On April 24, 2017, spirits industry leaders met at the historic McCall Distillery in Sanger to help reestablish California Brandy as ranking among the world’s most acclaimed spirits.
Producers, media members and industry veterans sharing stories and thoughts on the outlook for California Brandy.
Participants catching up prior the event opening in the midst of the alembic stills at the McCall distillery.
E. & J. Gallo Master Distiller David Warter and O'Neill Vintners Jeff O'Neill discussing the opportunity for brandy.
Director of Winemaking and Distillation at Korbel, Paul Ahvenainen, in conversation with Dale DeGroff.
Attendees agreed the outlook is very promising. They see consumers exploring brown spirits with high-quality ingredients made by knowledgeable distillers.
Doug Frost and David Wondrich providing their point of view on the perception of Brandy in toady's spirits universe.
Participants discussed Brandy’s rich and illustrious history in California pre-Prohibition and its path to returning to that acclaimed status.
Doug Frost adding in a historical perspective of how the wine and brandy industry developed in the US.
The attendees reviewed the current requirements for making American and California brandy and what differentiates it from other grape based and brown spirits.
Paul Pacult explaining some of the finer nuances of the category as Argonaut Brandy head distiller Rita Hansen listens and tastes.
Attendees explored the unique distillation and aging methods available to California brandy makers as well as the world-class vineyards and winemaking expertise. They also tasted a range of brandies from the state.
A tasting of some of California's finest brandies is one essential to showing its uniqueness and its diversity.
David Warter - Master distiller at E. & J. Gallo preparing to give his thoughts on what makes California Brandy unique.
Ansley Coale, founder of Germain Robin, provides his take what can make California Brandy different.
Participants look on as precious aged stocks are pulled from one of the tanks at the McCall distillery.
Participants conducted a wide-ranging discussion about ways to raise awareness of the high quality of California Brandy, then concluded by signing a Declaration to Elevate the Status of California Brandy.
Hanna Lee voicing the steps she thinks the category can make to bring back the relevance to the California Brandy segment.
Nick Nistico speaking with passion on ways to bring the prestige back to the California Brandy category.
Cocktail historian David Wondrich and famed bartender Dale DeGroff detailed Brandy’s cocktail history back to the 1800s. The group then spent time reinventing their own Brandy classics and demonstrating its versatility in vibrant spring and summer cocktails.
David Wondrich setting the stage with a walk through history of brandy's place in the American cocktail culture.
Nothing accentuates the fresh fruit character of California Brandy like fresh garnishes and ingredients.
What better way to celebrate one of California’s most distinctive spirits than by celebrating one of California’s, and America’s, greatest natural wonders.
Brandy Summit participants celebrating two of California's finest treasures. Premium Brandy and Yosemite national park.