roprietor Dayton Hubbard decided to enter into brandy manufacturing in 1999.

True to the motto “from seed to sip,” all varieties of Hubbard’s Brandy are made from the Corey Lake Orchard’s harvest. Fine brandy production begins in the orchards and vineyards, where premium apples, cantaloupe, cherries, grapes, peaches, pears, and strawberries are hand-picked at the peak of flavor and ripeness. The fruit is then gathered, blended, pressed and the juices fermented in huge barrels. The juices are then distilled twice in a copper still imported from Germany. The clear “spirit” is drawn off in this process, and trickled into the barrels. The brandy is aged in oak for several years to develop exceptional flavor.

The barrels play an important role in the aging process, but it is the fruit, soil and the climate of southwest Lower Michigan that gives Hubbard’s Brandy its unique character.

There is an additional benefit of having a brandy still that allows for production use of ample fruit crops. Mother Nature can cause fruits to ripen suddenly without a perspective buyer, and instead of going to waste, the sun-ripened fruit at its maximum flavor becomes the brandy loyal customers have enjoyed.