WILLOW CREEK DISTILLERY

2023 Summer Recap

WILLOW CREEK DISTILLERY SHINES AT CALIFORNIA SPIRITS COMPETITION

Willow Creek Distillery continues to rack up the accolades, most recently at the California Craft Spirits Competition where the V.S.O.P. Brandy earned a gold medal! Even better, Willow Creek took 1st place in the event’s Cocktail Competition in collaboration with Luna Red restaurant in San Luis Obispo.

Talk about a great showing! Here’s the lowdown:

V.S.O.P. STRIKES GOLD

“To win a gold medal for our V.S.O.P. Brandy feels amazing,” says Head Distiller Kevin Coulton. “A lot of the other distilleries are also making great products, so to be able to win gold on our flagship brandy is really important to everyone on our team. It is a reflection of all the hard work we have been doing, and it feels fantastic to have all the effort pay off.”

Willow Creek’s V.S.O.P. Brandy is a premium artisanal spirit aged in French oak barrels. The V.S.O.P. moniker—for “Very Superior Old Pale”—is a designation reserved for brandies that spend a minimum of four years in the barrel, signifying rarity and maturity. Willow Creek’s V.S.O.P. Brandy is available at the tasting room as well as online at WillowCreekDistillery.com.

The V.S.O.P. Brandy comes from Muscat grapes harvested at the Opolo estate. The fruit is pressed and the juice is fermented in stainless steel tanks. Next, the new wine is then twice distilled and cellared in medium-toast new French oak barrels for the required four years. The result is a deliciously rich and complex brandy that opens with floral aromas of orange blossom, honeysuckle and pear. Flavors of caramel, spice, toasted oak and fruit linger on a clean, balanced finish.

THE WINNING COCKTAIL

The V.S.O.P. Brandy wasn’t done racking up the honors, though. It was also joined by Willow Creek’s Pear Brandy and Apricot Brandy in a cocktail called “No Pal Left Behind,” which took first place in the Cocktail Competition.

The concept behind this cocktail was to elevate the classic Agua Fresca fruit drink to a new level. The recipe included a fat wash with V.S.O.P. Brandy and coconut oil; a cactus emulsion with the same brandy; and granita made from the pear and apricot brandies.

Kevin has nothing but praise for the “creative juices” that Luna Red’s bartenders brought to the challenge.

“Their bartenders, Ono and Beto were in charge of coming up with a creative cocktail that was not only delicious but interactive,” Kevin says. “They both did an amazing job. You could tell they put a lot of effort into coming up with something special and different. It was intentional, thoughtful, and executed very well. It was a cocktail made to blow the socks off the judges—and that’s exactly what it did.”