For more than 200 years the monks of Ampleforth Abbey have been growing apples and using them to make this brandy. Fermentation occurs on site, using champagne yeasts.
After distillation it is matured for at least five years in oak casks, rectified with our own spring water, and pure cherry juice is added before being hand bottled and labelled. The result is a dry, elegant and highly fragrant digestif.
21% ABV 25cl bottle
THIS ITEM IS ONLY FOR SALE TO THOSE OVER 18 YEARS OF AGE.