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Overview |
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In 1829, the
17-year-old Simon Balthasar Braun decided to move from Mainz, Germany to
the United States. Travelling via New York and the mid-west, he finally
arrived in San Francisco. He worked in the wine-growing areas there, the
Napa Valley and Sonoma, for several years.
In 1835, Simon Brown signed
on with an ocean clipper, sailed around China and also headed for Cape
Horn, South Africa. For five years he gained experience and
knowledge aboard a wide variety of ships - knowledge not only about
seafaring, but also about trade. |
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By 1840, with the help of some influential financial backers from San
Francisco, Brown was able to buy a ship of his own. Over the years Simon
Brown acquired more ships and became a specialist in the shipping of
wine, cognac, whisky and tea. That is how he shipped Californian wine to
Europe and French wine and cognac to Australia. While there, he
purchased Australian wines and carried them to Europe, where he sold
them and then loaded his ships with Italian or Spanish wines to take to
Los Angeles.
Along with his love of wine, over the years Simon Brown gained a wealth
of experience in tasting and judging wines, spirits and teas from all
over the world. In doing so, he developed a fine sense for exceptional
quality.
Scotland, the birthplace of malt whisky, had always been a trading
target for Simon Brown. He sold wine in Scotland, where he then took
whisky on board for America. Through this trade, William Scott and
Thomas Baxter - proprietors of Scott & Baxter Wine & Spirit Merchants in
Edinburgh - developed a friendship as well as a business relationship
with Mr. Brown. When in 1857, their business was up for sale, Simon
Brown took over Scott & Baxter, Wine & Spirit Merchants and so was able
to gain a foothold in the European market.
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