For more than 200 years the Monks of Ampleforth Abbey in North Yorkshire 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, recitified with our own spring water, and pure peach juice is added before being hand bottled and labelled. The result is a dry, elegant and highly fragranced digestif.
ONLY FOR SALE TO THOSE AGED OVER 18
There will be no Abbey Tour on Thursday 14th December. Christmas Opening: The Abbey Shop will be closed this Friday afternoon 15th December from 12.45pm onwards. We remain open as usual after that until
we close for the Christmas holidays at 4pm on Saturday 23rd December, re-opening on Monday 8th January 2018.
May we wish all our customers a Happy & Peaceful Christmas and New Year and thank you for your support throughout the year.