"The only way to increase the value of an apple is to make it into a spirit and put that in oak," says Derek Grout of Harvest Spirits distillery. Making brandy from apples harvested on his family's farm is Grout's way "to maximize [his] family's agricultural heritage."

Grout is one of an increasing number of former professionals who have moved back to the land to brew or distill small-batch spirits, beers and wines.

Read more about this trend, and about Grout's products in The New York Times.