Brandy must be aged for 2 years in oak or longer. The aging of brandy is a delicate and sensitive process – a process sadly with no short-cuts. Accelerated aging techniques, such as small barrels, heavy char barrels or high heat in a shipping container are not effective for brandy maturation. The distillate is too delicate and lacks the robustness of grain-based distillate to stand up to the intensity of that process.