LouisvilleKYCopper & Kings American Brandy Co. Launches American Brandy Cookbook

Take Me To The River: Modern American Cuisine Prepared With Brandy

LOUISVILLE, Ky.  – – – Louisville-based Copper & Kings American Brandy Co. announces its latest innovation – a full cookbook detailing 20 coursed recipes prepared with American Brandy and an additional three superlative brandy pairings with country ham, cheese and artisanal chocolate. For more information, visit https://shop.copperandkings.com/products/take-me-to-the-river-cookbook

The book illustrates the use of Copper & Kings’ aged American brandies – American Craft Brandy, Floodwall Apple Brandy and Butchertown Reserve Casks Brandy –  in recipes ranging from amuses, soups and salads through appetizers and entrées. All dishes were developed and prepared by executive chef Dallas McGarity.

“Brandy has been used as an ingredient in fine cooking for centuries,” says Copper & Kings founder Joe Heron. “We want to showcase a modern American interpretation of imaginative cuisine prepared with our brandy. Adventurous, fresh, surprising. A showcase of versatility alongside creativity. We are also excited to see a deeper crossover between the culinary and the spirits worlds in terms of delicious libations – the combined talents of a great chef and an excellent bartender can be dynamic and inventive – and through that an elevated guest experience.”

Chef Dallas McGarity
Chef Dallas McGarity

“We have spent a lot of time illustrating American Brandy’s role within the cocktail canon, and we have a close relationship with the bartending community. We wanted to open up that dialogue to chefs,” says Copper & Kings Creative Director Ron Jasin. “Chefs have tremendous palates by definition, and for the adventurous chef they see the opportunities for the interesting layering of novel flavors, richness and aroma. From a creative side it is exciting to see the chef’s art up close and intimate, to understand the build and the thought process and to try capture that in a fun, usable format.”

“Brandy’s awesome,” said chef McGarity. “It’s so versatile – it works from start to finish in a meal, within every course (and it’s delicious to drink?). The flavor profiles are so dynamic, with fruit, honey, spice and it avoids a cloying sweetness when used well. It can be delicate and robust, it can add punch, as well as subtlety. I think chefs are going to have a lot of fun exploring the brandy opportunity in cuisine. It shouldn’t be so surprising, but this is a great opportunity to add dimension to any food style. Any. Food. Style.”

“We wanted to provide recipes that would excite chefs but would not intimidate the home enthusiast with overbearing complexity. This is just great food. We want you to feel hungry most of all,” added chef McGarity.

take me to the river cookbook

All pairings were coordinated by renowned food and spirits writer, Steve Coomes. “I love my job,” said Coomes “This was a lovely adventure – moving outside of the fantastic coursed recipes and drilling it down to the simpler pleasures of pairing American Brandy with American Country Ham and artisanal cheeses and chocolates. One could live on this diet. The pairing process is always quite individual and personal, the joy is in the exploration – and the joining of the mutual expressiveness of the spirits with the artisanal foodstuffs is extraordinary. And what a highlight to work with the outstanding chocolatier – Erika Chavez-Graziano”

Copper & Kings American Brandy, Gin and Absinthe are double-distilled exclusively in copper pot-stills, and are non-chill filtered, with no post-distillation infusion of boisé (oak flavor or infusion), other flavors, or caramel color for an uncorrupted, authentic, natural flavor, nose and color. The distillery also produces a line of copper pot-distilled liqueurs called Destillaré within the following portfolio of fine distilled spirits:

Copper & Kings American Craft Brandy (90 proof/45% ABV) – $35/750 mL

Copper & Kings American Butchertown Brandy (124 proof/62% ABV)- $60/750 mL

Copper & Kings Floodwall Apple Brandy (90 proof/45% ABV) – $40/750 mL

Copper & Kings CR&FTWERK Beer Barrel Aged Brandy(111 proof/55.5% ABV)  $40/750 mL 
Copper & Kings Immature Brandy
 (90 proof/45% ABV) – $30/ 750 mL

Copper & Kings American Dry Gin (92 proof/46% ABV) $35 / 750mL

Copper & Kings American Old Tom Gin (100 proof/50% ABV) $40 / 750mL

Copper & Kings 1495 Guelders Gin (94 proof/47% ABV) $45 / 750mL

Copper & Kings The Moons Of Juniper Gin (96 proof/48% ABV) $40 / 750mL


Copper & Kings Absinthe Blanche (130 proof/65% ABV) – $55/750 mL

Destillaré Intense Orange Curaçao (90 proof/45% ABV) – $35/750 mL

Copper & Kings American Brandy Co. distribution footprint includes the following 35 markets including: Alaska, Arkansas, Arizona, California, Colorado, Delaware, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Nevada, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Virginia, Washington, Wisconsin and Washington D.C.

About Copper & Kings American Brandy Co.:

Copper & Kings uses small batch copper pot-distillation to forge untraditional, non-derivative, pure pot-distilled American apple and grape brandies, absinthe, gin and Destillaré liqueurs that are non-chill filtered with no added sugar, colors or synthetic chemicals. The state-of-the-art distillery exclusively focuses on the distillation of brandy-based spirits. Copper & Kings, located at 1121 E. Washington St. in Butchertown, is owned by beverage entrepreneurs Joe and Lesley Heron. For more information, visit www.copperandkings.com or follow @CopperAndKings on Facebook and Twitter.

About Chef Dallas McGarity:

Dallas McGarity (with one R) is a renowned chef and owner of 2 restaurants within the bend of the Ohio – The Fat Lamb in Louisville, and Portage House in Jeffersonsville, Ind. He has prepared food from Italian to Cajun, from Low Country Comfort Food, to high end dishes that have graced plates in the culinary capitals of America. He is a graduate of Johnson & Wales University, and has cooked for the James Beard House on numerous occasions and was named Chef Of The Year by the Louisville chapter of the American Culinary Federation in 2013 and 2014.