Brandy used to distill brandy: A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called "spirit of wine" or "brandy". Purified by another distillation (or several more), this was then called "spirit of wine rectified". The second distillation was made in "balneo mariae" and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as
Coconut brandy process. During distillation, the distillate of toddy is placed in wooden holding vats which are transferred to warehouses for maturation. Oak casks and hamlilla wood casks are used to age the coconut brandy. Coconut brandy bottled after two years labelled as a V.S., while brandy labelled X.O. has a minimum of 10 years maturation, which emulates cognac grades. Coconut brandy Coconut brandy is a clear distilled spirit produced from borassus flower nectar and matured in wood casks. The spirit is produced by Mendis Brandy, a Georgia, U.S.-based company. The spirit is not made with coconuts. Coconut brandy is produced from