We found ourselves picking bright red apples in an- orchard and as we collected them in a smooth leather satchel, we imagined how they would taste in a cider- brandy? Deep and dark, an oily and spicy sweetness on the palate neat, very intriguing – demerara sugar infused with Madagascar vanilla beans or maybe orange-glazed- barbecued acorn squash?

Water added blackberries, spicy cherry pie and brown bread with spicy honey on the nose while the taste was now incredibly soft with toffee, prune plum jam and blackcurrant syrup. Following 3 years in a new charred oak barrel this whiskey was transferred into a 1st fill barrel that previously matured Applejack (an aged apple brandy produced in the state of NY).