Distiller Notes
In 1848, Sam bolted into the old San Francisco Plaza and was the first to announce the stupendous discovery, “Gold! Gold! Gold From the American River!” His newspaper, The California Star, became known as, “The Voice of the Gold Rush.” The Calistoga Star brandies are a nod Sam’s newspaper his love for distilling brandy which he called “Calistoga Cognac.” Critics during the era called the spirit “a brandy equal to the finest brandies in France.”
This XO brandy features Barbera and Ugni Blanc grapes from California’s Central Valley and masterfully crafted using a variety of distillation methods. Cellared for a minimum of 10 years and maximum of 20 years in a combination of 40% Column aged in used charred American white oak and 60% Alembic aged in French Oak wine casks. This meticulous blending process bestows upon our brandy a rich tapestry of oak-derived spices, that marries complexity with fruit-forward elegance.
Amber in the glass. Aromas of candied citrus, vanilla, nutmeg, and stewed cranberries. On the palate, a lush mouthfeel with a smooth finish; notes of dried figs, toffee, espresso, and charred citrus.
Taking its name from the Dutch term, brandewijn, for burnt or cooked wine, in the broadest sense of the term, Brandy is any liquor made from the distillation of fruit wine. Though any kind of fruit may be used, wine grapes are the most common. Clear Brandy, commonly referred to as Eau de Vie, is unaged and bottled directly after distillation. Finer grape-based Brandies are often aged in oak barrels for anywhere from two years (VS) to six years (XO) or longer, gradually gaining color and complexity as they interact with the wood.