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Brandy!

15th December 2014

We bought in freshly pressed grape juice from our local vineyard, Three Choirs. We fermented it slowly at ambient temperature and distilled it last June.

It has been in oak casks since. It's a first time effort for us and surprisingly it doesn't taste too bad. We'll have to consult our more sensitive (and youthful) palates before we bottle and offer it for sale. I'm wondering if there are any other distillers of English wine into brandy in Britain.


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