N.Z. Experiment Begun On Apple Spirit Drink

Press, Volume XCIX, Issue 29177, 11 April 1960, Page 19

N.Z. Experiment Begun On Apple Spirit Drink

-Ttn Press" Special Service AUCKLAND, April 10, The Department of Agriculture winery at Te Kauwhata has begun a new experiment. It is seeking a beverage which, at the moment, appears to be nameless in New Zealand. In north-western France it would probably be called Calvados. But whether it is applejack, cider brandy, or just plain “grog” the spirit the station is distilling is the apple equivalent of brandy Hopes are high that the product will turn out to be palatable to the most discerning New Zealand connoisseur; that the experiment will prove that the spirit can be made economically and sold at a low price; and that it could be one way of using unmarketable apples. However, spirit drinkers should restrain any excitement they may feel over this news. It will probably be five years before the samples are ready to drink, they will not be given the opportunity to try it then, and the experiment could prove a failure.

Added to that, there is no legislation in New Zealand which allows this spirit to be distilled for commercial purposes. An officer of the department said yesterday: “We are merely trying to find what sort of a product ft will turn out to be and whether it would have any public apneal.” Sound, but low-grade fruit is being used in the experiment.

The varieties are Ballarat, Jonagranny Smith and Stunner 100 bushels of each—and they are being pressed separately. The Jonathan variety has already been put down and ,the rest should follow during the next few weeks. Then, it becomes a case of wait and see.” Brandy Experiment Some time ago, the station made a small quantity of experimental brandy. Although the product was most palatable .(that was the opinion of some connoisseurs) the experiment apparently proved that brandy making was not economic in Ne w Zealand. According to one department officer, it proved again that vast areas of grapes would be required for this purpose, and that the varieties would have to be high and consistent producers. The officer added that, because of cost, he thought it unlikely that brandy would ever be made commercially in New Zealand, but the apple spirit—well, that could depend on the market for it.