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In page Brandy:

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Brandy is usually produced in pot stills (batch distillation), but the column still can also be used for continuous distillation. The distillate obtained in this manner has a higher alcohol concentration (approximately 90% ABV) and is less aromatic. The choice of the apparatus depends on the style of brandy produced.[1] Cognac and South African brandy are examples of brandy produced in batches[1] while many American brandies use fractional distillation in column stills.[citation needed]