所有的干邑都是白兰地，但并非所有的白兰地都是干邑。白兰地和干邑 是经过蒸馏的酒。最重要的是要知道所有干邑都是白兰地，但并非所有白兰地都是干邑。白兰地由任何地方的任何水果制成。这就是为什么你会看到苹果、桃子、黑莓等多种口味的白兰地。干邑（cone-YAK）仅由法国干邑地区种植的三种葡萄制成； Ugni Blanc、Folle Blanche 和 Colombard。
干邑经过两次蒸馏，然后在由 100 年历史的 Limousin 或 Troncais 橡树制成的橡木桶中陈酿 生长在干邑。陈酿过程非常昂贵，因为几乎 60% 的干邑都会蒸发。
当干邑在地下陈酿时，60% 会蒸发。空气中的蒸发量称为 天使的份额。他们说，当您参观干邑时，您实际上可以从下面的酒桶中闻到空气中正在蒸发的干邑。
流行的干邑品牌是； Courvoisier (core-VAS-see-A)、轩尼诗 (HEN-na-see)、马爹利 (mar-TELL) 和人头马。
干邑之王
人头马生产的路易十三世被认为是干邑之王。仅使用大香槟区的葡萄，并在数百年的橡木桶中陈酿。它的年龄可以从 40 年到 100 年不等，它被包装在一个百家乐水晶瓶中。它的售价为 2500 美元或更高，在全球各地的酒吧中，每份的售价为 200 至 300 美元。
每瓶干邑都经过分级 并且等级被贴在标签上。 1865 年，莫里斯·轩尼诗 (Maurice Hennessey) 率先开始为干邑建立标签系统。等级包括：
VS = 非常特别，也称为“三星级”，至少陈酿 3 年。
VSOP = Very Superior Old Pale，也被称为“五星级”，陈酿五年。
XO = 六岁以上的特老。
Courvoisier 据说是拿破仑最喜欢的干邑。
Grand Marnier 是一种基于干邑白兰地的橙利口酒，由 Louis Alexandre Marnier-Lapostolle 于 1880 年发明。
白兰地这个词来自荷兰语brandewijn ，意思是烧酒。
白兰地有一个短柄大碗形弯曲玻璃杯，以它命名的白兰地酒杯命名。另一种较高的高脚玻璃用于高端酒吧，称为郁金香玻璃。
西班牙传教士将白兰地带到了加利福尼亚。
最受欢迎的葡萄白兰地是；来自南美的雅文邑 (ar-mahn-YAK) 和皮斯科 (PEE-skoh)。雅文邑 (ar-mahn-YAK) 来自加斯科尼的优质法国白兰地。干邑唯一真正的竞争对手。提供三星级、VSOP、拿破仑、Extra 和 Hors d' Age。
雅文邑是由法国雅文邑地区的葡萄制成的高档白兰地。
雅文邑是法国最古老的蒸馏酒，可以追溯到 1300 年代，是干邑唯一真正的竞争对手。
只有十种葡萄被授权用于雅文邑。
最受欢迎的水果白兰地是；美国的苹果杰克、法国的卡尔瓦多斯 (KAL-vah-dohs) 苹果白兰地、法国的 Framboise (frahm-BWAHZ) 覆盆子白兰地、德国的基尔希 (KEERSH) 樱桃白兰地、瑞士梨白兰地 Poire (PWAHR) 和 Slivovitz (SLIHV) -uh-vihts) 一种德国李子白兰地。
果渣白兰地由酒、茎和种子的残渣制成。最受欢迎的是来自意大利的 Grappa (GRAHP-pah) 和来自法国的 Marc。
用白兰地制成的最受欢迎的饮料是； Stinger、Brandy Alexander、Apricot Sour、Between the Sheets、French 75 和 Sidecar。
一些酒吧只提供 1 1/2 盎司，而其他酒吧则提供 2 盎司的定价。还有一些人将白兰地酒杯翻过来倒酒，直到烈酒到达边缘，然后再直立。白兰地酒杯的容量从 5 盎司到 23 盎司不等。
History of Brandy & Cognac
Brandy exists because wine doesn't travel well.
In the 16th century, Dutch traders sailing to the west coast of France for wine, salt, and paper discovered that the long voyage home wasn't kind to their cargo—it took up too much space and could spoil before it arrived.
Their solution?
Distill it. A concentrated spirit took up less room, cost less to tax and ship, and survived the journey better. Basically, they invented the 16th-century version of “some assembly required.”
They called it brandewijn—“burnt wine,” a reference to the fire heating the still.
English traders eventually shortened the word to brandy, presumably because brandewijn gets considerably harder to pronounce after a few glasses.
The plan, according to popular legend, was to add water back to the spirit once
it reached Holland and turn it back into wine. Then somebody supposedly forgot, tasted the undiluted spirit, and discovered it was better on its own.
“Oops, we forgot to add the water” is a wonderful origin story for brandy. Unfortunately, it's probably not true.
Most Cognac historians point out that distillation doesn't work quite that neatly in reverse. What we do know is that people started drinking the distilled spirit
as-is—and nobody seemed particularly interested in putting the water back.
The earliest documented reference to eau de vie du Coniack dates to 1517, though small-scale, single-distillation stills were likely already operating in the region. Sometime in the 1600s, double distillation entered the picture.
Exactly who deserves credit remains debatable—the Dutch and various French distillers have competing claims—but the result was a more refined, stable spirit that could spend years aging in barrels.
Apparently, if distilling wine once is good, somebody will eventually say, “What happens if we do it again?”
By the early 1700s, Cognac had gone from a practical shipping solution to a genuine luxury product. In 1715, Jean Martell, a young entrepreneur from Jersey, moved to the region and founded Maison Martell, one of the earliest major Cognac houses. Rémy Martin followed about a decade later.
The region that started with people trying to figure out how to get French wine
onto a Dutch ship without ruining it had become home to one of the world's most prestigious spirits.
Turns out, “we accidentally made something wonderful while trying to solve a shipping problem” is a surprisingly common story in the drinks world.
Champagne has a similar résumé—just with more bubbles and considerably more exploding bottles.
摄影者 Alexas_Fotos CC0 知识共享
1942 年卡萨布兰卡
Madeleine LeBeau 从老板的私人库存中喝白兰地）。一名德国军官从俄罗斯调酒师 Sascha 那里订购了法国 75，然后 Madeleine LeBeau 对调酒师说：“放一整排，Sascha……从这里开始，到这里结束。”德国军官说：“我们从两个开始。”
1947 年主教的妻子
加里·格兰特饰演的天使达德利在与教堂的女士们共进午餐时点了一轮毒刺。
1948 年的大钟
雷·米兰德点了一个毒刺和几杯毒刺作为蜜月吐司。
1950 在一个孤独的地方
莫里斯·安克鲁姆订购了一个毒刺。
1952年红磨坊
何塞·费雷尔饰演法国著名画家亨利·德·图卢兹-劳特累克，他获得免费的干邑白兰地和饮料以换取绘画海报。
1956 上流社会
Gordon Richards 为 Bing Crosby、Frank Sinatra 以及任何需要“狗毛”的人制作 Stingers。
1957 替我吻他们
加里格兰特和杰恩曼斯菲尔德喝毒刺。他说，“毒刺，让他们继续前进。”
1958 马梅阿姨
提到了干邑。
1960年公寓
毒刺被多次提及。
1961 年的美酒与玫瑰日
杰克莱蒙给李雷米克点了一杯白兰地亚历山大。
1983 年高尔基公园
威廉赫特说毒刺是妓女的饮料。后来，他订购了一个毒刺并说：“我是个妓女。”
1988 年海滩
Bette Midler 两次订购了 Stinger。
1988 年鸡尾酒
路易十三国王是汤姆克鲁斯和布莱恩布朗之间的赌注和醉酒的一部分。
2008 两个情人
华金·菲尼克斯点了一杯白兰地亚历山大。
2015 100 年
约翰·马尔科维奇和罗伯特·罗德里格斯将一瓶路易十三国王干邑放入时间胶囊中，计划发布日期为 2115 年 11 月 18 日。
1869 年海外无辜者，马克吐温
“给我们一杯白兰地！”
1872 年的环球航行叙事，爱德华·贝尔彻爵士
“然后贝宁船长给我们做了香槟鸡尾酒。半杯香槟，一点白兰地，一点苦酒，一点糖。”
1933 年，赢家一无所获，欧内斯特·海明威
提到了白兰地。
1939 年春天的弗雷德叔叔，PG 伍德豪斯
提到白兰地
Fun Brandy & Cognac Facts
Phylloxera Hit Cognac Too
The same microscopic bug that devastated European wine in the late 1800s came for Cognac's vineyards as well.
By 1878–79, more than 80% of the region's vines had been destroyed. Growers had luckily stockpiled large reserves of aged Cognac in the years before the crisis, which is part of why genuinely old,
pre-phylloxera Cognac is so rare and prized
today—it's essentially a taste of the vineyards Cognac had before the disaster.
Once replanting began, growers turned to Ugni Blanc grafted onto resistant American rootstock, and it became the region's dominant grape—the same Ugni Blanc that still makes up the vast majority of Cognac today.
France had the grapes. America had the roots. The bug had seriously underestimated international cooperation.
The Louis XIII Decanter Started With a Battlefield Find
In the mid-1800s, Paul-Émile Rémy Martin discovered a 16th-century metal flask on the site of the 1569 Battle of Jarnac, not far from Cognac. He was so taken with its design—spiked detailing and fleur-de-lis medallions—that he modeled an entirely new crystal decanter after it.
That flask is the reason Louis XIII still comes in that unmistakable spiked Baccarat bottle today. So one of the world's most recognizable luxury Cognac decanters owes its shape to something somebody dug out of the ground centuries after a battle.
One man's battlefield junk is another man's $4,000 Cognac bottle.
Cognac Officially Became "Cognac" in 1936
For most of its history, Cognac was essentially very good brandy from a very specific place. France didn't formally recognize Cognac as an Appellation d'Origine Contrôlée (AOC) until 1936, establishing the geographic boundaries and production rules that define authentic Cognac.
In other words, France finally put the legal equivalent of “Don't even THINK about calling yours Cognac” in writing.
"Eau de Vie du Coniack" Has Paperwork Going Back to 1517
The earliest known written reference to Cognac brandy dates all the way back to 1517, although some form of distilled wine was likely being produced in the area before that.
So depending on how you count it, Cognac has been around for about 500 years—or
considerably longer.
Brandy & Cognac Timeline
8th century — Arab alchemists invent the alembic still, the foundational technology that makes distillation possible.
16th century — Dutch traders sailing to the west coast of France for wine begin distilling it to survive the journey home, calling the result brandewijn — "burnt wine." The word eventually becomes "brandy."
1517 — The earliest known written reference to eau de vie du Coniack appears — the first documented mention of what would become Cognac.
1600s — Double distillation takes hold in the Cognac region, producing a more refined, more stable spirit that can actually age well in barrels instead of being consumed young.
1715 — Jean Martell, a young entrepreneur from Jersey, founds Maison Martell — one of the first true Cognac houses.
~1725 — Rémy Martin follows about a decade later, founding what becomes one of the world's most famous Cognac houses.
1780 — Hennessy is founded by Richard Hennessy, an Irish soldier turned brandy merchant.
1850s — Paul-Émile Rémy Martin discovers a 16th-century metal flask on the site of the 1569 Battle of Jarnac, inspiring the future design of the Louis XIII decanter.
1874 — The first Louis XIII Cognac is blended and bottled, presented in the now-iconic Baccarat crystal decanter modeled after that battlefield flask.
1878–79 — Phylloxera devastates the Cognac region, destroying more than 80% of its vineyards. Growers' pre-crisis reserves become some of the rarest Cognac in the world today.
1880 — Louis-Alexandre Marnier Lapostolle creates Grand Marnier, blending Cognac with bitter orange essence.
19th century — Maurice Hennessy introduces the star classification system, an early version of the VS/VSOP/XO labeling still used today.
1936 — France grants Cognac official Appellation d'Origine Contrôlée (AOC) status, legally locking in the region's boundaries and production rules.
Today — Cognac remains one of the world's most tightly regulated and prestigious spirit categories, with brandy's wider family — Armagnac, Calvados, pisco, grappa, and dozens of fruit eaux-de-vie — still going strong around the world.