The Icon Reserve PX

Ken Schramm started by hand harvesting the heirloom Cider apples in this Cyser with his daughter, Sarah. They washed and pressed the fruit, combined it with local honey, and fermented it five gallons at a time in glass demi-johns. 

Then they aged it in “one of the most aromatically complex bourbon barrels we have ever had the pleasure of working with,” — an ex-Pedro Ximénez sherry barrel that was used to finish their 10 year Mayor Pingree Blue Ribbon bourbon from Valentine Distillery.