Fruit sourced from local Hudson Valley farms. Mashed with no sugar enrichment in open wood fermentation tanks. Champagne and wild yeast fermentation. Distilled in direct-fired copper-pot stills. Aged one year-plus in new American charred oak barrels.
Coppersea Peach Brandy has a big floral nose, along with notes of baked peaches, dried apricots, vanilla, honey and almond. Mashed in 50-gallon barrels of the full fruit. 2-step distillation to approximately 120 proof.
48% ABV, 96 Proof