Fruit

Understanding how to best handle fruit helps ensure that its flavor and quality translate from the field into the bottle.

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.

Fruit can be a valuable addition to packaged, ready-to-drink cocktails, but it takes research and care to produce a safe, shelf-stable product.

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.