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 pear 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 YEARS