Cognac & Brandy
The word comes from the Dutch word brandewijn, which means "burnt wine", referring to the heat required for distillation. When the term is used alone then it usually describes the brandy of wine. Brandy of marc distillation is called grappa. Brandy usually has 40-60% vol alcohol, while brandy used in fortified wines such as Sherry and Madeira has 80-95% vol.
The best of all brandies is considered to be Cognac, which is produced in southwestern France.