Copper & Kings, American Craft BrandyEdit Post
Contributed by on Dec 18, 2014
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Raise your hand if you’ve ever had brandy. Cognac? Great. Armagnac? That too.
Now how about in the past year? Yes?
Now keep your hand raised if you’ve had American brandy in the last year? Laird’s Apple Brandy? Excellent.
OK, now keep your hand up if you’ve had an American brandy in the last year that was made from grapes, not apples. Still with me? Paul Masson? E&J Gallo? Korbel? OK, I’m not judging!
Now lastly, who’s had an American craft brandy made from grapes? Germain-Robin? Awesome! And congratulations – you are among a select few drinkers out there, willing to forego the popular in search of something different.
American grape-based brandy seems an afterthought in today’s craft spirits world. French brands like Pierre Ferrand get all the attention behind fancy cocktail bars, and even Laird’s Apple Brandy, an American institution (since 1780!), has gotten a well-deserved warm embrace from cocktail enthusiasts. But American brandy pales in comparison to its foreign cousins and grain-based brethren (like bourbon!) in terms of popularity. Which is kinda sad. I asked one of my favorite liquor shops in Atlanta if they sold much American brandy. The response? “American brandy, other than Laird’s, is non-existent.”
But it mustn’t be that way. Just ask the folks in Cognac – brandy can be among the most amazing spirits you will ever taste, and Cognac still sells quite well, especially at the high end. Over here in America, high end producer Germain-Robin may be without peer in the brandy game, but it’s nice to see some up and coming brandy brands trying to make a splash and bring brandy back into bars. Which brings us to Copper & Kings.
Here’s the way they describe themselves: “Founded by beverage entrepreneurs Lesley and Joe Heron, Copper & Kings produces non-chill filtered, unadulterated copper pot-distilled American brandy aged in bourbon barrels with no added boise, sugar or caramel coloring… The forward-thinking spirits distillery began producing modern brandy in a state-of-the-art facility earlier this year and celebrated with a grand opening ceremony in October.”
Copper & Kings operates out of the Butchertown neighborhood in Louisville, Kentucky. I was intrigued from the get go, and when I read on and learned a bit more about brandy’s history in the heart of bourbon country, my interest was piqued even more. From the company’s website, “distillation of brandy is as old as the Commonwealth Of Kentucky. Historical records show brandy being produced and regulated in Kentucky as early as 1781… (before) the Commonwealth of Kentucky was founded in 1792.” Turns out, even today, much of the mass-produced American brandy is aged and bottled in Kentucky. I did not know that.