Rhubarbjack

An apple is naturally made up from 80% water so the pressed juice and the resulting Cider is predominantly water. The name Applejack derives its name from a method called Fractional Freezing which dates back to colonial times in America where Cider was allowed to freeze in sub-zero temperatures during mid-winter and the ice removed leaving a much higher concentration which significantly increases the alcohol content and flavour. Enjoy this Tutts Clump Rhurbarb flavoured Applejack as an aperitif like you would a Brandy.