Hogan's Apple Brandy begins its journey in the Malvern Hills. English cider apples are pressed in the Autumn, then left to ferment and mature slowly over several months to make our craft cider. Adnams distil our cider in their small batch copper pot still and the resulting elixir is oak cask matured for 3 years creating a rich apple brandy with notes of vanilla, pepper and cinnamon.  The Treatise of Cider from 1678 by J Woolridge talks about brandy being made in England in Worcestershire, Herefordshire, Gloucestershire which are the three counties where we source our cider apples.