Rosy Monk

Photo by Vince Gx on Unsplash

Applejohn has only residual sugar from the apple. Out of the bottle it is sour as it is the concentration of acids, tannins, and alcohol (created from the natural apple sugar). Bringing Applejohn into balance is a pretty simple task using any sweeteness. I have been making what I call a Rosy Monk with Monk fruit extract. Relatively no sugar and full of apple flavor. I will have this available for purchase soon through the distiller as well as my Applejack Rose! Please come out and give them a try!! Cheers John