What was the moment that we have drifted away from our heirloom apple varieties? Perhaps it was the time the vendors were looking for longer shelf-life and aesthetic value rather than the actual taste and original purpose. Most apples were not intended for direct consumption. They did not look nice but tasted amazing. With the arrival of supermarkets, however, all these varieties disappeared from public perception.

We love these apples!

Scouting abandoned orchards and contacting people who own them became our second nature. We crush them and juice them, and transfer the juice into a large boiling vessel. We cook the juice for three days and nights and reduce it to about 40% of its original volume. Mix it with apple brandy to make it 15% of alcohol. Age it in an oak barrel for two years.

Done.