Marian Farms

Thank you to everyone that came to Marian Farms on the Wine & Chocolate Weekend!

We made the Wall Street Journal! https://graphics.wsj.com//5-small-batch-spirits-from-the-w

At Marian Farms, this is the fermentation stage of our alcohol making process.

At Marian Farms, this is the first step in our alcohol making process.

Here at Marian Farms, this is the third step to our raisin harvesting.

Here at Marian Farms, we are keeping very busy. Here is the second stage of our raisin harvesting.

Here at Marian Farms, this is the first stage of our raisin harvesting.

Our Thompson Seedless grapes are thin-skinned, sweet and juicy, and can be eaten fresh or dried. We grow grapes using Biodynamic agricultural practices and then hand pick the grapes at peak ripeness.

Aged for over five years in French oak barrels, this brandy unites the flavor and purity of Biodynamically-grown California grapes with the sophistication that comes from aging and old-world techniques. Barrel-aging also gives the spirit more texture and a lustrous golden hue. Smooth, caramelly, and with traces of vanilla, our Espirito de la Valada brandy is bold enough to stand on its own and subtle enough to mix in cocktails.

Pisquita is our nod to pisco, traditionally the national spirit of Peru and Chile. We decided to make our own because of the special connection of pisco to San Francisco, where it was the drink of choice for generations of miners and sailors. Find out more: http://www.marianfarmsbiodynamic.com/alcohol/

Here at Marian Farms, we have some new security forces in training.

Our Farmhouse Curaçao is a liqueur made with oranges that we grow ourselves, our farmhouse Curaçao gets its flavor from the rich citrus-friendly land and abundant sunshine in the San Joaquin Valley.