(Photo courtesy of Republic Restoratives)
Local distillery Republic Restoratives is going from orchard to glass with its latest spirit—a take on an American apple brandy.
Named after the infamous apple farmer and cider maker Johnny “Appleseed” Chapman, Republic Restorative’s brandy is the first of its kind produced in D.C. since Prohibition ended. It’s made from Pennsylvania apples and distilled and blended in the company’s Ivy City headquarters at 1369 New York Ave. NE.
“[Chapmans] was born from a collaboration with a local farmer, produced using centuries old techniques and is answering the call from barkeeps around the region for a local interpretation of America’s oldest spirit,” distiller and co-founder Rachel Gardner said in a release.
The amber-colored spirit started its life at Three Springs Fruit Farm in Adams County, PA. Farmer Ben Wenk, a friend of the distillery, cold-press juiced a quartet of Jonagold, Gala, Fuji, and Honeycrisp apples from the 2016 crop. From there, it traveled to D.C. to be fermented, distilled, and aged for six months in a 50/50 blend of American and French Oak barrels. The liquid was also left to rest on the lees for two months during fermentation, a technique that is common in wine production and helps to develop a richer flavor.
The final product took much trial-and-error, says co-founder Pia Carusone.
“From trying various apple sources, to different lees resting times, different distillation methods and barreling, we finally dialed in what we think is the best expression we can create,” she says.
Chapmans has an MSRP of $49.99 per bottle. It joins Republic Restoratives’ existing lineup of Civic vodka, Borough bourbon, and Rodham rye whiskey. It is also the latest in a burst of distillery pioneering in D.C., which has included modern firsts such as rum from Cotton & Reed, bourbon and rye whiskey from One Eight Distilling, and gin from New Columbia Distillers.
The distillery is celebrating with a release party this Sunday, November 5. The event is free to attend, and there will be cocktails for sale along with breakfast pizza from Timber Pizza Co. and apple cider doughnuts from Migues Donuts.
As far as whether this paves the way for future fruit brandies, Carusone says nothing is in the works yet, but that they’re always looking to stay creative.
“We love to experiment and collaborate with local bartenders and farmers so if a good idea comes up, we’re certainly open to it.”