Paso Robles, CA—Willow Creek Distillery today released its first-ever Amaro, an Italian-style liqueur distilled from estate wine grapes and infused with premium botanicals including coriander, allspice, rhubarb, wormwood and gentian.
Prized for its distinctive combination of sweet and bitter sensations, Amaro is an herbalized spirit that gained widespread popularity in 19th century Italy. Willow Creek Amaro can be savored over ice or used as a base for a variety of cocktails such as Old Fashioneds and Black Manhattans. Willow Creek Amaro is available at the distillery and tasting room in westside Paso Robles, and online at WillowCreekDistillery.com.
“We set out to put our own stamp on the style, because no two Amaros are alike,” said Kevin Coulton, Willow Creek’s head distiller. “We are very pleased with the results—it’s unique, flavorful and easy to enjoy.”
The journey of Willow Creek Amaro began when Coulton distilled a neutral brandy spirit from wine grapes grown at Opolo Vineyards, the distillery’s sister winery in the Willow Creek District of Paso Robles. This spirit was aged for six months on new medium-toast French oak, imparting natural complexity with a clean oak presence. Finally, it was infused with the various botanicals to reach a peak balance of flavor, sweetness and bitterness. A touch of brown sugar was included to round out the mouthfeel.
The Willow Creek Amaro shows notes of gentian, coriander, wormwood and nutmeg followed by toasted oak, brown sugar, subtle spice and a feathered bitter finish. A total of just 125 cases was produced for this first run, in line with Willow Creek’s emphasis on handcrafted, small-batch spirits. A new second batch of Amaro is in the works.
Willow Creek features one of the most eclectic spirits portfolios of any distillery in California, including whiskeys, brandies, fruit liqueurs, grappas and other spirits.
The tasting room is located at the Opolo Vineyard estate. Here, guests are treated to an educational tasting experience amid the backdrop of the working distillery.
“This new Amaro is the latest example of how we strive to master a wide variety of spirits,” Coulton said. “We not only want to offer your favorite type of spirit—we want to help you discover new favorites, as well.”
Willow Creek Distillery was founded by Opolo Vineyards in 2013 with the intent of producing top-quality spirits to accompany their wines. Willow Creek Distillery today boasts aromatic fruit brandies, whiskey and premium liqueurs. The distillery tasting room is located at the Opolo Vineyards estate in the Willow Creek District of Paso Robles.
The classic XO designation—for “Extra Old”—is reserved for brandies that spend a minimum of six years in the barrel, signifying peak rarity and maturity. Our XO Brandy is now available at the tasting room as well as online HERE!
“Our first-ever XO Brandy comes from a selection of just four barrels that we fermented, distilled and aged with passion and patience,” says Head Distiller Kevin Coulton. “Brandy has always been a focal point at Willow Creek Distillery, and this is the most special batch we’ve ever created.”
Willow Creek Distillery’s XO Brandy ($95) is now available at the tasting room as well as online at WillowCreekDistillery.com.
Now, if you’re a whiskey fan but are still a brandy holdout, we need to talk!
“We get quite a few whiskey lovers in our tasting room who initially aren’t interested in our brandies,” Kevin says. “They associate grape brandy with cheap, inferior spirits from the past. But when they taste ours, they’re blown away by how a great brandy can be as complex and enjoyable as the best whiskey. It opens up a new world of discovery for them.”
It comes from Muscat grapes harvested at the Opolo estate in 2017. The fruit was gently pressed and the juice was fermented in stainless steel tanks. Next, the new wine was twice distilled and cellared in medium-toast new French oak barrels. A special selection was then reserved for XO treatment and aged for the full six years prior to bottling.
“The XO brandy displays an incredible complexity that can only be gained from this extended aging period,” Kevin says. The result is a uniquely nuanced and distinct spirit that opens with floral notes of honeysuckle, mandarin and pear with barrel-derived accents of caramel and toasted oak. The finish is voluminous and silky.
Don’t miss this stunning craft spirit made for brandy enthusiasts and new believers alike!
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:
“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 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.”
