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Items not labeled as Rapid Ship or Pre-arrival may require a transfer from the warehouse to our shipping facility before shipping, which can take 4–6 business days. Learn more on the Shipping Info page.
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Long-term Pre-arrival Items
Long Term Pre-arrival Definition: Ordering wine directly through us from our supplier partners in Europe in advance of the item’s physical arrival in the US.
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SKU 898005
$70.94/bottle
Out of stock
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Neversink Spirits Orchard Brandy is a blend of barrel-aged apple and pear brandies produced by Neversink Spirits in Port Chester, NY, from 100% New York-grown fruit. Produced in the style of Calvados Domfrontais, a style of Calvados with a high pear content, the blend is composed of individually distilled brandies: 100% Bartlett pear brandy fermented 2–3 weeks and apple brandy composed of varieties including Jonagold, Empire, and Gala co-fermented for 10 days. Each is distilled in Neversink’s custom Holstein hybrid pot still and aged separately for 2–4 years in a combination of ex-whiskey and brandy American oak barrels before blending.
The finished blend showcases Neversink’s deft ability to produce exceptional fruit distillates; Aromas of cedar, tarragon, cinnamon, and green apple precede a palate of caramel, red apple skin, allspice, and ash with a mineralic and salinic finish. Non-chill filtered.
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
Region
New York
New York state has a wine history which stretches back to the mid-17th century, when Dutch settlers first began cultivating grape vines in the Hudson Valley. Since then, the wine industry of New York has grown from strength to strength, mixing the old with the new as wineries continue to experiment with modern techniques alongside their traditional heritage. Indeed, certain wineries in New York state hold a claim to being amongst the oldest and most well established in the New World, with at least one dating back over three hundred and fifty years. New York state is responsible for a relatively small range of grape varietals, due to its cooler, damper climate, but many varietals such as Riesling and Seyval Blanc thrive in such conditions and produce wines a of singular quality.
