Germain-Robin XO California Alambic Brandy 750ml

Germain-Robin is the brandy distillery that put California on the map. It was founded in 1982 by Ansley Coale and Hubert Germain-Robin, a Cognac distiller from a family that had been making Cognac since the late 1700s. When Hubert tasted a Pinot Noir distillate in 1983, he remarked it was the finest distillate he had ever tasted, “not an empty claim” from someone with his heritage. The distillery’s idea was to take Cognac’s techniques and apply them to California wine grapes, “unbound by tradition and appellation law,” and the results are a style of brandy unlike anything from another region.

The XO has been predominantly Pinot Noir (about 70%) ever since, with Colombard and Sémillon rounding out the blend. It is distilled exclusively on Prulho Charentais copper pot stills, the same alembic design used throughout Cognac, and aged in small Limousin French oak barrels. The distillers describe how each grape contributes: Pinot Noir provides “a dark cherry character and a rich silky mouthfeel,” Colombard “adds a fresh apple character,” and Sémillon “provides richness with peach and apricot notes,” with “vanilla and toast flavors from the French oak” that “complement the fruit.” The Ultimate Spirits Challenge scored it 95 Points in its Top 100 of 2020: “This bottling from local Mendocino craft distillers Germain-Robin displays astonishing quality in the classic XO tradition. It spent eleven years in small Limousin barrels, and a high proportion of the brandy is distilled from Pinot Noir grapes. The finish is astoundingly long and full.”

Wine Enthusiast’s Kara Newman described a “bold, complex brandy” that “resounds with chocolate, dried cherry and spice on nose and palate,” where “each sip opens with delicate ginger, pink peppercorn and cinnamon, underscored by drying leather, walnut and unsweetened chocolate,” and “apricot leather lends a mouthwatering quality to the finish.” A retailer’s note adds that it is “very deep and rich, with hints of vanilla and dark chocolate” and “paradoxically both powerful and delicate at the same time.” A candid reviewer who normally drinks whiskey found grapes, apples, sherried fruit, sandalwood incense, and floral and green tea notes on the nose, and enjoyed it, though felt some of the nose’s nuance faded on the palate. It’s a fruit-and-oak brandy for Cognac fans curious about an American take, and for whiskey drinkers looking for a similarly layered, barrel-aged spirit. Sip it neat at room temperature in a snifter.

Origins & Craftsmanship

Germain-Robin XO California Alambic Brandy is produced at the Germain-Robin distillery in Ukiah, Mendocino County, California, founded in 1982 by Ansley Coale and Hubert Germain-Robin. It is a blend of about 70% Pinot Noir with Colombard and Sémillon distillates, distilled exclusively in Prulho Charentais copper pot stills and aged in small Limousin oak barrels. Bottled at 40% ABV / 80 proof, 750ml.

Critics Reviews

Ultimate Spirits Challenge — 95 Points, Top 100 of 2020:
“This bottling from local Mendocino craft distillers Germain-Robin displays astonishing quality in the classic XO tradition. It spent eleven years in small Limousin barrels, and a high proportion of the brandy is distilled from Pinot Noir grapes. The finish is astoundingly long and full.”

Kara Newman, Wine Enthusiast:
“This bold, complex brandy resounds with chocolate, dried cherry and spice on nose and palate. Each sip opens with delicate ginger, pink peppercorn and cinnamon, underscored by drying leather, walnut and unsweetened chocolate. Apricot leather lends a mouthwatering quality to the finish.”

Germain-Robin (distiller’s notes):
“The high-quality California wine grapes in Germain-Robin XO showcase unique flavors and layered textures. The signature grape, Pinot Noir, provides a dark cherry character and a rich silky mouthfeel. Colombard distillate adds a fresh apple character while Sémillon provides richness with peach and apricot notes. The balance of both fruit and oak flavors is unique to Germain-Robin XO.”

Whiskey Apostle (a whiskey reviewer’s first-impression note):
“Nose: Grapes, apples, sherried fruit, sandalwood incense, floral, hint of green tea with subtle mulling spices.”

Tasting Profile

Nose
Dried cherry, dark chocolate, vanilla, and fig, with sherried fruit, floral notes, and subtle mulling spice.

Palate
Deep, rich, and silky, with ginger, pink peppercorn, and cinnamon, with leather, walnut, and unsweetened chocolate.

Finish
Astoundingly long and full, with apricot leather.

Quick Overview

Food Pairings

• Dark chocolate truffles
• Roasted nuts and dried fruit
• Aged cheeses
• Fig and apricot desserts

Serving Note

Sip neat at room temperature in a snifter or tulip glass; a few drops of water open the fruit.