What’s the Difference Between Brandy and Whiskey?

Imagine two glasses sitting side-by-side. One contains a neat pour of bourbon whiskey, the other, Cognac. Both liquids look almost identical. They each have a brownish-amber hue, and similar aromas of caramel, vanilla, and baking spice. Despite the commonalities, a fundamental difference exists between brandy and whiskey.

Simply put, brandy is an alcoholic spirit distilled from fermented fruit, and whiskey is a spirit distilled from fermented grains. Stemming from that basic contrast are many distinctions that arise from the choice of ingredients and production that lead each category of spirit to have a unique identity. 

Both brandy and whiskey are very diverse categories of spirits that can be enjoyed in a multitude of ways. Understanding what each spirit is made from, and how each is produced can go a long way when selecting the right bottle.

What is brandy?

“Typically, when we talk about brandy, we mean barrel-aged brandy made from grapes, and usually those are made from white grapes,” says Lance Winters, master distiller at St. George Spirits. Winters has 30 years of experience distilling different styles of both whiskey and brandy.

The most popular style of brandy in the world is Cognac, which is a barrel-aged grape brandy distilled in France. “Cognac is an Appellation d’Origine Contrôlée (AOC), so it can only be produced in the Cognac area following a specific distillation technique,” says Amaury Thomas, co-founder and master blender of Martingale Cognac.

“If a master blender creates a product that truly stands out, even using the exact same base ingredient and techniques, this means that only savoir faire, craftsmanship, and personal taste make the difference,” says Thomas.

Brandy is a wildly diverse category of spirit. It’s distilled all over the world and can be made from many varieties of fruit. Aside from grapes, apples are a common base ingredient, along with pears, peaches, plums, and berries.

 What is whiskey?

Most U.S. drinkers have familiarity with one or more styles of whiskey, the most popular of which are bourbon, rye, single malt scotch, and Irish whiskey. Each style is made from a variety of grains, most commonly barley, corn, rye, and wheat. 

Different types of whiskeys have different legal requirements. Single-malt scotch, for instance, must only be distilled from malted barley. Bourbon has to be made from at least 51% corn, and the remaining grains can be any mixture.

The grain or combination of grains used has a major impact on the flavor of a given whiskey. 

“Based on what mash bill is utilized, there can be big differences,” says Winters. “Take rye [whiskey], for example, which has to use at least 51% rye by weight. [By the resulting flavor profile], you can tell that rye is really asserting itself in a big way.” 

Distillation differences

Whiskey and brandy both tend to be distilled differently, as well. 

“Regions that create different spirits typically have their own style of still that typically pretty much everybody works with,” says Winters. 

In Cognac, copper pot stills are required when distilling. 

“Cognac is the result of the double distillation of wine in traditional copper pot stills,” says Thomas. “First, we distill the wine and obtain a low-alcohol liquid called brouillis. Then we distill this brouillis and we select the fraction of this second distillation with the most aromatic alcohol compounds, called the ‘heart.’” 

Other types of brandy from different regions have different traditions and laws dictating their production.

Whiskey distillation methods vary between regions, and there is often further variation within these regions. 

“Whiskey stills are as varied as whiskey distilleries,” says Winters. “You’ll see a lot of them in the Southern part of the United States that use continuous stills.”

Continuous stills, also known as column stills are incredibly efficient and the most common type of still used in bourbon and rye production. All single malt Scotch whiskies are required by law to be distilled with copper pot stills, which require distillation in batches, but give the finished whisky a uniquely rich flavor and mouthfeel.

Barrel aging

Barrel aging is the biggest factor that unites most brandy and whiskey. 

In most whiskey-producing regions, the distillate must spend an extended period being aged in a wooden barrel, to be considered a whiskey. 

Cognac has a similar requirement, but many styles of brandy do not need to be aged. 

“Aging Cognac is a long and delicate process, requiring know-how, craftsmanship, and patience,” says Thomas. “Eaux de vie needs to age for a minimum of two years before being allowed to be used in a blend.” 

The contact between a distilled spirit and an oak barrel has a big impact on that spirit’s color and flavor. In the case of both brandy and whiskey, most of the spirit’s color comes from the wood. Oak barrels also impart the spirit with aromas and flavors, most notably vanilla, caramel, butterscotch, and baking spice — all of the attributes that Cognac and whiskey share.

The best way to enjoy a whiskey or brandy

Whiskey and brandy are also enjoyed in slightly different ways. 

“There are comparatively few occasions that naturally lend themselves to the consumption of a Cognac,” says Andrew Weir, chief commercial & marketing officer and co-founder of Martingale Cognac. “After a meal, in a high-energy nightlife moment, or perhaps a late-night relaxing sip. Whiskey, by comparison, has been promoted in all of those moments and many more,” he says. “Brandy, or Cognac in this case, has a lot of baggage in terms of the perceived notion of who it is or who it isn’t for.”

Brandy is used as the base spirit in classic cocktails like the Sidecar, the Brandy Crusta, and occasionally the Sazerac, but modern mixologists are incorporating the spirit into new creations as well. 

“I do see a rise in cocktails made with fruit brandies,” says Winters. “You can take something like a really well-made fruit brandy and make cocktails with what a flavored vodka wants to be, but only fruit brandy can be.”

Whiskey, on the other hand, is thoroughly integrated into U.S. drinking culture. 

“Whiskey, culturally, is all over the map,” says Winters. “Somebody can go into a bar and order a beer and a shot of whiskey or you can also make so many amazing cocktails from whiskey.” 

All types of whiskey are also regularly sipped neat or on the rocks. “You have rye if you want something bright and peppery and punchy. For something sweet, bourbon has so much of that oaky sweetness to it,” says Winters. “If you want something dry, gripping, and smoky, a nice peaty scotch is going to fit the bill.”