Apple Brandy is here!

Good morning!

We have just completed the first batch of this year's apple brandy. 

Last year's was a true delight and, I must say, I had more than a little trepidation that with year to year crop variations we might not fly so high. That said, this years crops - as I am sure you will know - have been quite incredible - with so many varieties we were able to refine even on last year's.

Distilled five times. The breadth of apple notes, with layers from caramelised apple tart through to fresh crisp skins punching through a golden rounded finish.  A true delight!

I was a little decadent yesterday with my sauce for my belly of pork: 500ml cider, reduced to syrup, 500ml cox apple juice, reduced to a syrup, 250ml double cream, thicken, 50ml of apple brandy, vapour off and finished with some pork juices.... well that puts me into a middle-distance trance!

If you fancy a super smooth treat its here.

Cheers!

J 

Christmas Spirit is here!

It is fast approaching that time of year again. Personally I love it. Seasonality is often forgotten and comes with so many delights - our Christmas Spirit is one of them!

It starts life as our Old Salt Rum, made from black-strap molasses, fermented for about 12 days and distilled twice in our 200L copper pot stills; discarding the heads and tails as we go.

Next we infuse with raisins, sultanas, freshly split Indian vanilla pods, freshly pared citrus zests, star anise, cardamom and pixie dust. Leave for a good old while and then bottle.

Its a superb sip, complex, layered and fun; tastes pretty much like a liquid Christmas Pud. I enjoy it on its own, but naturally goes well with pud or cheese course. No finer thing to crack open on the day!

More info is lurking here!

Apple brandy in a couple of days - yippee!