Bonded (or just 100-proof) Brandywine, Anyone?

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 ( and let them know.

2 thoughts on “Bonded (or just 100-proof) Brandywine, Anyone?

    1. Thank you! I’ll treat you to a strong Washington Cocktail or Charles Cocktail if they ever come through with it!

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