Brandy Style

What sets apple brandy apart from Calvados? Apple brandy is distilled from fermented apple mash, while Calvados comes from cider, made in Normandy from cider apples and perry pears and aged at least two years in oak. Apple brandy is typically clear and fresh, while Calvados is amber-hued and mellow.

Obstler sits somewhere in between. It's a fruit brandy where at least 85% of the mash comes from apples, pears or both, and can blend multiple pome fruit varieties. If you're wondering about the difference between fruit brandy and Obstler, here it is: Obstler is a subcategory, not a separate method.

Korn belongs to a different world entirely. It's distilled from grain rather than fruit, though it's very common in northern Germany and often lumped together with apple brandy. It has nothing to do with apples, and nothing to do with the Altes Land. Anyone who confuses Korn with apple brandy will notice the difference the moment it hits the glass, since Korn is neutral in character, while apple brandy smells distinctly of fruit.

A northern-style apple brandy usually showcases the fruit's freshness. Typical notes include apple skin, a touch of acidity, a hint of honey and a clean, straightforward finish. It should taste of apple, not of wood, and not of raw spirit.

The Nordik Edelbrennerei in Jork and the Edelhof1514 manufactory in Hamburg stand as examples from the north. Both are small-scale producers rather than large industrial distilleries. The tasting notes below place three glasses side by side, a good way to see just how differently apples can taste depending on how they're fermented, distilled and aged.