Finish is hot.ĭrinks: Good for recipes calling for applejack and for cooking. Lacks the complexity of its older unblended siblings. Taste: Some caramel, apple, a little spice. Less of a coat on the glass when you swirl it as the 12 year-old.įirst Impression: Alcohol and apples.
My guess is caramel – that would also explain some of the flavor or the lack of some types of flavor that are usually a sign of such things. It is now roughly 80% grain alcohol (read vodka to some) and 20% apple brandy.Īppearance: Very close to the 12 year-old in color, a somewhat burnished bronze color similar to a canadian whiskey.What worries me a bit is that this is made with 65% grain neutral spirits (read colorless) so I wonder where all the color is coming from. This product is also a bit of a misnomer.Traditional applejack was made from apples, as this product was made until a change a few years ago. Applejack was produced by congelation (freezing hard cider in a buried cask, digging it up and removing the alcoholic liquid core) – not distillation, however, very few people use this method anymore. Notes: Lairds is one of the oldest distilleries in the United States dating from 1698.They use whole tree ripened apples and naturally occurring yeasts, pot distillation and charred barrels to produce their brandy which is then blended with grain spirit.They also produce a 7 1/2 year-old Apple Brandy and 12 year-old Apple Brandy aged in charred oak barrels which is made strictly from apples.Ī strict historical interpretation suggests that the term applejack for this product is a misnomer.
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