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!

There are numerous books out there on the subject… one nice reference by Sharon and Ron Herbst called “The Ultimate A-To-Z Bar Guide” (Broadway Books 1998), which doesn’t have pictures (I know y’all like ‘em in your food recipes), but it does have 1000 drink recipes and informs the reader on definitions, glassware, terminology and even some toasts.

Absinthe has been on people’s minds and tongues of late, so here is the skinny kitty on this… It is a bitter liqueur flavored with many herbs but it is mainly the wormwood which gives it its notoriety. It was once thought to cause madness (Van Gogh was thought to cut off his ear after drinking so much of it, but it was quantity and… he always put his lead paint brushes in his mouth while dabbing his canvas… that’ll do it!). When diluted with water, it becomes milky white (the liquor, not the paint) and causes the fairy green color to dance! Also, historically, a cube of sugar was held in a dedicated slotted spoon as the absinthe was passed through it.

I had that experience at the Distilleries & Domaines de Provence tasting room in 2004 with a very potent and bitter notch above absenthe. Such fanfare for this mystical quaff, but this is the best way to have it, although many fine mixologists are coming up with new ways to greet the green fairy! Some may even be in the channels of this blog site, so keep looking, keep chasing…

This from a British aristocrat named Hugh Drummond: “Absenthe makes the tart grow fonder”

Also in this bit on mixed drinks, I must include a favorite involving brandy (my favorite subject); here is an exemplary recipe for a Sidecar:

2 oz. Germain-Robin Fine brandy
1/2 oz Cointreau or Triple Sec
1/2 oz. fresh lemon (good Meyer lemon suggested)
Shake with cracked ice and strain in to a chilled glass. Lemon twist ok.

Well cheers for now and remember-drink to enjoy yourself….and one another!