Co-owner David Nowlin said, “Brandy Peak was started with a dream to produce a line of brandies that captured the flavors of the finest fresh pears and grapes that we use. Our family is dedicated to the art of producing the finest brandy possible by using the best fruit available. Our 14th year of production was in 2008 and, for my father who is 87, this years makes 61 years of his involvement in brandy distillation.”
It was fascinating to see how these fruits, which have been ripened to peak flavor, were fermented and then slowly distilled. They still use a wood fired pot to produce a brandy that reflects natural flavors and aromas—artificial flavoring or coloring is not used. When we saw the still behind the main building, it was as if we were transformed to an old movie with all the pots, pipes and connections. The whole procedure was like stepping back in time, combining the best of old and new. The result was smooth, yet pure products.
This is a very small distillery, one of a handful in the United States. But, it has made an impressive mark in the industry. In 1997, its Aged Pear, mellowed in French, Oregon and Hungarian oak casks, exhibits polished aromas of pear and vanilla along with flavors of ripe earthly fruit. The brandy was awarded the Double Gold Medal at the San Francisco International Wine Competition and a Gold Medal at Los Angeles County Fair. It is still available. Both 1997 and 2005 brought awards for the Single Barrel Brandy (Aged Grape), aged in French Limousin oak. This brandy has a bouquet of citrus and cloves with a smooth dry finish. The 1997 prize was a Silver Medal at the Los Angeles County Fair and for 2005, the Silver Medal at the Oregon State Fair was taken home.
Awards for this distillery keep coming. In 2002, the Pear Brandy made from ripe Bartlett Pears, won the 2002 Gold Medal and “Best of Show” at the Oregon State Fair. In 2004, its Grappa, an “old world” style of brandy, was awarded a gold Medal and Best of Class at the Oregon State Fair.
To our surprise, Brandy Peak has a tasting room. We learned that Oregon is the only western state allowing a distillery to provide a tasting room for spirits. We don’t drink a lot of brandy, but when it comes to tasting, we’re willing subjects. We were both partial to the Pear Brandy and the Blackberry Liqueur.
We were surprised that Brandy Peak’s prices ranged between $18.95 and $29.95. We felt they were reasonably priced for the quality of its products. Since the operation is so small, the distillery’s distribution only includes Oregon liquor stores, some Northern California stores as well as the Brandy Peak tasting room.
Mrs. Nowlin is also in the business. She provides some wonderful recipes and tastings. We are including an easy recipe that can be made several days in advance.
Mrs. Nowlin’s Frozen Brandy Pie
20 Graham cracker squares, finely crushed
3 Tbsp brown sugar
1/3 cup butter, softened
1 cup whipping cream
½ cup sifted powdered sugar
¼ cup Brandy Peak Pear brandy
4 egg yolks
Combine graham cracker crumbs, brown sugar and soft butter; mix thoroughly.
Press firmly into a 9-inch pie pan, reserving about 2 tablespoons crumbs for topping.
Chill for about 1 hour.
Meanwhile, whip cream until stiff; blend in powdered sugar, then brandy, at low speed.
In separate small bowl, beat egg yolks until light colored and thick; fold into cream mixture.
Pour filling into chilled crust.
Top with reserved crumbs, cover and freeze.
Serve frozen.
Optional: When serving, place a thinly sliced section of freshly poached or canned pear on each slice and sprinkle with additional cracker crumbs or nutmeg.
We provided a recipe for an Oregon Rain Drop cocktail and Festive Brandy Balls on our GLOG-Global Log on November 16 and November 18, 2008.
If you are heading towards the Southern Oregon Coast, we suggest you stop at Brandy Peak Distillery, 18526 Tetley Road, Brookings, Oregon 97415. Phone 541 469-0194.
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“Success, Your Path to a Successful Book”
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
