Radio Imbibe Episode 46: Nicolas Palazzi of PM Spirits

The cover story of our March/April 2022 issue features brandy, and for this episode, we wrap up our coverage of the spirit with Nicolas Palazzi. Born in Bordeaux and now living in Brooklyn, Palazzi is the founder of PM Spirits, an importer and distributor of specialty spirits, including Cognac, Armagnac, and Calvados. For this episode, we talk with Palazzi about his search for memorable barrels of brandy, what he looks for in great brandies, and his work to bring these spirits to an American audience. 

Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us on Instagram, Twitter, and Facebook. And if you’re not already a subscriber, we’d love to have you join us—click here to subscribe.  

BRANDY - From Cognac to California, the historic spirit’s influence runs deep.

JUICY FRUIT

From vineyard or orchard to bottle and bar, brandy’s influence runs deep.

Cognac, Armagnac, applejack, schnapps—in whichever form brandy is found, these spirits made from fruit have no parallel in the glass. While whisk(e)y, tequila, and rum get lots of love these days (deservedly so) from cocktail lovers and spirits drinkers, brandy is evolving and emerging on its own terms, slowly building a fan base to take this timeless spirit into the future.

We’re taking a closer look at today’s world of brandy—the ways it’s made and appreciated around the world, the details behind its complex production, and the reasons it should be the next bottle you reach for when cocktail hour rolls around.

Nicolas Palazzi

Bordeaux-born and Brooklyn based, Palazzi is the importer behind PM Spirits, specializing in independent spirits such as L’Encantada Armagnac, Cognac Frapin, and Cobrafire eau-de-vie de raisin.

“Something that’s really cool is when you’re in a brandy cellar, with 50, 60, 100 casks in front of you; even if they’re from the same batch of distillation, every cask is its own world. You could taste 15 casks distilled the same day, and you’ll find tremendous differences between them—whereas something like bourbon would be very consistent. There’s so much aroma and flavor profile available in brandy. If someone thinks Cognac is just one thing and it’s boring or they don’t like it, I assure you, I can find a single-cask Cognac that’ll blow your socks off. It’s a world that deserves to be discovered, for sure.”

Commanders and Cocktails!

Welcome to COMMANDERS AND COCKTAILS!

Some folks know that before I was able to work full time in comics, I worked in a variety of jobs in the wine and spirits field. And the final one of those was for my good friend Nicolas Palazzi’s PM Spirits. Just COMMANDER IN CRISIS, PM works its ass off to be unique, to create trends rather than follow them, and offer craftsmanship and creativity in a field that has, at times, been known to stagnate. I wouldn’t be where I am, writing this, without the support of friends and employers like Nicolas.

So, I thought it would be fun to turn the tables and feature him and his crew below, offering some in-universe cocktail recipes to honor the heroes of the Crisis Command. In the paraphrased words of a greater power, when I left PM I was but the learner. Now, I am the master (well, or closer to it)! And either way, I’m happy to return the support with a feature here, and invite creatives from other fields into the world of the Crisis Command.

STEVE ORLANDO

Commanders in Crisis, Vol. 2

PRIZEFIGHTER

2oz Navazos Palazzi Malt or Corn Whisky
0.75oz La Quintinye Rouge Vermouth
0.5oz cherry liqueur
2 dashes Angostura Bitters
Barspoon Absinthe

Instructions:

Build in rocks glass over ice and stir briefly. Garnish with burnt blood orange peel.

SEER

2.5oz Neta Espadin Destilado de Agave
0.5oz La Quintinye Dry
Barspoon of olive brine
Pinch of salt

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with 3 green olives on a pick.

SAWBONES

2oz Père Labat Rhum Blanc 59%abv
4 dashes Peychaud’s Bitters
Sparkling mineral water

Instructions:

Pour Rhum into highball glass over ice. Stir briefly to chill. Top with sparkling water and bitters. Stir once again to combine. Serve without garnish. or Neat pour of Jacky Navarre Cravache d’Or Cognac

ORIGINATOR

1oz Nouaison Gin by G’Vine
0.75oz lemon juice
0.5oz Laurent Cazottes Folle Noire
0.5oz simple syrup
2oz sparkling wine

Instructions:

Build all ingredients except sparkling wine in a shaker and shake lightly to combine. Add sparkling wine to the shaker and strain into chilled cocktail glass. Garnish with a spring of fresh lavender.

FRONTIER

2oz Père Labat Rhum Blanc 40% or 59% abv - Choose your strength
0.5oz Laurent Cazottes 72 Tomatoes

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with freshly ground black pepper.

COCKTAIL CREDITS: David Yi-Hsian Dong and Nicolas Palazzi of PM Spirits.