Copper & Kings Revisited with Rob Bourdon Show Notes
Copper & Kings Revisited: Brandy, Bourbon Country, and a Distillery Reinventing Itself
Going back to Copper & Kings always felt a little different. Even the first time, it stood apart from the rhythm of the Bourbon Trail. Same fundamentals, different starting point. This visit, though virtual, carried a different weight. A new owner, a new direction, and a distillery in the middle of a rapid evolution that’s reshaping both the space and the way it approaches American brandy.
When I sat down with new owner Rob Bourdon, the conversation moved quickly past process and into something more interesting. Timing, opportunity, and why brandy feels like the right category at this moment. Copper & Kings isn’t the only brand being offloaded by Constellation, but I do think it’s one of - if not the most - interesting, with the most potential to thrive under new ownership.
Buying a distillery in a shifting market
At first glance, the timing feels counterintuitive. The broader spirits market has cooled, bourbon growth has leveled off, and acquisitions aren’t exactly dominating headlines. Yet the numbers tell a quieter story. For every three bottles of bourbon sold in the U.S., roughly one bottle of brandy moves alongside it. That disconnect between consumption and attention is where the opportunity lives.
American brandy remains largely split between high-volume, lower-priced products and a thin layer of premium offerings. There’s space in the middle that hasn’t been fully developed. That’s where Copper & Kings is positioning itself now, with a focus on quality that still feels accessible. The biggest challenge isn’t convincing people to like brandy. It’s getting them to try it in the first place.
A distillery without fermentation, by design
One of the more interesting choices at Copper & Kings is the decision to skip on-site fermentation entirely. Instead, the distillery sources base wines from regions that specialize in specific fruits. Grapes from California, apples from Michigan, peaches from Georgia. It’s a way of focusing attention on distillation and maturation while relying on strong inputs from the start.
The shift from grain to fruit changes the conversation quickly. The raw material carries more variation, more nuance, and more immediate character. That opens the door to a broader range of outcomes, especially once different woods and finishing approaches come into play.
Reworking the experience, not just the product
The physical space reflects the same evolution happening in the liquid. The approach to the distillery feels more open and intentional. Sightlines are clearer, the stills are more visible, and the experience begins before you even walk through the door.
Inside, the adjustments continue. The upstairs space has been reworked to encourage people to stay longer. More seating, better flow, and a rooftop that now feels like a destination rather than an afterthought. It’s a shift toward making the distillery a place people want to spend time, rather than simply pass through.
Pricing, positioning, and meeting a new generation
Pricing has been recalibrated across the lineup, bringing core products into a range that encourages exploration. A VSOP-style American brandy sits under $20. A bottled-in-bond apple brandy lands in the mid-$20s. Even the bourbon, finished in brandy casks, is positioned to remain approachable while still drawing from older stocks.
That approach is aimed at a changing audience. Each generation reshapes how and what it drinks, and there’s no guarantee the next wave will follow bourbon’s path. Brandy offers something different, and for many drinkers, something entirely new.
Flavor, flexibility, and why brandy plays differently
Spend time with the lineup and the differences become clear. Brandy behaves differently in the glass. It integrates more easily in cocktails, often adding layers rather than dominating the profile.
An Old Fashioned made with brandy leans softer and more rounded. A highball brings out fruit and freshness. Even familiar templates shift in subtle ways when brandy takes the lead.
That versatility becomes one of the category’s strengths. It expands the range of what’s possible without feeling unfamiliar.
Single varietals and the deeper dive
The single varietal program adds another layer to the experience. Muscat, Colombard, Chenin Blanc, each bringing a distinct set of characteristics.
Muscat leans bright and floral, often the most immediately expressive. Colombard carries more weight and structure, something whiskey drinkers tend to gravitate toward. Chenin Blanc offers a softer, more honeyed profile that sits closer to a distilled wine experience.
Together, they form the foundation of the house style. Separately, they reveal how each component contributes to the final blend.
The distillery as a playground
Beyond the core lineup, there’s a steady stream of experimentation. Older stocks, alternative finishes, fruit variations, and one-off releases that explore different directions. Apple brandy in rye barrels, long-aged expressions in rum or cognac casks, and small runs tied to specific ideas or collaborations.
This is where the distillery feels most dynamic. It’s an environment where ideas can be tested quickly and refined over time.
Where brandy fits next
For years, brandy has been described as the next category ready to break through. That moment has been slow to arrive, but the current landscape feels different. Bourbon has matured as a category, drinkers are more open to exploring, and interest in overlooked spirits continues to grow.
Copper & Kings is stepping into that space with a clear sense of direction. The focus is on making brandy more visible, more approachable, and more relevant to today’s drinker.
If this chapter is any indication, the pace isn’t slowing down. The category may still be finding its footing, but the energy around it is building.
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