This isn’t just apple brandy — it’s orchard soul, distilled and matured. Crafted from cider apples grown in the Adelaide Hills and aged in small oak, this bottle channels Norman traditions with an Aussie accent. Lobo’s Apple Brandy is thoughtful, textured, and quietly powerful.

In the glass, it glows a soft amber — like dusk settling over a cold-climate orchard. The nose is layered and nostalgic: baked apple, dried hay, toffee brittle, and a flash of cinnamon bark. There’s a faint floral lift — apple blossom in late afternoon sun.

On the palate, it begins supple and warming. Stewed apple and vanilla cream lead, then oak spice and roasted almond bring grip. There’s a flicker of dry cider sharpness at the core — a nod to its origins — balanced by butterscotch, honeycomb, and a thread of leather and clove.

Mid-palate reveals texture and poise. A flick of dried fruit and a breath of old barrel add depth without excess.

The finish is medium-long, softly tannic, and gently spiced. It’s the kind of brandy you sip slowly, after the table’s been cleared and the fire’s been lit. Lobo has made a small miracle from apples and time.