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| The only 99 proof apple-flavored schnapps. Intense tangy apple taste that makes Apple Martinis exceptional -- it's apple to the core. With a taste intensity that stands up to vodka and mixers and distinctive packaging that conveys the premium quality and breezy, colorful, irreverent attitude of our 99 proof schnapps. |
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| Aspall Suffolk Cyder is made from a blend of different "base" cyders. These cyders are all fermented using the same basic technique. All the apples pressed for Aspall Suffolk Cyder are brought in from the local area, if not from their own orchards. They are washed, hand graded - to take out the rots and leaf debris - before being finally rinsed. Once ready, they are minced to a pulp and pumped in to one of our two Bucher Guyer apple presses. The "mash" is then pressed for two hours to extract fresh "single strength" apple juice. This fresh juice is pumped in to a fermentation vessel, where a controlled yeast is added to ensure consistent fermentations. The vessel is also temperature controlled for the same reason - fermentation produces a great deal of exothermic heat, and if it gets too hot, the cyder can taste quite coarse. A typical fermentation will take 3 to 4 weeks. Once the fermentation is complete, the cyder is allowed to stand for 2 weeks to allow the dead yeast to drop out. Once this has happenned, the cyder is pumped or "racked" in to a clean storage vessel for maturation. Maturation periods range from 4 months to 2 years, depending on the type of cyder. Each of Aspall's cyders is then blended prior to final packing in to bottle or keg. The real art of cydermaking is to blend the right base cyders together to give the final cyder its own characteristic aroma and flavour. All blends have to pass the taste panel before packing, and this panel always comprises at least one family member. All Aspall Suffolk Cyder is lightly sparkling. This has the effect of lifting the aroma and flavour, so complimenting the experience. Apples used in Aspall Suffolk Cyder include varieties such as Kingston Black, Medaille d'or, Cox, Bramley, Yarlington Mill, Tremlett's Bitter, Blenheim Orange, Chiver's Delight, Tom Putt, Discovery, to name but a few. |
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| Bacardi Big Apple has the crisp flavor of fresh, mouth-watering apples. A barrelful of the juiciest apples--Fuji, Golden Delicious and Granny Smith--is combined with Bacardi Rum to create a bold taste. |
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| The original Berentzen Apfelkorn is produced from 100% wheat spirit and blended with the finest apples, carefully selected to ensure a consistently crisp and light flavor. Onlyh superior natural flavours are used in the distllation of Berentzen Apfelkorn which takes its name from the flavour and wheat spirit known as Korn in Germany. |
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| The orchard: There are now 6000 trees of typica Pay’s d’Auge apple varieties. The trees average twelve years of age. The older the tree, the less the yield, and the better the character of fruit. Also, the low trees contain apples with more sugar. Therefore, much of the orchard is composed of low trees. Typical varieties include Saint-Martin, Binet, Noel de champs, Mettais, Frequin and Rouge Duret. Most are bitter sweet. Sweet, acidic, and tannic apples are all used in the same proportion for balance. Etienne Dupont believes that only one great cider can be made, given any set of apples, because the balance has to be perfect. There are three maturities for each general category of apples [bitter, sweet, acidic], giving nine types in all. Each type is collected at three different times between October and December subject to maturity. Soil is, calcareous, and marly. This soil produces small fruit with highly concentrated flavors perfect for the production of cider. No nitrates are used, allowing for a slow, complete fermentation. Nitrates act like steroids in apples, bulking the fruit up with water and lessening concentration of flavor. They are thus, undesirable. More importantly, apples are picked manually, making the quality of fruit consistantly high. The apples sit for 3 - 4 weeks in wooden cases of 300 kg which permits a complete ripening. Next the fruit is ground to obtain the pulp which must macerate for a few hours to extract colors and aromas. Next there is a slow pressing, with an output of 600 lts juice per ton of apples. This juice is put in a vat where it will go through a pre-fermenting clarification. Fermentation is induced by wild yeast sitting on the skin of the apples (no controlled champagne yeast is pitched). During the first week, pectines, that are in the apple juice form a colloid. As fermentation begins, the small CO2 bubbles tend to rise to the colloid carrying solid bits. This includes bits of skin pips , and more importantly, yeast and bacteria. These bits form a crust on top of the fermenting juice called “the brown hat”. It can be as hard as a cake, and very thick, (up to 10% of the total height of the liquid). Once most of the solid has been dragged to the top, the liquid is racked to another vessel. The slow fermentation process takes place, is checked, and is slowed if necessary by successive rackings. Left on its own, the juice ferments very slowly. It takes about three month to reach 4.5% abv. This slow fermentation insures a very complex cider. When the cider reaches 1022 gravity, it is racked again and bottled. This takes place in April / May. The sparkling process will continue during six weeks in a fresh cellar. |
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| A very worthy competitor to the best Calvados. Clear Creek crushes and ferments the whole apple, using Golden Delicious apples from their orchards on the northeast slope of Mt. Hood, and distill. Following the customs of the Calvados makers of Normandy, the high proof apple spirit is aged in old Cognac barrels, made of limousin oak, for at least eight years. The result is a beautiful amber brandy, with a remarkable amount of apple in the nose, but with the sophistication and complexity gained from all those years in oak. This has a lot of appeal to the traditional brandy drinker as well, as its color and barrel aged qualities are more familiar. |
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| You will fall in love with the Manoir du Coquerel, nestling in the greenery of the Normandy Bocage.
Discover the charm of this natural apple-brandy which matures in oak casks in the silence of our cellars. |
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| DeKuyper Pucker Sour Apple is a vibrant blend of sweet and sour flavor. Simply add a splash of any Pucker flavor to your ordinary drink to create an exciting bumped up cocktail. DeKuyper Pucker, the Brand Bartenders Trust. |
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| DeKuyper Pucker Sour Apple is a vibrant blend of sweet and sour flavor. Simply add a splash of any Pucker flavor to your ordinary drink to create an exciting bumped up cocktail. DeKuyper Pucker, the Brand Bartenders Trust. |
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| DeKuyper Washington Apple Burst delivers that flavorful taste explosion you crave. Experience the DeKuyper Burst line of products, enjoyed straight-up or in an exciting new mixed shot. DeKuyper Burst, the Brand Bartenders Trust. |
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| Soil: Clay & Marilee. Picking up: Manual. End of November 2001. Variety of apples: 80% of bitter-sweet apples (mainly Saint-Martin, Binet Rouge & Frequin) and 20% of acid apples (Judor). Fermentation: Fermentation takes place in Inox tank. Native yeasts only are used and fermentation is controlled by settlements extraction. Shelf life: Standing up bottles, temperature between 8 and 12 °C. It can be stored until the end of 2004 on good conditions. As it ages, the aromatic persistence improves, and the cider becomes more complex and the froth thinner. Appearance: Froth is thin and persistent. Color is orange yellow. Nose: Fresh and fruity. As the cider ages, the aromas become more animal (leather). we also find crystallized fruits, apple, citrus fruits and cocoa aromas. Mouth:Very refreshing. Intense and persistent. Serving suggestions: the cider Etienne Dupont 2001 can be served as an aperitif, but also during the meal as an accompaniment with poultry or any dishes with cream. It can also be served as an accompaniment to cheese (made with cow milk: Camembert, Pont-l'Evêque, Livarot). The cider can also be served with apple desserts and is a tradition with pancakes. |
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| Jacques Cardin Apple begins with a selection of wines, chosen for their aromas of pear, apricot, and apple. Jacques Cardin Apple has a lively nose that awakens with the aroma of freshly harvested apples. On the palate, a warm apple sensation yields to a finish of fresh green apple. |
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| Fruit grown in bottles and preserved in selected quality fruit brandies have intrigued people around the world for centuries. We are happy to have “Pear in the Bottle” in stock and ready to ship. |
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| THE PRODUCTION OF APPLEJACK Only carefully selected, whole, tree-ripened apples can be used in the making of Laird's Applejack. Many varieties of apples are used, including Jonathans, Winesaps, Stamens, Pippens, and Delicious apples. Applejack is made at the peak of the apple harvest, in early September to mid-November, and this insures that the quality and sweetness of the apples are at their peakThe apples are carefully inspected, washed, and pressed into pure, sweet apple juice. This juice is then transferred to 20,000 gallon oak fermenter tanks outside the still site, where the juice is allowed to ferment naturally (no yeast cultures or starters are employed). The fermentation process converts the natural sugars into alcohol, and can require from seven to thirty days, depending on temperature and weather conditions. This process is monitored constantly, night and day, until all of the sugar has been converted into alcohol. The fermented juice is then sent to the still, and distillation proceeds, boosting the proof by vaporization and re-condensation, to approximately 160 proof. This proof level also insures that maximum flavor and aroma is maintained in the distilled brandy. Currently, all apple distillation is done at our plant in North Garden, Virginia. The orchards of the fertile Shenandoah Valley amply supply our apple needs each harvest season. The fresh distillate, or Apple Brandy, is then cut with pure water to approximately 130 proof and transferred to 50 gallon charred oak barrels for aging. All brandy is aged for four to eight years. This unusually long aging process enhances the natural apple flavor and aroma. During this aging process, the brandy is periodically checked for taste and aroma to insure that high quality standards are maintained When bottling requirements are determined, the apple brandy barrels are selected for dumping. All straight Apple Brandy and "Apple Bond" (100 proof brandy) is made from the older brandy inventory, and can range from six to ten years or more in age. The straight Apple Brandy and Apple Bond is truly "sippin' whiskey", and is especially smooth and mellow in flavor and aroma. Laird's Applejack is a blend of Apple brandy and neutral spirits, and although the brandy selected may be slightly "younger" (only four to six years old), the blend also carries a distinctive fruity flavor and aroma. In addition to Laird's Applejack, Laird & Company produces various other Apple Brandy products, such as Captain Applejack Blend 80 proof, Captain Applejack Bond 100 proof and Laird's Bond 100 proof (both straight Apple Brandy), Captain Apple Brandy straight 80 proof and Laird's Old Apple Brandy straight 80 proof. To view our family of fine apple. Applejack production utilizes a huge volume of fresh apples each fall. It takes 7,000 pounds of apples to produce one 50-gallon barrel of Apple Brandy. In a normal distillation season, approximately 500 to 800 barrels are produced, which represents three and one half to 5 and one half MILLION POUNDS of apples! Translated into "consumer size" packaging, a 750ml bottle of Laird's Blended Applejack contains six pounds of apples, a 750ml bottle of Laird's Straight Old Apple Brandy contains sixteen pounds of apples, and a 750ml bottle of Laird's Bond 100 proof Brandy contains twenty pounds of apples! Since the first production of Applejack in the late 1600's, the time-honored procedures and standards have been maintained, and Applejack is a pure, native American spirit. This is an especially significant factor in today's trend toward natural, additive-free foods and beverages. Although the recipe for the production of Applejack has remained unchanged for over 300 years, Applejack packaging has evelved through the years. The oldest bottles were hand-blown and sealed with corks and hot wax, and the labels were hand written. Applejack has been bottled in apple shaped glass bottles and ceramic crocks, and in a variety of sizes. To commemorate the New Jersey Militia of Revolutionary War days, Laird & Company bottled Laird's Applejack in a Minuteman replica bottle |
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| Possmann’s flagship is the one product that has made the company the most recognized apple wine producer in Germany. The Frankfurter Apple Wine is a crisp, clear wine with the distinct harmony of a tart wine with fruit flavor of the apple. Fully fermented with 5.5% alcohol by volume, the apple wine contains no additives. It is extremely low on sugar, (recommended for diabetics), as well as very low on calories. With the natural fruit acids, the wine is very soothing and enhances digestion. |
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| TIME FOR
SCHONAUER Try imported Schönauer Apfel Schnapps.
Best enjoyed chilled as a shot, on the rocks with club soda or in a variety of other mixed drinks.
Wild Fire
Happy Apple
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| The great taste of Seagram's Vodka with a delicious apple flavor. |
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| The great taste of Seagram's Vodka with a delicious apple flavor. |
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| Shakka is home to the world’s most active volcanoes, flowing mantles of lava and a new and exciting world of imagination. Like an ever changing array of rainbows, it transcends the island mystic with a burst of flavors. In this meeting of heaven and earth, and ocean coolness, a new spirit called Shakka is born. Three parts island flavors, two parts imagination and fun! To give it a flavor and spirit unlike any other, Shakka combines the finest of spirits with the purest natural fruit flavors. Shakka is the friendly way of saying, “take it easy” or “good to see you my friend” and the salue to “Okole Ma Luna” or bottoms up, let’s have another. Shakka is sublimely easy to take, either alone or to flavor other spirits or cocktails. In brilliant hues of purple grape it captures the essence of the spirit of Hawaii. The result is Launa “Ole! – incomparable, and “Ono! – delicious! |
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| Smirnoff Apple Twist is made with the essence of green apple flavors & vodka distilled from the finest grains and filtered on a unique process. |
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| German word OBST (fruit) was the base for the word Obstler. Only fermented pears & apples are used. |
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| Why taint your premium mixed drinks with cheap imitations? Three olives flavored vodkas offer strong, rich and natural flavor as well as a smooth as glass spirit. Use the vanilla as a base for chocolate martinis. |
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| Distilled four times and naturally flavored with Granny Smith apples, UV Green makes great martinis served straight, or when mixed with Butterscotch Schnapps or Cinnamon Schnapps. |
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| Extraordinary Apple Liqueur according to original recipes handed down from generation to generation. Today, their original liqueur made from the natural apple, continues to be Germany's most popular liqueur. You're ensured of superior quality and taste. |
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| Nightlife at home. Unifies living with nightclub entertainment. Wolfberger Green Apple has a round taste that is best served chilled to be enjoyed with friends. Eye catching color and perfect taste will have you asking for more. Electric lime green color. Candy wax, spicy apple cider and peppery cinnamon stick aromas. A round entry leads to a fruity-yet-dry medium body with ripe gala apple, cinnamon, and bosc pear flavors. Finishes with a touch of honey and green apple skins. A natural tasting liqueur that really should be naturally colored. |
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| A taste of Quebec's winter and warmth! Produced in the depths of Quebec winter, each bottle contains a blend of 5 kg of McKintosh and Spartan apples. This golden liquid develops a complex aroma of candied fruit and achieves the perfect balance between the tart and the mellow. Aged over a year and born from an original process of natural cryo-concentration, it is characterized by a rich, warm amber colour, a bouquet of ripe apples with woody notes and a full taste of fruit, with touches of vanilla. Although Neige is ready for immediate consumption, it can be aged and savored for several years. On its own as an apéritif, Neige will warm the heart and caress the palate. It is also the perfect accompaniment to lightly sautéed foie gras, a fine piece of chèvre or warmed apple tart. Neige . Winner of the silver medal at Sélections Mondiales competition, 2004 edition. . Gold medal at the Coupe des Nations 2002 international competition at the Festival de la Gastronomie de Québec. . Best Buy 2001 & 2002 in the guidebook LES VINS (Éditions Debeur). . Honourable mention at Sélections Mondiales competition, 2002 edition. .Selected in the category of «Trends & Innovations», SIAL 2002 in Paris. .La Sélection Chartier 2003 & 2004. |
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