Apple brandy was the first spirit produced in America during the Revolution. Following in the Colonial tradition, our small batch, hand-crafted apple brandy is distilled from a true cider blend of several apple varieties including Jonagold, Winesap, Rhode Island Greening, Spy, McIntosh, and Jonathan. It is then barrel-aged for three to five years, using both French and American oak. At the precise time the distiller feels is optimum to showcase the fruit from Leelanau County, the brandy is bottled – often a single barrel at a time.

Apple brandy is traditionally sipped from a snifter after dinner. It can also be used in mixed drinks and for flambeing, in sauce reductions, or in desserts.
Alcohol 40%