The adulterations and misbranding of Brandy are similar to the same offenses in the case of whisky. The use of sugar for masking the taste of young brandy and of caramel to suggest age, although quite common are none the less for that reason objectionable. The use of artificial flavors such as œnanthic ether serves to impart to neutral spirit an odor similar to that of true brandy. Applying any term such as Cognac, or any of the names of the regional products of the Charente, such as Fine Champagne, Borderie, etc., which gives a false idea of origin is typically deceptive. Flavoring and coloring any distilled spirit which has been rectified by any means to pure alcohol is a typical method of making an adulterated brandy.