Note: Our spirits are not currently available to ship.
Making spirits is our newest endeavor which has evolved through an abundance of fruit and a passion for trying new things. Only distilling fruit is inspired by orchardists, often seen in Europe, who sell fruit, wine/cider and distilled products as part of a diversified farm. With that goal in mind, we try to make all of our brandies and cordials from our fruit on the farm, though I will never pass up some good Island pears or plums, especially if free.
Currently we have 2 stills that lead to very different products. All cider and wines are directly fired in our big pot still, which creates the Maillard Reaction, and afterwards they go into barrels for aging. These brandy products are primarily used for our Port, Pommeau, and Vermouth, though we recently released our first batch of straight apple brandy aged 3-6 years. We also use grape brandy to make our Tarragon Infusion, a highly aromatic product similar to a gin. All these products are sold in 375ml bottles with hand carved label art on them.
The smaller still is a Bain Marie, which heats water to distill the mash, protecting the aromas and not burning the pears, plums and grappa that we put in here. This gives us our 3 straight brandies that are clear and bottled in 375ml tall bottles with hand carved label art on them. Also these clear brandy remains go into our fruit cordials; currently Rhubarb, Blackberry and Raspberry, also in 375ml bottles. Our most popular cordial, Nocino, is made from our English Walnut trees and unoaked apple brandy.
