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78
BRANDY.
comes under the marks of
"J.
Hennessee
&
Go.,"
"Otard, Dupuy
&
Go.,"
"Oliatonet
Jrw,"
"Pelle–
voisin,"
".A.
Seignette,"
"S.
John," "P,inet, Castil–
lion
&
Go.,"
etc. etc.
The brandies most esteemed are the
Cognac
and
.Amagnac,
Rochelle
and
Bordeaux.
The best
Cognac
is distilled from pale wine; hence its
peculiarly fine fragrant odor. The ordinary
brandy is distilled from high-colored wines,
and contains a smaller proportion of alcohol.
Brandy contains from 45 to 60 per ce.nt. of
alcohol of the specific gravity of 0·825, having
on an average more than double the quantity
of alcohol contained in the best of wines, "its
intoxicating power exceeding its proportion, as
compared with wine; the
comb~nation
of the
ingredients of wine, as before stated in the
chapter on wines, having a tendency to diinin–
ish the action of the alcohol on the system.
The
Cognac
and
.Amagnac
brandies are rec–
tified to only from 0·935° to 0·922°, containing
more than half their weight in water, and are