How We Make Our Apple Pie Moonshine
Our moonshine base was created by first fermenting barley & cane sugar in traditional wood fermenters. We open ferment our moonshine during the warmer summer months allowing us to utilize wild yeasts within the air. Our base is rapidly fermented and distilled using our copper pot still. We then age our apple pie moonshine in re-coopered French Oak Barrels for 1 year.
During the fall we press locally grown Niagara apples into fresh cider which is then flavoured with our secret blend of whole spices and blended with our spirit. Our process is simple but creates the best apple pie moonshine out there!
RECIPE: Applejack Sazerac
The Sazerac, which is a close cousin to the Old Fashioned, has been around since as early as 1838! We have spiced this classic drink up, in a wintry fashion, with utilizing our barrel aged "Apple Pie Moonshine" and combining it with Kvas's Northern Maple Old Fashioned syrup.
- 2 oz. of Limited Apple Pie Moonshine
- 1 1/2 oz. of Kvas Northern Maple Old Fashioned
- Lemon twist
COCKTAIL PREPARATION: Add The Limited Apple Pie Moonshine and Kvas Northern Maple Old Fashioned Syrup to a mixing glass with ice and stir. Strain the contents of the mixing glass into an old-fashioned glass. Garnish with lemon and enjoy!
Why Choose our Spirits
We produce our spirits in small batches at our family run Niagara distillery .
Our spirits are made using traditional methods and quality ingredients. We pair our spirits with on.
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