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.
Video Category: Tech Notes
Using faibles
Adjusting to bottling proof using aged and under-strength brandy
Making the heads cut/brandy run
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.
Assembling Germain-Robin XO
The XO is +/- 17 years old when we bottle. We start blending it five years earlier.
Grading new oak barrels
Crispin Cain talking about how he grades new oak barrels when they are delivered
Tasting Petite Champagne
I’m with Richard Braastad, in one of the old cellars across the river.
Tasting Grande Champagne Cognac/Maison Surrenne
I’m with Richard Braastad of Cognac Tiffon, who produces Maison Surrenne for Craft Distillers.
Starting a distillation run
At the beginning of a run, when you turn up the heat under the still, there’s a one-hour lag until the wine in the still gets hot enough. You don’t want to miss this moment because you have to reduce the heat right away. Here’s our old-time method of making sure we’re ready.
How a double-distillation pot still works: basics
Today I’m posting a video of me explaining the basics of how our antique cognac still works. Later on we’ll add videos explaining the details of the still and of how we operate it. The video was shot at the original Germain-Robin distillery up in the hills west of Ukiah, in Mendocino County, the one we built in 1982.