Hubert apple barrique brandy

Hubert apple brandy is produced from 5 varieties of apples. For production, squeezed apple juice is used, from which apple wine is produced after controlled fermentation. Apple wine is double distilled in copper cauldrons, in the traditional way. Brandy is aged in oak barrels for at least 3 years. After aging, it acquires an amber color, a characteristic smell of apple permeated with vanilla notes of oak, a full and balanced taste. The brandy strength is 40% vol. It is served as a digestive, at a temperature of 16-18 C.