Our first spirit, and our take on an all-Wisconsin ‘Cognac’ style brandy. We make a Wisconsin white grape wine and then distill it in our copper pot stills. It is then aged 2 years in our custom toasted, Wisconsin oak barrels giving it an amber color.
Production Method: Dry white wine at 10% alcohol then distilled in our copper pot stills
Age: Over 2 years in custom toasted Wisconsin oak barrels
Alcohol: 42% alcohol by volume (84 proof)
Serving: Perfect for sipping, or to use in spirit forward cocktails.
Story: The idea of brandy production is not new to Wollersheim Winery. In fact, in the 1800s, both wine and brandy were made at the Wollersheim property. Our founder, Bob Wollersheim, and winemaker Philippe had talked about making a brandy for the past 20 years. However, after Prohibition was repealed in 1933, Wisconsin law only allowed wineries to make wine, but they couldn’t distill spirits. In July 2009, changes made to Wisconsin legislation allowed commercial production of brandy at Wisconsin wineries, and Bob and Philippe’s brandy aspiration could finally become a reality.
History: First batch released in April 2013
Awards (Coquard Brandy, Batch No. 3):
Bronze – 2016 American Craft Spirits Competition, Louisville, KY
Bronze – 2016 Washington Cup American Spirits Competition, Kansas City, MO