Apple in Oak Barrel

• Barrel-aged apple brandy produced by Hans Reisetbauer in Axberg, Austria
• Distilled from 100% organic, estate-grown apples handpicked from the Reisetbauer family farm’s grove of 7,000 apple trees
• Fully ripe apples are chopped into a mash and fermented for 14 days at precisely 19 °C (64.4 °F)
• Distilled twice in a Christian Carl copper pot still
• Apple eau-de-vie is aged in oak barrels for around 7 years
• The resulting spirit displays aromas of yellow apple skin, tarragon, and wet clay which transition to flavors of baked red apples, cinnamon, allspice, and galangal
• 44% ABV

It takes 11 kg (over 24 lbs) of ripe organic apples to produce a single liter of Hans Reisetbauer Apple in Oak Barrel brandy. The eau-de-vie is crafted around a base of primarily Jonagold apples harvested in September and October and enters the barrel at 60% ABV. The resulting brandy is punchy and refined, exploding with apples and baking spice.

Tasting Notes

This barrel-aged apple brandy is produced by Hans Reisetbauer in Axberg, Austria, from 100% organic, estate-grown apples sourced from the Reisetbauer family farm. Ripe apples composed primarily of the Jonagold variety are hand harvested in September and October from Hans’ grove of over 7,000 apple trees. The apples are finely chopped into a mash and fermented for 14 days at precisely 19 °C (64.4 °F). Requiring 11 kg (over 24 lbs) of apples per liter of eau-de-vie, the fermented mash is double distilled in a Christian Carl copper pot still, diluted to 60% ABV with fresh Alpine spring water, and aged in oak barrels for around 7 years. The resulting spirit displays aromas of yellow apple skin, tarragon, and wet clay which transition to flavors of baked red apples, cinnamon, allspice, and galangal. 44% ABV.