Wisconsin Apple Brandy

Wisconsin Apples distilled and aged in new, charred Wisconsin White Oak.

Warm apple and spice notes. Less heady than French Calvados.
Intentionally made to show off fruit and wood.
A modern interpretation of colonial ‘apple jack’.

Out of the barrel, Charles’ favorite. Into the barrel, Milissa’s favorite, as our Distillatrix isn’t fond of oak and prefers white spirits off the still.  Bottled by the barrel – and each one is a little different.  There is just so much going on in this spirit that it’s hard to decide what to do with it – first.  Neat? An ice cube? A little raw sugar and bitters? Oh, I know, a champagne cocktail!

Bottled in 375mL at 80 proof.

Apple Brandy

Pommeaux

Apple aperitif wine.

Inspired by French classic made on orchards in Normandy.
Minimally fermented Reserve ‘sweet’ cider plus cider brandy from our own distillery.
Strong bouquet. Sweet and smooth with cognac notes.
‘Ultimate apple beverage’. Try with dark chocolate or caramel.

  • Body: Smooth, Heavy
  • Sweetness: 10
  • Tartness: 5
  • Alcohol: 18

Sweet, rich fall apples, touch of anise & oak
Apples: Gold Del, Jonathan, Russets, Snow
Pairings: Very Very Dark Chocolate

Bottle: 375ml Cobalt icewine

Pommeaux Apple Dessert Wine

Kinglet Bitter Cider

English and French traditional cider apples. Complex and tannic.
Fermented to highlight cultivars and terroir.
Subtle apple and tannins, tart, slightly bubbly.

  • Body: Medium
  • Sweetness: 1
  • Tartness: 4
  • Alcohol: 6
  • Apples: Dabinette, Domaine, Frequin Rouge, White Jersey, Muscadet Deippe and other bittersweet cider apples of English and French heritage.
  • Pairings:
  • Available: 750mL, 5.16 gallon keg

Kinglet Bitter is one of our proud ‘estate’ ciders.  It’s all grown at Brightonwoods, within sight of the Winery.   It’s more subtle and complex than Barn Swallow – being fermented from 100% bitter English and French cider apples.  It differs from an authentic European cider by being ‘immature’.  Kinglet has very little post-ferment changes made by wild Lactic Acid Bacteria.  Instead, we ferment it with a Sangiovese yeast that we think really brings out the tannin characters of the cider-specific cultivars.  These apples are rare, and not easy to grow.  When we get the question ‘Then why use them?’, we pour a glass of Kinglet.