Copper & Kings Floodwall American Craft Apple Brandy
Named for the iconic protective wall that stretches behind their Butchertown distillery, Floodwall is a superb blend of superior, copper pot-distilled apple brandy aged in Kentucky bourbon barrels and 250-liter Oloroso sherry casks from Spain. By blending American apple brandy with a minimum age of four years, we have created a full-bodied spirit at 100 proof alcohol strength. Floodwall is non-chill filtered with no post-distillation addition of apple flavor or essences, no Boisé (oak flavor or infusion), sugar or caramel color for an authentic, uncorrupted natural flavor and natural color.
This release continues a tradition of celebrating our Louisville hometown and the Butchertown neighborhood. The iconic floodwall, finished in 1957, protects the city from natural disaster from the mighty Ohio River. Stretching from Butchertown to south of Rubbertown, the floodwall is Louisville’s “brutalist work of art. It stands high and proud. It feels like the castle walls.”
Appearance: Mahogany and almost oily.
Aroma: Earthy, root-cellar, honeyed apple bouquet (unusually fresh) with lovely complexity. Quite floral, honeysuckle and butterscotch mingling with hints of whiskey, oak, and vanilla.
Taste: Quite crisp, frisky and slightly mid-palate. “Scotchy” and a little nutty rancio with sherry butterscotch and red-apple skin. Spicy and a little feisty.
Finish: Oily with lots of legs. Hangs in on the tongue for ages with a racy back end finish.
Copper & Kings apple brandy at 100 proof offers an excellent robust spirit structure to ladder outstanding flavors for delicious, full bodied mixology.
They use traditional copper pot-distillation to forge non-traditional craft-distilled, natural, pure pot-still American brandies. They make definitive American brandy influenced by American whiskey and American music. They do not make derivative brandy styled upon a European sensibility. Their brandies are batch distilled exclusively in copper pot-stills, are non-chill filtered, with no added sugar, boisé (powdered oak, shavings or infusion) other flavors, synthetic chemicals or caramel colorants for an uncorrupted, authentic, natural flavor, nose and color. The aged brandies exit the barrel full integrity intact. They adopt a “low & slow” distillation philosophy – a relatively low distillation temperature, for a longer, slower distillation, maximum copper contact, to express fruit intensity, concentrated flavors, aromas, and a velvet finish.
Philosophically the art of brandy distillation revolves around the concept of retention and concentration. The distiller is attempting to retain and concentrate the nuance found in the base wine. (As opposed to whiskey distillation where the concept revolves more around extraction and purification to palatability.) You “stroke” brandy into shape. With that said, they believe that the art of brandy starts in the vineyard or orchard, and their wines are selected for superior aromatics and quality. The focus is the distillation of unfiltered, un-sulfited wines. They are attempting to retain this essential character of the wine, the vibrancy and personality, and the better the base wine the better the brandy.