Apple Brandy

The distillery uses surplus dessert apples from local growers to produce this brandy. They’re pressed and fermented to for 2 months before distillation to create a delicate apple spirit which captures the aroma of a country orchard on a late summer’s day.

Aromas of apple blossom and characteristic green apple flavours are perfectly married with the vanilla and caramel spiciness of the bourbon cask to leave a smooth sweet finish and the memory of warm apple crumble.

It’s a labour of love to make this ‘whisky of the Weald’.