However, inasmuch as the product may contain neutral spirits from other than fruit, it is prescribed as a new class of distilled spirits rather than as a type within the brandy classification. The proposal for a standard of identity for "blended applejack" is adopted. In order to adequately advise the consumer that this product is not the same as applejack which is not blended, it would be designated as "blended applejack" and the label would be required to disclose the percentage of neutral spirits in the product and the commodity from which the neutral spirits were distilled.Ĭonclusion. Analyses of samples of such a product show that it retains the basic taste, aroma, and characteristics of the applejack, but with less pronounced flavor. The petitioner testified that such a product would have greater consumer acceptance than applejack. A distiller petitioned for a new designation for a blend of apple brandy (applejack) and neutral spirits. That the class "brandy" be revised to add a new type designation for "blended apple brandy" or "blended applejack".ĭiscussion. 4 Establishment of a standard for "Blended Applejack". The legal definition of Applejack is a fruit-based spirit consisting entire of fermented and distilled apples. Hopefully this clears up some of the confusion about these spirits and the nomenclature involved. 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.
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