This is a very interesting Apple Brandy with a fascinating history and genealogy both in the apples that are used in this extraordinary brandy, how they almost became extinct because of prohibition bureaucracy, their far sighted savior, and the love, care and attention that was paid to them both by a historical village and a gentleman distiller who was up to the task of distilling them with the care, attention and talent they deserved to be made into a vanishingly small, ultra rare,  apple brandy.

Only 30 bottles of this brandy were made and it will probably not be made again for years as the apple are in such short supply and need to be propogated to a sustainable level before any more of it is made.

For the sake of accuracy and to echo the voice of the distiller I am using a direct quote from his kind note to me that he sent only with a couple of small samples for me to taste and review.

We are honored to do this, the brandy is extraordinary !

Notes from The Distiller:

“Westford Hill Distillers is  doing project  with the living history museum Old Sturbridge Village https://www.osv.org/. This is New Englands 200 acre version of Williamsburg and a good deal of Ken Burns last documentary on the revolution was filmed there.

The distillery has been given the opportunity to distill an apple brandy from their heirloom Davenport collection. The lineage of this collection goes back to prohibition when in Massachusetts they were ripping up hundreds of acres of orchards to prevent fermentation/distillation of the fruit. The County Agent for the state at the time was a gentleman named Davenport who went about collecting , saving and creating an orchard of 139 different varieties many of which would have been lost. This orchard was donated to the village and they are grafting young stock to install in the villages orchards. They are also providing Fedco trees of Maine scion wood so that these trees can be propagated and one day be commercially available.

The first run we’ve done is very small only yielding 30 bottles which will be used for fund raising for this their 75^th anniversary.  Going forward this project will expand but never any larger than a few hundred bottles a year. The villages pottery shop has designed a brownstone bottle and the print shop has done up the label with their circa 1790 letter press. The next vintage their cooperage will be building the barrels on site for this project.

The apple varieties  I used for this run date from between 1780 – 1830 and are Fameuse, Westfield Seek No Further, Rhode Island Greening, Apple Melon, Blue Pearmain, Rolls Gennel, Salome, Huntsman and Domaine English Beauty. I processed using a whole fruit crush fermentation, no pressing, in stainless using Montrachet yeast. Distilled in my 250L Holstien Bavarian still and then aged for 2 years in new medium toast American oak.”

Westford Hill Distillers LLC

196 Chatey Road

Ashford, CT. 06278

860-429-0464

Appearance: Clear light Amber  like a fine Calvados. This is in part to the feedstock (types od apples that are much closer to a Calvados or French cider apple ( full of flavor and high Oils, Peels and over all flavor bombs compared to the big commercial apples of today) and the skillfull treatment of the apples, yeast selection, distillation and barrel choices made by Westford Hill.

First Impression: Unrivaled complexity for a American Apple Brandy.I would hold this brandy up against any Calvados I have ever tasted for its subtlety and complexity.Light apple cinnamon notes from the skins, traces allspice crisp honey and floral notes at the high end, with proper bass motes of light caramel sugar, sap notes with touches of woodiness jasmine and sandalwood melange and slight vanilla spice notes.

Taste: Light oily entry with a noted spiciness and concentration of flavor that is singular somehow combining lightness and density at the same time, a complex and quicksilver wash of flavors that tease and challenge the tastebuds, Very distinct apple notes that hark back to the origins and ties of apples used – more crabapple flavor bombs than the apples most people are familiar with. These are your ancestors apples they at  Westford Hill has nurtured into brandy.

Drinks: Snifter or proper nosing glass only.This brandy needs to be appreciated at room temperature and with your full attention.

Bottle: Only had access to a small sample bottlet so cannot comment. I understand the labels are being crafted with the same level of care and authenticity that the brandy is however. The brownstone bottle will also be produced with the same level of attention to detail.

Other: This will cause anyone else who makes apple brandy to despair- It’s that good !

Final Thoughts: This is a very elevated calvados kind of apple brandy – which is because it is made from completely different apples than what is used in American ciders or brandies. These varieties were bred for this kind of brandy. Most American apple brandies are from the eating varieties of apples and bear no resemblance in either appearance or taste to these apples. You are drinking liquid history of an almost extinct lineage.The only other example f a similar nature is pre phylloxera grapes and their wines – These apples and this brandy have been brought back from the brink of extinction and lovingly crafted to their full potential .

Website: www.westfordhill.com

Unfortunately it does not seem to hav a truly independent website per se/ It will lead you to their Facebook pages with lots of new and events.