This tropical fruit is indigenous to South America. In the wild, pineapple plants can yield fruit for up to 50 years. Pineapple cores contain high levels of bromelain, an enzyme which can be used to tenderize meats. The sweet and tart qualities of this fruit balance well against the natural acidity of freshly pressed apples.
PROCESS & TASTE
We ferment the highest quality freshly pressed New York apples to dryness using champagne yeast and then add our blend of tart pineapple juice.