The flavor of newly distilled applejack is too strong for most people. Aging the clear spirit in barrels takes the rough edge off the raw product. The spirit is mellowed from the years of thirsty angels removing their share, yet, at the same time, made more complex by the addition of subtle traits from the barrel as well as the oxidation that occurs.



Applejack aged in American oak barrels is dark colored, oaky, and over time develops a red hue from oxidation. It reminds some of my friends of good bourbon. The charred interior of the whiskey barrel removes some of the fruitiness of the applejack and leaves behind heavy oak characteristics that can compete with the remaining delicate apple character, perhaps taking center stage away from the brandy. If you like bourbon, you would love the rougher, uncut, uniquely American character of this applejack. When provided a sample, some of our friends say they like this product the best. Maybe someday we will sell it.


Applejack aged in the old cognac barrels is light in color, fruity, with hardly a hint of oak. It retains many of the best characteristics of the newly distilled spirit, but time has mellowed the fireiness of the young applejack. There is no comparison between this applejack and any other distilled spirit. Unlike many brandies, it is completely dry and heavier in body and character. The scent of apple comes through in the nose full force, backed up by a strong, long finish that lingers in the mouth.
 

In assembling each batch for bottling, we draw our applejack from a mix of carefully selected French and American oak barrels, creating a perfectly balanced and complex spirit. Nothing is added other than water, reducing the alcohol content to the bottling strength. No sugars, no coloring, no artificial flavoring, no foolin’! The applejack is almost ready to share …