Tasting

When tasting apple brandy, the nose comes first. A good glass smells of freshly cut apple, of peel and sometimes of blossom, without the alcohol overwhelming the nose. Only then comes a small sip, swirled around the mouth before swallowing.

A nosing glass or small tulip glass channels the aromas to the nose and holds them together. The brandy can be served at room temperature or slightly chilled; too cold mutes the apple character, too warm lets the alcohol dominate. A sip of water in between refreshes the palate.

Good northern examples include the apple brandies from the Hamburg-based Edelhof1514 manufactory. Its range includes the Alkmene Apfeledelbrand and the Zierapfel Apfelbrandcuvée. The Nordik Edelbrennerei in Jork states that it works with fruit from the Altes Land.

To taste the differences between varieties, try placing two apple brandies side by side. A brandy made from an aromatic variety like Cox Orange tends to taste spicier, while one from a tart variety like Boskoop comes across fresher. The result also depends on ripeness, fermentation and the distiller's craft, of course. If you'd like to visit the producers, it's best to call ahead and ask whether and when tastings are offered. A brandy shouldn't be rushed, since the quieter notes of the apple only reveal themselves after a few minutes in the glass.

For comparison, a Calvados in the same glass makes an interesting companion. You'll quickly notice how oak aging pushes the apple into the background and brings vanilla, baked fruit and spice to the fore.