For a number of very good reasons that all relate to producing the best quality Brandy possible.
- Reduction. We lose a lot in the process of production. Why would we do that? To achieve a flavor that is outstanding. Basically it’s a 10 to 1 reduction. Meaning, when we start with 10 gallons of wine, the final distillate will be 1 gallon.
- Fruit quality. We start with expensive Napa Valley grapes because they are the highest quality we can source. Starting with quality means we end with quality.
- Evaporation. It’s affectionately known as the angel share. It’s the loss that occurs through the barrel aging process. Typically 2-3% annually. You can imagine how this really added up when we aged Brandy No.83 for 27 years and Brandy No. 89 for 24 years.