Smashed Apple Aperitivo (500ml)

Name: Smashed Apple Aperitivo (500ml)
Brand: Damaged Goods Distilling Co
Price: 45.0 AUD
Availability: InStock

We rescued leftover apple pulp from a cidery down the road and used a little science and a lot of creativity to transform it into this A+ aperitif.

21% abv.

Note: A little sediment in the bottle is normal and maximises flavour - no harsh filtration techniques are used here! Give it a little shake to dissolve back into the liquid. Yum!

$45.00

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Aroma: Bright zesty orange and sweet apple with subtle yet complex herbal notes.

Taste: Candied rhubarb, juicy tart apples and fresh grapes with citrus and woody undertones. Lucious and velvety texture.

Finish: Lightly bittersweet finish with earthy and herbaceous notes lingering.

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The Hero Ingredient

The pièce de résistance of our delicious apéritif is apple pulp from Funk Cider, a ciderie less than 10 minutes down the road from our distillery. Their craft cider is made from a blend of pink lady and granny smith apples. After the apples have been cold press juiced, we collect and process the left over apple pulp the very same day to lock in the fresh and vibrant flavours. Our unique process that is part art and part science allows us to extract an additional 25% yield of juice from these leftovers, before we get to work on teasing out all the residual flavours in the pulp. Just call us the apple whisperers.

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How we made it

The apple pulp is mixed with a little sugar and left overnight to draw out the residual juice by osmosis (science!). In the morning, we add a splash of hot water to dissolve the rest of the sugar, then mix it all with our Final Squeeze Citrus Gin and let it macerate for a few days. This coaxes out all the good stuff hiding in the skins - like tannins - which adds depth, complexity, and a bit of bite. After that, we press the lot to create what is, more or less, a gin-based apple liqueur.

From there, we fortify it with a strawberry gum and bay leaf distillate, plus a splash of grenache from a local winemaker (because we’re fancy like that). The remaining bittering botanicals go in for a 48-hour steep to finish the job and turn it into a proper aperitivo. Just a little more tinkering, a couple of weeks' rest, and it’s ready to go.

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