Opposite Day (or How Not to Get Pappy)

In brief, here is my advise to help you get a bottle of Pappy this year from your local retailer. It's more of a list of what not to do, however, rather than what you should do.

"I'm a really good customer."

No you're not. You know why? Because "really good customers" don't tell people they're "really good customers." "Really good customers" don't ever have to tell people they're "really good customers." They just are. AND your local retailers already know who the "really good customers" are. Trust me, if you have to tell your local retailer you're a "really good customer" then you're not.

"I spend a lot of money here."

Everything is relative. What seems like a lot of money to you isn't to someone else. I, personally, do not believe in plutocracy, hence why we don't just give our K&L allocation of Pappy to the people who spend the most money with us. We do a raffle to keep everything fair and give people who spend more moderate sums of moneybut who are loyal shoppers nonethelessthe chance to also enjoy the finer things in life. HOWEVER, if you have to tell your local retailer you "spend a lot of money here," well.....see my point about being a "really good customer." Did you spend $197,000 here in one hour last weekend? No? Because that's what a guy from Hong Kong did. Seriously. And he never once had to tell me he was spending "a lot of money."

"I hear you guys do a raffle. How do I enter?"

Here's the thing: we do a raffle at K&L, but it's not like we're just throwing names into a hat and blindly picking people. You still have to meet a few important criteria (which we will not be divulging to you). If you have to ask your retailer about the raffle, then your chances of winning are probably zero. The people who have been shopping at these stores for years already understand how these raffles work, so they're not asking. By asking, you're giving yourself away as someone who hasn't shopped there for very long. For example, if you just found out via this blog that K&L does a raffle, then you have no chance of winning. You have to have been a part of our insider whisky list for sometime to qualify for any limited edition raffle bottles. I can promise you that other stores are doing the same thing. It would be completely stupid to give your most-prized possessions away to completely random shoppers who may or may not ever come back again. New shoppers do sometimes win, but never customers without a solid order history.

"I got a bottle of Pappy last year and would love to get one again."

If you got one last year, then I'm definitely going to give it to someone new this year (who didn't get one last year and might never have been able to get one previously). You might want to keep that bit of information to yourself.

"Hi, I was wondering if the Pappy is here yet?"

The more you call, email, or ask, the more annoyed each store will get. Having a retailer loath your existence will definitely not help you get a bottle of Pappy.

Bottom line: actions speak louder than words. Just be a cool dude and don't constantly try to prove yourself through words. I find that people who tell me they're smart are usually pretty stupid. In fact, usually when people feel the need to tell me something about themselves, the opposite is usually true. Trying to bully your way into a bottle of Pappy with bravado is going to get you nowhere.

Just play it cool.

-David Driscoll


Important Wine Tasting in RWC

If you've got five bucks and fifteen minutes, then it behooves you to drop by the Redwood City store tonight between 5 and 6:30 PM tonight and taste the Te Whare Ra selections with winemaker Anna Flowerday. These are some of the best direct-import wines we have at K&L and the Sauvignon Blanc might be the best we have from any region of the world. Ryan Woodhouse, our new Southern Hemisphere wine buyer, has done for our Australia, New Zealand, and South Africa wine department what David OG and I did for the booze. He works his ass off because he loves what he does and it shows in his commitment to his category. Two years ago I wouldn't touch most of the heavy-handed shiraz wines and overly-grassy white wines from down under; today, however, I think his discoveries are some of the most exciting wines we have at K&Lperiod. With the direct-import pricing we get from using our own middleman, these wines are insanely inexpensive for the quality. Come by tonight and you'll see exactly what I mean (plus, we've got the winemaker herself in town).

Te Whare Ra makes Pinot Noir, Syrah, Chardonnay, Sauvignon Blanc, and Riesling. All of them, plus maybe a few extras, will be available in tonight's event. For $5 you can't drink any better than this in the entire Bay Area. If you even remotely like wine, then you should come by. These are crowd-pleasing expressions that will excite even the most general of drinkers, while simultaneously stunning the more-experienced aficionado.

Get your ass over here tonight!

-David Driscoll


So Many Customers, So Few Bottles

Distilleries, importers, distributors, and retailers: we all have the same problem. We have to decide how to allocate the most desirable of our products. Springbank, for example, has to decide how many cases of each rare release they'll send to Germany, Holland, the U.S., China, and every other market where Springbank is sold. Each importer in each country wants as many cases as possible, obviously. Once the U.S. importer gets its allocation, in this case Pacific Edge, they have to decide how many cases to send to each distributor in each statewho also want as many cases as possible. The distributors in each state then have to decide which bars and restaurants deserve the most bottles. Which accounts have been the biggest supporters? K&L? Marty's Corner Liquor Depot? We then get our allocation, from which we have to make the exact same decision. How best to allocate these bottles? First come, first served? Lottery? Best customers? Who knows what the best system is?

One thing I know for sure is that the "one bottle limit" we have going now doesn't work for shit. When I send out my own notices for things like Supernova or the recent High West "Midwinter Night's Dram", I sit there like a hawk; watching the queue until each bottle has been purchased and deleting the orders of those who go back and purchase again. There are all kinds of tricks people try to get more than their fair share. They use different accounts with different credit cards. Their brothers, wives, and sisters create accounts and order the same product (which is why you'll see orders for John Downing, Brian Downing, and Susan Downing all in a row). One guy this week got around our Blanton's one bottle limit by getting his wife out of the car to come and do her own purchase ("But I hate Bourbon," I heard her say as she walked in). He asked, "I can do this right? Have her buy one?" I told him yes, but that I also tend to remember faces; especially when they come back later and ask for something special. He wasn't quite sure how to take that (and he bought two anyway).

The Pliny the Elder beer situation is also becoming like thisguys creating fake accounts and doing all kinds of tricks to try and increase their two bottle per week lot. We've also started to see secondary market flipping, which is really pissing us off. If you knew what a gigantic fucking pain in the ass it was to allocate bottles and make sure these things got distributed fairly, then you would understand our anger when people pull this kind of shit. We know who they are, so don't worry about them getting in your way here at K&L. I'm just wondering if they know that we know (FYIyou guys won't be winning the Pappy raffle). In any case, I've been talking to a number of distributors and distilleries about this issue lately and they're just as annoyed as we are. It's no fun, let me tell you. Bottle flippers are one of the biggest reasons that whisky prices for rare items have risen for the average consumer.

I know a few producers who have doubled their prices because they were tired of all the B.S. The fever pitch keeps getting hotter.

-David Driscoll


Fall Arrivals

It's Fall, which means it's time to start getting ready for tons of new whiskey releases. I saw that BevMo sent out a huge teaser email yesterday about the Buffalo Trace Antique Collection (apparently they're also moving to the raffle system, so forget about walking in and finding one on the shelf). This in turn sparked about 100 emails and calls to K&L about our allocation. "BevMo has it," people whined. No, they don't. They're just preparing you for disappointment like we are. You'll have to jump through hoops, play their games, and prove yourself worthy, just like you'll have to do with us. Collectable whiskey is no longer something people just put on the shelf, at least not in California. When the biggest mass-market chain starts raffling off their BTAC, then you know you're in an entirely new era of booze consumerism.

But while the anxiety builds and people start wondering how they'll ever be able to continue on in life without a bottle of George T. Stagg (oh, the humanity!), let's look at a few things you can get right now that are pretty great, too.

High West K&L Single Barrel Rendezvous Rye Whiskey $69.99 - Easily the best rye whiskey we've carried in years. The extra 19 months in wood added extra richness and rounded this baby out, turning the normally-fantastic Rendezvous into a woodier, richer speciman. It's slam dunk rye whiskey, capable of standing with some of the best limited releases we've seen lately. It's not quite Sazerac 18 good, but it's pretty close. Three bottle limit per person, and I don't expect it to last through the week. I'm not even going to include a bottle shot or description on the product page because it won't be here long enough to justify doing so. Bottled at 100 proof.

During the build up to WhiskyFest, we had a visit from Canadian distiller John Hall, the founder of Forty Creek and a helluva nice guy. I had never tried any of his selections, nor did I know much about how they were made (because I don't know anything about Canadian whisky). In what little time I had to meet with John, I was really blown away by both his knowledge and passion as a producer, and how amazing these whiskies tasted. They're not Crown Royal, let's put it that way. John told me something very poignant when we spoke: "Scotch whisky was in the gutter, then there was a revival. Kentucky whiskey was going through a downtime, then they had their revival. Canadian whisky is ready for its own revival now. There's a new renaissance coming."I believe him. The Forty Creek whiskies have depth, and nuance, and real grain character. They're not just sweeter versions of LDI-style rye.

What really shocked me was the fact that Forty Creek distills and ages each grain separately (corn, rye, and barley) to create individual whiskies, which are then blended together. Thanks to John, we now have a Canadian whisky selection in Redwood City. Here are the three new selections we brought in this week. The following descriptions are John's own notes:

Forty Creek Copper Pot Reserve Canadian Whisky $23.99 - Using a selection of rye, corn and barley grains, Hall distills each grain separately in a traditional copper pot still to create a spirit that is bold and complex. The difference is that Forty Creek Copper Pot is amped up in flavour delivering a deeper and richer taste profile. Patient extra ageing takes place in white oak barrels, and careful selection of whisky stocks (John Hall, Forty Creek).

Forty Creek Double Barrel Reserve Canadian Whisky $46.99 - A few years ago, I had the opportunity to purchase some outstanding bourbon barrels from Kentucky. These barrels are excellent for ageing whiskies because they are “seasoned”. This means most of the fresh harsh oak tannins have been removed and what remains is all the good stuff, such as the softer oak tannins, wood vanillas, sugars and the toasty, smoky, spicy aromas, as well as the caramelized flavours from the heavy charring of the inside of the barrel. After ageing my rye, barley and corn whiskies in their own special barrels, I decided to bring them together as a meritage, and placed the three whiskies into the bourbon barrels. This double barreling allowed the whiskies to hang out together and take on the subtle qualities offered by the bourbon barrels to enhance the finishing of the whisky (John Hall, Forty Creek).

Forty Creek Confederation Oak Reserve Canadian Whisky $54.99- I have worked with many types of oak barrels, first as a wine maker and then as a whisky maker. Every wood, whether it is from a bourbon barrel, port barrel, sherry cask, French, Balkan or American oak, creates a distinctive taste expression. As a proud Canadian whisky maker, I have always been curious what a Canadian whisky would taste like aged in a Canadian oak barrel, because most Canadian whiskies are aged in American oak.To my delight, I discovered some massive Canadian white oak trees that were growing only 40 miles from the distillery! They must have started growing just before Confederation in 1867 because they were 4 feet in diameter and over 150 years old. The selected trees were harvested from a sustainably managed forest employing the principle of “no tree before its time.” This forest has a mixture of young trees coming up in the understory, mature trees in full productive vigor, and old trees whose growth has slowed. These older trees block sunlight and rainfall from the younger trees and when over-matured, need to be removed. I thought I could give them a second career as whisky barrels. Canadian and American white oak trees are the same species. However, the cooler growing conditions in Canada result in slower growing trees that are more dense than their American counterparts. Consequently, the aromas and flavour profiles of Canadian oak are very different due to the Canadian terroir. This is truly an iconic whisky. Canadian whisky, aged in Canadian oak barrels, harvested from trees that first rooted themselves in Canadian soil 150 years ago during Confederation (John Hall, Forty Creek).

I really enjoyed both the Double Barrel and Confederation expressions, and I thought the Copper Pot was great for the price. They all have this chewy, kind of supple note that I usually find in wine-finished whiskies. They're very distinctive. You wouldn't ever confuse them with Scotch or Bourbon.

Davin de Kergommeaux, who knows more about Canadian whisky than everyone else combined, also has great reviews on his site here if you want more info.


Besides Canadian whisky, another booze subject I know very little about is Dutch Geneverthe original gin. However, I was recently given a book called Genever-500 Years of History in a Bottleby Veronique Van Acker and it's full with all kinds of fascinating info. I knew so little about Genever that I didn't realize it's actually Begian; all the distillers simply had to move to Holland due to a 1919 prohibition law that lasted until 1985. In fact, part of the reason Belgian beer became such a dynamic industry is due to the ban on serving Genever. Genever actually has AOC appellations in both Belgium and the Netherlands where the grain must be grown in certain regions, or made in specific ways. I still have a long way to go before I become somewhat competent, but I am really into these right now. People have long asked, "How do I drink these? Do I mix a martini like normal gin?" The answer is: you can if you want to. But, apparently in Belgium, it's all about a beer and a shot. Just a glass of Genever, neat. Considering these are basically malt and grain whiskies with a bit of juniper, that makes sense. Some are aged in barrel as well, making them almost Irish-like in character. The ceramic bottles also have their own insanely-complex history. Hopefully I'll have some time to circle back and get more into this later because it truly is fascinating. It's enough to make you buy a bottle yourself, that's for sure.

The story of Diep 9 Genever is particularly interesting. During World War I invading German armies stripped Belgian genever distilleries of copper stills and piping, melting down the metal for shell casings. This brought traditional genever production to a halt, almost ending a national tradition in Belgium. The distillery's founder, Frans De Moor, lost his life in 1914 when he refused to relinquish his copper pot still to German occupiers. He was executed in full view of the public on the town's bridge and stabbed with a bayonet to ensure his death. After seeing Frans De Moor shot and stabbed to death, his wife, Anna, rebuilt the distillery in defiance. Four generations later, Stokerij De Moor continues to handcraft genever from first grain to last drop, preserving the time-honored tradition of using copper pot stills, premium grains, and all natural ingredients.

Diep 9 Genever Young Dutch Gin $29.99- Double-distilled in 52 gallon batches from rye, wheat, and malted barley with nine botanicals added. More like traditional gin in its character, the difference is mainly the lack of peppery flavors and a much richer, creamier profile. Lovely as a shot. Way too easy to drink at 35%.

Diep 9 Genever Old Dutch Gin $34.99 - Same as the above but aged in French oak for two years to add richness. This is also at 35% and drinks like a barrel-aged gin meets Jameson. I like it very much.

And lastly you've got the revamped fruit eau-de-vie portfolio from our friends at St. George. The Alameda distillery began as a fruit-based operation, taking the German traditions of Jorg Rupf and putting them into practice with local California fruit. What Lance and Dave have now done is basically subsidized and refocused the project in order to make the brandies more accessible. You now get the 750ml bottle with new label and classy new package for the old 375ml price. The spirits are just as fresh and amazing as before, and at this price you can afford to mix with them. I've been making pear Sidecars all week, and the Raspberry Smash I made this past weekend was dynamite. They've also added two liqueurs: a spiced pear and a high-acid raspberry. Both are crazy good.

St. George Pear Brandy $39.99

St. George Spiced Pear Liqueur $32.99 - Like Xmas in a bottle. Watch out.

St. George Raspberry Brandy $39.99

St. George Raspberry Liqueur $32.99

-David Driscoll


California Pioneers – Part II

When you look at the Germain Robin warehousethe barrels racked on top of one another like any standard operationit doesn't seem like a vast inventory of more than 1500 casks. It's an impressive sight, but it doesn't look like thousands of barrels. Nevertheless, that's what Ansley and company are sitting on: a veritable treasure trove of old stock that is as extensive as any large producer in America (despite the fact that Germain Robin is tiny). The situation is not unfamiliar, nor is it unprecedented. For years, both Scottish and American whiskey producers found themselves in similar shoes; tons of aging backstock due to slumping sales and lack of consumer interest. Despite the indisputable quality of the Germain Robin brandies, let's not kid ourselves herebrandy isn't, and hasn't been, a popular player in the new spirits market. Those who do distill brandy are definitely making more than they're selling, unlike whisky distillers who currently have the opposite problem.

As a consumer, however, this is exactly when you want to buy in: when the market isn't hot. All those stories you hear about "the good old days" of whisky drinking; buying as much Pappy as you wanted right off the shelfthose days are right now for brandy drinkers. There's never been a better supply of great Armagnac and Cognac at K&L, with 35 and 40 year old expressions hovering around the $120 mark. Germain Robin, however, is on another level when it comes to brandy production. They're using much higher-quality grapes, making base wines that are actually drinkable, and they're not dumping in boise to cover any mistakes or rough edges. They are as pure and polished as brandy gets. Dan Berger of the LA Times famously wrote: "No Cognac is as good as Germain Robin." I wouldn't argue with that statement, but I'd probably offer my own retort: "No Cognac is as dynamic, versatile, or as interesting as Germain Robin." Not only is there no Cognac distiller in France making grape distillates on the level of Germain Robin, there's no Cognac distiller in France coming even close. The boys up in Ukiah aren't even looking across the Atlantic anymore; they're on an entirely new level.

Tasting simply the Germain Robin Craft Method or the Coast Road expression may not convince you of greatness. "There are many Cognacs out there finer than either of those California brandies," one might argue. This is true. The Craft Method and Coast Road are the VS and VSOP of the Germain Robin portfolio, with the XO beingobviouslythe XO. There are numerous Cognacs in stock at K&L that I believe outshine the entry level expressions from Germain Robin, although they're much older. Personally, I'd stack the XO from Germain Robin against any competitor from Cognac, any day of the week. Dollar for Dollar, you won't beat it. Distilled pinot noir wine simply adds another dimension to the blend that ugni blanc isn't capable of. Distilling pinot noir has taken Germain Robin up a notch in the hierarchy of great brandies. Ansley Coale, who you can see above readying samples for my visit yesterday, is now getting ready to raise the ante even higher. He's willing to bet that the new Germain Robin ultra-mature and ultra-rare editions are better than any Cognac, at any age, from any producer—period; and his new portfolio of limited expressions will hopefully prove that point.

And so I made the trip to sample these new (old) expressions and see if they were everything I hoped they would be. Let's take a look at what's coming later this month from Germain Robin:

Germain Robin 30 Year Old $500 - Whereas a number of the other ancient releases will be limited, one-time-only expressions, the 30 year will be a continual 200 bottle per year allocation. The base of the spirit is 1983 distilled pinot noir and a bit of Colombard from 1984; that's about it. It's proofed down to 42% (naturally for the most part) and is entirely unfiltered. The first thing you notice as you take a sip is that the fruit is still the focus. Despite 30+ years in wood, these brandies have maintained their core acidity; almost like you would expect from a 1982 Lafite, or DRC Burgundy. There's oak, but this brandy isn't about the wood; it's about the interconnection between oak maturation and the inherent quality of the spirit. I was blown away immediately just from that realization. There's not much of this stuff either; just a few barrels from each year to pull from. The grace of the palate is tremendous. It's still youthful; there's vigor and life. A vinous character comes through first, before a seamless transition into spice and oak takes over on the finish. There's no caramel flavor though; not a dropunlike you would find in the Cognac counterparts, where the boise dominates the backend. That dry spice finish goes on for minutes. It's so elegant. Hubert's mantra was always: alcohol is there to carry the flavor; if you don't notice it then the brandy is perfect. I'd say this is a perfect brandy by that standard. Spellbinding.

Germain Robin Barrel #351 $600 - 1987 is considered by Ansley and Hubert to be the best vintage for both the fruit and the distillates in the Germain Robin archive. Everything went right that year; both the weather and the distillation process. 120 bottles were filled from this single cask of 1987 Welch Vineyard pinot noir distillate, made from grapes taken purely from the Potter Valley site. It's as close as a spirit can get to expressing vintage and terroir. The first sip reveals a fatter, more supple mouthfeel than the 30 year. The vinous character of the pinot noir coats the palate with more richness, giving more of an assertive Armagnac character. Despite that initial rush, the finish is extremely delicate and focused; possibly due to the higher elevation and higher acidity of that pinot noir. It's lazer-like at the enda beam of soft fruit, round oak, and baking spices that still brings acidity, rather than creamy caramel or dessert-like sweetness. I can't stress enough how much more refined these brandies are in that they do not rely on richness or oak. They contain both elements, but only to balance out the equation. Like fine wines, it's mostly about the quality of the fruit and the skill of the process; too much vanilla and oak means you didn't have good fruit, or you don't know what you're doing. Another big winner.

Germain Robin Augustin's Blend $700 - This is a mystery blend composed by Hubert for Ansley's son (Augustin), put aside for the future in the timeless tradition of Cognac. Hubert would also put special blends aside for his children, as was once done for him. At this point, however, neither Ansley or Hubert remember what exactly was in the blend because it was done off the books for personal use, rather than documented as part of Germain Robin's archive. The only information that is known pertains to the vintages: 1987 & 1988. There are only 60 bottles left in the barrel for public purchase. This brandy is amazing right off the bat. Soft, supple fruit, dainty vanilla and oak spices, then a creaminess that becomes almost ghostly as it slowly fades into a specter of what it once promised. That's not a criticism, though; it's a beautiful anomaly. It's a faint whisper of elegance that really gives you a sense of how special these brandies are. They're delicate by design. A touching tribute to Ansley's son who for some reason is allowing dad to sell the rest of his inheritance! (Augustinbetween me and you, I hope you squirreled away some of this for later. It's outrageously good).

Germain Robin Anno Domini $400 - Previously released in other incarnations, the Anno Domini is a solera-style blend that dates back to 1983 and runs into the late 90s; so you're talking a marriage of spirits from 30 years of age to about 15+. The selling point of the Anno Domini, however, is that the blend contains a bit of brandy distilled from dry-farmed Palomino from the late 80sperhaps the rarest and most treasured gem in the library. The Anno Domini is the type of thing you break out after a fancy dinner. It's a crowd-pleaser on the highest level. Much more intense richness, underlined by a backbone of oak spice and the acidity from the pinot noir. It's the whole show, from beginning to end. Big, undulating waves of pinot noir fruit that come over the palate like a pulsing beat of goodness.

Germain Robin Small Blend #1 $290 - I had to include a photo of the upcoming label for Small Blend #1 because it's exactly what geeky guys like myself want on a package: a clean, classy breakdown of what's inside; with percentages, no less!! Look at what you're dealing with here: 1990 Austin's Ranch pinot noir, 1994 Carneros pinot noir (riper and juicier, for those of you who don't drink pinot), 1983 Hildereth Ranch Colombard (not easy to find in California back then), and some Faibles brandy distilled in 1987 (which I learned is older brandy that has gone underproof, used like a boise to sweeten up a blend). This is the type of brandy you pour for someoneeven someone who doesn't normally drink brandyand they say, "WOW!" It's immediately impressive, from the cinnamon red hot spice coming via the oak, to the balance and seamless way these four brandies work together; strengthening each other and filling out any potential flaws. Love it. LOVE it. Only 220 bottles will be released.

Germain Robin Small Blend #2 $300 - I was really looking forward to this one, just based on the specs. 39.8 % 1984 California Gamay Beaujolias (Oh my God!) with 35.2% 1989 Colombard and 25% 1994 pinot noir. A bit higher in proof at 44.5%, that extra lift is apparent on the initial sip. The red-fruited juiciness of the gamay is actually palpable and takes center stage, forcing the other two brandies to supporting roles. The warmth and spice from the Colombard picks up on the mid-palate and the acidity and focus from the pinot noir balances out the backend. It's explosive on the finish though; both sweet and savory. Fun, fun, fun.

Germain Robin Small Blend #3 $285 - This is the smallest of the three blends and also has its own vintage of 1985 distilled gamay, along with 1996 Roederer pinot noir, two 1997 Colombard distillates, and a blend of 1996 muscat, viognier, and riesling. The wine geek in me just shot my load. This is wildly different than the other two blends, more muted and less spicy with the aromatic varietal brandy really coming through. Muscat distillates have a distinct floral and perfumy character (as we recently tasted with the unaged Singani 63) and that's a big part of the backbone for this blend. It's awesome, as that hint of white flowers mixes perfectly with the softness of the Colombard and the supple weight from the pinot noir. This might be my favorite one so far. Just awesome in every way.

There are more old and rare Germain Robin brandies to come besides the few listed above, but they're mostly expanded versions of expressions previously released. There are four new single barrels (including an incredible muscat and a dreamy semillon) as well as a new batch of Old Havana and some Apple XO. I did get a chance to taste these releases as well and I found them all to be exceptional. They're fantastic, but they're not on the level of the brandies above. The seven expressions I've covered so far are not to be missed, even at the high prices being asked. If you think they're too esoteric to sell at those costs, let me share this with you: I've already pre-sold more than 80 bottles just from collectors calling to inquire. They knew about these brandies before I did and they were salivating at the chance to get a bottle or two (or ten). The only reason I haven't already sold more is because Germain Robin has to allocate these bottles fairly amongst all their customers nationwide. When I say this is a big deal, I mean it. K&L might not get much more than the amount I've already promised to some of my best customers.

And, let me tell you, they're worth the cash. Not only is each bottle spectacularly crafted and distilled from fruit of the highest quality with the maximum level of care, they are pieces of California history. These are the oldest American spirits currently available in the United States, and they represent the efforts of two pioneers who let their passion for perfection guide them on one hell of an adventure. The fact that we get to taste these expressionsthat they're even making some of these brandies available to the publicis incredible. I'm looking forward to buying one or two of my own.

I can't say this enough: this is a big deal, folks. I hope those who do splurge for a bottle understand exactly what they're drinking. Hopefully this blog will help!

-David Driscoll