Cyprus brandy Keo Five Kings at 40%. Most varieties have a distinctly sweet aftertaste. Cyprus brandy is typically produced by double distillation of xynisteri-based white wines with aging in oak barrels. Cypriot brandy forms the base for the Brandy Sour cocktail, in addition to locally produced lemon cordial, that has been cited as the national drink of Cyprus. Cyprus brandy The production of brandy on Cyprus began in 1871 by ETKO (the oldest surviving distiller on the island) following their importation of a pot still from Cognac in 1868. Data coming from the English explorer Samuel Baker revealed that in 1875 the
Brandy snaps soft. The whipped cream can be sweetened with brandy or vanilla. However, the name "brandy snap" has no reference to brandy, the spirit. Brandy snaps are referred to in a recipe as early as 1802. An early Victorian etymology was as follows: BRANDY-SNAPS, a small cake of gingerbread. Probably "brand"-schnap, from being burnt, not for the real or supposed presence of brandy. "Brandy Snap" is a popular sweet snack sold at the Annual Hull Fair every October. The product sold at Hull Fair has traditionally been made by Wright and Co at its Bridge End Works in Brighouse, West Yorkshire.