| Batch
# |
Release
Date |
Variety |
Notes |
| Batch #39 |
Aug 2011 |
|
This batch is similar in every
respect to the previous batch but that we started using
cork-style closures instead of a sc rewtop cap. |
| Batch #38 |
June 2011 |
|
Now that it's getting hot, we
moved the fermenting into a cold storage room and set the
temperature to a moderate 55º F. This allowed for a clean
fermentation without any dreaded fruit flies. |
| Batch #37 |
Apr 2011 |
|
After returning from the American
Distilling Conference in Portland, OR, we put some advice
to good practice and improved our recipe. This batch of
Core Vodka is superior because we stirred up the cider in
the fermenters twice a day. A fantastic batch. From now
on, all batches of Core Vodka will be stirred daily. |
| Batch #36 |
Mar 2011 |
Fuji, Golden Delicious and Corland |
Rather difficult batch to make
because we did this in the depths of winter. We took advantage
of the extremely cold weather and started making frozen
applejack with some of this batch. |
| Batch #35 |
Feb 2011 |
Blend |
A mixed bag of cider apples pressed
on the Birthday of Theodore Fritz Grout (12-2-10). Cold
fermenting conditions and low sugar cider, Batch #35 has
an exceptionally sweet aroma with a complex finish. This
batch was 100% sour mashed. No yeast added. |
| Batch #34 |
Jan 2011 |
Crispin, Cortland |
A rather large and hastily made
batch. Originally destined for applejack barrels, Batch
#34 was converted into vodka in order to fulfill Holiday
Season demand. Not all together unloved, but not exceptional
either. |
| Batch #33 |
Dec 2010 |
McIntosh blend |
This was our first experiment
with sour mashing: we started fermenting this batch by leaving
some of the previous batch in the fermenter tank. Wow! Can
you believe that we distillers don't even have to scrub
our tanks? Take that brewers and winos! |
| Batch #32 |
Nov 2010 |
McIntosh |
Delightful, fresh and aromatic.
The first batch using 2010 apples. Full and rich mid palate
with a mellow finish. |
| Batch #31 |
Aug 2010 |
Fuji |
Summer heat and hot fermentation
conditions made Batch #31 a bit firey and complex on the
finish without much of the signature nose that our vodka
is famous for. A solid effort though and testament to the
challenges of making vodka in the summer. |
| Batch #30 |
July 2010 |
Fuji, McIntosh |
Bubble gum, fruity sweet nose.
An oily (almost like a bees wax candle) mid palate. A vanashing
finish that encourages you to take another sip, to see if
you weren't day dreaming. Yes, this batch was that good. |
| Batch #29 |
Jun 2010 |
Fuji, McIntosh Cortland |
A solid effort, but not the most
remarkable batch we've ever made. A drier nose muffles the
bright nose that Core Vodka is known for. Perhaps closer
to a grain-based vodka. OMG did I just write that? |
| Batch #28 |
Apr 2010 |
Empire, Delicious & Macoun |
One of our largest batches to
date: a whopping 3,000 gallons pressed over 2 days. A unique
blend of sweet and aromatic varieties: Empire and Macoun
for their aromatic quality and Red Delicious for its high
sugar content. Currently in production. |
| Batch #27 |
Mar 2010 |
Empire |
A rather large batch of 2,500
gallons of cider from Empire apples (a hybrid of McIntosh
and Red Delicious). 120 gallons of unusually smooth, buttery
vodka, with a disappearing finish. What this batch lacks
in aroma is made up for in smooothness and balance. |
| Batch #26 |
Feb 2010 |
Blend |
Mmmm.... Choose your own adventure. |
| Batch #25 |
Jan 2010 |
McIntosh Blend |
Difficult to make this batch
as we endured 0 Degree days and several feet of snow. Kudos
to Collin for finishing batch #25 under these challenging
conditions. |
| Batch #24 |
Jan 2010 |
McIntosh
Blend |
This batch warms the spirits
and hightens the senses on cold winter days. Made during
the exhausting end of a successful year, Christmas, 2009.
Cheers! |
| Batch #23 |
Dec 2009 |
McIntosh
Blend |
Not as pronounced MacIntosh aromas
as before. A sign that fresh fruit makes better vodka than
storage fodder. Overall quite balanced. |
| Batch #22 |
Dec 2009 |
McIntosh |
Velvety, buttery
rich mouth feel. Aromas of apple pie, butterscotch and caramel.
Represents why we love distilling McIntosh more than any
other variety. |
| Batch #21 |
Nov 2009 |
McIntosh |
Wow. Perfect in every regard.
So smooth, we can't believe it's vodka. Perhaps even better
than the coveted batch #19. A distiller's favorite. If you
have a bottle of batch #21, covet it. |
| Batch #20 |
Oct 2009 |
McIntosh |
Fell short of
our expectations for a McIntosh. A hint of spice on the
finish is nice with the bright nose, but is not as smooth
as #19 or #21. |
| Batch #19 |
Sept 2009 |
McIntosh |
First batch of the 2009 harvest.
Made from "drops" or wind-fall McIntosh apples,
this batch was most fragrant with a buttery rich mouthfeel.
Very few large bottles, mostly available in 375ml. Distiller's
benchmark. |
| Batch #18 |
Oct, 2008 |
Fuji |
One of the most
aromatic batches. Perhaps the best tasting batch we've ever
made, A true favorite. |
| Batch #17 |
Nov, 2008 |
Fuji |
Aromatic with notes of Bartlett
pear. Delicate finish, light body from a brilliant nose. |
| Batch # 16 |
Nov, 2008 |
Fuji Blend |
Pleasingly balanced.
Pleasant nose, rich mouth feel and very smooth finish. |
| Batch #15 |
Dec, 2008 |
Fuji |
Cold fermentation produced intense
apple aromas with a clean finish. A distiller's favorite,
the first outstanding batch since #9 |
| Batch #14 |
unreleased |
Blend |
Imperfect batch
due to "hot" fermentation. Dissappointing. Used
for experimenting with macerations and infusions. |
| Batch #13 |
Apr 2009 |
Red
Delicious |
Similar to batch #11. This batch
should have been better, proving the difficulty of distilling
during the colder months. |
| Batch #12 |
Apr 2009 |
Fuji |
Made specifically
for the American Distilling Institute's conference in Alemeda,
CA. Bottled mostly in 375ml. |
| Batch #11 |
Feb 2009 |
Red
Delicious |
Lacks distinct floral bouquet.
Tastes more like plain old vodka than Core Vodka. |
| Batch #10 |
Jan 2009 |
Red
Delicious |
The peppery
finish makes this batch fall short of expectations :–
( |
| Batch #9 |
Dec 2008 |
Red
Delicious |
Almost identical to batch #8 |
| Batch #8 |
Nov 2008 |
Red
Delicious |
Pleasingly balanced. Pleasant
nose, rich mouth feel and very smooth finish. |
| Batch #7 |
Nov 2008 |
Golden
Delicious |
Aromatic with notes distinct
of Bartlett pear. Delicate finish, light body from a brilliant
nose. |
| Batch #6 |
Oct 2008 |
McIntosh |
Light notes of powdered sugar
and vanilla on the bouquet and rich full mouth feel. Over
2,000 gallons of Fuji cider at 14 Brix made 105 gallons
of delicious vodka. |
| Batch #5 |
Sept 2008 |
Blend |
Finishing up the previous year's
apples, this batch lacks bouquet and has a sharp finish. |
| Batch #4 |
Aug 2008 |
Blend |
Gold Medal winner, with 92 points,
the highest rated American made vodka 2008 by tastings.com |
| Batch #3 |
July 2008 |
Blend |
Proving that perfection is hard
to duplicate, batch #3 falls short of expectations. |
| Batch #2 |
June 2008 |
Blend |
Not as balanced
as our first batch, #2 represents a step in the learning
curve. |
| Batch #1 |
May 2008 |
Blend |
It took us 3 batches of cider
to get our recipe good enough to release batch #1. But well
worth the wait. |
| Barrel
# |
Distilled |
Released |
Notes |
| Barrel #21 |
May 2010 |
Jul 2011 |
For this batch, we selected the
best out of 5 barrels sampled. Totally convinced that you'll
love Barrel #21, we offer a complete satisfaction guarentee
of this batch (and all of our products). |
| Barrel #20 |
Apr 2010 |
Jun 2011 |
Back to our old recipe, choosing
the best tasting 50 gallon barrel we had out of three that
had matured at least a year. Lighter in color than the previous
two batches, we think it's better as well; this barrel doesn't
have the heavy oak presence to mask the subtle apple notes
and delicate aromas. |
| Barrel #19 |
Mar 2010 |
May 2011 |
Same as previous batch, mixing
a 10 gallon new oak barrel with a 50 gallon used boubon
barrel to make a more intensely colored and flavored applejack.
|
| Barrel #18 |
Feb 2010 |
Apr 2011 |
Blended with a 10 gallon new
charred barrel, adding a pronounced oaky taste. More intense
in color and and flavor. Bronze medal winner in the SanFrancisco
International Spirits Competition 2011. |
| Barrel #17 |
Jan 2010 |
Mar 2011 |
Dried raisins and cloves on the
nose, almost like we aged it in French Oak... only we didn't.
Aged tranquilly in a well-worn American Oak medium-char
ex-bourbon barrel. A typically tasty batch of Cornelius. |
| Barrel #16 |
Dec 2009 |
Feb 2011 |
A great barrel for the cold winter
months: a velvety entry develops into a harmonious blend
of all spice, nutmeg and cinnamon on the finish. |
| Barrel #15 |
Dec 2009 |
Jan 2011 |
Typical nose of fresh milled
oak. Mid palate is rich and round, with a briney hint. Almost
waxy finish, but long and satisfying. Scottish distillers
get all upity about "non-chill filtered" scotch.
Try this NON-filtered applejack: you might even get a stem
stuck in your teeth. |
| Barrel #14 |
Nov 2009 |
Dec 2010 |
More complex and spicier than
most batches, making this barrel more distinct than others.
Bright nose, slightyly vinyl mid palate and full, rich finish. |
| Barrel #13 |
Oct 2009 |
Dec 2010 |
Buttery, full and an almost viscous,
tongue-coating taste. We've heard about the "angels'
share" but what's left in the barrel? Can that be called
the "devils' keep"? |
| Barrel #12 |
Apr 2009 |
Nov 2010 |
Aged 6 months longer than other
batches. This barrel was a solid reminder why it's worth
waiting for the spirit to properly mature. Oh, my. 375ml
bottles of Cornelius Applejack are finally available. |
| Barrel #11 |
Aug 2009 |
Oct 2010 |
Very similar to the previous
(Double Gold Medal winning) batch. Sweet oak married with
delicate, floral apple. |
| Barrel #10 |
July 2009 |
Sept 2010 |
Double Gold Medal winner at the
San Francisco World Spirits Competition 2010. Likely one
of the best barrels we've bottled so far. |
| Barrel #9 |
Jun 2009 |
Aug 2010 |
Intriguing mix of fruit and spice.
Green apple and quince fade into corriander and angelica
root notes. A delicious and long fading finish completes
this very drinkable barrel. |
| Barrel #8 |
May 2009 |
Jul 2010 |
Made by gnomes in the middle
of the night, this barrel must have sprinkled with magic
ferry dust as well. Gnomes are a cheap source of labor,
but are totally unreliable and don't take well to authority
figures. |
| Barrel #7 |
Apr 2009 |
Jun 2010 |
Rather light on the oak, this
barrel needed more time to develop. Not a discouraging effort,
but shame on us for not waiting until it fully matured.
Maybe it was because the barrel was stored on our cold concrete
floor. |
| Barrel #6 |
Mar 2009 |
May 2010 |
Bright amber hue. A rich oaky
nose and satisfying, long finish. This barrel was stored
high up in the racks, which enhanced the effects of aging.
|
| Barrel #5 |
Feb 2009 |
Apr 2010 |
Dark hue with a slightly smokey,
almost sooty nose. Dried fruit on the palate. Finishes with
cloves, nutmeg and white pepper. |
| Barrel #4 |
Jan 2009 |
Mar 2010 |
Pleasant amber hue with a brilliant
nose on entry. Hints of apple combine with flavors of smoked
maple and oak. A clean, straightforward finish perhaps without
enough complexity. |
| Barrel #3 |
Dec 2008 |
Jan 2010 |
Color is a bit too light, indicating
a weaker bourbon flavor than expected. A faint bouquet leads
to a rich mid palett and a peppery finish. |
| Barrel #2 |
Nov 2008 |
Dec 2009 |
Comes in like
a lion and vanishes like a lamb. Big bourbon flavor with
a disappearing finish. More spicy and oily than the first
barrel. |
| Barrel #1 |
Nov 2008 |
Dec 2009 |
Highly anticipated release of
just 325 bottles sold out in a week. Flavors of vanilla
spice cake, butterscotch and oak with a light amber color. |
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