Produced since the 16th century, Peruvian Pisco must adhere strict production guidelines to meet denomination of origin requirements: including being produced from among only 8 grape varietals, pot distilled once to proof between 38-48% ABV without any additives (not even proofing water), and rested for a minimum of three months without ever aging in wood. In popular culture, Pisco is almost inseparable from the most iconic Pisco cocktail on the planet: the Pisco Sour. In this cocktail, the sharp, floral spirit mingles with citrus for a pleasing flavor - an indicator that Pisco can work beautifully as a flavorful and aromatic base for shaken citrusy cocktails. It has proven to be quite versatile, also working well in stirred cocktails. In many drinks, we use Pisco much as we'd use a blanco tequila, but whereas tequila confers a noticeable vegetal character, Pisco adds a floral aroma.

Armagnac is a close cousin to Cognac, as both have been produced in southwest France in much the same way for hundreds of years. Like Pisco, a grape-based wine is distilled in specialized alembic stills, but here it takes the additional step to be aged in oak barrels. Where Cognac is typically rich and fruity, Armagnac often has a much spicier character. We often think of it like this: bourbon is to rye whiskey as Cognac is to Armagnac. Both categories follow age-based grading from VS to VSOP then XO. Because of the large brands that dominate the Cognac category, we often find the available Armagnac to be both more often produced using artisanal methods and to have better value for the cost. It is also more common to find dated vintage productions, including a few exquisite selections we have here at DrinkFellows from Château de Millet.

Worldwide, brandies made from grapes are by far the most common, led by Cognac and Armagnac from France and Pisco from Perú. But brandy is a catchall term for spirits distilled from fruits. Literally translated as "water of life," the French term eau-de-vie refers to clear, colorless brandies made with fruits other than grapes. In these spirits, the concentration of flavor and aroma, like in Pisco, is guided by a highly refined distilling process. Eau-de-vie are successful when they capture the flavor of the fruit, which makes exploring the world's different eau-de-vie exciting: while it's impossible to simultaneously sample slices of pear from Alsace, Oregon, and California at the same time, you can sip distillates of all three side by side. Instant flavor travel... it's magical. We most often employ eau-de-vie in cocktails by either using 1/2 to 3/4 oz as part of a split base, or by using 1/4 oz in a low-ABV cocktail that lacks body to add a highly flavorful punch - almost acting like a concentrated flavor extract.