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There is one exception to the bottling proof requirement for spirits and it is unique to brandy.
As spirits mature in wood, the alcoholic content is gradually reduced; thus a brandy aged in wood for 50 years may have reduced in proof to below 80o.
Fine brandies do not have to be made from grapes; there are many magnificent examples made from cherries, apples, pears and other fruits.
Brandy, according to the Standards of Identification, is a distillate or a mixture of distillates obtained solely from the fermented juice, mash, or wine of fruit, or from the residue thereof, distilled at less than 190o proof in such manner as to produce the taste, aroma, and characteristics generally attributed to the product, and bottled at not less than 80o proof.
The term brandy, by itself, indicates that the spirit has been obtained from grapes.Brandy can be produced from any fermented fruit, but must then be identified by the name of the fruit.