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
Armagnac (brandy) distilling spirits, but the overall volume of production is far smaller than Cognac production and therefore is less known outside Europe. In addition, it is for the most part made and sold by small producers, whereas Cognac production is dominated by big-name brands, especially Courvoisier (owned by Beam Suntory), Hennessy (LVMH), Martell (Pernod Ricard), and Rémy Martin (Rémy Cointreau). Armagnac is the oldest brandy distilled in France; and, in the past, it was consumed for its therapeutic benefits. In the 14th century, Prior Vital Du Four, a cardinal, wrote that it had 40 virtues: Between the 15th and 17th centuries,