Osocalis Apple Brandy  Front Bottle Shot
Osocalis Apple Brandy  Front Bottle Shot

    Osocalis Apple Brandy

    • WE92
    750ML / 40% ABV
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    750ML / 40% ABV

    Distiller Notes

    Osocalis Apple Brandy is produced from over a dozen varieties of apples all grown in the cool coastal mountains of Northern California. Osocalis uses everything from the local produced Hauer to a large component of crabapples. Indeed, they began distilling in Soquel to take advantage of the long apple growing tradition on the Pajaro Valley. While the base cider is more reminiscent of of the ciders from the Basque coast, they use the traditional French distillation and aging techniques of Calvados.

    Apple is a difficult spirit to tame: it starts life with a fire and vengeance and must be coaxed and cajoled over many years to yield its pomey essence. Indeed, it takes almost a decade in barrel to soften and supple and come forth the apple character so loved on the French Atlantic coast. This apple brandy has taught Osocalis patience, but after 15 years of waiting, they finally released the first bottling in 2010.

    Proof: 80

    Critical Acclaim

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    WE 92
    Wine Enthusiast
    Made with a whopping 15 different types of apples, this barrel-aged California brandy has a sweet, fruity scent and sip, drying to an elegant and complex finish with light notes of honey, dried fruit, leather, walnut and allspice. Viscous feel.
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    Osocalis Distillery

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    Osocalis Distillery, California
    Osocalis Distillery Winery Image

    Osocalis is a small, artisanal distillery in Soquel, California. The name Osocalis is the original Native American name for Soquel, today part of the greater Santa Cruz area. We use a small (100 gallon) antique alambic Charentais still, imported from Cognac, to produce brandies using grapes and apples from the cooler coastal regions of California. We strive to produce products that have the length, elegance and finesse of Old World brandies, such as Cognac and Calvados, but with the fruit intensity and structure of California wines. Founded in the early 1990's, Osocalis represents the second generation of small American distillers to use the combination of Old World techniques with New World fruit. The first generation of artisan distillers in California, including Germain-Robin in Ukiah and RMS in Carneros, clearly demonstrated the intensity and richness that can be achieved from brandies derived from California fruit. California brandy makers have the advantage (and the challenge!) of being able to blend a large number of grape varieties together for a more complex and interesting product, whereas French law strictly limits this practice. At Osocalis, our brandy is based primarily on Colombard and Pinot Noir, though we also distill a wide array of wines such as Marsanne, Riesling, Syrah, Grenache, and Semillon. In fact, it is the art of blending these brandies from a variety of fruit sources which gives California brandies their very special style. Osocalis's small production team is headed by Daniel Farber and Jeff Emery. Distiller Dan Farber has been involved in brandy production since the mid 1980's, studying in Cognac and other brandy producing regions around the world and finally settling near Santa Cruz, California to found the Osocalis Distillery. Winemaker Jeff Emery has been making wines for Santa Cruz Mountain Vineyard since 1979, a winery which focuses on wines from small mountain vineyards, with an emphasis on Santa Cruz Mountains Appellation Pinot Noir. Jeff now heads the winemaking team for Osocalis in addition to continuing production at Santa Cruz Mountain Vineyard. While production is growing, the emphasis at Osocalis will always be on optimizing the complex aromas and flavors of fine alambic brandy. This requires the patience to wait many years for proper aging before releasing a given brandy and a commitment to using the finest quality fruit available.

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    PCE141002_0 Item# 542397

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