Using Caramel
Good talk about how caramel is used to color spirits
Tech Notes Archive:
Limousin oak barrels from Vicard
Why we use Limousin oak barrels to age our brandies in, plus why we get to buy them from Tonnellerie Vicard
Cognac Potstill: the condenser
About the condenser unit on our cognac potstill
Cognac Potstill: the porte
About the porte on our cognac potstill
Cognac Potstill: the preheater
About the preheater on our cognac potstill
Brandy from French Colombard grapes
This is about our “workhorse” brandy grape, with a lot of info about aging…
Cognac Potstill: the swan’s neck
About the swan’s neck on our cognac potstill
Cognac Potstill: the chapiteau
About the chapiteau on our cognac potstill
Why we use copper stills
Crispin Cain explaining why we use copper stills
Making the Seconds cut/brandy run
The “Seconds” are cut when we have distilled the best part, the heart, of a brandy distillation run.