I am about to send an e-mail message to Paul Masson (the best mass-produced domestic brandy, in my opinion) suggesting that they produce a 100-proof expression. I would prefer it be bonded, but that is probably too much to ask for.
I think that a fair number of bar-tenders and others would be interested in a tasty-enough (their v.s.o.p. rates 93 from Wine Enthusiast) 100-proof brandy that could still be a lot less expensive than 90-proof Ferrand 1840 — especially for mixing with. Who agrees with me? If you do, go to their site (www.paulmassonbrandy.com) and let them know.