It's usually a difficult topic for a distillery to talk about. But as the years pass we understood one thing very clearly: We are really good at making Grape Brandy, and more specifically barreled aged expressions.
Distilling Grape Brandy is unlike any of the other spirits, not only you are bound to the same agriculture discussions as a winery but due to the high cost of farming, limited availability as grapes (they are harvested once a year) and percent of fermentable sugars it becomes a very interesting proposition for a distillery that wants to exclusively use grapes as part of their product line.
I distilled my first grape brandy in November 2016 since then I learned and experimented a lot, from different grape varieties to different yeasts to using a pot still versus a column still to a full grape distillate versus just the juice.
The distillation process begins with the distiller filling up the still with the fermented material in preparation for distillation. When heat is applied and the distillation process begins there are various components that are produced as a by-product of the fermentation process which start to separate based on temperature.