Before glass containers were available, applejack was stored and transported in oak barrels. Our forefathers drank most of it within months after distillation. But in good years, when a farmer could set aside a barrel for a special occasion, the applejack would go to the cellar to age. Farmers knew that time in the barrel improved the applejack.


The type of barrel, where the tree was grown, the age, and whether the wood is toasted or charred will shape the flavor of the applejack. The barrel gives qualities to the applejack, such as tannin, vanilla, and a color. The barrel also removes parts of the applejack. Some of the harsher characteristics of the spirit evaporate through the porous wood staves, giving up what is known as the angels’ share, and leaving behind a mellow, more complex tasting applejack.


Our applejack is aged in several different types of barrels. The rack house is filled with old cognac barrels from France, used bourbon barrels from Kentucky, and new charred oak whiskey barrels. Each barrel contributes to the qualities that make Tom’s Foolery Applejack taste so great.