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German Brandies

German monks  were distilling Brandy by the 14th century and the German distillers had  organized their own guild as early as 1588. Yet almost from the start,  German Brandy (called weinbrand ) has been made from imported wine rather  than the more valuable local varieties. Most German Brandies are produced  in pot stills and must be aged for a minimum of six months in oak.  Brandies that have been aged in oak for at least one year are called uralt  or alter (meaning "older"). The best German Brandies are smooth,  somewhat lighter than Cognac, and finish with a touch of  sweetness.