American-Made Apple Brandies to Sip Now

Harvest Spirits holds New York's first farm-distillery license and is located on a 200-acre apple farm in the Upper Hudson Valley. This is truly a farm-to-glass spirit made only of apples coming from the third generation family farm. Distilled two times in their 100-gallon copper pot still. Aged for 2 years in 50-gallon ex-bourbon casks (usually Woodford Reserve), which are used multiple times then finished in 15-gallons quarter-casks for additional color and barrel flavor. Bottled and labeled by hand and like their other products no charcoal-filtration and no sugars or other additives are used.

Copper & Kings Un-Aged Apple Brandy is twice-distilled in handcrafted Vendome copper pot-stills made in nearby Louisville, Kentucky. Made without any additives, it is non-chill-filtered and bottled at 45% ABV.

Rhine Hall distills fresh fruit eau-de-vie in their distillery in Chicago, Illinois. Their apple brandy is made with fresh whole apples from southwest Michigan, with roughly 25 pounds of apples needed to produce each 750ml bottle. The apple blend includes Jonagold, McIntosh, Gala, Cortland, and others. The brandy is aged for 9-14 months in a combination of toasted and charred American oak.

Golden Delicious apples from the Yakima Valley in Washington are the base of Clear Creek Apple Brandy. Whole apples are crushed and fermented, then distilled in a pot still at Clear Creek's facility in Portland, Oregon. The spirit is aged for at least two years in Limousin oak from France before bottling. It is available in 750ml and 375ml bottles. Previously called: Clear Creek Apple Brandy, Barrel Aged 2 years

Laird's Old Apple Brandy is a straight apple brandy aged for 7 1/2 years in charred oak barrels after distillation in a combination pot/column still. It is bottled at 40% ABV. It takes 16 pounds of apples to produce one bottle of this brandy.

This is 100% apple brandy aged at least 3 years in charred oak barrels. It is bottled at 100 proof. The Laird's apple brandies are produced from cider that is allowed to ferment naturally; no commercial yeast strain is used.

Floodwall is the second aged apple brandy released by Louisville's Copper & Kings, and it's named in honor of Louisville's actual floodwall, built in 1957. Bottled at 100 proof, this apple brandy has been copper pot-distilled and then aged in a combination of bourbon barrels and 250-liter oloroso sherry casks, with a minimum age of four years for the blend. Launched in fall 2016.

The Shenandoah Valley and its surrounding area is the source for the apples used in Laird's brandies which are then distilled in New Jersey. It is then aged in 50-gallon charred oak barrels before bottling in Virginia. Currently, this is the oldest brandy that Laird's offers. Little known fact: It takes 30 pounds of apples to produce this 12 year-old bottling.

Osocalis is a brandy distillery located in Soquel located in Northern California, but the traditions and methods of distillation are French. Dan Farber, owner and master distiller, spent many years in France and other parts of the world studying and making brandy. He began Osocalis in the early 1990's and exclusively produces brandies. A small, alembic still is used for distillation and in this bottling, over a dozen apples from the mountains of northern California are employed. It is aged for 15 years.

Produced in Portland, Oregon, Clear Creek Reserve Apple Brandy is made using Yakima Valley Golden Delicious apples. They are crushed and fermented whole. After distillation, the apple brandy is aged in used and new Limousin oak barrels for a minimum of 8 years. Previously called: Clear Creek Eau de Vie de Pomme 8 Year Apple Brandy