Brandy is made through a process of fermenting and distilling fruit, typically grapes. Here's a basic overview of how it's made:

1. Selection of Fruit: Brandy can be made from various fruits, but grapes are the most common. The type and quality of fruit used will greatly influence the flavor of the final product.

2. Fermentation: The fruit is crushed to extract the juice, which is then fermented. Yeast is added to the juice to convert the sugars into alcohol. This fermentation process usually takes about a week to several weeks, depending on the desired alcohol content and flavor profile.

3. Distillation: After fermentation, the liquid undergoes distillation. Distillation involves heating the fermented liquid in a still, causing the alcohol to vaporize. The vapor is then collected and cooled, condensing it back into a liquid form. This process concentrates the alcohol and removes impurities, resulting in a higher alcohol content.

4. Aging: The distilled liquid, known as "distillate" or "eau-de-vie," is aged in wooden barrels. The aging process allows the brandy to develop its flavor, color, and aroma as it interacts with the wood. The type of wood used for the barrels, as well as the length of aging, will influence the final characteristics of the brandy.

5. Blending (optional): In some cases, brandies from different batches or barrels may be blended together to achieve a consistent flavor profile.

6. Bottling: Once the brandy has aged to the desired level and flavor, it is filtered and bottled for sale.

The entire process requires careful attention to detail and can take several years from the selection of fruit to the bottling of the finished product. The specific techniques and ingredients used can vary depending on regional traditions and regulations.