Well before Americans were distilling rye and bourbon, we were looking to our apple trees for a stiff boozy drink. With bountiful apple harvests in the Northeast, the sweet fruits were barreled and transformed into apple brandy, a well-rounded spirit that embodied autumn.
We decided to take the challenge by working to create an apple brandy that reflects the spirit of Tamworth, New Hampshire. We experimented with freshly picked local apples ranging from sweet Macintosh and Northern Spy to tart varieties like Delicious and Gravensteins.
After countless trials on the rotary evaporator, we moved into the distillery room where we’re now sealing our 11th batch of apple brandy composed of New Hampshire Macintosh and Cortland Apples.