We enjoy company and welcome you to come for a visit.
Copper & Kings is an American brandy company based in Butchertown, Louisville, Kentucky, USA.
We make a dynamic American style brandy. We do not make derivative brandy.
We make a differentiated, uncommon, unadulterated pure pot-distilled natural American brandy. Distilled in American copper potstills, matured in Bourbon barrels. Our signature house style is a little feisty, rambunctious with a long smooth finish.
We use traditional copper pot-distillation to forge untraditional craft-distilled, natural, Pure Pot-still brandies.
Our brandies are batch distilled exclusively in copper pot-stills, and are non-chill filtered with no added sugar, boise (powdered oak, shavings or infusion) other flavors, synthetic chemicals or caramel colorants for an uncorrupted, authentic, natural flavor, nose and color.
We adopt a “Low & Slow” distillation philosophy – A relatively low distillation temperature, for a longer, slower distillation, maximum copper contact, and a distillation batch ceiling of 135(O) to express concentrated flavors, aromas, and smoothness.
We believe that the art of brandy starts in the vineyard or orchard, and our wines are selected for superior aromatics and quality. Our focus is the distillation of unfiltered, un-sulfited wines.
Our grape Brandies typically use the classic brandy varietals – Colombard, Muscat and Chenin Blanc. We are always experimenting with grape varietals – in particular indigenous American and Kentucky grown varietals. Our apple-wine is selected for its fresh, crisp, high acid, high aromatic character.
Our aged brandies are matured in American Bourbon Whiskey barrels, and medium Char American White Oak barrels, for a distinctive New World American flavor and nose. Smooth and aromatic, but a little feisty and rambunctious.
We also have significant investment in novel barrels from Port and sherry butts to Oak Hogsheads and Juniper barrels.
DISTILLERY TOUR – $15
INCLUDES A ONE HOUR DISTILLERY TOUR, THREE HALF OUNCE TASTINGS PER PARTICIPANT, AND A SOUVENIR TASTING GLASS.Mini Tour - $10
Includes a 20-30 minute tour experience which includes a viewing of our production facility and barrel room with two half ounce tastings per participant. Mini Tour options based upon Public Tour Schedule & Guide Availability.
Tours offered daily on the hour. The last tour of each day will begin one hour before close.
Visitor Center Hours:
1121 E Washington St, Louisville, KY 40206
Sunday through Thursday 11am to 5pm
Friday 11am to 7pm
Saturday 11am to 4pm
Please Note: Tour availability and hours are subject to change. Pricing may not reflect holidays or dates reserved for distillery events. Reservations can be made prior to your arrival and are highly recommended.
We also offer Private tours for you and your guests. Options range from a Private Distillery tour to a tour that includes a Mixology class taught by one of our Master Brandy Bartenders.
DISCOUNTS AND HOLIDAYSMilitary members with an id are not charged for tours.
If you ride your bike to the distillery you will receive 50% off the price of your tour.
There are no tours on the following dates: Martin Luther King Day, July 4th, Thanksgiving, December 24, 25, 31 and January 1.
We use traditional copper pot-distillation to forge untraditional craft-distilled, natural, pure pot-still brandies.
We make definitive American Brandy influenced by American Whiskey and American music. We do not make derivative brandy styled upon a European sensibility.
Our brandies are batch distilled exclusively in copper pot-stills, and are non-chill filtered, with no added sugar, boisé (powdered oak, shavings or infusion) other flavors, synthetic chemicals or caramel colorants for an uncorrupted, authentic, natural flavor, nose and color. Our aged brandies exit the barrel full integrity intact. We adopt a “low & slow” distillation philosophy – a relatively low distillation temperature, for a longer, slower distillation, maximum copper contact, to express concentrated flavors, aromas, and smoothness.Philosophically the art of brandy distillation revolves around the concept of retention and concentration. The distiller is attempting to retain and concentrate the nuance found in the base wine. (As opposed to whiskey distillation where the concept revolves more around extraction and purification to palatability). You “stroke” brandy in to shape.
With that said we believe that the art of brandy starts in the vineyard or orchard, and our wines are selected for superior aromatics and quality. Our focus is the distillation of unfiltered, un-sulfited wines. We are attempting to retain this essential character of the wine, the vibrancy and personality, and the better the base wine the better the brandy.
Our grape brandies typically use the classic brandy varietals – (French) Colombard, Muscat de Alexandrie and Chenin Blanc. Grapes that have intense aromatics, and high acidity, for distillate that is crisp and bright with a lovely nose. These grapes find their home in, and we source largely in the Central Valley and Central Coast regions of California. It takes 5 tons of grapes to make 1 barrel of brandy, and California provides the ideal environment in which to produce grapes at sustainable scale.
We also distill an annual Kentucky Vintage Brandy using the Vidal Blanc grape varietal.
Our apple-wine is fermented and sourced from Michigan and is selected for its fresh, crisp, high acid, highly aromatic character. The fermentations are done at a very low +/- 64F, with a superior (South African) white wine yeast selected for high aromatic retention.
Our aged grape brandy is matured in Kentucky Bourbon whiskey barrels, and medium-char new American white oak barrels, for a distinctive new world American flavor, nose and style. Smooth and aromatic, but a little feisty and rambunctious.
Our apple brandy is aged in Kentucky Bourbon barrels and Spanish sherry casks.
Our original “DNA” brandy, first bottled in mid-2014, used sourced copper pot-distilled brandies from fine purveyors who were generous enough to share some of their wares. This DNA has continued to evolve over the years as aged brandy is added to younger “new make” in a variation of the classic solera system. Spirit distilled in Butchertown will start entering the bottled blends towards the end of 2017.
We believe that the barrel as a maturation vessel is pivotal, critical and beyond essential to the quality and character of our aged brandy. It is the vessel that adds texture, fragrance, complexity and balance to the spirit. At Copper & Kings we firmly believe that American Oak is a perfect medium for brandy maturation. American Oak is high in lactones, which when toasted provide warm, buttery, woody, vanilla and coconut flavors. It is this honeyed warmth and caramel that we find so attractive in our American Brandy.