How apple alcohol is made

Crafting apple alcohol is a meticulous process that begins with the careful selection of premium apples. These apples undergo the phase of pressing, extracting the pure juice. Next comes the fermentation stage, where the natural sugars in the apple juice are converted into extra neutral alcohol.

Following fermentation comes the distillation: The fermented apple juice is carefully heated and condensed, separating the alcohol from the impurities and capturing the essence of the fruit. The result is a clear, refined alcohol with a minimum of 96% ABV.

Uses and applications

Apple alcohol can be used in the non-food industry for different purposes, such as cleaning solutions, solvents, and disinfectants. In the food industry, it is used as flavouring and vinegar.

Next to extra neutral alcohol, lower % apple alcohol is famously used in spirits. Apple alcohol's neutral taste makes it an ideal base for cocktails, allowing other flavours to shine while providing a subtle hint of apple sweetness. The most famous apple liquors are cider, applejack and apple brandy.

In the UK, apple cider alcohol holds the biggest consumption per capita within Europe. It's enjoyed at festive gatherings, cosy pub nights, and sunny garden parties alike!