Showing posts with label apple brandy. Show all posts
Showing posts with label apple brandy. Show all posts

Tuesday, July 30, 2013

Applejack in the Church Lemonade

There are few compounds that are more sinful than the applejack of New Jersey. The name has a homely, innocent appearance, but in reality applejack is a particularly powerful and evil spirit. The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

~ "A Wicked Beverage” New York Times, April 10, 1894

We like apple brandies around here. In fact, ten or twelve bottles from various American and French producers are in rotation now and won't last long. We'll put them in cocktails, in cider, punch, toddies, and straight up in glasses. In particular, we like the American style apple brandy known as applejack. It is at times — especially when new-born — as clear as water. That has its place, but when it's been put down on oak for several years, it transforms into a brown spirit that Americans have used as they might whiskey for hundreds of years.


While prowling through old papers recently, I came across strong praise for the stuff coming from — of all places — Salt Lake City. Seems a report of applejack getting into the lemonade at a church function in New Jersey made it all the way to Utah. The unnamed author writes: "Applejack never caused a lewd feeling to enter the heart of anyone. Applejack is not that sort of liquor. Good applejack carries with it the smell of the blossoms in the orchard. When one gets intoxicated on applejack he or she doesn’t want to kick at all; they want to lie down and sleep and dream of green fields and running brooks and little birds and wildflowers."

Perhaps a different sort of applejack was circulating in Salt Lake City in those days; I, for one, can testify that the stuff has spurred lewd feelings more than once. From the August 26th, 1905 issue of Truth, here's the rest:

From the editorial columns of the Ogden State Journal article for the following which was evidently pilfered by the excellent newspaper; but which is worth printing just the same. ”At a church festival recently held in the town of Annandale, N.J., one of the provisions for refreshing the inner man and in parking a cheery yet seemingly air of conviviality as an esteemed eastern exchange puts it, was a large jar or can of lemonade, of which the young men present partook freely. Thereby hangs the tale of religious Annandale’s present great disturbance and perplexity.

”Lemonade is one of the mildest of beverages and at that commonly encountered the church festivals and similar gatherings is, as a rule, rather milder than the average decoction. But this Annandale brew, for reasons yet undiscovered, reversed all rules and precedents. For proportionately with in the lowering of the bowl a strange air of liberty and abandon, noticeable in some of the young people early in the proceedings gradually developed into a mistakable symptoms of the finest joy and exhilaration, which reached a climax when a number of young women previously noted for prudent behavior, did a skirt dance with high kicking on the church lawn, to the Internet scandal of the deacons and the glee of ribald onlookers in the street, who applauded the dancers and incited them to wild feats of agility.

”Subsequent analysis of the lemonade disclosed the presence of a large infusion of applejack, one of the most powerful exhilarants known to science – as the Rev. Sam Small, who was once floored by it while on a temperance tour in Vermont, can testify. The great question now is, who doctored the lemonade and an investigating committee of elders is on a still hunt of discovery. It seems a little odd that the taste of the applejack was not detected before the stuff got in its deadly work on the congregation. This is not the least mysterious feature of the affair, and suggests that, in the absence of a positive clue, the old theological explanation of a trap set by the evil one might be resorted to. Satan was frequently caught at just such pranks in the good old times when there was a more vivid realization of his personality and in these days of doubt and rationalism, so-called.”

I rush to the defense of applejack. It wasn't applejack that was mixed with that lemonade; it was something else. Applejack never made a “prudent woman” behave like that. There is nothing in applejack to cause a demure young lady to wish to point one foot at high noon while the other stands at six o’clock. That lemonade was doctored with champagne. Applejack never caused a lewd feeling to enter the heart of anyone. Applejack is not that sort of liquor. Good applejack carries with it the smell of the blossoms in the orchard. When one gets intoxicated on applejack he or she doesn’t want to kick at all; they want to lie down and sleep and dream of green fields and running brooks and little birds and wildflowers. The whole atmosphere is perfumed with the scent of the honeysuckle and the Sweet Williams. The sky is blue, and minus a cloud. The hills take on a purple haze and the sun moves across the heavens surrounded by a halo of crimson and gold. The waters of the creek sing a love song and the chant of the feathered songster in the tree is an echo of the harmony from on high. The soul is at peace and never runs riot as did these previously well behaved females at the church fair. No sir, that lemonade was never doctored with applejack. It was mixed with the vintage of France, that puts fire in one’s veins and makes one think he is born to dance and raise the devil generally. Applejack is not guilty.

Goes well with:
  • Applejacked Hessians and the Jack Rose, a tale of revolutionary-era mercenaries being overtaken by the hospitality of a host who provided them with the local spirit — with commentary from Will Elsbury, a military specialist librarian at the Library of Congress.
  • American Apple Spirits, my overview of historic and current offerings of apple spirits — from brandy to absinthe — from American distillers.
  • Speaking of lemonade: here's my recipe for our house lemonade (with a ginger-spiked variant). There's also pink lemonade (empinkened with bitters) and "circus" lemonade, the Honorable William T. (Cocktail) Boothby's 1908 jab at the charlatans offering nearly lemonless lemonade at circuses, fairs, and churches.


Tuesday, April 2, 2013

Medals Awarded for ADI's 2013 Annual Judging of Artisan American Spirits

The American Distilling Institute announced medal winners in Denver this evening for its 7th annual judging of artisan American spirits. As in years past, I was one of those judges (see last year's winners here). 140 distilleries submitted a total of 317 spirits. The tastings were blind — that is, judges did not know who made the spirits. Each glass in each flight was labeled simply A, B, C, et cetera. Only at the end of the second day of evaluations, when each panel of judges was allowed to view the bottles, did we learn who made what.

Rum expert Martin Cate was on hand.
Smart judges who had taken note of their favorite A, D, F, or whatever samples during the tasting took even more notes on those bottles when we were let into the pouring room — and set out to find those bottles when they returned home. Below, you'll see some of those favorites for yourself.

Judging instructions for these spirits (almost entirely from American distilleries) are slightly different from those of other competitions. Part of the purpose of the judging of these spirits is to encourage American craft distillers, some of whom are accomplished, some of whom are still learning the business. In addition to numeric scores, judges give each sample additional tasting notes, suggest improvements, note what they like about the spirit, and — when appropriate — identify particular flaws such as high fermentation temperatures or scorched tastes that come in part from improper filtration. Understanding some of those specific flaws can help distillers improve their spirits.

While individual spirits are assigned scores on a hundred-point scale, medals are not strictly awarded according to that score, nor was the highest-scoring spirit in each category made the gold. Scores between 80 and 89 do not automatically yield, for example, silver medals, nor are those that score from 70-79 awarded bronze. Rather, the rubric the four panels of judges used for awarding medals took into consideration additional questions:

Gold medal — Would you happily buy this spirit for yourself?
Silver medal — Would you give this spirit as a gift to a valued friend or loved one?
Bronze medal — Would you be happy getting this as a gift?

Some classes didn't have winners of every medal. Some had multiple bronze or silver medals. So let's get to it. Here they are — the spirits the judges wanted for our greedy selves, the ones we'd buy our moms, and those worthy bottles we'd like someone to drop on our desks now and then.

First, the BEST OF CLASS winners:

Whiskey
Ballast Point Spirits - Devil’s Share Malt Whiskey
Gin
Valentine Distilling Co. - Liberator Gin
Rum
Balcones Distilling - Texas Rum
Moonshine
Ole Smoky Tennessee Moonshine - Apple Pie Moonshine
Brandy
Jepson Vineyards - Old Stock Mendocino Brandy

Now on to the categories, as broken down by ADI staff:

WHISKEY
Clear Whiskey

Best of Category - Silver Medal
Myer Farm Distillers - White Dog Corn Whiskey
Silver Medal
Dark Horse Distillery - Long Shot White Whiskey
Bronze Medal
Middle West Spirits - OYO Rye Whiskey
High West Distillery - Silver Whiskey - Western Oat
Indian Creek Distillery - Elias Staley
Cornelius Pass Roadhouse Distillery - White Owl Whiskey
Asheville Distilling Co. – Troy and Sons Platinum Heirloom Moonshine

Aged Corn Whiskey
Best of Category - Silver Medal
Balcones Distilling - True Blue

Bourbon (under two years)
Best of Category - Gold Medal
Yellow Rose Distilling - Yellow Rose Outlaw Bourbon
Silver Medal
Kings County Distillery - Kings County Bourbon
Bronze Medal
Rock Town Distillery - Arkansas Young Bourbon Whiskey
Cacao Prieto - Bloody Butcher Bourbon Whiskey

Straight Bourbon
Best of Category - Gold Medal
Balcones Distilling – Fifth-Anniversary Texas Straight Bourbon
Silver Medal
Dallas Distilleries - Herman Marshall

Rye Whiskey
Best of Category - Gold Medal
Grand Traverse Distillery - Ole George Rye Whiskey
Silver Medal
Mountain Laurel Spirits - Dad's Hat Pennsylvania Rye Whiskey
Bronze Medal
Distillery 291 - Colorado Rye Whiskey
Catoctin Creek Distilling - Roundstone Rye Cask Proof

Malt Whiskey (under 2 years)
Best of Category - Gold medal
Balcones Distilling – Texas Single Malt
Gold Medal
Deerhammer Distilling Company - Down Time Single Malt Whiskey
Bronze Medal
Long Island Spirits - Pine Barrens Single Malt Whisky

Straight Malt Whiskey
Best of Category - Gold Medal
Ballast Point Brewing & Spirits - Devil's Share Straight Malt Whiskey
Silver Medal
New Holland Artisan Spirits- Zeppelin Bend Straight Malt

Wheat Whiskey
Best of Category - Gold Medal
Middle West Spirits - OYO Wheat Whiskey
Bronze Medal
American Craft Whiskey Distillery - Low Gap Whiskey Single Barrel No. 1
American Craft Whiskey Distillery - Low Gap California Whiskey

Whiskey non-typical
Best of Category - Silver Medal
Glacier Distilling Company - Wheatfish Whiskey
Silver Medal
Rogue Spirits - Dead Guy Whiskey

Smoked Whiskey
Best of Category - Silver Medal
Corsair Artisan - Wildfire
Silver Medal
Corsair Artisan – Salamander

Hopped Whiskey
Best of Category - Silver Medal
Corsair Artisan - Demeter
Silver Medal
Corsair Artisan - Falconer’s Flight
Bronze Medal
Corsair Artisan - Centennial
Corsair Artisan - Pacifica
Corsair Artisan - Titania
Corsair Artisan - Amarillo

Flavored Whiskey
Best of Category - Bronze Medal
Sons of Liberty Spirits Company - Seasonal - 2012 Winter Release

MERCHANT BOTTLED WHISKEY
Straight Bourbon

Best of Category - Silver Medal
Cacao Prieto Distillery - Widow Jane Bourbon Whiskey
Silver Medal
Tatoosh Distillery & Spirits - Tatoosh Bourbon

Bourbon (cask finished)
Best of Category - Bronze Medal
Hillrock Estate Distillery & Malthouse - Solera Aged Bourbon
Bronze Medal
Big Bottom Whiskey – Straight Bourbon Whiskey, Zinfandel Cask

Straight Rye Whiskey
Best of Category - Silver Medal
35 Maple Street - Masterson's 10-Year-Old Straight Rye Whiskey

Malt Whiskey
Best of Category - Bronze Medal
Virginia Distillery - Virginia Highland Malt Whisky

GIN
Classic Distilled Gin

Best of Category - Silver Medal
Rock Town Distillery - Brandon's Gin

Classic Rectified Gin
Best of Category - Gold Medal
Captive Spirits Distilling - Big Gin
Gold Medal
Bull Run Distilling - Aria Portland Dry Gin
Silver Medal
Veracity Spirits – Vivacity Native Gin

Contemporary Distilled Gin
Best of Category - Silver Medal
Myer Farm Distillers - Myer Farm Gin
Silver Medal
Dancing Pines Distillery - Gin
Dancing Tree Distillery - Gin
Treaty Oak Distilling - Waterloo Gin
Bronze Medal
Corsair Artisan - Steampunk
Maine Distilleries - Cold River Traditional Gin
StilltheOne Distillery - Jarhead Gin

Contemporary Rectified Gin
Best of Category - Gold Medal
Valentine Distilling Co. - Valentine Liberator Gin
Gold Medal
Maison De La Vie - Golden Moon Gin
Silver Medal
San Juan Island Distillery - Spy Hop Gin
Bronze Medal
Sweetgrass Farm Distillery - Back River Gin
Southern Artisan Spirits - Cardinal American Dry Gin
Spring 44 Distilling – Spring 44 Gin

Genever
Best of Category - Bronze Medal
Oregon Spirit Distillers - Merrylegs Genever Style Gin
Bronze Medal
Corsair Artisan - Genever

Navy Strength Gin
Best of Category - Silver Medal
Few Spirits - Standard Issue Gin

Old Tom Gin
Best of Category - Gold Medal
Ransom Spirits - Old Tom Gin
Silver Medal
Downslope Distilling - Ould Tom Gin
Bronze Medal
Corsair Artisan - Major Tom

Barrel-Aged Gin
Best of Category - Gold Medal
Corsair Artisan - Barrel Aged Gin
Silver Medal
Wood's High Mountain Distillery - Treeline Gin, Barrel Aged

RUM 
White Rum
Best of Category - Silver Medal
Cape Spirits - Wicked Dolphin Rum - Silver
Bronze Medal
Dancing Pines Distillery - Rum
Donner-Peltier Distillers - Rougaroux Sugarshine

Amber Rum
Best of Category - Silver Medal
Ballast Point Spirits – Barrel Aged Three Sheets Rum
Silver Medal
Montanya Distillers - Montanya Oro Rum
Van Brunt Stillhouse - Due North Rum

Dark Rum
Best of Category - Silver Medal
Real McCoy Spirits - The Real McCoy
Bronze Medal
Turkey Shore Distilleries - Old Ipswich Lab & Cask Reserve

Overproof Rum
Best of Category - Gold Medal
Balcones Distilling - Texas Rum
Gold Medal
New Holland Artisan Spirits- Freshwater Superior

Flavored Rum
Best of Category – Silver Medal
Dogfish Head – Brown Honey Rum

Spiced Rum
Best of Category - Silver Medal
Dancing Pines Distillery - Spice

Merchant Bottled Rum
Best of Category - Silver Medal
35 Maple Street - Kirk and Sweeney

MOONSHINE
Clear Moonshine

Best of Category - Gold Medal
Dark Corner Distillery - Moonshine Corn Whiskey
Silver Medal
King's County - Corn Whiskey
Bronze Medal
Deerhammer Distilling Company – Whitewater Whiskey

Aged Moonshine
Best of Category - Bronze Medal
Fog's End Distillery - Monterey Rye

Flavored Moonshine
Best of Category - Gold Medal
Ole Smoky Tennessee Moonshine - Moonshine Apple Pie
Silver Medal
Ole Smoky Tennessee Moonshine - Moonshine Blackberry
Bronze Medal
Pinchgut Hollow Distillery - Captain Mick
Pinchgut Hollow Distillery - Rise N Shine

BRANDY
Pear Eaux de Vie
Best of Category - Gold Medal
McMenamin's Edgefield Distillery - Pear Brandy
Bronze Medal
Peach Street Distillers - Jack and Jenny Pear Brandy
Harvest Spirits - Harvest Spirits Pear Brandy

Eaux de Vie
Best of Category - Silver Medal
Coppersea Distilling - Peach Eau de vie
Bronze Medal
Bellewood Distilling - Apple Brandy Eau de Vie

Applejack/Brandy
Best of Category - Silver Medal
Huber's Starlight Distillery - Huber's Applejack
Silver Medal
Tom’s Foolery - Applejack

Aged Brandy (Other than Grape)
Best of Category - Silver Medal
Peach Street Distillers - Pear Brandy

Aged Brandy - Other
Best of Category - Bronze Medal
Dakota Spirits Distiller - Bickering Brothers Neutral Brandy

Grappa
Best of Category - Gold Medal
Peach Street Distillers - Muscat Grappa
Gold Medal
Maison De La Vie - Golden Moon Colorado Grappa
Bronze Medal
Peach Street Distillers - Viognier Grappa
Magnanini Farm Winery - Magnanini Grappa

Brandy (Aged less than 6 years)
Best of Category - Gold Medal
Huber's Starlight Distillery - Huber's Brandy - Reserve
Bronze Medal
Colorado Gold Distillery - Colorado Gold Brandy

Brandy (Aged more than 6 years)
Best of Category - Gold Medal
Jaxon Keys Winery & Distillery - Old Stock Brandy
Silver Medal
Jaxon Keys Winery & Distillery - Signature Reserve Brandy
Jaxon Keys Winery & Distillery - Rare Brandy

Flavored Liqueur
Best of Category - Bronze Medal
Sidetrack Distillery - Nocino
Bronze Medal
Cacao Prieto – Chamomile Liqueur
Bottle Tree Beverage Company - Hoodoo Chicory

Fruit Infusion
Best of Category - Gold Medal
Huber's Starlight Distillery - Huber's Raspberry Infusion
Silver Medal
Huber's Starlight Distillery - Huber's Blueberry
Sidetrack Distillery – Cassis Liqueur
Bronze Medal
Stone Barn Brandy Works - Quince Liqueur

Excellence in Packaging
Craft Distilled Spirits
Sidetrack Distillery - Cassis Liqueur
Merchant Bottled Spirits
35 Maple Street - Kirk and Sweeney Rum

Friday, August 24, 2012

American Apple Spirits

In the airless, nearly gluey July night, black-suited pallbearers hoist aloft a plain wooden coffin and begin their walk. In their wake, solemn mourners march slowly, thick humidity muffling their every footstep. Musicians follow, their low, brassy dirge echoing off damp stones as they move toward the Vieux CarrĂ©. The somber mood doesn’t last; this is, after all, New Orleans, where funerals are as much a cause for celebration as they are for sadness. Within blocks, the band strikes up a familiar Dixieland tune. Smiles and whoops break out as the celebrants form a dancing, singing, handkerchief-waving “second line.” Hallelujah! The saints, those reliable old saints, go marching in once again. Once it reaches the French Quarter, the line spills into a Decatur Street cafĂ© where liquor flows freely and the party begins in earnest. No one — not a soul — sheds a tear for the deceased.

How could they? It was the Appletini.

* * *

My piece on American apple spirits runs in the Summer 2012 Distiller magazine  — part thumbnail history of apple distillates, part overview of some of today's producers. The bit above is the original intro. Fun to write, but it took too long to get to the point, so I cut it. Ah, well. What's the point of having a blog if I can't occasionally post sweepings from the cutting room floor?

Some of the distilleries covered are Laird & Company, Germain-Robin, Osocalis, Harvest Spirits, Clear Creek Distillery, San Juan Island Distillery, and more. Applejack and apple brandy are the same thing (except, obviously, when they're not), but they're hardly the only apple spirits available. As much as we adore Laird's apple brandy — and make no mistake: we sincerely do — it's not the only option for those who hanker for a bit of the old apple palsy.

Here's a PDF of the piece from Distiller with interviews, historic and modern cocktail recipes, and a look at some of what's available for American consumers.

Thursday, July 19, 2012

Rowley Named Distiller's New Contributing Editor

We cover a lot of things here at the Whiskey Forge that aren't whiskey. From rum to raccoons, if you can eat it or drink it, it's fair game. But spirits and those who make them are the bedrock of my...I won't say passion; that threadbare word has lost any real meaning through overuse and conflation with mere enthusiasm. Let's instead agree that spirits and those who make them are an obsession. And, yes, I fully embrace the negative connotations as well as the positive.

Just bring your apples to the distillery
Meeting with distillers is one of the main reasons I travel. When I'm on the road, I delve into archives and historical collections about liquor. I visit bars and track down particular bartenders to keep on top of the never-ending cycle of old becoming new and new becoming old. Used bookstores, flea markets, estate sales, and antique malls are my hunting grounds for tracking down the material culture of the distilling arts.

So when Distiller magazine invited me to become contributing editor, what could I do but say yes? Distiller is the print magazine of the American Distilling Institute. Its focus is the business and industry side of beverage alcohol distilling (i.e., booze). I'll be doing book reviews and feature pieces primarily on the American distilling scene with diversions into Caribbean, South American, European, and Asian distilling when they fit the conversation.

The first feature piece I've written is on American apple spirits. Lord knows we like Laird's 100-proof bonded apple brandy around here — having killed two bottles in the last two weeks — but it's no longer the only respectable option. The piece takes a look at the history of American apple distilling  from colonial times to just about three weeks ago.

When it drops, I'll give the details.

For now, I'm working on book reviews and a longer feature on...well...you'll just have to wait.

Sunday, June 10, 2012

Getting the Apple out of Apple Whiskey, 19th Century-Style

Among the papers of John Ewing held by the Historical Society of Pennsylvania lies an undated manuscript from about 1810. It describes a process for making a variety of ersatz liquors from a base of apple brandy, often called in early American idiom, apple “whiskey.” Once treated with charcoal and redistilled, such local orchard brandy could be made to seem like French brandy, Jamaican rum, Holland gin, etc. Emulating more expensive imported liquors using local goods was common throughout the colonial era, through the early Republic, and into the twentieth century. Time and time again, I come across recipes for faking one kind of spirit with another in household account books and recipe manuscripts. Though it’s less common these days, one still finds recipes to make, for instance, homemade gin from store-bought vodka.

From an unknown 19th century distiller, here’s
 To make gin out of apple whiskey

Fill hogshead of 100 or 120 gs. [gallons] with apple whiskey, into which pour a bushel of charcoal—stir the charcoal every hour for two days—stirring so often may not be necessary—then draw off whiskey and put it in a still—distill it and it will be found perfectly clear of the apple—In this state if mixed with French brandy, jamaica spirit or holland gin in the proportion of about one third whiskey to 2/3 of foreign liquors it will impart to the liquor any unusual taste or flavor. 

If in the distillation you add 15 or 20 lbs of juniper berries to the hogshead, it will make good gin. 

Before the still is filled 15 or 20 gallons of Water must be put in the still. 

 A 60 gallon still may be run out twice in the day—Charcoal must be made out of maple, chestnut or light wood—must never be wet—When taken out of the coal pit they should be put out by throwing dirt over it—burnt perfectly well—out at the top so as to let the smoke out—to be ground fine.

The manuscript goes on to calculate that the profit on 100 gallons of apple whiskey converted to gin is $16.30, or about $225 in today’s money. Not enormous profit, but if it were steady, one eventually could buy a house.
 
Me? I think it would be a shame to strip the apples from apple brandy, especially when so many good ones are coming back on the market. If you're curious about American non-grape brandies and happen to be in New Orleans next month, check out Paul Clarke's session Fruit of the Still at Tales of the Cocktail