We love it best in a classic Jack Rose, which is mixed with 2 ounces of applejack, 0.25 ounce of grenadine, and 0.5 ounces of lime juice. The aged apple brandy gives Laird’s Applejack a smooth, rich, fruity flavor that works especially well in seasonal cocktails and festive punches. Their 80-proof blended applejack is made by mixing apple brandy and neutral grain spirits for a fall tipple that has just the right amount of bite. The Laird family has been producing applejack in New Jersey since 1698, which even precedes the United States’ independence. Stir with ice and serve in a chilled coupe glass. For the latter, simply mix 1.5 ounces of Barking Irons with 0.75 ounces of Yellow Chartreuse and. The result is a bold but smooth spirit that we love to mix in cocktails like fall Sangria and a Reverse Diamondback. The juice is distilled down to an apple eau de vie before it’s shipped down to Brooklyn for aging in 10-gallon, char-2 oak barrels at Van Brunt Stillhouse. They start at Black Dirt Distillery in upstate New York, where they press fresh cider from Jonagold, Macoun, and Gala apples. Barking Irons Applejackīarking Irons is a full-bodied way to get your apple fix this season - clocking in at 100 proof, it’s as strong as it is delicious. This gives it a deep color and flavor with warming notes of vanilla, clove, and cinnamon. The juice is fermented with wine yeast and then twice-distilled in an alembic still before it’s aged for two years in charred oak barrels. Tamworth Distilling pays homage to this heritage with their applejack, which is made using 100 percent grown and pressed New Hampshire apples. When colonists were learning all the ways they could utilize their bounty of apples in the earliest days of New Hampshire, they discovered the process of “jacking,” which is a method that uses freezing to distill instead of steam (get your mind out of the gutter).

Barking irons applejack