Our Ridgeline Whiskey is distilled from a careful blend of barley, corn and rye. In relatively equal proportions, this is part of what gives Ridgeline its unique character: a little bit Bourbon, a little bit Rye, a little bit Irish Whiskey.
After being double distilled, Ridgeline is placed in one of three different types of barrels: Used Bourbon, Used Port Wine or New American Oak, where it will stay for the entirety of our custom four barrel aging process. Then, after enough time has passed we select one of each barrel and blend the three back together and do one more finishing rest in another used Port barrel. This is another part of our process that lends so much uniqueness to Ridgeline Whiskey.
It’s hard to think of a time that we enjoy our work more than when all four of us are exploring the warehouse, pulling samples from our oldest barrels and testing various blends and proportions until we’re happy with the result. We love having that final ability to tweak what we ultimately bottle. By blending whiskey from these three barrels we can be sure that we’re absolutely happy with the final product, and we can tweak the port wine notes if we find them lacking, or bump up the bourbon characteristics if we so choose.
Each batch of Ridgeline Whiskey (numbered on the side of every bottle) is bound to be slightly different from the one before, but every batch is just as carefully distilled, aged, selected and blended to bring you to the most complex, unique and smooth whiskey possible. It’s easy to take that much care when you love what you do.
One year ago we were rolling out our newest spirit, Fractal Vodka. As we prepared for the release we planned a series of cocktail events and takeovers at Vermont bars and restaurants that we had worked with in the past. One of those restaurants was Hen of the Wood, in Burlington. As the event wrapped up and we thanked the bar manager, Chris, for putting on the event, he simply told us, “that’s what it’s all about”.
We think about that often. “That’s what it’s all about”.
App Gap Distillery is run entirely by its two owners, two full-time employees and occasional part-time help. That includes all of our mashing, distilling, bottling, shipping, sales, marketing, events…you get the idea. And we prefer to do it this way because we prefer to be involved in every part of the process.
Then, when any one of us is out to dinner or out for a drink and we see a bottle of our Mythic Gin on the shelf, or our Ridgeline Whiskey on a cocktail menu, we know that we’ve all been personally involved. We’ve all handled that whiskey at one point or another, and now we see that same whiskey sitting on the shelf. That is what it’s all about. The process, start to finish. Beginning with a sack of grain and ending on a bar stool, looking at a bottle and knowing all that it took for it to get there. Then, in the hands of a talented bartender, whether it be a whiskey on the rocks or a new cocktail we’ve never tried before, we’re able to taste the final result of that work: a delicious drink at the end of another day, making what we love. That’s what it’s all about.
Check out this podcast, including an interview with our founder and Chief Palate Officer, Lars Hubbard, and Jeff Weaber, President of Aqua ViTea Kombucha, about Aqua Vodka. The interview starts at about the 11:25 mark.
We discuss the origins of the spirit, and spend a little time talking about the challenges and benefits of being a small distillery, and how that translates to the quality of our spirits. They also interview Dave Pickerell of Whistlepig and Hillrock Estate fame, and spend some time in St. Albans with the 14th Star Brewery founders, who are starting a distillery of their own called Danger Close Craft Distilling.
Click the image to be transported to the Wine Enthusiast website….
Friday February 23, 2018 4-6 PM We’ll be giving free samples of our Spirits at Beverage Warehouse in Winooski.
Friday, February 23, 2018 5-7pm We’ll be doing at free tasting in the Hannaford in Middlebury. (The liquor store in inside around the corner from the Organic food section.)
A new website!
Chuck Burkins here, founder, regulatory manager, and chemist with Appalachian Gap. This thing here is a new website! You know how much we love making websites? We don’t! We like making delicious, delicious spirits. Spirits that delight your senses. Spirits that make you think, Wow, why hasn’t some one done that before? But a website is important, so here’s one. There will be things being added to this website all the time. Perhaps news of our upcoming events, perhaps a blog post from our Chief Palate Officer, or one of our fabulous team. Maybe, if you’re really mean to each other, I’ll explain how the regulatory process intersects with the creation of fine spirits. You don’t want that, so DON’T BE MEAN.