![]() Certainly it would have to have seen some barrel time to be palatable if fractional freezing process is actually used. And before you say 'hey, its not whiskey, so Im not interested' - you might be surprised at how much this ex-bourbon barrel aged spirit relates to great whiskeys. The writer says, “…applejack (and its aged version, apple brandy)…” I understand there may be some standards of identification regulating what is called applejack and apple brandy, but as far as I know applejack is and was aged. So what is the oldest distillery company in America Well, its not a bourbon or rum distillery - no, it is a brandy distillery. It’s also notable that fractional freezing only seems to be mentioned with respect to applejack, which strikes me as a bit suspect considering that surely colonists could and, I have to believe, would have done this with fermented grains, grapes, etc. I hear the trope “applejack gets its name from the widespread practice of increasing alcoholic strength through freezing” as though it’s an accepted truth, but I wonder if anyone has done any actual research revealing that this is true. Lairds Distillery holds a unique place in the annals of American spirits as the birthplace of the countrys first licensed distillery. Its not just a drink, its a history lesson in every sip. Discover Lairds Straight Applejack 86, the spirit appreciated by generations. Laird's Applejack is a unique alcoholic beverage in at least two major aspects 1) It retains a hint of the delicate aroma and flavor of the tree ripened apples from which it is. The apple brandy base gives Laird's Applejack a unique smoothness - a deeper, richer flavor. Distilled at 86 proof, each bottle encapsulates seventeen pounds of fresh apples. Laird & Company, the oldest continuously operated distillery in the United States, began producing applejack in New Jersey in 1698, and handed off the family recipe to George Washington in the. Laird's Applejack is a blend of 35 apple brandy and 65 neutral spirits that possesses a hint of apple flavor and aroma. I don’t see a lot of places in the US having enough 52F/30C swings in a season to get up to spirit proof. Lairds Straight Applejack 86, a throwback to historic apple brandy, is a testament to tradition. It also has to get really cold for this to work well – somewhere in the range of -20F/-29C. The article suggests it was done through successive freeze-thaw cycles, but I’m not so sure that a typical winter has enough of those to get up to 40% ABV. I have my doubts as to whether it’s possible to get ABVs up around 40% (never mind 50%) using fractional freezing at outdoor temperatures. I wonder how common it ever was to make applejack as a spirit by fractional freezing. Nice to see applejack get some good press.
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