More conversations about Brandy.
Contributed by on Feb 22, 2019
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**Sorry, I came to write my weekly offering and noticed I did not send this one out.**
I was talking to my friend Benito earlier. He is an awesome friend and valued confidant; he also works for Gonzales Byass so he is out in the field talking about beverages all the time. We got to talking about Brandy again and he told me that when he goes into talk with someone he doesn't tell them that he has a brandy until after they taste it and are surprised by how delicious it is.
I'm a fan of this technique. It does make me wonder why are people not interested in Brandy? Why do so many people have a bad image of Brandy?
Talking to another friend, a well-regarded chef and restaurant owner with an amazing palate and a terrific collection of spirits confessed to me -as if it were a crime- that he enjoys an inexpensive California Brandy to which I said: "Me too!"
Another good friend of mine who owns a highly praised brand of tequila and I were judging a spirits competition and saw the scores for E&J were so good that we opened a bottle to try it out and IT WAS GREAT.
I've already said more than a few times that Presidente and Don Pedro from Mexico surprise people every time I have shared them because of the quality/cost ratio is off the charts, serious ROI.
It's funny these tasty, well made, examples are all around and people just keep passing them by.
Great cocktails are to be made and enjoyed. What does the industry, or spirits enthusiasts, have to do to recalibrate against, what I will call, these unfair estimations?
Can we reset our opinions on Brandy and begin to make wonderfully accessible Brandy cocktails again?
Something to think about.
So until next week, I lift my glass to you in a toast my friends. Be good to one another, love one another, share your kindness, your sweetness, and possibly a beverage with someone!
I was talking to my friend Benito earlier. He is an awesome friend and valued confidant; he also works for Gonzales Byass so he is out in the field talking about beverages all the time. We got to talking about Brandy again and he told me that when he goes into talk with someone he doesn't tell them that he has a brandy until after they taste it and are surprised by how delicious it is.
I'm a fan of this technique. It does make me wonder why are people not interested in Brandy? Why do so many people have a bad image of Brandy?
Talking to another friend, a well-regarded chef and restaurant owner with an amazing palate and a terrific collection of spirits confessed to me -as if it were a crime- that he enjoys an inexpensive California Brandy to which I said: "Me too!"
Another good friend of mine who owns a highly praised brand of tequila and I were judging a spirits competition and saw the scores for E&J were so good that we opened a bottle to try it out and IT WAS GREAT.
I've already said more than a few times that Presidente and Don Pedro from Mexico surprise people every time I have shared them because of the quality/cost ratio is off the charts, serious ROI.
It's funny these tasty, well made, examples are all around and people just keep passing them by.
Great cocktails are to be made and enjoyed. What does the industry, or spirits enthusiasts, have to do to recalibrate against, what I will call, these unfair estimations?
Can we reset our opinions on Brandy and begin to make wonderfully accessible Brandy cocktails again?
Something to think about.
So until next week, I lift my glass to you in a toast my friends. Be good to one another, love one another, share your kindness, your sweetness, and possibly a beverage with someone!
