Apple Jack The name predates the United States, a designation for a high-alcohol spirit made from apples. There were two forms—the quick and dirty method had cidermakers leave a barrel of cider out in the winter cold. The water would freeze a cap on the barrel. This was removed—thrown away; the remaining contents of the barrel were highly alcoholic fermented apple juice. There were many regional names for it in New England: ice wine, blue fish hooks, crank. But true distilling came to North America, brought by French, Scottish, and English settlers. They began making apple brandy the way it was made in Britany, coming up with a smoother, more potent tipple. Because an immense number of apples had to be mashed and their juice expressed to make 1 gallon of Apple Jack.
ISSUE 85, SPIRITS, Part 2: Apple Jack
ISSUE 85, SPIRITS, Part 2: Apple Jack
ISSUE 85, SPIRITS, Part 2: Apple Jack
Apple Jack The name predates the United States, a designation for a high-alcohol spirit made from apples. There were two forms—the quick and dirty method had cidermakers leave a barrel of cider out in the winter cold. The water would freeze a cap on the barrel. This was removed—thrown away; the remaining contents of the barrel were highly alcoholic fermented apple juice. There were many regional names for it in New England: ice wine, blue fish hooks, crank. But true distilling came to North America, brought by French, Scottish, and English settlers. They began making apple brandy the way it was made in Britany, coming up with a smoother, more potent tipple. Because an immense number of apples had to be mashed and their juice expressed to make 1 gallon of Apple Jack.