The house of Paulet was established in 1848 on an estate that has been producing Cognac as early as 1761. It is one of the iconic names in the Cognac region renowned for its quality, know how and respect for craftsmanship and tradition.
What the Retailer* Says
France- This Grand Champagne XO comes from wines issued from the first cru (growth) of the Cognac region. The distillate has a fresh minerality with pear and white flower notes, that will be enhanced during the aging in Limousin oak barrels. 2018 San Francisco Spirits Gold Medal Winner.
* I couldn’t find a website for the producer, so information is from the bottle itself and the retailer
What Gary Says
DISCLAIMER: I’m a whisk(e)y enthusiast, and not as familiar with Cognac (so read at your own risk!) Nose: Grapes, kiwi, tangerines, peaches, vanilla, subtle rose petals and a hint of something savory (maybe fennel?). Palate: Creamy mouthfeel, sweet with fruit salad, kiwi, pears, peaches, stewed apples, hint of cinnamon and rice pudding. Finish: Moderately long, damp with cinnamon dusted apples. Comments: I really like this, and in fact this is my go-to Cognac when making a Vieux Carré. I started out using a VS Cognac for that cocktail, but after experiencing an XO decided to give this one a shot, and wasn’t disappointed. Although if you have a Cognac in the same price range that you think does a superior job in that cocktail, please drop me a line and let me know!
Germain-Robin XO is an icon of California Brandy. Distilled exclusively in Pruhlo Charentais Pot Stills and aged in Limousin Oak Barrels, XO highlights the unique flavor and characteristics of California Pinot Noir grapes.
DISTILLER’S NOTES: The high-quality California wine grapes in Germain-Robin XO showcase unique flavors and layered textures. The signature grape, Pinot Noir, provides a dark cherry character and a rich silky mouthfeel. Colombard distillate adds a fresh apple character while Sémillon provides richness with peach and apricot notes. The balance of both fruit and oak flavors is unique to Germain-Robin XO. The vanilla and toast flavors from the French oak complement the fruit which creates layers of complexity that only can be found from sourcing great fruit. The fermentation and distillation is driven with the goal of emphasizing fruit and mouthfeel and then paired with aging in select Limousin Oak Barrels. Texturally, the brandy is extremely smooth and has an incredibly long finish.
SIGNATURE FLAVORS: Cherry, Vanilla, Oak
What Gary Says
DISCLAIMER: I’m a whisk(e)y enthusiast, and not familiar with Brandy (so read at your own risk!) Nose: Grapes, apples, sherried fruit, sandalwood incense, floral, hint of green tea with subtle mulling spices. Palate: Bright, floral with apples, cherries, and pepper spice (tad astringent). Finish: Short to moderate in length, dry with unsweetened grape juice and apples. Comments: I haven’t had a lot of brandy, but I enjoyed this one. The nose is delightful and complex, although the palate left me wanting what the nose was advertising. Seemed like the nuance and subtle notes from the nose just got lost along the way to my tongue! This isn’t my area of expertise, so that may be typical – and as such, not knocking down my rating.
Crafted by a Team of Heaven Hill Distillery Experts Old Fashioned Cocktail Made with Kentucky Straight Bourbon Whiskey Finished in Orange Curacao Barrels Ready to Drink
We did the work, so you don’t have to. This classic cocktail was crafted using 7 and 8-year-old bourbon finished in Orange Curacao barrels. The bourbon marries with the orange essence of the Curacao for a light, yet elegant orange note. Bitters and sugar are then combined with the aged bourbon to perfectly represent a true old fashioned cocktail
* Linking to the TTB filing only because I could not find any website from Heaven Hill (same with use of TTB images in place of the bottle)
What Gary Says
I picked this up in the Heaven Hill Bourbon Experience (formerly known as the ‘Heaven Hill Bourbon Heritage Center’) in April 2022. Honestly, I’m not really into ‘ready to drink/premade cocktails’, but I think highly of Heaven Hill, and with the 7 & 8 year age statements on the back, bottled at 40% – I thought this might be different. I’ve tried some different ‘bottled cocktails’ and thought some were OK, some not so much, and none were as good as I make at home. I was intrigued enough to give this one a shot and bump it up against what I felt was a “standard/typical” Old Fashioned recipe.
It wasn’t really close.
I did this blind, which required closing my eyes because this was so much lighter in the glass than my ‘control/standard’. I didn’t go through and make detailed notes on the nose, palate, etc – because that’s just now how I enjoy a cocktail (and if served one, I’m not going to study it in that manner). I took a quick sniff and sipped. By comparison, I thought this had more bitters both on the palate and in the aroma, and tasted thin. There were orange notes, but at the end of the day – I didn’t really enjoy it, let alone find it to be a close/quick replacement.
What I compared it against as a ‘control/standard’ was this: 2 oz Evan Williams Bottled-in-Bond 2 tsp (10 gr) simple syrup 1 dash Angostura Orange Bitters 2 dashes Angostura Aromatic Bitters
I mixed this up and poured what would fit into a 2 oz sample bottle, which I put in the fridge (and put in an identical sample bottle some of the Bartender’s Handshake) as I didn’t want ice dilution to be a factor. Granted – this is a higher proof whiskey, but my estimation of adding the 2 tsp of simple syrup is that the end result is around 85-86 proof. I wanted to use a Heaven Hill product to take that out of the equation, and didn’t want to use something that would be considered a more ‘premium’ bourbon (like Elijah Craig at 94 proof would have hit as close to 80 as I was going to get). Honestly, I didn’t work out the math until after the fact, but as it wasn’t even a close race – I’m not going to spend the time diluting the Evan Williams Bottled-in-Bond to 94 proof. I don’t think those few proof points made the difference.
I’m curious if the bourbon used in this was ONLY 7 or 8 year old stock, or if they took some 7 & 8 year old bourbon, finished it, and then blended in some younger stock (which technically could be any age since legally this isn’t a ‘whiskey’ but rather filed with the TTB as “WHISKY OLD FASHIONED (48 PROOF UP)”). Or if the whiskey selected was deemed sub-par for bottling in something else, so was used for this? Or if they just threw too much stuff in it? I’m not sure where this went wrong – but even when just sipping by itself (not in a blind side-by-side), I just didn’t enjoy it.
Ethereal and delicate, the nose has surprising hints of white tea, wild flower, and bergamot. Whiskey dringers will appreciate the subtle, peppery entry resulting from the barrel-aging process, while the soft essence of peach will appeal to those with sweeter tastes. The meticulous attention to detail employed to distill Susan for President Peach Brandy pays off in the warm, round and fuzzy mouthfeel that mimics biting into a fresh peach — surprising and alluring
Susan for President commemorates the creative legacy of KOVAL co-founder and president Sonat Birnecker Hart’s Aunt Susan – an artist, sculptor, and connoisseur of finer things. As part of her artistic approach to life, she casually campaigned for President of the World, passing out calling cards adorned with humorous, often risqué illustrations and slogans. In memory of Susan, this line of specialty spirits is a posthumous way for her to continue the campaign, for as she used to say, “the beat goes on,” and there is still much beauty in this world to celebrate.
What Gary Says
DISCLAIMER: I’m a whisk(e)y enthusiast, and not familiar with Brandy (so read at your own risk!) Nose: Peach, honey, notes of tea, allspice, nutmeg, citrus notes with bergamot. Palate: Peaches, vanilla, honey, subtle spearmint with a hint of cinnamon. Finish: Short and drying with peaches and cinnamon. Comments: Again – NOT a brandy connoisseur, and similar to the Santa Fe Spirits Apple Brand – a bit of a one-trick pony. But this did have more complexity than that, and a bit less one dimensional. Just not enough to make me ever think of converting from whisk(e)y.
Northern New Mexico with its centuries-old fruit orchards of apple, peach, pear, and cherry has been producing top-quality brandies for years. What better way to preserve one’s crop of fruit than to ferment it into wine and distill it into brandy? The end product is like taking the mountain air, water, and earth, ripening these elements into a sweet nectar, and then distilling that nectar down to its bare essences. The finished brandy stores for years, refining its inherent complexity with age. Traditionally, it is coveted for its quality and only shared with family; it has never been publicly available.
But Colin Keegan has been looking forward to sharing the fruits of his apple orchard in Tesuque with the general public for years. Originally homesteaded by Archbishop Lamy’s groundskeeper (who is rumored to have resorted to water theft in order to keep his high-desert oasis in Tesuque thriving) the Keegans’ orchard produces apples that express the singular uniqueness of the lush, green, riparian valley at the foot of the Sangre de Cristo Mountains where they struggle to grow.
By blending his own apples with the fruit of neighboring New Mexico orchards, Colin has finally achieved his goal of producing Santa Fe Apple Brandy for the general public. Overtones of apple peel, vanilla, fruit, and cinnamon yield to hints of granitic earth, sweet water, and dry air. Each bottle is truly a treasure: a gift from the Keegan family for your enjoyment.
What Gary Says
DISCLAIMER: I’m a whisk(e)y enthusiast, and not familiar with Brandy (so read at your own risk!) Nose: Green apple, toasted oak with cinnamon and honey, slight grassy note. Palate: Vanilla, honey, apple cider cut with apple juice. Finish: Short to moderate in length, damp with apples and cinnamon. Comments: Again – NOT a brandy connoisseur, but for me this was pretty one dimensional. If you really like apples (insert Goodwill Hunting joke here), this might be right up your alley. I do like Apples, but personally would prefer a lower ABV and sweeter apple wine over this.
