The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not significantly used for beverage production until the 15th century. In the early 16th-century French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese fortified wine due to its higher alcohol content and ease of shipping.

Initially, wine was distilled as a preservation method and to make it easier for merchants to transport. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after being stored in wooden casks, the resulting product improved over the original distilled spirit.

Today, as most brandies have been distilled from grapes, the regions of the world producing the best brandies roughly parallel those areas producing grapes for viniculture.