Not all mash bills are built on grain. Sometimes, the outlaw spirit calls for fruit—and nothing hits sweeter than a peach brandy straight from the still.
📌 The Mash Bill:
Peaches – 20–25 lbs per 5-gallon wash. Peaches provide the fermentable sugars, natural esters, and all the aroma.
Cane Sugar – 4–5 lbs to help boost the fermentable sugar content for a stronger wash.
Malted Barley – 1–2 lbs for enzyme support, rounding the ferment and adding a subtle malty undertone.
👅 Flavor Notes:
The first sniff brings bright, ripe peach aroma with floral notes. On the palate, it’s juicy and velvety, with a natural sweetness and smooth, mellow finish. A well-run brandy has zero harshness—it’s fruit in liquid form, but with enough backbone to hold up neat, chilled, or mixed.
🔥 Distilling Notes:
Ferment peaches fresh, crushed, and with skins for full flavor.
Distill low and slow on the spirit run to preserve delicate fruit esters.
Age lightly on toasted oak if you want a softer, golden peach profile.
🥃 Outlaw’s Perspective:
Where bourbon is bold and rye is spicy, peach brandy is smooth, elegant, and dangerously easy to sip. It’s a reminder that the outlaw’s world isn’t just about firewater—it’s about crafting something smooth enough to win over even the skeptics.
So here’s the outlaw question: Would you keep it neat in a jar, or turn it into a cocktail masterpiece?