I’d been curious about Rhine Hall’s apple brandy ever since I read about the family-owned distillery opening a few years ago, so it was an easy sell to book a tour of the facility through Groupon. I was surprised to learn that each bottle is made from a single ingredient: 25 (or so) pounds of fruit. Nothing else is added during the distillation process so that the brandy retains the fruit’s aroma and flavor. There were 11 varieties on offer during my visit: apple, oak-aged apple, grappa, oak-aged grappa, plum, oak-aged plum, mango, peach, pear, cherry, and bierschnaps.
Before starting the tour, I tried one of the seasonal cocktails meant to showcase all the different fruit flavors. This one combined the pear brandy with lemon, arugula, and black pepper bitters to a brilliant result. It was so fresh and herbaceous, and the pear flavor shone through as the sweet note in an otherwise savory cocktail.
It was interesting to hear about the full spirit lifecycle: each kind of fruit is delivered in mass quantities from local farms, then pulverized using an industrial chopper. The fruit pulp is then fermented over a multi-month period before it can be distilled, rested, and finally bottled. I could tell that the tight-knit Rhine Hall team is passionate about what they do, and enjoys experimenting to reach the best-possible final product.
After the tour, I tried a different cocktail; this time, plum brandy was paired with lavender, honey, and lots of lemon. I still can’t decide which cocktail I preferred, but they both illustrated how versatile (and tasty) fruit brandy can be.
The details: Rhine Hall Distillery, 2010 W. Fulton St., Chicago.