Brandy from French Colombard grapes

May 22, 2014 | Posted by: Ansley Coale


This is about our “workhorse” brandy grape, with a lot of info about aging…

Posted in: BrandyTech Notes

Cognac Potstill: the swan’s neck

May 20, 2014 | Posted by: Ansley Coale


About the swan’s neck on our cognac potstill

 

Posted in: BrandyTech Notes

Why we use copper stills

May 19, 2014 | Posted by: Ansley Coale


Crispin Cain explaining why we use copper stills

Posted in: BrandyTech NotesWhiskey

Cognac Potstill: the chapiteau

May 19, 2014 | Posted by: Ansley Coale


About the chapiteau on our cognac potstill

Posted in: BrandyTech Notes

Making the Seconds cut/brandy run

May 15, 2014 | Posted by: Ansley Coale


The “Seconds” are cut when we have distilled the best part, the heart, of a brandy distillation run.

Posted in: BrandyTech Notes

Measuring Brix

May 13, 2014 | Posted by: Ansley Coale


Joe Corley using a hand refractometer to measure the Brix, the sugar content of grapes. Getting the grapes at the right ripeness is a huge quality factor.

 

Posted in: Tech Notes

Using faibles

May 12, 2014 | Posted by: Ansley Coale


Adjusting to bottling proof using aged and under-strength brandy

Posted in: BrandyTech Notes

Making the heads cut/brandy run

May 9, 2014 | Posted by: Ansley Coale


Taking heads means separating the first portion of a distillation run to exclude toxic forms of alcohol. Doing it by hand is old-fashioned but it means you can always get it just right.

 

Posted in: BrandyTech Notes

Grading new oak barrels

May 6, 2014 | Posted by: Ansley Coale


Crispin Cain talking about how he grades new oak barrels when they are delivered

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Assembling Germain-Robin XO

May 6, 2014 | Posted by: Ansley Coale


The XO is +/- 17 years old when we bottle. We start blending it five years earlier.

Posted in: BrandyTech Notes