Description and references
A potable alcoholic liquid distilled from wine
or from the fermented juices of peaches, cherries, apples, or other
fruit.
Properties
To meet the specifications of the National Formulary,
brandy must have been obtained by distillation of fermented juice
from sound ripe grapes and contain between 48 and 54% ethanol (v/v), d415 0.921-0.933. It must have been stored in wooden containers for a period
of not less than 2 years. Unlike whisky, brandy is never made from
cereal mash or from potatoes (as some brands of vodka).Therapeutic Category
Sedative, vasodilator (peripheral).