Working brandies that is. Everybody in the world makes one who has accesss to grapes, or cherries [kirshwasser, maraschino], or apples [Calvados], or plums [slivovitz], or . . . . well you get my point. Have fruit will make brandy. These fruit brandies are often referred to as eau de vie. Do not confuse them with fruit liqueurs. Pear brandy and pear liqueur are radically different. These brandies each have a unique quality about them and are fun to swap in and out of your bar. More often than not you can substitute one fruit brandy for another in a given drink. Try this with the Sidecar and you will end up with an entire fleet of drinks.

As for the entitled, aristocratic brandies, cognacs, designed mostly for sipping, collecting, and bragging, you will have to find somebody you trust to guide you. Not unlike what you have to do for Single Malt Scotch and Anejo Tequila. A line I find exquisite is Delamain. Pierre Ferrand is also elegant. And both are reasonably affordable. But the money can get big here. Google Hennessey Ellipse to see how crazy the cognac game can get. So avoid getting caught up in the cognac game too much unless you have either a) a fierce passion, or b) a deep pocket, or c) an annoying friend who needs to be kept in place.

Again
[1] brandies essential for a basic working bar;
[2] those items picked up to cover friends and your own curiosity; and
[3] these simple say "the eagle has landed." [well at least a really attractive falcon]

TRADITIONAL GRAPE BASED BRANDY

1. Alto del Carmen Pisco Chilean [1]
2. Oregon Brandy [1]
3. Germain-Robin American Brandy [2]
4. Pierre Ferrand Reserve [3]
5. Bache Gabrielson Natur & Eleganse [3] made without legally allowed additives
   

OTHER FRUIT BASED BRANDY

1. Laird’s Straight Apply Brandy [1]
2. Maraska [or Luxardo] Maraschino Cherry[1]
3. Blume Marillen Apricot eau de vie [2]
4. Clear Creek [take your pick from a dozen or so][2]