Spicy oak, sweet vanilla accents, hints of coconut and caramel.
Ultimate Beverage Challenge 87 points - Burnished orange color. Fruity aromas with traces of baking spices. Entry is confectioner shop sweet, with enticing baked apple, coffee and roasted almond flavors leading into a honeyed, slightly fruity finish. (Apr 2014)
" . . . richly bodied and rewardingly flavored high impact blend that gives the dual pleasures of complex oak aged flavors and lingering body. Powerful bouquet of vanilla and old sherry are demonstrated here which can only be gained by long aging. Supple flavors of cedar and berries finish with a long and satisfying smoothness that defines this blend."
Scott DiSalvo, Brandymaster
|Wine maker notes
|- Patent still produces the distillate for aging
- Two-stage charcoal-filtration for smoothness
Available Sizes: 50ml, 200ml, 375ml, 750ml, 1 Liter, 1.75 Liter
|VSOP could be sipped with various hor d`oeuvres. Brandy is an integral part of many popular food recipes.
As a beverage, VSOP is often enjoyed straight or over ice. It can also be blended in an assortment of drink recipes. VSOP can be mixed with fruit juices, flavored and unflavored sodas, liqueurs and other distilled spirits.
|Our founders, Ernest and Julio Gallo, sold their first brandy under the ”Cream of California” label in 1938, following in the footsteps of the Spanish missions who had made brandy in California as far back as the late 18th century.
After Prohibition, a number of California grape harvests were unduly large, prompting producers to distill almost half of their crop into brandy that could be stored in barrels for several years. Thus a prototypical California-style brandy was born, lighter in flavor and mouthfeel than its European counterparts and better for mixing into a range of cocktails.
Decades later, we still make our brandy in a style unique to California, with subtle, enticing flavors and a smooth mouthfeel.