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 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