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
Philadelphia Distilling Philadelphia Distilling Philadelphia Distilling is a microdistillery founded in March 2005 in the Byberry neighborhood of Philadelphia, Pennsylvania. It is the first craft distillery to open in Pennsylvania since before Prohibition. Robert Cassell got the idea to begin distilling in 2003, while working as director of quality assurance at Victory Brewing Company in Downingtown, Pennsylvania. During his time there, he took courses on distilling from Heriot-Watt University in Edinburgh, Scotland. In 2005, he partnered with his uncle, Andrew Auwerda, and a former Bloomberg LP sales manager, Timothy Yarnall, to launch Philadelphia Distilling in a facility located in an industrial office