![]() ![]() It’s fruity and smokey, with wood and caramel elements that make for an excellent flavor profile drizzled over fruit, gourds, game, pork, and anywhere else you might use an aged balsamic. The texture here is syrupy but, in my opinion, with more depth than a traditional aged balsamic. We apply this to an apple cider vinegar and apple caramel we blend together and age on toasted applewood before ice filtering and bottling. The name Applejack refers to the process of ice filtration-freezing the liquid to extract only the residual sugars, acids, and aromatics while leaving the water frozen-that is associated with the traditional spirit of Applejack. ![]() The texture of an aged balsamic is hard to beat, so we decided to approximate it with one of the crops that Virginia does exceptionally well-heirloom apples! Rather than having an overpowering balsamic, you have a smooth, versatile, thick vinegar that works just about anywhere you can think of. The Applejack Vinegar is vastly more syrupy than our other vinegars and can be used the same way an aged balsamic vinegar would be, with one distinct advantage the flavors here are much more complex, pronounced, and versatile. While the yield is minuscule (50 gallons only yields 7.5 gallons of finished vinegar), the result is so worth it. Fun fact: the same principle applies to vinegar - with the acetic acid, residual sugars and aromatics thawing first. The Idea: Applejack is traditionally an American spirit made by freeze-distilling a hard cider basically freezing the liquid and allowing only the first 15-25% of the liquid to thaw, containing the majority of the alcohol. casks and finishing in American Bourbon barrels from Heaven Hill Distillery. Kitchen Pairings: Drizzle on literally anything (that you intend to eat)īar Pairings: Use this a bit like an apple shrub with bourbon, whiskey, mezcal, tequila, vodka, the list goes on and on. Our master distillers created a piece of art named JELINEK APPLE JACK : 100. ![]() Fresh apple, hard cider, and smokey, applewood flavors. Tasting Notes: Sweet, syrupy like an aged balsamic, but more complex. Okay, now I gotta go make me one of these because it’s 5 o’clock RIGHT HERE and I can’t take it anymore.Flavor Profile: Medium acidity, high sweetness I’d compare it most to sweeter, chilled whiskey with citrusy, orange characteristics. The true old fashioned cocktail is not sweet, it also shouldn’t have more than an orange peel in it (no pulp). It’s meant to help balance out the cocktail and add flavor. The oils from the peel add a lot more flavor and aroma than you may think. ![]() It’s simply not the same cocktail without it. Don’t Skip the Orange Peelĭon’t underestimate the power of the orange peel in an old fashioned. True flavors and aroma of fall in every sip. My personal final touch is the cinnamon stick-it completes the Fall circle of maple, orange, apple, and cinnamon. Lastly, it’s garnished with an orange peel. This cocktail used whiskey barrel-aged bitters or black walnut bitters in place of your typical Angostura bitters, which gives the drink more of an oaky flavor. Maple syrup is used in place of sugar or simple syrup (which is essentially sugar water), to infuse it with darker natural maple and vanilla flavors. It has very subtle notes of apple and cinnamon spice (and it’s actually made with fresh apples). The secret ingredient is Laird’s Applejack brandy (There is no real substitute in my eys). The Fall old fashioned tastes exactly how you’d expect it would.
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