California Brandy Still Makes New Friends
Many people of a more mature age than myself remember brandy from california to be from producers like Gallo, Guild, Christian Brothers, Paul Masson, Korbel, etc. and made to be quaffed alone, but often in coffee, eggnog, or in mixed drinks.
There was (and still is in many cases) in these products, very little resemblance to fine brandies made in Cognac and Armagnac. And why indeed should they? Well, in one sense there will always be a difference in terroir… the grape varietals in their respective soils and climates, and in styles in which one chooses oak barrels, time in these barrels, and blends. One major difference is how it is distilled; an alambic, sometimes written “alembic” is a type of still that was fashioned, beginning with an Arab design and continuing to be tinkered with until present-day, and used by distillers in Cognac, Scotland, South Africa and yes, California.
One name in particular stands out as some of the best brandy in the world, being made exclusively on an alambic still, and that name is Germain-Robin. This distillery in Redwood Valley, just two hours north of San Francisco, has been producing brandy from Pinot Noir, French Colombard, Semillon and many more grape varieties since 1983.
Ratings in the spirit world by the likes of Paul Pacult of the Spirit Journal, the noted Robb Report, and by writers in various news articles over the years have been extremely favorable, yet their Fine, Shareholder’s Reserve, XO, etc. are still being discovered as “new.” For an overview, articles and links to other brands in their portfolio check out: Craft Distillers and see what the buzz is all about. You will have struck some California gold!
If you find yourself in The Golden State and have the urge to pick up a fine bottle of spirits, wine or beer I would suggest searching out Beverages And More, a retailer that is both very accessible and well-stocked… and the prices are within reason! Cheers!
