§ 74523 Brandy Definition Standards

Food and Agricultural Code·California

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Key Takeaways

•Brandy is a type of alcohol made from grapes or grape leftovers.
•It must be made by distilling at a certain strength (not over 170 degrees proof).
•It can be made from grape juice, mash, wine, or what's left after making wine.

Example

You make wine at home and have leftover grape skins and seeds.

If you distill those leftovers to make a strong alcohol, that’s called brandy. But you can’t make it stronger than 170 degrees proof.

AI-generated — May contain errors. Not legal advice. Always verify source.

Official Source

View on CA.gov

§ 74523 Brandy Definition Standards

“Brandy” means an alcoholic distillate or a mixture of distillates obtained from the fermented juice, mash, or wine of whole, sound, ripe grapes or from the residue thereof, distilled at not over 170 degrees proof. (Added by Stats. 1986, Ch. 1287, Sec. 3.)

Last verified: January 23, 2026

Key Terms

brandy distillation

References

Official text at leginfo.legislature.ca.gov
California Legislature. Food and Agricultural Code. Section 74523.

Key Takeaways

Example

Key Terms

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References

Key Takeaways

Example

Key Terms

Related Statutes

References