Indivdual Products: Crispin’s Rose Liqueur

December 17, 2015 | Posted by: Ansley Coale


Posted in: Greenway DistilleryIndividual Products

Notes from Ansley: Baudoinia Compniacensis

December 16, 2015 | Posted by: Ansley Coale


TiffChaiDoor

Ansley at the door to a Maison Surrenne cellar. The black stuff is a local mold, Baudoinia Compniacensis, that grows on the evaporating fumes from barrels of cognac. Below our cellar at the ranch had it after a few years, probably from the old cognac barrels we were using.

moldOnChai

Posted in: Germain-RobinMaison SurrenneNotes from Ansley

Tech Note: Distilling and Blending Sémillon

December 14, 2015 | Posted by: Ansley Coale


Posted in: BrandyGermain-Robin

Tech Notes: Distilling and Blending Aromatic Grapes

December 14, 2015 | Posted by: Ansley Coale


Posted in: BrandyGermain-Robin

Individual Products: Germain Robin Barrel V154 Chenin Blanc

December 10, 2015 | Posted by: Ansley Coale


Posted in: Germain-RobinIndividual Products

Individual Products: Firelit Coffee Liqueur

December 10, 2015 | Posted by: Ansley Coale


Posted in: FirelitIndividual Products

Tech Note: Descending 9 Year Old Apple Brandy to Bottling Proof by Adding Rainwater

December 3, 2015 | Posted by: Ansley Coale


Posted in: BrandyGermain-Robin

Tech Note: Gradual Addition of Water to Brandy by Dilution

December 3, 2015 | Posted by: Ansley Coale


Posted in: BrandyGermain-Robin

Tech Note: Making Distilling Wine at a High Tech Facility

November 25, 2015 | Posted by: Ansley Coale


Posted in: BrandyGermain-RobinTech Notes

Notes from Ansley: If You Want to Know Who We Are, Read This.

November 21, 2015 | Posted by: Ansley Coale


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If you want to know who we are, right now, look at this. I’ve given a lot of tours to journalists: Kelli White’s sense of the right questions to ask was unique. Her article, posted in Antonio Galloni’s Vinous, is spot on. Nice to have it in such a well-regarded venue.

http://www.vinous.com/articles/germain-robin-french-original-american-twist-jun-2015

It’s what we can’t say ourselves straight out. Hubert and I took the finest of artisan cognac methods and improved on them: better grapes, better control of crush and fermentation. Too bad she came before we bottled for the Barrel 154 Chenin, which is the finest single spirit I have ever encountered. Her reviews are the deepest reviews we’ve ever had. She nails our brandies’ DNA.

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“Decoding Germain-Robin: the markings on this barrel ‘FC(98) K(ML)’ indicate that the contents are 1998 French Colombard from the Kiefer Vineyard that went through malolactic fermentation.”Kelly White

 

Posted in: Notes from Ansley