Wine Enthusiast 92 points - A Jack Rose cocktail wouldn’t be the same without this historic “blended brandy” spirit, blended from 35% apple brandy and 65% neutral spirits. Smooth, warm and bright, with a rich, juicy apple flavor and caramel finish. Mouth-coating and very soft in texture. - K.N. (Dec 2011)
William Laird, a County Fyfe Scotsman, emigrated from Scotland in 1698 and settled in Monmouth County, New Jersey. Believed to be a distiller by trade, he applied his skills to the most abundant natural resource available in this area of the New World - apples.
Applejack was a well known "cyder spirit" throughout growing America. In the 1820ís, American evangelist John Chapman, better known as "Johnny Appleseed", preached to congregations along the Ohio River Valley, and distributed apple seeds to his followers. He also instructed them in the production of Applejack- hence the continued popularity of Applejack in this region.
Abraham Lincoln also served Applejack in his Springfield, Illinois tavern. His published list of rates in 1833 shows Apple Brandy at 12 cents a half-pint, while one nightís lodging cost 12-1/2 cents, and a meal was 25 cents.
|The process to make Applejack is started at the peak of the apple harvest, in early September. This insures the quality and sweetness of the apples are at their peak. Applejack production utilizes a huge volume of fresh apples each year. It takes 7,000 pounds of apples to produce one fifty gallon barrel of Apple Brandy. As a result, Laird & Company uses several millions of pounds of apples every year. Translated into ”consumer size” packaging, a 750ml bottle of Laird’s Blended Applejack contains six pounds of apples.