Brandy: Just getting serious
Brandy, “the quiet giant of the liquor industry,” is being made over, said Clay Risen in The New York Times. A recent growth spurt has the fruit-based spirit outselling gin and scotch in the U.S., and distillers are using the upswing to redefine what American brandy can be. Some aspire to the elegance of French cognac; another camp stresses powerful flavors—anything but syrupiness.
Osocalis Rare Alambic Brandy ($45). “Citrus and spice notes dominate” in this California brandy, made from a blend of red and white grapes using traditional French methods.
Copper & Kings Butchertown Brandy ($55). Kentucky-distilled, this “punk rock” retort to tradition is “redolent of dark fruits and caramel.”
Catoctin Creek 1757 Virginia Brandy ($50). This “whiskey-like” spirit, also made from a blend of grapes, is aged two years, and offers “notes of vanilla, spice, and stewed cherries.” ■