What? A distillation of fermented grapes, either the fresh juice or the residue of wine production in the case of pomace brandy. Mistelles are made by mixing the unfermented grape juice with the spirit from the distillery.
Where? France for Armagnac and Cognac, Chile and Peru for Pisco, and Italy for Grappa. Spain and South Africa are other powerful producers but without a specific regional name.
When? As soon as distillation appears in Europe, so around the 12th Century, but becoming a lot more popular in the 14th.
How? After dinner, usually with coffee.
Tip For Beginners: Armagnac is an underrated bargain, especially if you are a single malt fan. Mistelles are virtually unknown, but loved by those that find the time to explore it.