UK-based spirits brand Reliquum has launched a new apple brandy as it continues to tackle the problem of food waste.
Each 500ml bottle contains 28kg of apples that would otherwise have gone to waste.
The spirit was made by pressing Opal apples to make a cider, then an eau de vie that was put into red wine barrels. Opal is a relatively new apple variety in the UK. It is described as a cross between Topaz and Golden Delicious.
Akin to calvados, the first batch of the brandy is said to be “smooth and flavourful” with “rich notes of caramel”.
Reliquum was founded by third-generation farmer Pete Thompson, who has partnered with the English Spirit Distillery to create a range of beverages.
In 2017, Thompson began pressing leftover apples and pears to make Cotchel juice, then launched Reliquum to give new life to his tree-ripened plums and apricots by infusing them in London Dry Gin.
Thompson said: “Aged 16 I was packed off to France by my folks to brush up on my French. Landing at a small farm on the Normandy coast I’m not sure what it did for my French, but it did introduce me to a whole new world of seafood, cider and calvados. Our brandy is a tribute to Normandy and the finer things in life.”
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