California- Mix of sweet and tart apples carefully crushed and fermented before entering a Holstein still then distilled before clarifying the cider, preserving the fresh apple flavor. Rested for 2 years in used French Oak before finishing in new charred American Bourbon Barrels.l
As far as local spirits go, for me, there’s nothing more local than Arkansas Black Applejack. It’s made by a husband and wife that live right around the corner from me, from Arkansas Black apples (hence the name) plus some Golden Delicious. The applejack is actually produced in Oregon at Clear Creek, after which it is aged in a mix of French Cognac and American Bourbon barrels.
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