Brandy bottled. Some brandies have caramel colour and sugar added to simulate the appearance of barrel aging. Brandy is traditionally served at room temperature (neat) from a snifter, a wine glass or a tulip glass. When drunk at room temperature, it is often slightly warmed by holding the glass cupped in the palm or by gentle heating. Excessive heating of brandy may cause the alcohol vapour to become too strong, causing its aroma to become overpowering. Brandy drinkers who like their brandy warmed may ask for the glass to be heated before the brandy is poured. Brandy may be added to
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