Klocke Estate in Claverack, New York, opened last summer and features an upscale restaurant that showcases seasonal American cuisine. The elegant setting, with stunning views of the Catskills, aims to enhance the brandy's tasting experience. Co-founder John Frishkopf emphasizes that the restaurant is a platform for their brandy, which they aspire to establish alongside renowned global brands. Despite brandy's current challenges in the U.S. market, the founders are committed to creating high-quality spirits with regional significance.
Still, the restaurant, Frishkopf says, primarily serves to "set the table for our brandy." At the moment, brandy isn't flying off the shelves in the U.S, but Frishkop and his husband, Brett Mattingly, are playing a long game to establish regional brandy's preeminence.
Eventually, the brandy we make here in Claverack," says Caleb Gregg, director of farming and production, "will sit beside the world's great brandies, specifically Cognac caliber.
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