Brandy

Brandy is a distilled spirit made from fermented fruit juice, typically grapes, with an alcohol content usually ranging from 35–60% ABV. For people with gout, the primary concern is the ethanol itself, regardless of the source fruit.

How alcohol affects gout

Alcohol increases uric acid production through accelerated purine metabolism, while simultaneously reducing uric acid excretion by the kidneys. Ethanol metabolism also produces lactic acid, which competes with uric acid for the same kidney excretion pathways, further raising serum urate levels. The resulting spike in uric acid can trigger acute gout flares, often within 24–48 hours of drinking.

Comparing to other alcohol

While beer is generally considered the worst alcoholic beverage for gout due to its high purine content from yeast, distilled spirits like brandy still carry substantial risk. Unlike beer, brandy contains negligible purines, but the alcohol-induced uric acid effects remain significant. Studies consistently show that any alcohol — including spirits — increases gout flare risk in a dose-dependent manner.

Practical guidance

For gout sufferers, the safest approach is to avoid brandy entirely, especially during active flares or when uric acid levels are poorly controlled. If consuming on a special occasion, strict moderation is essential: limit to a small single serving, drink plenty of water alongside to counteract dehydration, and avoid combining with sugary mixers that add fructose. However, given the strong link between alcohol and recurrent gout attacks, most rheumatologists recommend eliminating or severely restricting distilled spirits as part of gout management.