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Brandy - True

Like the rest of us, wine is subject to the ravages of time. However, that doesn't have to be the end of the story. Once heated to approximately 172 F, the captured distillate is not subject to such suffering. The spirit that has started as wine, is now brandy. In it's new body it's in a perpetual state of perfection.

Brandy - True

Pearousia is a very special collaboration between Fabbioli Cellars and Catoctin Creek. Doug Fabbioli, owner and vintner at Fabbioli Cellars, produced a lovely pear wine, and we distilled it into brandy. After being casked in oak for a time, this pear brandy has emerged as a truly lovely and unique offering, and our first fruit spirit.

This pear brandy maintains the fresh aroma of the fruit, where you can smell the light and musky elements of pear intertwined with the caramel and vanilla of the oak. With your first sip, you taste the sweetness and flesh of the pear fruit, and the aftertaste leaves a long lingering and pleasant flavor of the spirit. Honestly, Pearousia is simply divine!

Pearousia is an extremely limited release local pear brandy, produced from seasonal fruit offerings, and will be sold in 375 ml bottles so that it is accessible to more people. Only 1000 bottles will be made this season.

Short Hill Mountain lies in far western Loudoun County, just west of the Catoctin Valley. The region was once famous for Quakers, Civil War skirmishes, and the occasional bottle of homemade peach brandy.

Our first new fruit brandy in over two years, the Quarter Branch Apple Brandy started life as a collaboration between Catoctin Creek and Blue Bee Cidery in Richmond, Virginia. Courtney Mailey, the proprietor of this exciting apple cidery, brought us a nearly infinite supply of apple wine samples, from which we picked the perfect blend of heritage apples: Old Winesap, Arkansas Black, Albemarle Pippin, Stayman, with a tiny touch of Pink Lady.

The fermented cider was distilled at Catoctin Creek, and then put away for two years in new Minnesota white oak casks, where they lovingly sat in our hot Virginia summers, cold Virginia winters, and soaked up every ounce of the wood inside the barrel. The result is a stunning apple brandy true to what our colonial ancestors would have enjoyed!

ARARAT brandy is produced with deep respect for the traditions and standards of the brandy business and the continual pursuit of excellence. Today, Yerevan Brandy Company has all the latest state-of-the-art equipment, but despite this, its employees still consider the process of creating real brandy to be a true art.

Head North, where supper clubs and campfires alike bring people together. Pridefully distilled by our team, our North WI Brandy is aged 2+ years in fire-kissed oak barrels, then finished in bourbon barrels which mellows the brandy to a sweet and unrivaled smoothness.

Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit in the Financial District. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass.

Heavy wire also keeps any traveller from trying to approach the great animals: local Swiss still remember the day when one of the St Bernards chose to gobble up one too-curious child for lunch, even though it may have had no brandy to chase it down with.

So how could I capture some of this exquisite gourmand ambiance found around the Christmas dining table for paddlers eager to have their Holiday kayaking or canoeing trip and eat it too? Well, hopefully, with the help of some true and tested spices and traditional ingredients, we should achieve an interesting result. Of course, if you plan to leave for a short trip (two or three days) the easiest thing to do would be to prepare your first camp dinner at home and freeze it. This would allow for something truer and closer to your favorite Holiday traditions.

For the following days, I could use the help of some canned goods to stay in that lovely zone filled with nice childhood memories of a happy Holiday Season: cheese fondue with stale bread and raw veggies, canned chicken, stuffing mix, dried cranberries and Christmas cookies, mulled wine or cider with spices, hot chocolate with marshmallows and a few spoonfuls of brandy. True, with this arrangement of preparing the main first night meal at home, you'd have to carry some heavy ice or icepacks and the cooler in order for the food to be kept at a perfectly safe temperature. But this waste of space and extra bulk would certainly be compensated by the memory of this wonderful Christmas dinner you had by the fire pit with your friends or loved ones. Isn't that the ideal scenario?

YOUR article published under the above heading in NATURE of November 3 raises some interesting points. The writer clearly fails to appreciate any difference between brandy and alcohol, for he says, ``if the brandy is being made from damaged wine the rectification must be most carefully conducted, and may have to be pushed to a point that the alcohol is obtained almost pure, that is to say, almost free from non-alcohol.'' Now if brandy is merely alcohol, as is here plainly implied, why produce it from grapes or wine at all? Similarly, why produce whisky from malted barley, or rum from cane sugar? The fact is that the genuine article is, and has always been in history, the product of the pot still. The pot still produces alcohol plus ``non-alcohol,'' the patent still pure alcohol. It is true that brandy, whisky, and rum contain alcohol, but the alcohol of the patent still or rectifying still is not whisky, brandy, or rum. Pot still spirit from ``damaged'' or sick wines would be nauseous and undrinkable, but pot still spirit from wines of repute possesses the qualities which distinguish genuine brandy chemically and physiologically from rectified spirit. It is well known that the effects of pure alcohol on the blood pressure and lymph circulation are modified very considerably by the presence of other constituents in spirits. These other constituents are the ``non-alcohol'' which you describe. To call rectified spirit or patent still spirit brandy is about as reasonable as calling skimmed milk milk. In England the word brandy ought to be confined to a pot still spirit produced from the wine of grapes, and should never be applied to alcohol distilled in a patent still from ``damaged wine'' or from likely enough worse material. Such a definition, if adopted would be ``calculated to facilitate the work of the unfortunate public analysts who may be called upon to express an opinion as to the genuineness of a sample of brandy,'' and the question, what is brandy? analytically speaking, would no longer ``await solution.'' Recent analyses to which you refer have at any rate reduced a large section of the brandy trade to the confession that much of the stuff they sold never had its origin in the grape at all. The public house trade now posts notices in the bars that it cannot guarantee the brandy sold to be genuine grape spirit.

On the recent Gallup engagement survey, Jason walked his team members through it question by question, making sure they understood them clearly so the survey would better capture their true sentiments. 041b061a72


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