2021 San Francisco World Spirits Competition Double Gold Medal Winner
This velvety sipping brandy delivers an elegant flavor profile highlighted by rich toasted oak, baked apple, dried fruit and caramelized honey.
Critical AcclaimAll Vintages
Just as Prohibition was repealed on December 5, 1933, Argonaut Brandy began growing California grapes, and by 1938 they were making brandy. Eight decades and countless barrels later, Argonaut Brandy was born. Why the name “Argonaut”? Drawn to the discovery of gold, the Argonauts left everything they knew and sailed west in battered ships toward the Gold Rush and California. They sought new lives and fortunes in an unexplored frontier and helped build a state. That uniquely American spirit of the Gold Rush and its Argonaut pioneers powers California today
Argonaut is one of the few brandy makers that own and manage the production process from start to finish: the grape grower, the winemaker, the distiller, and the master blender. This involvement in every step of the process helps maintain the highest quality standards at every step of the process.
Argonaut’s distillation technique resembles that of whiskey, distilled with both alembic and coffey stills, and aged in ex-bourbon barrels. They distill on Prulho alembic pot stills housed at the McCall Distillery in Sanger (one of the oldest distilleries in California), as well as the Vendome column Coffey still. The final blends are crafted from over 100 aged brandy stocks, ranging from two years to over two decades for the perfect balance of flavor and mouthfeel. It’s a masterfully crafted brandy as rich, vibrant and inventive as the land it comes from. Argonaut comes in three expressions, The Claim, Spectacular, and Fat Thumb.