yuck tastes like butterscotch liqueur. >maybe i will put it on vanilla ice cream
*Packaging may varyE&J Brandy X.O
Brandy /40% ABV / Sonoma County, California, United States
Enter a delivery address
Product details
- Category
- Brandy
- Region
- Sonoma County, United States
- ABV
- 40%
Product description
E&J XO is a lusciously smooth brandy with a bold, complex finish. Barrel aging brings out notes of sweet vanilla, creamy toffee, brown sugar and soft maple, with a hint of toasted oak. Savor this E&J XO Brandy on its own, or enjoy it in mixed drinks and simple cocktails. Since 1938, E&J Brandy has perfected its craft to bring the best brandy to market and become America's most award winning brandy.
View all products by E&JCalifornia Residents: Click here for Proposition 65 WARNINGCommunity reviews
4.729 Reviews
5(169)4(23)3(6)2(4)1(6)Newest
john Mike Verified BuyerVerified BuyerNever showed up
Loretta Fazari Not the greatest brandy. More like a liqueur. I find it to vanillish. Not worth it.
Hi Chief Melanin Verified BuyerVerified BuyerDelectably smooth
Todd Verified BuyerVerified BuyerYa know For the price this brandy cannot be beat ! I would even put it up against more expensive Brandy’s. Great taste great price what more can you ask for………oh I forgot A glass!
Megan Verified BuyerVerified BuyerI was pleasantly surprised at how smooth and sippable this brandy was. Could definitely hold it’s own against a much more expensive cognac.
Loretta L. Verified BuyerVerified BuyerIt was smooth lol
Regina Verified BuyerVerified BuyerDelivery was awesome early delivery and the lady that delivered my drinks was polite and had a beautiful smile she was awesome
Ola Verified BuyerVerified BuyerI think that it was great.
Kimberly W. Verified BuyerVerified BuyerHaven't opened yet.
FAQs
Brandy is a general term for fruit-based spirits often associated with after-dinner conversations augmented by dusty books, tobacco pipes and fancy dinner jackets. Many well-known styles of brandy, like Cognacs and Armagnacs, are highly regulated, grape-based and originate in France, but the overall brandy industry has little regulation; brandy may be produced anywhere in the world and varies dramatically in color and recipe using a variety of fruit (often apple, peach, cherry or plum).
Brandy is predominantly sweet and fruity, generally between 40-50% ABV and often aged for several years before its final blending and bottling.
Brandy is predominantly sweet and fruity, generally between 40-50% ABV and often aged for several years before its final blending and bottling.
Following its initial fruit distillation, raw brandy is pretty unpalatable and requires several years to mature and develop its remarkable flavors; even so, the exact amount of time to age a brandy can vary dramatically.
Some more regulated types of brandy, including Cognac and Armagnac, are required to age for a minimum amount of time in oak barrels, though most distillers opt to age their brandies for significantly longer, which improves the quality and undoubtedly raises the price per bottle. On the whole, brandies are aged between three to five years, though some premium varieties surpass 10 years or more.
Some more regulated types of brandy, including Cognac and Armagnac, are required to age for a minimum amount of time in oak barrels, though most distillers opt to age their brandies for significantly longer, which improves the quality and undoubtedly raises the price per bottle. On the whole, brandies are aged between three to five years, though some premium varieties surpass 10 years or more.
Brandy can be made from a variety of fruit juices, and each country generally has its own preferred style of brandy; in France, most well-known brandies are made from white grape juice, whereas America’s signature brandy is made from apple cider.
Besides apples and grapes, other popular fruits employed in brandy making include plums, cherries, peaches, apricots and pears; it’s a truly varied liquor depending on the geography and the culture where it’s crafted.
Aging brandy in charred oak barrels helps further develop its complex flavors, as well as the final blending process by which water and other brandies are balanced and combined.
Besides apples and grapes, other popular fruits employed in brandy making include plums, cherries, peaches, apricots and pears; it’s a truly varied liquor depending on the geography and the culture where it’s crafted.
Aging brandy in charred oak barrels helps further develop its complex flavors, as well as the final blending process by which water and other brandies are balanced and combined.
Like many after-dinner spirits, brandy is meant to be sipped neat at room temperature, though served on the rocks is equally appropriate; traditionally, brandy is poured into a “snifter,” a specific type of stemware with a wide base (for swirling) and a narrow top (for sipping).
Keeping the brandy a bit warmer or adding a little water can further develop the aromas and overall flavor.
Brandy is a popular ingredient in fruit-based cocktails as well, like colorful sangrias and zesty sidecars; because of its sweetness, brandy tends to appear in dessert recipes, often soaked with coffee in delicacies like tiramisu.
Keeping the brandy a bit warmer or adding a little water can further develop the aromas and overall flavor.
Brandy is a popular ingredient in fruit-based cocktails as well, like colorful sangrias and zesty sidecars; because of its sweetness, brandy tends to appear in dessert recipes, often soaked with coffee in delicacies like tiramisu.
Enter a delivery address