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America's colonial apple brandy: orchard fruit distilled and put in oak, older than the country's whiskey habit.
New Jersey, 18th century
Farm cider brandy was common currency in the colonies, and New Jersey's Laird family has been distilling apples commercially since the 1780s, holding one of the first federal distilling licenses issued after independence.
Cider is fermented and distilled, then aged in oak. Bottles labeled blended applejack cut apple brandy with neutral spirit; straight apple brandy is all fruit.
Baked apple and orchard skin over oak, vanilla, and a dry, faintly woody finish. Rounder and fuller than a clear fruit eau de vie.
Did you know
Farmers once concentrated cider by leaving it out to freeze and lifting off the ice, a trick called jacking that gave the drink its name.
Also known as: apple brandy, calvados
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