We adopt a “Low & Slow” distillation philosophy – A relatively low distillation temperature, for a longer, slower distillation, maximum copper contact, and a distillation batch ceiling of 135(O) to express concentrated flavors, aromas, and smoothness.
We believe that the art of brandy starts in the vineyard or orchard, and our wines are selected for superior aromatics and quality. Our focus is the distillation of unfiltered, un-sulfited wines.
Our grape Brandies typically use the classic brandy varietals – Colombard, Muscat and Chenin Blanc. We are always experimenting with grape varietals – in particular indigenous American and Kentucky grown varietals. Our apple-wine is selected for its fresh, crisp, high acid, high aromatic character.
Our aged brandies are matured in American Bourbon Whiskey barrels, and medium Char American White Oak barrels, for a distinctive New World American flavor and nose. Smooth and aromatic, but a little feisty and rambunctious.
We also have significant investment in novel barrels from Port and sherry butts to Oak Hogsheads and Juniper barrels.