Fires in wine regions cause damage to vineyards in different ways. The ripe grapes in vineyards near the fire can be damaged by smoke, which can affect the taste of the wine and, in the worst case, make the wine undrinkable. Patricia Green Cellars in Oregon came up with a brilliant idea how to use the grapes that were damaged during the extensive fires in 2020.
Some grapes were only slightly damaged and could be used to make an acceptable pinot noir. But for the most part, there was not a chance to make sellable wine out of it. Instead, they started a collaboration with a distiller. Thousands of litres of wine were distilled into an excellent and full-bodied brandy.
The winery began purchasing and distilling barley and rye from small family farms in Oregon. The result was many casks of whiskey. By adding the brandy, the alcohol level in the distillate was raised and texture and flavour were obtained. After a few years of ageing, Patricia Green Cellars has now started selling the estate’s first whiskey bottles under the name Patty Green Whiskey Distillers. With a smoky character, one would guess.
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