With the fresh peach season in peak, the nostalgic flavors of late summer can be captured in many ways. One way is to soak the juicy fruit right off the tree in a barrel aged brandy wine and use this luscious liquid to re-ferment and sparkle a cider blended with crystallized dandelion pollen. At least that's what we chose to do.  The results are a naturally sparkling cocktail with a juicy body, barrel-aged depth of apple brandy wine and honey-like notes of preserved dandelion. 

ABV: 8.1%