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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.
copyright Heinz Meistermann, 2000
editor Dietlind Grüne M.A., Berlin
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