In the sense of the word "a brand or distillate of wine". However, this has become common usage as a name for each distillation recovered alcoholic product with higher alcohol content enforced. And even if the starting product not wine, but for example, fruit or fruits or flavored Distillates were. Due to this abusive and confusing use of the name, the following regulation was made in 1989 by EEC Regulation 1576/89:
Brandy is one spirit Made exclusively by distillation to less than 86% by volume of wine or wine fortified wine or by re-distillation of a wine distillate to less than 86% vol. It must have at least 125 g / hl of pure alcohol on volatile components, and may not exceed 200 g / hl r. A. on methanol respectively. The minimum alcohol content is 37.5% vol. The addition of alcohol of any form or flavoring is not permitted. To adjust the color only sugar liqueur may be added. In this form brandy is a ready to drink product, but is also used as a basis for the preparation of brandy used. The difference is that Weinbrand additionally has to mature for some time in a wooden barrel.