Black Forest Spirits
Black Forest Spirits
Black Forest Spirits are those that call on the traditions of Hoosier Occupied Northern Kentucky for inspiration and origin. These are spirits that are traditional to the Black Forest region of Washington, Orange, Crawford, Lawrence, Harrison, and Perry counties or which were inspired by the traditions, cultures, and methods of this region which was once the Apple Brandy capital of the world!
Marked by pot still distillation, self propagated unique yeast strains, wild fermentations, sours with lactobacillus, hand modified ingredients, hand made mashes, and open top fermentation as well as unique distillation protocols and infusions found nowhere else. Many of our seasonal, limited run, or one off releases find their home under this label; truly artisan expressions! Many of these are modern takes on old classics such as dutch style fruit cordials, smoked specialty spirits, herbal concoctions making use of local ingredients, or spur of the moment spirits inspired by the Muses. Some pre-date the region and have roots in the American Colonies or in Old Europe, some are straight from the era of prohibition, and others yet are found classically in the Victorian Age. A great many are entirely new and unique compositions all their own. All are vital components of our operation.
9 Herb Charm
The 9 Herb Charm is named after a 10 century English poem found in the Anglo-Saxon medical compilation Lacnunga and details the use of nine specific herbs to heal various ailments, connecting these herbs to Woden or Odin.
We took inspiration from this poem/spell and used it as a base to work from to craft a very Alpine Inspired but American style Cordial, colored with herbs, and sweetened with pure cane sugar. Can be used similarly to spirits like Chartreuse or drank as a digestif (after supper) or enjoyed in a highball or herbal tea.
Black Forest Apple
Not a true brandy as we used sugar to augment the apples in fermentation. This spirit is a tribute to the type of Apple spirits which were produced in the Black Forest region of Southern Indiana during prohibition or in years when fruit was scarce and locals would turn to mixing fruit with sorghum, honey, or maple syrup to increase the amount of alcohol available for distillation. This is the style of "shine" that would have been common from the local Blind Tiger or shot house.
We distill this using our double thumper system from apples grown in Salem and Paoli Indiana and then load our thumper with apples to increase the aromatic profile. After distillation the spirit is rested on dried apples for a period of two weeks to extract their essence prior to being proofed down with water from Patoka lake. Traditionally these spirits were enjoyed with local honey.
Black Forest Peach
Not a true brandy so to speak as we used sugar to augment the fermentation process. This spirit is a tribute to the type of Peach spirits which were produced in Washington, Orange, Crawford, Perry, Lawrence, and Harrison Counties during prohibition or in times when fruit was not abundant and various local sugar sources were used to increase the alcoholic content of the fermentation.
Made with Lakeview Orchard Peaches. Traditionally enjoyed with local honey as a sweetener. We distill this on Artemisia, our double thumper still, and charge the thumpers with fresh peaches during distillation to enhance the aromatic profile.
Black Forest Peach Cordial
Made in the style of "Dutch Brandies" we start with a base of unaged peach brandy which we sweeten with peach concentrate and white sugar.
Wickliffe Bell
Wickliffe was once a thriving little community near Patoka Lake named after English reformer John Wycliffe. Once a quaint little village, all that remains today is the old Cemetery complete with a church bell - a sensory reminder of days gone by, smoke houses, agricultural pursuit, and community. The Wickliffe Bell is our remembrance to the Hoosier State as it once was. We use malted oats and apples which we then smoke heavily with Irish peat and ferment with cane sugar and raisins to produce an aromatic spirit similar to those found in Wales and Ireland made by illicit distillers. The spirit is rested in casks until a balance between the resulting distillate and wood sugars is achieved.
1804 Chocolate Liqueur
In 1804 Merriwether Lewis and William Clark left the Falls Of The Ohio and entered the Indiana territory to explore the newly acquired Louisiana Purchase. Among their provisions would have been chocolate made in a style that hadn't changed much since colonial days. Dark, rich, and with a hint of botanicals. Our 1804 was inspired by this connection, a truly adult take on a chocolate cordial.
Not yet available.
Hedge Werk
Among the early Pioneers of Southern Indiana were many enterprising folk practitioners who gathered various herbs and spices from the hedgerows and forests abundant locally for their domestic needs. These foraging skills were of great importance in creating unique spirits which soothed their many worries and helped them find comfort after long days of work. The skill in botanical identification and use was passed to them from their ancestors and theirs before them, going all the way back to Germany where such activities were known as Hedgewerk. Here the Hazelnut meets dandelion and elderflower as well as the then exotic Vanilla bean and citrus to create a harmonious cordial in honor of the Granny Women of old.
Not yet available.
Ryes & Shine
We take rye to the next level by fermenting rye malt, cane sugar, and raisins in old oak casks prior to distilling in our pot still double thumper system. The double thumper allows for us to incorporate various infused elements into the spirit such as citrus, Jasmine and Chamomile, or toasted hickory bark and hickory syrup. The resulting distillate is then rested in various types of casks allowing for the addition of other flavors and characteristics and the balance of various wood sugars and oxidation.
Not yet available.