It’s the first Friday of the month, which means it’s time for another Still 630 experimental spirit! It all began with three straight whiskeys, but last month Weglarz unleashed his first ever apple brandy on the world.
The timing for this couldn’t have been better. After being forced to go apple picking and sip boozeless cider on what might have been the world’s worst hayride, Still 630’s apple brandy was a welcome change of potency. It’s still in the spirit of the season, but it packs a much better punch.
Still 630’s apple brandy is made fresh squeezed apple juice from a local orchard, then fermented, double distilled, aged for 19 months and bottled at a glorious 100-proof. The beauty is that even at that proofage it still tastes like real deal apples. I’m not talking figurative apples preferred by Matt Damon or apple-flavored whiskey preferred by terrorists. I’m talking the childhood memory of taking way to big of a bit of a huge juicy piece of fruit and sitting back with look of absolute contentment on your face. Plus alcohol.
The distillery is best known for their rye whiskies, but Weglarz might have a future with Still 630 brandy. CH Distillery in Chicago has them beat for the moment, but that’s mostly a product of distance and availability.
I was hesitant to use any of my precious bottle in a cocktail, but there was one particular drink calling my name. The American Trilogy. It’s a riff on an Old Fashioned, and it’s a worthy use of an ounce of experimental apple brandy.
Found in Paul Clarke’s Cocktail Chronicles
- 1 oz Rye Whiskey
- 1 oz Apple Brandy
- 1 Tsp. Rich Demerara Syrup
- 2 Dashes Orange Bitters
Stir all ingredients in rocks glass. Add ice and stir again. Garnish with orange twist.
Clarke lists the ideal proofs for both the brandy and the whiskey at 100-proof, so I had to drop the Double Barrel Rally Point a couple notches. Otherwise it would tend to overwhelm the brandy.