Brandy

Brandy is a spirit produced by distilling wine. The wine is typically made from fermented fruit, most commonly grapes. The resulting distillate is then aged in oak barrels, which imparts colour and flavour.

Brandy is used as a flavouring agent in a variety of sweet baked goods, particularly those associated with festive occasions like Christmas puddings and mince pies. Its rich, complex flavour profile adds depth and warmth to these products.

Brandy is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its primary component is ethanol, the alcohol found in alcoholic beverages. The consumption of alcohol can have various health effects, and the UK Chief Medical Officers advise that to keep health risks from alcohol to a low level if you drink on a regular basis, it is safest not to drink more than 14 units a week. The World Health Organization's International Agency for Research on Cancer (IARC) classifies alcoholic beverages as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer. However, the amounts used for flavouring in food are typically very small and do not contribute significantly to the overall alcohol intake from the food product.