Scotch is peaty. Chardonnay is oaky. And brandy is smoky—sometimes literally, now that California wildfires are burning earlier in the season and damaging grape vines. Even when a vineyard survives a fire, unharvested grapes can be damaged with something called smoke taint, a phenomenon that results in ashy-tasting wine. But instead of pouring out its smoke-tainted wine from 2017, Napa Valley’s Hoopes Vineyard has begun distilling it into brandy, a process that can take two or more years, Food and Wine reports. The first batch will be ready in late 2021. A smoky finish, indeed.
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