Brandy

When it comes to diluting a spirit before packaging, deliberate slowness has a strong following among distillers. Yet there’s a lack of hard evidence to back up the approach—or to dismiss it.

In a region better known for its characterful beers, an after-dinner schnaps is an important piece of the hospitality, as small distillers carry on family traditions and tap into the local bounty.

Founded a little more than a decade ago by Opolo Vineyards in Paso Robles, California, Willow Creek Distillery has a reputation for its award-winning brandies. Here, U.S. Marine turned head distiller Kevin Coulton explains their approach to high-quality fruit-based spirits—from sourcing fruit to making use of saignée. As told to Ryan Pachmayer.

There are spirits in the trees, but pines are a source that modern distillers often overlook. Whether using fresh buds or gooey cones for brandies or liqueurs, here’s how a couple of small distilleries in the Northwest are sourcing and distilling them for a distinctive local product.