Old Kempton Apple Liqueur

Old Kempton Apple Liqueur is a Tasmanian apple liqueur made from distilled cider.

The recipe came from Lyn Lark, who took her cue from the growers who have shaped Tasmanian orchard country for generations, and it has stayed close to the team's affections ever since. Local cider goes through the distillery's copper pot stills twice, and the resulting spirit is sweetened with sugar syrup. Austrian fruit schnapps is the reference point, though the fruit itself is entirely Tasmanian. Old Kempton works out of Dysart House, north of Hobart, and the fruit liqueurs sit alongside the single malts as a way of putting the island's produce through the same stills.

Fresh apple skin and orchard sweetness, clean and not at all cloying. Serve it over ice as a digestif, or use it in place of the sugar in a mojito or a whisky sour. Straight from the fridge in a small glass after dinner works just as well.