Brandy alone is distilled from grape wine sometimes aged in oak casks and usually bottled at 80 proof. Brandy has a unique system of classification. This system was first introduced by Hennessy in order to offer a simple method for consumers to differentiate between cognacs. "A.C." signifies that it is two years old and aged in wood casks, V.S is "very special" and aged three years in wood casks, "V.S.O.P" indicates "very superior old pale" aged for a minimum of five years in wood casks, "X.O." means "extra old" which is aged for a minimum of six years. This label includes Napoleon and Vieille reserve. Napoleon is aged at least four years and for a brandy to be labeled vintage it must go directly from the aging cask to the bottle with the label showing the date and finally hors D'age which means it is too old to determine the age.     Depending upon the region and the fruit, brandy is divided into four main categories: fruit brandies, American brandies, armagnac and cognac. Fruit brandies are clear, generally 80 to 90 proof and are distilled directly from the fruit itself. They can be made using pears, raspberries, blackberries, peaches, apricots, plums and cherries. They are served chilled or over ice. Almost all American brandy is distilled in California. It is made by individual firms and has a lighter smoother characteristic than European brandy, which tends to possess a stronger headier taste. Armagnac is similar to cognac with the most substantial difference being the distillation method. Armagnac is generally aged longer than cognac with its best years between the teens to mid-twenties (anything over thirty years is typically considered over-aged.) Armagnac is produced only in Gascony, France and distilled one time in a continuous copper still. All cognac is brandy, but not all brandy is cognac. Cognac is produced only in the Cognac region of France and is double distilled in pot stills and aged in new oak casks for one year before it is transferred to used oak casks to age further.     Depending on the type of brandy it should be served at room temperature in a snifter and warmed with the heat of ones hand or with the use of a candle. Fruit brandies are served chilled and both are a delicious after dinner treat especially if served with a lovely, rich chocolate to bring out the flavor. --Summer Miller