We are, in our hearts, minds, and daily practices, brandy makers.  Everything we do is with the aim of making exceptional brandy.  This requires time, lots of time.

We use a combination of estate-grown fruit as well as apples, grapes and other fruits grown by trusted local partners. As our vineyards and orchards mature, our production will shift to using majority estate-grown fruit.

Our flagship, aged apple and grape brandies are distilled on our 2500-liter Alembic Charentais pot still, imported from Cognac. The distillate is then aged in 400-liter French oak barrels in our chai, our barrel warehouse.

We also make unaged eau de vies from a variety of fruits on our Mueller still, a 500-liter copper pot still from Germany.

While we wait for our brandies to age and our eau de vies to rest, we are excited to share Brevis White and Sweet Red Vermouths. Vermouth is a category of aromatized and fortified wine that is traditionally used in cocktails. Our recipes were developed to play nicely in mixed drinks but to also be delicious on their own.