Which type of brandy is produced from leftover skins and pulps used in winemaking?

Pomace brandy is specifically made from the leftover skins, seeds, and pulp that remain after grapes have been pressed for winemaking. This by-product is known as "pomace." When these materials are fermented and distilled, the resulting spirit is pomace brandy. This type of brandy often has a unique flavor profile that can vary depending on the grape variety used and the distillation process.

In contrast, grape brandy refers more broadly to brandy distilled from the fermented juice of grapes, without the emphasis on using the leftover solids from winemaking. Fruit brandy encompasses a wider range of spirits made from various fruits other than grapes, like apples or pears, thus not fitting the specific criteria related to pomace. Cognac is a specific type of grape brandy produced in the Cognac region of France, and while it is made from grapes, it does not utilize the leftovers from winemaking, making it distinct from pomace brandy.