Once popular in early America, applejack declined in popularity due to the rise of other spirits that were easier to manufacture on a commercial basis, including rum and whiskey (especially bourbon) in the 19th century and gin, vodka, and tequila in the 20th century. The oldest licensed applejack distillery in the United States, Laird & Company of Scobeyville, New Jersey, was until the 2000s the country's only remaining producer of applejack, and continues to dominate applejack production. Laird's great-grandson, Robert Laird, who served in the Continental Army, incorporated Laird's Distillery in 1780, after previously operating a tavern. The drink was once known as Jersey Lightning. It is a type of fruit brandy.Īpple brandy was first produced in colonial New Jersey in 1698 by William Laird, a Scots American who settled in Monmouth County. Īpplejack is used in several cocktails, including the Jack Rose. Popular in the American colonial era, the drink's prevalence declined in the 19th and 20th centuries amid competition from other spirits. It’s fruity and smokey, with wood and caramel elements that make for an excellent flavor profile drizzled over fruit, gourds, game, pork, and anywhere else you might use an aged balsamic.Alcoholic drink produced from apples A bottle of blended apple brandy, along with a Jack Rose, a cocktail made with applejackĪpplejack is a strong alcoholic drink produced from apples. The texture here is syrupy but, in my opinion, with more depth than a traditional aged balsamic. We apply this to an apple cider vinegar and apple caramel we blend together and age on toasted applewood before ice filtering and bottling. The name Applejack refers to the process of ice filtration-freezing the liquid to extract only the residual sugars, acids, and aromatics while leaving the water frozen-that is associated with the traditional spirit of Applejack. The texture of an aged balsamic is hard to beat, so we decided to approximate it with one of the crops that Virginia does exceptionally well-heirloom apples! Rather than having an overpowering balsamic, you have a smooth, versatile, thick vinegar that works just about anywhere you can think of. The Applejack Vinegar is vastly more syrupy than our other vinegars and can be used the same way an aged balsamic vinegar would be, with one distinct advantage the flavors here are much more complex, pronounced, and versatile. While the yield is minuscule (50 gallons only yields 7.5 gallons of finished vinegar), the result is so worth it. Fun fact: the same principle applies to vinegar - with the acetic acid, residual sugars and aromatics thawing first. The Idea: Applejack is traditionally an American spirit made by freeze-distilling a hard cider basically freezing the liquid and allowing only the first 15-25% of the liquid to thaw, containing the majority of the alcohol. Kitchen Pairings: Drizzle on literally anything (that you intend to eat)īar Pairings: Use this a bit like an apple shrub with bourbon, whiskey, mezcal, tequila, vodka, the list goes on and on. Fresh apple, hard cider, and smokey, applewood flavors. Tasting Notes: Sweet, syrupy like an aged balsamic, but more complex. Flavor Profile: Medium acidity, high sweetness
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