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Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are colored with caramel coloring to imitate the effect of aging, and others are produced using a combination of both aging and coloring.

The legendary history of Armenian brandy manufacturing started in 1887 when the merchant Nerses Tairyan founded the first Wine and Brandy Factory in Yerevan. In 1894 Tairov’s factory for the first time released the “cousin” of French cognac, brandy, which since its establishment had gained self-sufficiency and soon obtained international recognition.