Korbel Brandy

Korbel Brandy shines in classic cocktails that traditionally call for cognac, offering a smooth and approachable alternative that's perfect for sipping on cool autumn evenings. While enjoyable neat or over ice, this versatile spirit also pairs wonderfully with hearty dishes like roasted meats or rich, creamy desserts, making it a welcome addition to holiday gatherings and cozy dinner parties alike.

Nose: Vanilla and caramel dominate, with hints of oak and dried fruit. Light alcohol vapors carry a subtle nuttiness reminiscent of almonds.

Palate: Smooth and mellow with a medium body. Flavors of butterscotch and honey lead, followed by baked apple and cinnamon. A touch of raisin sweetness balances mild oak tannins.

Finish: Medium length with lingering warmth. Caramel and vanilla notes fade to a slightly dry, oaky conclusion. A faint peppery spice emerges at the very end.

Korbel Brandy is crafted using a blend of premium California grapes, which are fermented, distilled, and then aged in oak barrels for a minimum of two years. What's intriguing about their process is that Korbel uses a combination of both pot and column stills, allowing them to create a brandy with a unique flavor profile that balances fruity notes with subtle oak complexity.

• Korbel Brandy outsells Hennessy Cognac in Wisconsin, with Wisconsinites consuming over half of all Korbel Brandy produced annually. This unexpected popularity has earned Wisconsin the nickname "The Brandy State."
• Despite its name and California origins, Korbel Brandy was created by Czech brothers who immigrated to America in the 1800s. They initially started as redwood lumber producers before venturing into winemaking and eventually brandy distillation.
• Korbel Brandy played a crucial role during Prohibition, as it was one of only six distilleries in the United States legally allowed to produce alcohol for medicinal purposes. Doctors would prescribe it to patients, helping the brand survive and thrive during this challenging period.