Fruit Brandies, Liqueurs, & Grappa
Craft-method fruit brandies are made by carefully fermenting a batch of whole or crushed fruit, then distilling the results on a pot-still. Using craft methods of distillation captures the rich complexity of the fruit itself. Unaged fruit brandy is also called by the French term eau-de-vie, “water of life.”
OLD SUGAR DISTILLERY Ruddy Fox Sweet Vermouth
The infusion is of botanicals and spices, fortified with brandy, sweetened with Wisconsin cherries and Belgian brewer's sugar.
750 ml / 18% abv
Fruit-based liqueurs are made by a maceration of fruit in spirits, or by adding brandy to a fruit juice or to a wine or cider made from fruit, which is called “fortification”. Brining a liqueur to roughly 20% alcohol preserves the rich taste of its fruit and keeps the liqueur from oxidizing. Getting the percentage right is a tricky line to draw. Good liqueurs capture fruit’s wonderful lusciousness without being overly sweet, which almost all big brands are. Many well-known liqueurs are over 30% sugar; almost all of them save money by using mediocre fortification material. www.germain-robin.com
OLD SUGAR DISTILLERY Honey Liqueur (Dry)
Dark brown sugar from Midwest beets plus Wisconsin honey. Not syrupy! Aged in small light-char oak.
750 ml / 40% abv
CRISPIN`S Rose Liqueur
Maceration in apple-honey brandy of fresh-picked heirloom rose petals. Beautiful aromatics true to the flower. “Unbelievable authenticity. Unforgettable bouquet. WOW.” -SPIRITS JOURNAL
375 ml / 25.4% abv
FIRELIT Coffee Liqueur (Batch 14-Fazenda Sertaozinho)
Batch 14 :cold-brewed 100% Arabica "Yellow Bourbon" from Brazil. Roasted by Caje Coffee Roasters, Santa Barbara, CA.
750 ml / 30% abv
FIRELIT F-80 Coffee Liqueur
100% Arabica macerated in rum. Intense.
750 ml / 40% abv
OLD SUGAR DISTILLERY Americanaki Ouzo
Double distilled from a fermented mash of midwest-grown dark brown beet sugar. Infused with star anise and seed anise, twice: at the head of the still and again prior to bottling.
750 ml / 45% abv
Greenway Distillery Absinthe Superieure
Apple-honey brandy distilled on an antique cognac still, then infused with beautiful botanicals.
375 ml / 45.2% abv
Made from the entire grape, not just the normal pomace residue. These grappas are not the horrors people make in their back rooms, or by adding water and sugar to crushed grapes that have been lying around too long. Good grappas are intense, but they’re also beautifully flavored. www.germain-robin.com
GERMAIN-ROBIN Grappa of Gewurztraminer
Lovely Gewurztraminer floral delicacy: ever so soft.
375 ml / 42.4% abv
GERMAIN-ROBIN Grappa of Syrah/Zinfandel
Germain-Robin distiller Joe Corley had 2 small lots of wine, both great, and combined them to get enough to distill one batch 0f grappa. These are favorite varietals: lush fruit, precise Zin structure, deep Syrah presence. An earlier Syrah was Wine & Spirits Mag's Grappa of the Year.
375 ml / 43% abv
GERMAIN-ROBIN Grappa of Viognier
Utter succulence. Distilled from old-vine grapes, all apricot & peach/pear. The 2001 release from these grapes was awarded the highest score The Wine Enthusiast has ever given a grappa: 97. “Very floral, surprisingly delicate, noticeably smooth” – Press Democrat 2013
375 ml / 43.2% abv
GERMAIN-ROBIN Grappa of Zinfandel
Spicy fruitiness and a remarkably clean Zin structure. We are happy to be back in stock with a favorite Germain-Robin grappa (they skip years when the grapes aren't good enough). This bottling was distilled in 2003. An earlier version won a Gold Medal at Monterey.
375 ml / 41.4% abv