Apple Brandy And Applejack: An American Original (Part 2)

If apple brandy and applejack is new to you, start with the simplest version. Most of the work is measuring carefully. Here is a practical look at apple brandy and applejack for home bartenders.

Start here

Apple brandy is one of the oldest spirits made in the United States. Colonial farmers pressed their apples into cider, let it ferment, and then turned it into stronger spirit. Early versions were made by freezing hard cider and removing the ice, a method called jacking, which is how the word applejack entered the language. Today the term can mean several styles.

What you need

On a day-to-day level, modern apple brandy is usually distilled from fermented cider. A craft distillery may press its own apples, ferment the juice with care and then distill it in a pot still. The spirit is then aged in oak, where it picks up vanilla and soft spice. A straight apple brandy is aged at least two years, and the label should say so.

Your first try

The key point is that some products labeled applejack are blends, where apple brandy is mixed with neutral grain spirit. Those can be lighter and more mixable but less fruity. The label tells you which kind you are buying, so look for words like straight, 100 percent apple brandy or blended. A bottle made entirely from apples generally has a rounder, more complete apple character.

Always keep a good non-alcoholic option ready for guests.

What to expect

The key point is that apple brandy shines in cocktails. The Jack Rose, with lemon juice and grenadine, is a classic. The Widow's Kiss and the Corpse Reviver No. 1 also call for it. It works in an old fashioned too, giving the drink a crisp orchard flavor. In autumn, it pairs naturally with warm spices, cinnamon sticks and baked apples. Slow down and pay attention, since much of the pleasure is in noticing the differences.

Fresh citrus does more for a cocktail than an expensive bottle.

Easy upgrades

Put simply, if you have never tried it, start with a modest pour of aged apple brandy at room temperature. Notice the aroma of baked apple, pear, vanilla and oak. Then try it in a straightforward drink with lemon and a little sweetener. Savor it slowly, keep servings modest and always arrange a safe ride home. Even experienced bartenders and distillers keep tasting and adjusting, so you are in good company.

If you remember one thing, let it be that good ice matters as much as the spirit.

Practical tips

Here are a few easy places to start:

• Store vermouth in the fridge once opened.
• Keep a non-alcoholic option ready for guests.
• Use fresh citrus, squeezed the same day.
• Use plenty of fresh, hard ice.

The bottom line

None of this needs to be perfect. Take it one drink at a time. Each one teaches you a little more about balance.