Germain-Robin Archive:
Individual Products – Millard Fillmore Brandy
Individual Products – Only Once No. 23
How Come: Adding Aromatic Grapes to the Mix
How Come: Experimental Yeasts and a Tiny Still
Notes on OId and Rare: 19 Year Evolution of Granache Brandy
How Come: Blending Five Years in Advance
Notes from Ansley: Baudoinia Compniacensis
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.
