Strongbow Gold Apple Hard Cider

Strongbow Gold Apple

Hard Cider

Stassen/Bulmer's Cider Company

Belgium

5% Alcohol

There has been an absolute FLOOD of hard ciders hitting the shelves the past couple of years!  I'm not sure what has happened to cause the shift, but it's kind of a nice return to an older style (albeit updated and modernized for the new American palate) that was almost forgotten. The revival kind of reminds me of the return of straight blade razor shaving and pipe smoking, both of which are also refreshing to see making a comeback.  So for today, we have the new Strongbow Gold Apple Hard Cider up for review!

Laird's Applejack

Laird's Applejack
Apple Brandy and Grain Neutral Spirits
40% Alcohol (80 Proof)

 A couple months back in my review of Germain Robin's Apple Brandy, I had briefly mentioned applejack, both the real stuff and Laird's version.  But until now, I haven't formally reviewed Laird's Applejack... but now it's time.

As a refresher for those of you who didn't read the review of Germain Robin's Apple Brandy, true applejack was a Colonial American staple beverage.  It was originally a seasonal product made in the winter by smashing a bunch of apples, letting them ferment into essentially apple wine, then leaving them outside in the freezing cold.  Of course, this would cause the water to freeze, leaving behind the alcohol from the apples which would still be liquid floating on top which could then be removed.  It's essentially a crude distillation method, but hey that's true applejack!  

I have yet to try true applejack, although I'm tempted to make some myself over the coming winter months (although, I'm not condoning moonshining!).  My only worry is that since I don't know what the hell I'm doing, I would probably end up with something tasting more like prison wine (aka. wine made in a toilet bowl).  And honestly, I'm not a big fan of that.

So, here we have Laird and Company who make their version of applejack.  They have the distinction of being reportedly one of the oldest distilleries in America, starting in 1698 with William Laird, well before any bourbon was being made.  Supposedly George Washington loved Laird's booze so much that asked for the recipe so he could give some to the people in the Virginia colony.  I don't know if that's just a family tall tale or what, but the family has kept up the tradition of distilling with apples ever since.  

Now, Laird's Applejack isn't a true applejack, it's technically apple brandy.  And even then, it isn't solely apple brandy.  As you can see from the heading up top, it's a blend of apple brandy with grain neutral spirits:  35% apple brandy to 65% grain neutral spirits to be exact.  Which honestly in my mind, is kind of lame.  It's weird, because Laird's do make a couple 100% apple brandies.  This just isn't one of those.  I'm not sure if they were trying to replicate the flavor of those early authentic applejacks or if they are just trying to cut costs.  Either way, this isn't a 100% apple product.  The other 65% could be any sort of grain: barley, wheat, rye, who knows...  Regardless, I like to think they were trying to replicate the real Colonial applejack with this blend, but until I try some of that, we'll never know.

Laird's Applejack pours a bronze, caramel color which could easily be mistaken for bourbon.  It smells a lot like cheap brandy with a vague hint of apples.  You take a sip and get notes of mixed green and red apples, vanilla, and a bit of spicy oak and raw alcohol in the finish.  I can't say that it's terrible, as it is certainly fairly unique and has a good bit of apple flavor.  But it's a weird combination of things going on.  It's kind of like someone mixed bottom shelf brandy with apple cider and a bit of vodka.  And yes, in a way, that's kind of what it is...

Drink This: if you want to try something akin to true applejack.  I think (and hope) this is Laird's replica blend recipe that tastes somewhat like the real applejack made through freeze distillation.  

Don't Drink This: if you want authentic applejack.  To get that, you'll probably have to find some eccentric hobbyist who moonshines his own under the cover of darkness.  Also, don't drink this if you want a smooth and refined apple brandy (also called calvado).  I've heard Laird's makes some, but I haven't sampled them, and for my money the Germain Robin brandies are hard to beat.

Cheers!                  

 

Germain-Robin Apple Brandy

Germain-Robin Apple Brandy
40% Alcohol (80 Proof)

As the Autumn air begins to cool, people start to crave the comforting warmth of savory dishes and spiced fruity pies and desserts (apple, pumpkin, squash, and so on...).  So naturally you are going to want a drink that pairs well with this Fall food.  My pick?  Apple Brandy.

In France, Apple Brandy is called Calvado, whereas in Colonial America it was called Apple Jack.  Granted the methods for distillation were different for the two, with the Americas using a "freeze distillation" process, in which the water from the fermented juice would freeze, concentrating the alcohol which stayed a liquid.  Kind of like how higher proof spirits like vodka will stay liquid in the freezer, whereas a soda will freeze and explode everywhere.  This freeze distillation is a pretty crude method, but worked well enough for the early settlers.  I don't even think anyone makes commercially available true Apple Jack.  Laird and Company make a product called "Apple Jack," but it's still just an apple brandy made through whiskey distillation methods.  I'm curious to try some of the real Apple Jack, so perhaps I will have to find a moonshiner skilled in it.  Or make my own.  Hmm... 

Anyway, what all this brings me to is Germain Robin's Apple Brandy.  I've reviewed a few Germain-Robin spirits over the past couple months, including their Coast Road Reserve, Select Barrel XO, and Single Barrel Colombard, all of which are great.  So, when I heard they had an Apple Brandy, I got excited.  

Germain-Robin's Apple Brandy is made using more of the classic French-style traditional distillation rather than the rustic Colonial-style distillation.  But hey, that's fine with me.  They only make one barrel a year of their Apple Brandy, so it's pretty limited stuff.  It's distilled from heirloom Sierra Beauty, Jonathon, Ben Davis, and Gravenstein apples from the Anderson Valley.  A portion of their cider undergoes malolactic fermentation, which when done intentionally in traditional winemaking gives some wine a richer, rounder, buttery taste.  In this, it aids in giving the brandy a richer, creamier texture.

Germain-Robin's Apple Brandy shares traditional cognac aromas with hints of spiced Fall apples, pears, and vanilla.  It tastes of dry pears with subtle creamy apple, a touch of spiced citrus, and some oaky vanilla in the soft finish.  This tastes more like a traditional brandy than a cider, but the apples are certainly present, making this a welcome change of pace for brandy drinkers. 

Drink This: if you want a delicious, classy Apple Brandy that can hold its own against many traditional brandies.  And honestly, it tastes better than many grape brandies, especially at this price range.

Don't Drink This: if you're looking for an "Apple Jack."  If you want a true "Apple Jack" like Johnny Appleseed used to promote while running around planting trees, go make your own by the freeze distillation method... then send me some...   :)

Cheers!