Brandy

Brandy is distilled wine — but ours reads like a library of terroir. Think Armagnac’s rustic Gascon swagger, cognac‑grade Ugni Blanc reborn in Limousin oak, and small‑estate Spanish holandas perfumed with sun‑drenched fruit. We categorise by terroir because a West‑Gascogne Baco brandy tastes wildly different to a chalk‑soiled Grande Champagne eau‑de‑vie.

Casa de Vinos has long championed brandy as the missing link between whisky and wine, pouring limited casks at casadevinoslounge.com.au and at our annual whiskyabbey.au festival. Sip a 1994 single‑barrel Armagnac next to a first‑fill bourbon‑matured single malt and you’ll feel the lineage instantly: oak spice, rancio, dried‑apricot chew.

Production insight. Most of our bottlings are pot‑distilled, non‑chill‑filtered and aged either in French oak or the region’s traditional Gascon black oak. We reject caramel‑monochrome supermarket cognac in favour of house‑aged vintages from growers who prune vines by hand and pot‑still once a year. Corporate clients looking to add a French accent to gifting programs can email sales@casadevinos.com.au for volume pricing.

From a cocktail perspective, brandy is liquid umami. Swap VSOP cognac for rye in a Sazerac, or stir a split‑base Sidecar with Spanish brandy and Australian citrus. Our lounge team is on hand to guide you through flights, and wholesale bartenders can lock in special on‑premise rates via wholesale@casadevinos.com.au.