Sour Apple Liqueur

• Sour apple liqueur produced by Leopold Bros in Denver, Colorado
• Made using a variable blend of apple varieties grown in New York State
• Apples are milled and juiced, and the juice is blended with neutral spirit column distilled from potatoes, wheat, and floor-malted barley
• Sweetened with cane sugar and acid-adjusted using house-made lactic acid produced from fermented mash skimmings
• Some natural oxidation will occur; use within 4 months of opening or 8 months if refrigerated
• 20% ABV

While sour apple liqueurs may have seemingly reached the height of their popularity in the late 1990s and early 2000s to capitalize on the once (and future!) trendy Appletini, too many have been soured on the category due to a glut of sugary, artificially flavored liqueurs. Enter Leopold Bros Sour Apple Liqueur—a liqueur made from freshly juiced New York-grown apples that is lightly sweetened with cane sugar and acidified using house-made lactic acid. Because of the fresh juice component, this liqueur is best used within 30 days of opening, but that shouldn’t be a problem—Appletini, anyone?