For each bottle, over 60 pounds of Hudson Valley apples are pressed, fermented and distilled, then aged in white oak for two years. The end result is fresh and pretty, pale gold and fragrant with honey and pear. Vanilla coats the palate at first, with a surprisingly viscous feel. Given time, more delicate pear and chamomile notes appear. Perfect for mixing jack rose cocktails.
For each bottle, over 60 pounds of Hudson Valley apples are pressed, fermented and distilled, then aged in white oak for two years. The end result is fresh and pretty, pale gold and fragrant with honey and pear. Vanilla coats the palate at first, with a surprisingly viscous feel. Given time, more delicate pear and chamomile notes appear. Perfect for mixing jack rose cocktails.
For each bottle, over 60 pounds of Hudson Valley apples are pressed, fermented and distilled, then aged in white oak for two years. The end result is fresh and pretty, pale gold and fragrant with honey and pear. Vanilla coats the palate at first, with a surprisingly viscous feel. Given time, more delicate pear and chamomile notes appear. Perfect for mixing jack rose cocktails.
For each bottle, over 60 pounds of Hudson Valley apples are pressed, fermented and distilled, then aged in white oak for two years. The end result is fresh and pretty, pale gold and fragrant with honey and pear. Vanilla coats the palate at first, with a surprisingly viscous feel. Given time, more delicate pear and chamomile notes appear. Perfect for mixing jack rose cocktails.