I recently read an news article about a new apple vodka distillery in NY, I take it that means you. Thanks for your response.
When you make your vodka from apples, does it matter what condition the apples are in? There is so much fruit here in WA that goes to waste b/c of appearance (i.e. blemishes, scales, overipe). As I understand it, imperfect fruits are okay for vodka but NOT for brandy.
Is this assumption correct?
Thanks,
Jason