Once a year, Baltimore Spirits takes an attention-grabbing approach to dispatching an abundance of Maryland apples into apple brandy.Inspired by the harvest celebration of Mexico's pechuga mezcal, raw apples are swept with smoke, then distilled with foraged pawpaw, persimmon and black walnut.For the final distillation, a 30-pound Maryland country ham is suspended in the still above the pot, for a distinct prosciutto-y salinity, explains cofounder Max Lents.
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