The top-quality Apple Brandy produced in the United States displays pleasant and long-lasting scents of apples, pears, and vanilla, complemented by strong spices that enhance its richness. The distillation process takes place in a French copper kettle encased in a stunning burnt red covering, capable of distilling 650 gallons of wine at a time. A swan-necked copper tubing collects the vapors produced during the heating of the wine and transfers them into a matching burnt red condenser. This process separates the alcohol from the water content, resulting in approximately one gallon of alcohol for every nine gallons of wine. The entire procedure lasts around ten hours, during which the vapors cool down and transform back into a liquid known as "brouillis". The brouillis is then returned to the copper still and distilled for a second time to reach a 70 percent alcohol concentration. This second distillation also takes approximately eight hours and always delivers a clear eau-de-vie, regardless of the original color of the wine. The unique caramel hue is obtained from aging the brandy in oak barrels for a minimum of four years at Germain-Robin. The brandy possesses a remarkable depth and a captivating bouquet, with a dry and perfectly balanced taste on the palate that leaves a savory aftertaste that lingers. This bold and intricate brandy presents an aroma and flavor profile reminiscent of chocolate, dried cherry, and spices. Each sip unveils delicate hints of ginger, pink peppercorn, and cinnamon, accompanied by notes of drying leather, walnut, and unsweetened chocolate. The finish concludes with an enticing quality brought by apricot leather that leaves your mouth watering.