Imagine two elegant glasses placed side-by-side on a polished wooden table. One holds a golden pour of Cognac, the other a rich amber bourbon. At first glance, they look nearly identical. Even the aromas—whispers of caramel, vanilla, and spice—seem to echo each other. But despite their visual and aromatic similarities, the difference between brandy and whisky is as deep and complex as the spirits themselves.

In this guide, we’ll break down their distinctions, origins, flavor profiles, and cultural footprints—so you’ll never second-guess what’s in your glass again.

What is Brandy?

To truly understand the difference between brandy and whisky, we need to begin at the roots.

Brandy is a distilled spirit made from fermented fruit, most commonly grapes, but it can also be produced using apples, pears, peaches, and other fruits. When people ask, “What is brandy?”, they’re typically referring to barrel-aged grape brandy.

One of the most prestigious styles of brandy is Cognac, which comes from the Cognac region of France. Cognac must follow specific distillation rules—like double distillation in traditional copper pot stills—to qualify for the name.

As Amaury Thomas, master blender at Martingale Cognac, says, “Cognac is an Appellation d’Origine Contrôlée (AOC), so it can only be produced in the Cognac area following a specific distillation technique.”

Brandy Alcohol Percentage

Brandy usually contains an alcohol percentage ranging between 35% to 60% ABV. Cognac, for instance, is generally bottled at 40% ABV. However, unaged or craft versions may vary slightly depending on the country’s legal definition.

What is Whisky?

Whisky—or whiskey, depending on where it’s made—is a spirit distilled from fermented grains like barley, corn, rye, and wheat.

From bourbon in Kentucky to Scotch in Scotland, whisky is diverse, nuanced, and tied to tradition. American whiskeys like bourbon must be made from at least 51% corn, while single malt Scotch can only be made from 100% malted barley and distilled in copper pot stills.

Each grain contributes to a whisky's personality. Rye gives a spicy, punchy flavor. Corn (as in bourbon) adds sweetness. Barley brings nutty, malty depth. As Lance Winters of St. George Spirits puts it, “Based on what mash bill is utilized, there can be big differences.”

Brandy vs Whisky: The Key Differences

Though both spirits are beloved across the globe, the difference between brandy and whisky lies in three main areas: ingredients, distillation, and aging.

Production Style

Cognac is traditionally double-distilled using copper pot stills, whereas whiskies—especially American bourbons—often use continuous column stills, making production more efficient but with different outcomes in flavor and texture.

Types of Brandy

Understanding the types of brandy gives deeper insight into its diversity. The spirit isn’t limited to Cognac alone.

1. Cognac

Premium grape brandy from France’s Cognac region. Double-distilled, aged in French oak.

2. Armagnac

Also from France, but single-distilled—more rustic and bold than Cognac.

3. Fruit Brandy

Made from apples (like Calvados), pears, cherries (Kirsch), plums (Slivovitz), etc.

4. American Brandy

Often grape-based, smoother and fruit-forward—California is a rising hub.

5. Indian Brandy

Popular in domestic markets and often used in cocktails.

Each type reflects its origin, ingredients, and the distiller's artistic touch.

Distillation: Method Shapes the Spirit

The distillation process contributes significantly to the difference between brandy and whisky.

In Cognac, wine is distilled twice in copper pot stills to create eaux-de-vie, which are then aged and blended. According to Thomas, the second distillation yields the “heart” of the spirit, rich in aromatic compounds.

Whisky, on the other hand, uses a variety of stills depending on the region. Pot stills are used in single malt Scotch and Irish whiskey, giving a rich, oily mouthfeel. Column stills dominate American bourbon and rye production for efficiency and consistency.

Barrel Aging: A Shared Tradition

Though their raw ingredients differ, both spirits undergo barrel aging—a crucial step in shaping flavor.

For whisky, aging is a legal requirement. Bourbon must be aged in new, charred American oak barrels, which imparts notes of vanilla, smoke, and caramel. Scotch is usually aged in used barrels, sometimes previously used for sherry, wine, or bourbon.

For Cognac, French Limousin oak barrels are standard, offering rich tannins and elegance. Brandy must age for a minimum of two years to be considered VS (Very Special). Other labels include:

• VSOP (Very Superior Old Pale): 4+ years
  
  
• XO (Extra Old): 10+ years
  
  

Flavor Profile: What to Expect in Your Glass

Let’s simplify it:

• Brandy: Smooth, fruity, floral, sometimes spiced or nutty. Tastes like ripe fruit soaked in oak warmth.
  
  
• Whisky: Oaky, smoky, spicy, earthy, or sweet depending on the grain and barrel.
  

Want something bold and peppery? Go for rye whisky. Prefer something luxurious and soft? Sip XO Cognac.

Cultural Perception & Consumption Styles

Here’s where things get interesting.

Brandy’s Identity Crisis?

Andrew Weir of Martingale Cognac mentions that Cognac is often tied to post-dinner sipping or exclusive lounges. It’s underrepresented in everyday social moments.

But that’s changing—especially as mixologists experiment with brandy in craft cocktails like the Sidecar, Brandy Crusta, or reimagined Old Fashioneds.

Whisky’s Versatility

Whisky is everywhere—from dive bars to luxury tasting rooms. In the U.S., it’s common to pair beer with a whisky shot or sip neat whisky during social gatherings.

As Winters puts it, “Whiskey, culturally, is all over the map.”

Brandy or Whisky in Cocktails?

Cocktail culture is embracing both spirits more than ever.

• Brandy Cocktails: Sidecar, Vieux Carré, Brandy Alexander
  
  
• Whisky Cocktails: Old Fashioned, Manhattan, Whiskey Sour, Boulevardier
  

Craft bartenders now even use fruit brandies to mimic what flavored vodkas can’t offer naturally—complex, aromatic, real fruit character.

Which One Should You Choose?

Still unsure between brandy vs whisky? Here’s a quick guide:

• For beginners: Start with a soft VS Cognac or a sweet bourbon.
  
  
• For collectors: Explore aged XO Cognacs and peated single malts.
  
  
• For food pairing: Brandy goes well with desserts and cheese. Whisky pairs beautifully with grilled meats, chocolate, and bold dishes.
  
  
• For cocktails: Bourbon for classics, brandy for something unexpected.
  

Read also: Single Malt vs. Blended Whisky: Which One Should You Choose?

Conclusion: Sip with Understanding

The difference between brandy and whisky goes beyond fruit vs grain—it’s a matter of heritage, style, and how each spirit reflects its origin and maker’s intention.

Whether you choose the floral elegance of a Cognac or the smoky depth of a Highland single malt, your appreciation will be deeper now that you understand what sets them apart.

Cheers to discovery—and to drinking with intention.

FAQs

Q1: What is the main difference between brandy and whisky?
A: Brandy is made from fermented fruit, while whisky is made from fermented grains.

Q2: What is brandy made from?
A: Mostly grapes, but also apples, pears, plums, and other fruits.

Q3: What are the types of brandy?
A: Cognac, Armagnac, fruit brandies, American brandy, and Indian brandy.

Q4: What is brandy alcohol percentage?
A: Typically ranges between 35% and 60%, with most common expressions around 40%.

Q5: Can you use both in cocktails?
A: Absolutely! Both brandy and whisky are versatile in cocktails, each adding unique depth.