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How We Make It
We ferment and distill Michigan apples into apple brandy. Then we steep fresh apples, cinnamon, nutmeg, clove, anise and bitter orange peel in it for two weeks, add turbinado sugar and bottle it at 50 proof. It’s named after appelflappen, the Dutch apple turnover it’s built to taste like.
Tasting Notes and Profile
NOSE: Fresh apple, cinnamon and warm baking spice.
PALATE: Sweet, with apple front to back. Nutmeg, clove and orange peel round it out.
FINISH: Apple and spice that linger.
How to Enjoy Appelflappen
It’s sweet enough to sip neat. At home, spike a mug of hot or cold apple cider, or stir two parts bourbon to one part Appelflappen over ice for an easy Apple Old Fashioned.
The Last Batch for a While
We first made Appelflappen in 2020 with young apple brandy while the rest of it aged. That brandy turns four next year and gets its own release as a bottled-in-bond apple brandy, so this is the last Appelflappen for at least a few years. Available for pickup at our Rockford distillery or EK Wealthy.
