March 2010

Pinot Noir Grapes Inside the Still

This is a close-up of Pinot Noir grapes after a distillation of grappa. These raisin-like grapes, previously pressed for wine, but still containing lots of good alcohol, were rehydrated by us and cooked in...

Anatomy of the Still

The black handles enable us to control the time and intensity of the distillation by moving the plates on each porthole level up or down, to force the boiling distillate to puddle around the sides...

No matter how colorful the fruit, the distillate is always clear. A hydrometer measures the proof and percent of alcohol as it floats in the whiskey (in this case) emerging from the still....

The coffee liqueur is a blend of El Salvadoran coffee by the name of "Nombre de Dios", and a coffee from Yemen. The El Salvadoran is estate grown, the Yemeni will vary...

The apple brandy currently being served in our tasting room is a blend of several varieties: Gala, Criterion, Sonata, and Granny Smith. All were sustainably grown, the first three at Wells Orchard in...

This hard-when-raw but delightful-when-cooked fruit is well worth the effort of chopping. We had several quince sources (and are looking for more for next year!): a tree two blocks from our house, a...