St. George also has a history of collaborating with wineries and restaurants to make grappas or custom spirits, but they don’t do it all that often–basic economies of scale mean that small batches can be painfully expensive. And typically, according to distiller Dave Smith, “during the harvest, there aren’t enough hours in the day to do pears and cherries and raspberries and so on. ” But in 2011, after some bicoastal conversations between the distillery and the restaurant, a “friend of a friend” hooked St. George up with a good apple supplier, and this particular brandy was born.
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