Applejack — America's First Spirit

Applejack production in New Jersey began in the 1600s with Dutch and English settlers who planted apple orchards on New Jersey land grants. Robert Laird began commercial applejack production in Colts Neck, New Jersey in the 1690s. The Laird family petitioned the New Jersey Legislature for a distillery license in 1780, making Laird's America's oldest licensed distillery. During Prohibition (1920-1933), Laird's obtained a licence to produce 'medicinal' applejack. The brand was revived post-Prohibition and has remained family-owned continuously.

Applejack is America's oldest domestic spirit, produced in New Jersey since the late 17th century by the Laird family, whose Laird's Applejack brand holds the oldest continuously operating distillery permit in the United States (Laird and Company, 1780). Applejack was originally produced by freeze concentration (jacking) — leaving hard cider outside in winter and removing the ice to concentrate the remaining alcohol — a method that also dangerously concentrated methanol and fusel alcohols. Modern applejack is produced by blending apple brandy (at least 35% Laird's Straight Apple Brandy) with neutral grain spirit. Laird's Bottled-in-Bond Straight Apple Brandy (100 proof, 4+ years, single distillery, single season) is the premium all-apple-brandy expression that rivals the finest Calvados.

FOOD PAIRING: Applejack's apple-brandy warmth bridges to Provenance 1000 recipes featuring American cuisine and autumn harvest flavours — Jack Rose alongside roasted pork with apple, apple pie, and cheddar cheese; applejack in a pan sauce for chicken or duck creates orchard-depth; Bottled-in-Bond alongside aged American cheddar and honey is a simple and extraordinary pairing. The Jack Rose as an aperitif before Thanksgiving dinner aligns perfectly with the seasonal apple-harvest-autumn flavour register.