In 1981, a chance encounter between Ansley Coale and Hubert Germain-Robin, whose family had produced cognac for some 200 years, led to the construction of the modest shed pictured at left. Among their innovations was the decision to distill wines made from premium wine-grape varietals, in preference to the thin acidic wines distilled in Cognac. Germain-Robin has been hand-distilling these wines for 31 years. Their distilling wines are vinified in bladder presses and controlled-temperature stainless steel tanks, using champagne yeasts. What Germain-Robin puts into their stills is the finest distillation material in current use anywhere.
Hubert distilled these wines using ancestral double-distillation cognac methods, craft hand methods passed from master to apprentice for generations. The stills are antiques, operated entirely by hand. Preserving these ancestral methods by putting them to use in the modern world was one of the partners’ fundamental goals.
Germain-Robin also uses ancestral methods in the cellar, aging in air-dried Limousin oak. The brandies are segregated by varietal, preserving the distinctive characteristics of the fine grape varietals from which they derive. Descent to bottling proof uses filtered rainwater.
The complexity of their cellar is unmatched: brandies from some 22 grape varietals. No other cellar can draw on such a wide range of flavors and aromas, and no distillery can match the potential complexity and balance of Germain-Robin brandies.
For more info see craftdistillers.com