Between rich, warming cocktails, spiked spiced ciders and festively boozy holiday punches, winter is the perfect season for brandy. As such, I’ve been sipping and mixing with the barrel-aged Apple Brandy from Pemberton, British Columbia’s Pemberton Distillery.
The spirit is crafted from 12 varieties of BC apples grown by various local orchardists. The apples are crushed whole and fermented naturally over the course of several weeks with fruit, seeds, peels and stems all together in the vat. Twice distilled and aged in oak for 15 months, the spirit is then hand-bottled and dipped in wax to seal. The result is a complex, woodsy distillate, with a golden hue and notes of baked apple, quince and vanilla.
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