Branchwater Pear Brandy Boundary Breaks Natural primary and natural secondary

Natural primary and natural secondary (malolactic) fermentations

The unaged spirit was distilled from the Vanessa variety of barley in the French Alps

with twice weekly bâtonnage

slows down ripening and contributes a firm acidity and structure

2009 and 2016

Branchwater Pear Brandy Boundary Breaks Natural primary and natural secondaryBranchwater Farms is an integrated, multiuse farm in the heart of the Hudson Valley of New York. At our farm, we grow small grains from heritage varieties for the purpose of distillation by way of organic and regenerative agriculture. Our two 330L copper pot stills were designed by Austrian master distiller, Hans Reisetbauer, and fabricated by Christian Carl, the oldest distillery producer in Germany. Hans is an old friend of Kevins and our consultant