Trust me, once they had the money and resources to make or import a still from the Old Country, they started heat distilling right away. "Jack" or freeze distillation was done in early America, but would not result in that high of a proof spirit, though it would have all sorts of nasties in it. They sip it like a digestif, and it is not a cocktail spirit for them.ĥ. The French, depending on the exact Calvados type, are working under sometimes restrictive guidelines of fruit selection, still type, distillation methods, barrel type, proof. The stronger spirit will hold up its flavor better. At 80 proof, the apple flavors can get squashed by mixers. Often American apple spirits are bottled at higher proofs in order to lend themselves to cocktail mixing. Typically however, American producers use more eating apples than cider apples, and will age in new or used bourbon barrels. As long as they only use apples, they comply with their legal designation. American apple brandy/applejack can be made any way the distiller/rectifier wants. What is the main difference between the two? There are piles of apple brandies made all over Europe, particularly in the East.Ĥ. Calvados is a protected designation for a range of apple-based brandies from a small part of France. There are lots of French rules about types of fruits, production methods, aging requirements etc. There are two main categories of Calvados: "Calvados" and "Pays du Auge". It is produced with apples, but generally contains pears also. Calvados is a brandy produced in the Calvados region, Normandy, France. Since they were the only ones with the word "applejack" in their product title, their blended product became synonymous with "applejack". However, it is not a brandy, and is thus not an applejack, as it does not contain 100% apples. They wanted to create a more mellow spirit and stretch the very expensive-to-make brandy. TTB regulations granted Laird's a new spirit category in the 60's after Laird's petitioned for it. This can be frustrating to real applejack producers. Look closely it says "a smooth blend" or "blended". They do not make this obvious on their bottle, though it is there. Laird's Blended Applejack is not "applejack",or brandy, as it contains grain spirits, as noted by several posters. TTB regulations allow a only brandy made from 100% apples to be called "applejack".Ģ. Apple Brandy and Applejack are the exact same thing. Drink whatever you like best, but these things are true:ġ. I won't try to change opinions, but I can give the facts, as my business is the production of apple brandy. This thread contains quite a bit of information/misinformation/opinions. /r/firewater (This one is for distillers!).We've put our favorite content on our wiki including a starter's guide to cocktails, best beginner's cocktail books, and the World Wide Bar Guide! So please check it out! ![]() ![]() If you believe your post was unfairly removed then you can contact the moderators for an appeal. Posts not compliant with rules may be removed and user may be banned. A post should promote or invite discussion, for example with interesting context, questions, or thoughts. Posts should invite discussion: Posts that serve only to show off pictures of bottles/ice/bars aren't really allowed. Be nice to others, a rising tide raises all boatsĤ. Do not steal content from other community membersģ. Self-Promotion: Do not "hit-and-run" with your blog/instagramĢa. If it's from a bar, at least include ingredients and bar name/locationĢ. If you post a picture or link, you must include the detailed recipe in comments: measurements, and detailed steps.ġa.
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