Crispin Cain experimented for years with roses and a honey/apple mead from an old family recipe.
Crispin starts by crafting a mead from honey which he then hand-distills with apple juice using the original Germain-Robin antique cognac still.
Next, he hand-picks rose petals, gathered early-morning when the air is soft & fresh and the roses are at their most fragrant. It takes a dozen roses to make just one bottle.
The same day that he picks the petals, he infuses them into the mead/ apple brandy in small batches (7 to 10 gallons). After pressing the infusion through a gold filter, Crispin brings the liqueur to proof. The perceptible residue is rose dust!!