Brandy

Store unopened bottles upright in a cool, dark place away from direct sunlight. Once opened, brandy keeps for months to years depending on seal quality and storage conditions. Alcohol content (typically 35–60% ABV) acts as a preservative.

Indefinite (unopened)

For cooking, you can use younger, less expensive brandy—the delicate flavors of aged bottles are often lost to heat.

When flambéing, warm the brandy slightly before igniting to ensure it catches flame easily.

Alcohol content varies widely; check the label if you need a specific ABV for a recipe.

Cognac and Armagnac are premium French brandies; other regions produce equally good cooking brandies at lower cost.

Using brandy that's too old or expensive for cooking—the subtle flavors won't survive high heat.

Adding brandy to a dish without allowing enough time for alcohol to burn off (simmer for at least 1–2 minutes after adding).

Storing brandy in direct sunlight or heat, which degrades flavor and color over time.