Copper & Kings has been doing some pretty cool stuff since their debut in the spring of 2014. Slow and low distillation on copper stills and sonic aging in the basement along with the fact that they’re making brandy in Kentucky bourbon country are some of ways this distillery has made itself unique. This series of matured American brandy aged in American craft beer barrels is no exception.
I was lucky enough to taste through the series on a recent tour with owner Joe Heron. Each of the CR&FTWERK offerings spent 12 months in the barrels and finishes at 111 proof. Copper & Kings created four variants using barrels from Against the Grain’s Mac Fanny Baw, 3 Floyds Dark Lord, Osakar Blues G’Knight & Deviant Dale’s, and Sierra Nevada’s Smoked Imperial Porter. Like one of the bands blaring in the barrel house, the brandy, the beer and the whiskey all play a part in the final product.
Tonight’s launch of CR&FTWERK will be hosted at Against the Grain in Louisville and the products released into the market in March. If you can’t wait, and you shouldn’t, buy it now at the distillery.