A New York answer to Calvados, made by people who went to France and Austria to learn how apple brandy should taste before they ever fired up a still. Neversink blends New York State culinary apples, ferments the mash cold with a white wine yeast to keep the fruit's delicate side intact, then distills twice — once in a copper pot, once through a single-plate column. The aging is where this bottling earns its name: three barrel types, used brandy casks, used whiskey casks, and new charred American oak, blended together so you get orchard fruit, sweet spice and a long finish rather than just oak. Noah Braunstein and Yoni Rabino founded the distillery in Elmsford in 2015, named it for the Neversink River, and work on a German copper hybrid still that can run both pot- and column-style. They're also planting their own orchard of cider and brandy apples like Kingston Black and Dabinett — varieties notoriously hard to find in the US. Sip it, or put it in a cocktail where most bartenders would reach for whiskey.