Preferred grape varieties to produce brandy are those that can give distillates a pleasant and mild aroma. The characteristics of the varieties for obtaining the mentioned aroma are high total acidity, low pH and relatively low sugar content in the must. As an example of such varieties, it is best to mention the grape varieties to produce cognac, namely Ugni Blanc, Colombard and Folle Blanche. The 'Syrah' grape variety has been planted more in recent years as a so-called "cultivar". Wines obtained from this variety have deep colors, pronounced aroma and spicy tones. The aim of this paper is to evaluate the physico-chemical characteristics of must, wine, wine distillate and mature wine distillate or brandy from the grape variety 'Syrah' to evaluate the possibility of using this variety for brandy production. Harvesting and alcoholic fermentation were carried out in Vinogradi Kutjevo, Papuk Nature Park in the vineyard of the Polytechnic of Požega, and distillation in the laboratory of the Subdepartment of Carbohydrate Technology of the Faculty of Food Technology Osijek 2020. Analyzes of the chemical composition of must, wine, analysis of the chemical composition of the middle stream of crude distillates and certain volatile compounds by gas chromatography of all fractions of both distillations were performed. The aromatic profile of the 'Syrah' grape variety was determined, the wine and distillate obtained, and the maturation of the distillate was monitored by excluding the distillate every month.