Brandy de Jerez still exist today, not only in Spain but in numerous countries throughout the world. Distillation: "Brandy de Jerez" uses two different types of distillation equipment, both made of copper: In the case of "Brandy de Jerez" double distillation is not required. From a simple distillation wine spirits of 65% by volume are obtained. The more a wine is distilled, the more of its characteristics and aromatic substances are lost. The traditional production method of "Brandy de Jerez" is controlled by the "Consejo Regulador del Brandy de Jerez" (the Brandy de Jerez Regulatory Council). The method has three main characteristics: In
Brandy must of such fruit, it may be referred to as a "fruit brandy" or "fruit spirit" or named using the specific fruit, such as "peach brandy", rather than just generically as "brandy". If pomace is the raw material, the beverage may be called "pomace brandy", "marc brandy", "grape marc", "fruit marc spirit", or "grape marc spirit"; "marc" being the pulp residue after the juice has been pressed from the fruit. Grape pomace brandy may be designated as "grappa" or "grappa brandy". Apple brandy may be referred to as "applejack". There is also a product called "grain brandy" that is made