E&J Brandy

E&J Brandy is a California-style brandy, and the Cognac category listing is the only other detail given. The listing doesn't state an age designation, ABV or tasting notes, so what follows describes how brandies in this style usually behave, not a measured profile of this bottle. Expect a smooth, fruit-forward profile: dried apricot, baked apple or pear, vanilla, toasted oak and a little caramel. Brandies at this level tend to be rounder and lighter-bodied than long-aged cognac, with a gentle finish and little of the leathery, tobacco or rancio depth you find in an XO. That softness makes it an easy bottle to pour for guests who are new to brandy. It also keeps the flavor from fighting the other ingredients when it goes into a mixed drink. For sipping neat, use a tulip-shaped glass or a small snifter, and pour about an ounce so there is room for the aromas to collect. Serve it at cool room temperature, roughly 60 to 68°F. Colder than that mutes the fruit and vanilla. Warming the glass in your palm for a minute opens it up, but if it starts to smell sharply of alcohol, let it sit for a moment. A single large ice cube is a reasonable choice if you prefer it cooler and slightly diluted, and a splash of water can also soften the spirit. This style is well suited to classic cocktails. In a Sidecar, shake about two ounces of brandy with three-quarters of an ounce each of orange liqueur and fresh lemon juice. Strain it into a chilled coupe, with or without a sugared rim. A Brandy Alexander is a good fit for a smooth, mild brandy: equal parts brandy, dark crème de cacao and cream, shaken hard and finished with grated nutmeg. In a brandy Sazerac, rinse a chilled glass with absinthe, stir the brandy with a sugar cube and Peychaud's bitters over ice, strain it, and express a lemon peel over the top. A brandy old fashioned or a hot toddy also works with this kind of bottle. For food, pair it with roasted nuts, aged cheddar, baked apples or dark chocolate.