Distillers Blog

Fruit Focus: Cherries

This is the second in our series of posts regarding the different fruits that we grow here at DeFisher Fruit Farm and the different products we can make with them at Apple Country Spirits.  The first entry in this series can be found here: http://applecountryspirits.com/blog/fruit-focus-apples/

 

Today's focus is on Cherries.  Cherries are our second biggest crop behind apples.  DeFisher Fruit Farm grows close to 100 acres of cherries all together, with a majority being tart cherries.  The oldest block of tree we have is over 35 years old and we have been growing cherries for ...

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What is Vodka?

  • Posted On: February 28, 2013
  • Author: Collin McConville
  • Categories: Products, Facility, Science

Time to answer another common question that we get when we tell people what we are doing here.  Our vodka is going to be made from apples, and many people ask "doesn't vodka have to be made from potatoes?" or "is it going to taste like apples?"  The answer to both of those questions is no.  Vodka can be made from anything that has sugar or starch in it, and is, in fact, generally made out of grains.  Polish vodkas are mostly potato but that is the exception rather than the rule.  It is very likely that, if you ...

Distilling (Science-y goodness)

  • Posted On: February 20, 2013
  • Author: Collin McConville
  • Categories: Products, Facility, Science

There are a lot of misconceptions and wrong ideas floating around out there regarding the liquor/spirits industry.  Every once and a while I will take the time to try and talk intelligently about scientific aspects of distilling, and attempt to shed some light on this mysterious world.  I should add the caveat that I am not a particularly scientific person, nor do I have any advanced degrees in chemistry etc.  As such, I won't be using many scientific terms, nor will I be discussing the pros and cons of different practices etc.  Instead, I will attempt to discuss ...

Why a Distillery?

  • Posted On: February 15, 2013
  • Author: Collin McConville
  • Categories: Facility, Launch

We have been asked by a couple of different people (and often wonder ourselves) why we would open a distillery in the northern tip of wine country.  Wouldn't it be easier to do hard cider or fruit wines?  After all, the town the distillery sits in was a dry town until 1996 and didn't allow sales of liquor until well into the 2000's.

To answer that we have to look at the time prior to prohibition.  In colonial and early America fruit based drinks were much more readily available than they are today.  Farmers turned most if ...