Definition: brandy

2 The wine distillate must be distilled to less than 94.8% by volume and its alcohol content must not exceed 50% of the alcohol content of the finished product.

3 Brandy must have a volatile substance content of at least 1.25 g per litre of pure alcohol. The volatile substance content must come exclusively from the raw materials used.

4 Brandy must be aged in oak containers for at least one year, or for a minimum of six months if the capacity of the oak barrels is less than 1000 litres. "Cognac" and "Armagnac" are spirits of French origin protected by French law.