While there’s historical evidence that rum was the first spirit produced in America in the 1600s, thanks to the importing of sugar and molasses to the colonies, there’s another colonial-era spirit that’s not only perfect for fall but doesn’t get the respect it deserves in contemporary times. We’re talking about applejack.
If you’re already the type of drinker who puts away bottles of gin, vodka, and other lighter spirits in favor of whiskey, tequila, dark rum, and mezcal during the cooler months, it would behoove you to crack open a bottle of applejack instead.
Over the years, I’ve been lucky enough to sample a wide variety of unique spirits and liqueurs (besides the everyday spirits that dwell in every bar cart) like Cynar, aquavit, and more. Applejack, while it seems overly unique, is more on par with cognac and whiskey than any of those exotic spirits and liqueurs.
In my opinion, whiskey fans should go out right now and grab a bottle of applejack to sip it neat, on the rocks, or mixed into their favorite cocktail for the fall and winter months ahead.
What is applejack, and why is it perfect for fall?
For those unaware, applejack has its origins in colonial America. Originally made by freeze-distilling hard cider, contemporary applejack is made by distilling neutral grain spirits and marrying them with distilled apple cider or apple brandy before aging it in oak barrels like you would whiskey, rum, or other aged spirits. Like whiskey, it’s a warming, lightly sweet, matured spirit that’s perfect for unseasonably cool fall evenings.
A quick history of America’s forgotten spirit
Applejack was first crafted in the late 1600s in colonial New Jersey. It was first produced by Scottish-born American William Laird. You might know that name if you’re a fan of applejack, as his ancestors continue to produce applejack and apple brandy to this day.
What Applejack tastes like
Similar to how cognac has a subtle grape flavor on top of the flavors imparted by barrel aging, applejack carries a gentle sweet apple flavor in the background, along with classic whiskey or brandy flavors like toffee, brown sugar, vanilla, oak, and dried fruits. Depending on the process and the age, applejack can rival whiskey, brandy, and rum in its complexity.
The best Applejack and apple brandy brands to try
Now that you’ve learned about the history and flavor profile of applejack and apple brandy, it’s time to find some to add to your home bar. Keep scrolling to see some of our favorites.
Laird’s Applejack
If you only purchase one bottle of applejack this fall, make it Laird’s Applejack. This blended applejack is made with 35% aged apple brandy and 65% neutral spirits. It’s known for its balanced flavor profile of caramel, cinnamon candy, vanilla beans, and orchard fruits.
Old Delicious Apple Brandy
Crafted by Hood River Distillers, Old Delicious Apple Brandy starts with apples grown in the Pacific Northwest. They’re crushed, fermented, and distilled at Clear Creek Distillery to make apple brandy. It’s then rested twice in first-fill ex-bourbon barrels. The result is a multi-layered apple brandy loaded with flavors like candy apples, vanilla, candied pecans, fresh leather, and honey.
Barking Irons Applejack
This 100-proof applejack is made with 100% New York-grown apples from the Finger Lakes Region and Hudson Valley. After distilling it into an apple brandy, it’s matured in charred oak barrels at the Van Brunt Stillhouse in Brooklyn. The result is a complex, memorable applejack centered on flavors like caramel apples, vanilla, oak, and gentle spices.
Skip the bourbon this fall. Try something older—and maybe better.
