What many people appreciate about Jules Clairon is its accessibility. It’s readily available in supermarkets and off-licences across the UK, making it an easy choice for consumers who want a decent brandy without a hefty price tag. It’s a go-to option for many households, particularly during festive seasons when brandy becomes a staple in celebratory drinks and cooking. Today, there are many types of brandy to choose from; it can be aged or unaged, and it can come from anywhere in the world. In fact, today there’s pretty much no country that doesn’t make brandy. What are the common types of brandy?

As long as you keep the bottle tightly sealed and away from direct sunlight or heat, it should last indefinitely. It doesn’t improve with age once in the bottle, but nor should it go off if stored correctly. Grappa – a distinctively Italian take on brandy It’s a strong, pungent drink made by distilling grape skins and seeds, as opposed to a sweeter grape brandy, which includes the grape juice. In its production, Jules Clairon honours traditional French brandy-making techniques. The brandy is aged in wooden casks, which grants it a distinct and pleasant flavour. The ageing process is crucial in brandy production, and even though Jules Clairon is often seen as a budget-friendly option, it does not cut corners in ensuring that the brandy matures adequately. Cognac is usually blended, using grapes from different regions and classified according to age. For a VS (“Very Special”) Cognac, the youngest brandy must have been aged for at least two years; the VSOP (“Very Special Old Pale”, also known as “Reserve”) designation indicates a minimum age of four years. XO (“Extra Old”, also known as “Napoleon”) brandy must have been aged for at least ten years, while the oldest and most expensive Cognacs are referred to as “Hors d’age” – literally, “beyond age”.Brandy is a spirit distilled from wine or another fermented fruit juice. The name originates from the Dutch “brandewijn”, meaning “burnt wine”, and it’s thought to have been discovered when wine was boiled down to reduce its volume, with a view to making it cheaper to ship overseas. The result was an even richer drink that had taken on some of the taste and colour of its oak casks. Cognac – considered by many to be the champagne of the brandy world. There are many styles, but all Cognac must be made from a specific selection of grapes, double-distilled in copper stills and aged for at least two years in French Limousin oak.

Brandy de Jerez – Comes from Spain and is distilled once in copper stills, then aged in oak barrels. This must be produced in the Jerez area of Andalusia, within the so-called “Sherry Triangle”, and comes in three categories. Solera is the youngest and fruitiest, with a minimum average age of one year; Solera Reserva has a minimum average age of three years, and the Solera Gran Reserva is the oldest with a minimum average age of 10 years. Any advice on serving and storing brandy? Originating in France, a country renowned for its outstanding brandy, Jules Clairon has managed to carve out a stable spot in the international market with its spirits, which balance quality and affordability.