability of the substitute products, addiction caused due to the regular use of spirits, traditional beliefs, and imposed tax and policieshinder the market growth. Whereas, introduction of variants such as fruit brandy, investment in the product cycle, quality standardization, and investment in R&D present new pathways in the industry.

The Alcohol and Tobacco Tax Trade Bureau defines brandy as a spirit distilled from the fermented juice, mash, or wine of fruit or its residue at less than 95 percent (190 proof) alcohol by volume, with the taste, aroma, and characteristics generally associated with brandy, and bottled at not less than 40 percent alcohol by volume (80 proof). The usage of grape brandy has been known since ancient times, but innovation and new product development have led to the production of brandy from a variety of raw materials, including apples, cherries, plums, dried fruits, sugarcane, pears, and others.