Taste of the Week
Longueville House Irish Apple Brandy
The Longueville House Irish Apple Brandy, our Taste of the Week, is quite a while in the making. In Autumn, the apples, all from their own estate, are crushed and pressed within hours of harvesting. Four months of fermentation produces a cider and that is double distilled on site in copper pot stills. A four year maturation follows in French oak. Then it is bottled and sold.
No need for a mixer. “No mixer needed,” says Rupert Atkinson of Longueville Beverages.“It is very smooth, no burning and good for digestion, best after a good meal. If it feels a little cool, just warm it in the palm of the hand.”
I can agree with all of that as I paid a lot of attention to my most recent encounter with this marvellous spirit. Certainly there is a hint of orchard in both aroma and flavour but there is more too, some spice included, all before a lingering and pleasing finish. No rush here, just sit back and savour each little sip!
There are 25 acres of apples and the orchard is close to 25 years old. No pesticides are used. One way they counter the aphids, a tiny bug that can do enormous damage, is to encourage the hoverfly by planting the likes of Fennel, Angelica and Yarrow. These attract the hoverfly, a natural enemy of the aphid.
The brandy comes from apples grown in the orchards of Longueville. The apples used are cider apples namely, Michelin (Normandy) and Dabinett (Somerset), grown in their orchards in the beautiful Blackwater Valley.
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| Harvest time at Longueville |
