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It is an aberration to chill brandies, they are best served at room temperature, and never chilled or even worse, on the rocks.

There are even warmers specially designed for cognac, which is basically an eau-de-vie of grapes, to make the flavor come out.

Cold will hide the already very delicate (almost lost in such a highly alcoholic beverage) flavor of the original fruit. Some eaux-de-vie contain an actual ripe fruit inside the bottle (introduced just after the flower was pollenized, the bottle is left on the tree all along) to enhance the flavor. Pear eau-de-vie may have such a pear, much bigger than the thin top of the bottle.

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13y ago

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