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In addition to the Straight Apple Brandy Bottled in Bond and Straight Applejack 86, Laird’s makes three other straight apple brandies: the unaged Jersey Lightning, the 7½ Year Old Apple Brandy, and the exceptionally hard-to-find 12 Year Old. The texture here is syrupy but, in my opinion, with more depth than a traditional aged balsamic. This is what applejack originally was, and what Laird’s Applejack has been for many years. We apply this to an apple cider vinegar and apple caramel we blend together and age on toasted applewood before ice filtering and bottling. Jim Beam Kentucky Straight Bourbon Whiskey 1.75 l. 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. Applejack was/is commonly distilled from apple cider. The word jack derives from the process of freeze distillation, which has historically been called jacking. Applejack gets its name from the process and ingredients that are used in its production. 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. As with whiskey, Applejack was used as currency during America’s colonial period. Fresh apple, hard cider, and smokey, applewood flavors. Tasting Notes: Sweet, syrupy like an aged balsamic, but more complex. Mix 1 part ever clear with 1 part apple juice, pour it down the sink and get a bottle of bourbon. eventually you will be left with 20-30 alcohol known as applejack. Try it on the rocks, in one of the delicious cocktails on this site, or in any cocktail that calls for brandy, rye or bourbon whiskey.Flavor Profile: Medium acidity, high sweetness the real way to make applejack is to deep freeze your apple wine in a five gallon bucket and daily scoop out the frost. It is never cold-stabilized, and proof adjustments are made with fresh apple distillate. The honey-freshness and assertiveness of the younger spirit complements the mellow, vanilla tones of more well-rested brandy. The finished product is a selected blend of barrels of different type and age, with each component of the blend chosen for its particular characteristics. The spirit is then rested at just over 100 proof in a blend of French Limousin and American Bourbon barrels. The apples are inspected, washed and crushed, then fermented and distilled with the must to preserve the fresh apple flavors. Typically it includes a mix of several varieties of sweet, crisp, and cider apples.
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Shake until well chilled, about 15 seconds, and strain into a chilled coupe. Lairds Applejack is a speciality product - a blend of 35 apple brandy and 65 neutral spirits that possess a hint of apple flavour and aroma.
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The apple “mash bill” varies from year to year, depending on what types of apples are available at harvest. Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Arkansas Black Straight Applejack contains 100% apples, around 25 pounds per bottle. William Laird, a County Fyfe Scotsman, emigrated from Scotland in 1698 and settled in Monmouth County, New Jersey.