In production of wine distillates, vantage is given to white grape varieties with certain characteristics such as total acidity, low pH value and relatively low sugar content in the must. For the production of quality wine distillates in Croatia grape varieties like Kraljevina (Imbrina), Graševina, Šipon (Moslavac), Zeleni Silvanac, etc. can be used. However, in certain years, and depending on the area, these characteristics can be found in other potentially suitable varieties. The aim of this paper is to evaluate the physico-chemical characteristics of must, wine, wine distillate and mature wine distillate or brandy from cabernet sauvignon grape variety in order to assess the possibility of using this grape variety for brandy production. Harvesting and alcoholic fermentation was carried out in the Kutjevo Vineyard, Papuk Nature Park, in the vineyard of Polytechnic Požega, and distillation in the laboratory of the Department of Carbohydrate Technology of the Faculty of Food Technology Osijek in 2020. Analysis of chemical composition of must, wine, analysis of chemical composition of the middle stream of crude distillates was performed and volatile compounds were determined by gas chromatography of all fractions of both distillations. The aromatic profile of the cabernet sauvignon grape variety, the resulting wine and distillate were also determined, and the ripening of the distillate was monitored by excluding the distillate every month. Given the amount of examined raw material and conditions of vinification, distillation and maturation, the results of wine distillate of cabernet sauvignon showed great potential for the production of wine distillates and brandy, with the possibility of adjusting the conditions and operating parameters to improve the final product.