Brandy in the U.S.: A Rising Category in Craft Spirits
Brandy, long associated with European tradition — and in our case Bulgarian family tradition — is experiencing a renaissance in the U.S. Once overshadowed by whiskey and bourbon, this aged fruit spirit is now gaining recognition among craft distillers and adventurous drinkers alike.
A Brief History of Brandy in America
Brandy has been part of the American drinking scene since the colonial era. In the 18th and 19th centuries, it was a staple in taverns, often made from apples, grapes, or peaches, depending on the region. The West Coast, particularly California, became a hub for brandy production thanks to its flourishing vineyards. However, Prohibition in the 1920s significantly slowed its momentum, allowing whiskey and other spirits to dominate once the industry recovered.
The Modern Brandy Boom
Today, American brandy is reclaiming its place in the craft spirits movement. Distillers across the country are experimenting with innovative techniques, unique aging processes, and high-quality fruit to create brandies that rival their European counterparts. California remains the heart of U.S. brandy production, but distilleries in states like Oregon, Washington, and even Texas are getting in on the action. Our distillery located in North Carolina is one of a handful of distilleries producing brandy in the U.S.
Unlike traditional Cognac, which adheres to strict regulations, American brandy allows for more creative expression. Distillers can play with different fruit varieties, aging methods, and cask finishes, leading to an exciting range of flavors that appeal to both classic connoisseurs and modern mixologists.
A Focus on Fruit Brandies
Unlike grape brandy, which is often aged for years, most other fruit brandies are clear and unaged, allowing the fresh essence of the fruit to shine through. These spirits, often referred to as eaux-de-vie (French for "water of life"), are typically dry and highly aromatic. Many craft distilleries in the U.S. are focusing on this style of fruit brandy that uses a fruit other than grapes.
Popular Fruit Brandies:
Apple Brandy – Calvados from France is aged in oak, giving it a whiskey-like depth, while American apple brandies range from smooth and rich to fresh and crisp.
Pear Brandy – A fragrant and delicate spirit that captures the essence of ripe pears.
Cherry Brandy (Kirsch or Kirschwasser) – A dry, slightly nutty spirit made from fermented cherries, often used in cocktails and desserts.
Plum Brandy – Popular in Central and Eastern Europe, this bold and often high-proof brandy packs a punch with strong plum and almond notes.
How to Enjoy American Brandy
While brandy is often associated with after-dinner sipping, we recommend sipping our brandy whenever suits you best. American distillers are also showcasing its versatility in cocktails like some of these cocktails featured at Liquor.com. Classics like the Sidecar and Brandy Alexander are making a comeback, while bartenders are incorporating craft brandy into new, inventive drinks.
For those looking to explore American brandy, start with a well-aged bottle from a craft producer, sip it neat or over ice, and experiment with brandy-forward cocktails. Whether you’re a whiskey lover looking for something new or a wine enthusiast intrigued by the spirit’s grape-based origins, there’s an American brandy out there for you.
The Future of Brandy in the U.S.
As consumer interest in craft spirits grows, so does the potential for American brandy. With more distilleries pushing boundaries and bringing this historic spirit into modern drinking culture, the future looks bright—and delicious. Whether you're new to brandy or a longtime fan, now is the perfect time to rediscover this rich and complex spirit. If you’re interested in trying brandy in North Carolina, please visit our distillery in Monroe, NC.
