![]() Certainly it would have to have seen some barrel time to be palatable if fractional freezing process is actually used. Because it is such a pure spirit they can only use whole ripe apples throu. ![]() 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. Lairds AppleJack is a wonderful blend of 35 apple brandy and 65 natural spirit. 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. 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. 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. Previously, to my knowledge, the only widely-available product from them that was 100 apple brandy was their 100 proof Bottled-in-Bond variety (which I adore). Prior to and post Prohibition, our American Applejack was a. I wonder how common it ever was to make applejack as a spirit by fractional freezing. For all the apple brandy geeks out there, Laird’s has recently reintroduced a straight apple brandy bottled at 86 proof. Lairds Straight Applejack 86 represents the return to the Laird familys historic roots. Nice to see applejack get some good press.
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