Morello Cherry 2015
The bitter almond finish of this enticing oak-aged selection has been complimented by notes of fine wood and vanilla to an increasingly more vivid interpretation of a traditional favorite.
Williams Pear 2017
The distillation of the red Williams is aged in French oak casks until the pear s persuasive aroma has been nobly wedded to that of the hearty wood. Its intensive bouquet and effeminately complex structure yields a discreet elegance and impressive finish. The initial tender sweetness of its nose stands in stark contrast to its clean final notes.
Damson Plum 2016
The locally grown late-blooming â€śhouse zwetschgen plumsâ€ť (sometimes called â€śfarmerâ€™s plumsâ€ť) are harvested as late as possible so that its aroma sings not just a song but rather an aria during its otherwise quiet phase of fermentation. Later it acquires a brawny color and a tiny whiff of vanilla after finding refuge in French oak barrels. Its racy force is not always so immediately apparent: it exerts its influence long after it has left your tongue. Amongst ourselves, we call it our Patience Plums brandy.
Cox Orange 2011
The firm but nevertheless prime pulp of the Cox Orange apple has a pronounced bite unlike none other. InÂ its raw form, the Cox is the one in which you can hear the seeds rattling. These small to medium-sized
handpicked fruits are distilled twice after a six-week process of natural fermentation, its rattle longÂ removed. In the end, its incomparably sweet and spicy character finds a perfect match when wed to theÂ even-tempered humor of the French Limousine-Oak cask.
It’s the time served in oak barrels that has given this little apricot a story to tell. His diary from the summer of 2008 involves a day’s sojourn to Northern Italy which ends in a criminal court process that ensued from a large truck hitting a roadside stone. Years later, like a bearded pipe smoker in his old holey Chippendale armchair by the fireplace, pleasantly not old-fashioned: you only wish he’d stay up a little later.