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Refreshing apple tartness is ideal for when acidity is needed, but not citrus in a cocktail.
Best apple varieties are picked, juiced, and blended with whiskey, creating a supple spirit. Apples oxidize in oak barrels, where notes of dried fruit, apricots and raisins develop. Bottled by hand to maintain tart apple integrity, and round caramel finish.
10 years ago this Whiskey was named Alabama’s official state spirit. The grains are distilled, they are aged in oak barrels for an average of five to six years. You will get notes of oak and caramel that taper into notes of apple and fruits.
This is a Gin produced by Nikka Whisky, with all of the base distillate made in their "Coffey Still" imported from Scotland in 1963. The Coffey Still produces a base with a silky texture, rich body, and more flavor than modern column stills. Its aromatic complexity relies on the delicate balance of various botanicals including Japanese citrus such as Yuzu, Kabosu, Amanatsu and Shequasar. There is also a touch of apples, followed by pleasantly tangy hints of Japanese Sansho pepper on the finish, with traditional gin botanicals including juniper, coriander, angelica root, lemon and orange peel as well. In addition to the Coffey Still a pot still is used to distill the Japanese citrus and a vacuum still for the Sansho pepper. 47% ABV.
Produced from Hudson Valley apples grown miles from the distillery. The apples are pressed and fermented, then distilled two times to retain the essence of the apples that were its source. Wonderful chilled or in martinis and cocktails featuring apple cider.
Aged in barrels that previously contained apple brandy this light american whiskey shows aromas of fresh orchard fruit, honey and nougat. Oak, vanilla and fresh citrus on the palate. Finish is sweet, with touches of tart apples.
All that you would expect from such a comforting flavor. Warm spices meld with a mix of botanicals like juniper and pink peppercorn for a unique but easy-to-use bitter.