Brandy (from brandywine, derived from Dutchbrandewijn—"burnt wine") is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring.
Brandy is also produced from fermented fruits other than grapes, but these products are typically named eaux-de-vie, especially in French.
In some countries, fruit flavouring or some other flavouring may be added to a spirit that is called "brandy".
Aguardiente (Spanish: [aɣwarˈðjente], Basque: pattar[paˈcar], Catalan: aiguardent[ajɣwərˈðen], Galician: augardente[awɣaɾˈðente], Portuguese: aguardente[aɣwɐɾˈðẽt(ɨ)]) are generic terms for alcoholic beverages that contain between 29% and 60% alcohol by volume. The terms mean "fiery water" or "burning water"; a similar English-based term is the slang "firewater". Both aguardiente and brandy—from the Dutch expression for "burnt (i.e., distilled) wine"—originated as terms for distilled spirits using whatever ingredients were available locally.
The word is a compound word that combines the words in Latin-based languages for "water" (agua in Spanish; aigua in Catalan; água in Portuguese; auga in Galician) and "fiery" (ardiente in Spanish; ardent in Catalan; ardente in Portuguese and Galician).