My post about Copper & Kings Butchertown Brandy led to a lot of questions and speculation in the comments so I reached out to Copper & Kings' Joe Heron, who had joined the comments, for some answers. There's also a lot of good information on their website. According to Joe:
- The brandies are sourced from multiple producers in Washington, Oregon, California, Idaho, Ohio, Michigan, and New York State.
- All of the brandies are distilled in pot stills (note that this would exclude brandies from the big California producers).
- The blend is 75% aged in bourbon casks and 25% aged in medium char American white oak
- They use a solera type system with a new blend each year which uses a portion of the previous year's blend. They are up to their fifth blend right now.
- They purchased brandies at 3 to 12 years old and continued to age them. Current bottlings contain brandies from 54 months to 13 years old, though most of the blend is around 8 or 9 years old.
- Sources for pot stilled brandies have pretty much dried up.
- Their apple brandy is pot distilled, aged in bourbon and sherry casks and the youngest brandies in the blend are four years old.
- None of the brandies are chill filtered or use any sugar, caramel or boise.
Thanks to Joe for being willing to share information about his brandies.