A delicate and beautifully perfumed spirit, our cask-aged Apple Brandy is created from quality surplus apples from fruit growers in the Weald of Kent and Sussex. The true whisky of the Weald.
Each autumn we take quality surplus apples from Wealden growers and press these ourselves into sweet apple juice. We ferment this juice long and slow to develop complex aromas before distilling the cider into new make apple spirit.
We believe Apple Brandy is the rightful whisky of the Weald region, where apple orchards dot the countryside. We work with local farmers to take only fruit which would otherwise go to waste, ensuring we mitigate food waste while leaving the best fruit for culinary uses.
As we work with quality surplus produce, the varieties that we press each year varies depending on what will go to waste, meaning that the spirit will take on a mildly different character from year to year.
Many people are familiar with Calvados, the French apple spirit made with Normandy cider apples. Our spirit is made with dessert varieties so it is much lighter on the palate but wonderfully perfumed and aromatic. Two years of ageing in bourbon casks develops the apple character, adds softness and contributes flavour to the spirit.
On the nose is the distinct character of apple blossom with the contribution of the cask reminiscent of hot buttered toast. The spirit is smooth on the palate with an initial sweetness giving and warmth of the spirit which gives way to the characteristic apple flavour which lingers in the mouth. The vanilla and caramel spiciness of the cask marries beutifully with the apple aroma and leaves the memory of warm apple crumble.
Using quality surplus produce means the varieites we use will change year-on-year, thus this spirit’s character will subtly shift depending that year’s varieties. The varieties we have used are:
2016 (Current Release): 40% Cox, 40% Gala, 20% Golden Delicious
2017 60% Golden Delicious, 40% Eden
2018 60% Gala, 40% Mairac
Pour a generous measure into a rocks glass with a single cube of ice to add a little dilution and sip long and slow to allow the apple character to develop and build on the palate.
For a longer serve pour over ice with a splash of elderflower liquer (or cordial), double the volume with soda water and garnish with a slide of fresh apple and a sprig of mint.
For the more adventurous, use to mix a Brandy Sour or substitute for gin in a French 75 or Tom Collins.