Brandy · 46.0% ABV · 24 Year
Charbay Brandy No. 89
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Availability
45 states
Order size
1+ cases
12 bottles per case
Made from 74% Pinot Noir and 26% Sauvignon Blanc grapes, double-distilled in a custom Alambic Charentais pot still and aged in new French Limousin and Nevers oak. Bottled at 46% rather than the standard 40% to preserve the integrated flavors and smoothness.
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Made from 74% Pinot Noir and 26% Sauvignon Blanc grapes, double-distilled in a custom Alambic Charentais pot still and aged in new French Limousin and Nevers oak. Bottled at 46% rather than the standard 40% to preserve the integrated flavors and smoothness.
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The Brand
Charbay
Ukiah, CA
Est. 1983
Charbay was founded in 1983 in Ukiah, California as Domaine Karakash, becoming the 177th licensed distillery in America. The Karakasevic family traces its distilling heritage back 13 generations to 1751, when the House of Karakasevic was honored by the Austrian-Hungarian imperial court of Empress Maria Theresa for its wines and brandies. In 1987 the winery was renamed Charbay, a name combining Chardonnay and Brandy after the family's first Dessert Chardonnay. Still independent and family-owned, Charbay is committed to old-world European distilling knowledge paired with American creativity, producing whiskey, vodka, brandy, rum, and liqueurs without cutting corners on time.
View brand profile →The Founder's Note
Charbay was founded by Milorad (Miles) Karakasevic, who immigrated to North America in 1962 after earning degrees in Enology and Viticulture from the University of Belgrade. Miles designed the first American-made Alambic Charentais pot still in 1993 and was named America's first Grand Master Distiller in 2010. His son Marko, the family's 13th generation distiller, joined in 1995 and has been Master Distiller since 2009. Marko revolutionized flavored vodka in 1998 with the first U.S. vodka made from 100% real fruit and later pioneered whiskey distilled from fully brewed beer.
How It's Made
Charbay distills in a handmade 660-gallon copper Alambic Charentais pot still built by the Prulho family in France. Each batch is run twice: the first distillation builds the body, and the second selectively captures the best part of the run. Master Distiller Marko Karakasevic manually switches between heads, hearts, and tails by taste and smell rather than automated cuts, a process that can take multiple days of continuous attention per batch.
Tasting Notes
Palate: pear, jasmine, toasty vanilla, dark chocolate. Finish: smooth, balanced, with heat and spice.
