Tag Archives: Spirits

U.S. Distillery License #1

  By admin | December 28, 2013 - 4:59 pm | ,
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11932270_ml (1)Applejack, a type of brandy made from apple cider, was one of the most popular beverages in colonial America.  Applejack was historically made by a traditional method known as freeze distillation, involving leaving apple cider outside to freeze, and chipping off chunks of ice in order to concentrate the alcohol content.   The term applejack derives from jacking, a term for freeze distillation.

In 1780, soon after the American Revolution, the new nation’s first distillery permit – U.S. License #1 – was granted to a producer of apple brandy, Laird’s Distillery of Scobeyville, New Jersey.  Laird’s had been producing applejack since 1760 and supplied brandy to George Washington’s troops during the revolutionary war.  Laird’s applejack was later used as currency to pay road construction crews during the colonial period.  1933, Laird & Company was granted a federal license under the Prohibition Act to produce apple brandy for “medicinal purposes”, allowing the company to resume operations prior to repeal.

Applejack is still produced by Laird’s distillery, albeit using modern distillation methods.  The distillery is now located in Virginia near the source of their apples but the historic New Jersey site is still maintained for use in maturing and bottling the spirits. Laird’s Applejack is a blend of 35% apple brandy and 65% neutral spirits.

applejackThe company also produces Old Apple Brandy (aged for 7 ½ years), 12 year old rare apple brandy, and Laird’s Bottled-In-Bond Straight Apple Brandy (100 proof).  For many years Laird’s was the only producer of apple brandy in America, however, several other distillers in the United States, notably the Germain-Robin craft distillery in California, are now producing apple brandy.

Despite the history, the terms applejack and apple brandy are now used synonymously in the United States. Demand for apple brandy declined in the 1960s, but the spirit is seeing a renewed interest among mixologists.  The classic cocktail made with applejack is the “Jack Rose,” a blend of applejack, lemon juice, and grenadine.

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

Grape Stems into Grappa

  By admin | November 12, 2013 - 2:51 pm | ,
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Grappa GlassSome say the name “Grappa” is based on the Italian town of Bassano del Grappa, located in Italy’s Veneto Region.  Others say it is based on the fact that the word grappa literally means “grape stalk” in Italian.

We may never know exactly where the word came from, or where grappa was first made, but we do know that grappa has been produced, as a by-product of the Italian winemaking trade, since the Middle Ages. Itinerant distillers used to travel from vineyard to vineyard, distilling the fresh pomace (called vinaccia in Italian) on the spot, and providing the vineyard workers with a raw, potent spirit to ward off the cold.

The tradition of vineyard distillation is no longer practiced, as the stems present in the pomace tend to produce a small amount of methanol, which is toxic and must be carefully removed during distillation. Thus, current Italian law does not allow distillation to take place at the winery; winemakers must bring their pomace to a distiller (or run their own operations, separate from the winery premises).  This change has actually help to transition the reputation of grappa from the “moonshine” of yesterday to the artisanal spirit of today.

Modern grappa is produced via column stills, pot stills or traditional steam distillation. Grappa is generally bottled at 40 to 45% alcohol by volume and may be produced from a single variety, known as a monovitigno, or, more commonly, from a mixed batch.  After distillation, grappa may be aged for several months in glass or other inert containers before distribution as a clear, unaged spirit.  Some grappas are oak aged and may be labeled with terms such as vecchio (old) or stravecchio (extra-old).

GrappaGrappa is often served as a digestif, or, as a caffè corretto (corrected coffee), with a shot of espresso. A variation of this is the resentin (“little rinser”), where the espresso is consumed first, followed by a swirl of grappa served in the same cup.

In the European Union, the term “grappa” is restricted to use for products produced in Italy, parts of Switzerland, or San Marino. However modern craft distillers in the United States and elsewhere, such as Cedar Ridge Winery and Distillery and Clear Creek Distillery, are making artisanal pomace brandies labeled with the term “grappa.”

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Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org

The Real Thing: Grenadine

  By admin | November 5, 2013 - 5:45 pm |
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tequila sunriseGrenadine:  it puts the sunrise in Tequila and turns simple rum-and-pineapple juice into a glamorous Mary Pickford. It sits on every back bar in the world, gleaming with an unnatural, almost nuclear-red glow.

It glows – unnaturally red – that is, if you buy store-bought Grenadine.  Like most bar mixers, Grenadine is mass produced and widely distributed.  You can probably pick up a bottle at your local grocery store, and your corner bar most likely orders it by the case.

But you might want to think twice before you pick up your next bottle of Trader Vic’s or Rose’s Grenadine.  A popular brand of commercial grenadine – let’s just say it represents just about all commercial grenadine products – lists the following ingredients on the label: high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate (preservative), RED 40, natural and artificial flavors, BLUE 1.

GrenadineGrenadine was originally made from pomegranate juice, sugar, and water, although black currants are just as likely to flavor today’s commercial versions. The name “Grenadine” originates from “grenade” – the French word for pomegranate.

Pomegranate syrup, which can be found in most Middle Eastern grocery stores (as well as Whole Foods Market), is made with pomegranate concentrate and sugar, and can serve as a decent substitute.

However, like many things to be found on the back bar, Grenadine is simple to make, and house made products are far superior to the mass-produced versions.   I’ve tried several recipes over the last few weeks, and have come up with my favorite version.

Try it for yourself – and let us know what you think!

Grenadine (The “Real Deal”)

Ingredients:

  • Pomegranate Juice1 cup Pomegranate Juice – fresh squeezed is best, but a good brand like “Pom” will work as well
  • 1 cup Sugar
  • ¼ teaspoon fresh Lemon Juice
  • 4 drops Orange Flower Water
  • Optional:  1 tablespoon Pomegranate Molasses

Technique:

  1. Heat the pomegranate juice until steam rises from the surface; do not heat beyond this point – you want to turn the heat off before (of as soon as) you see any bubbles start to form.  Remove the pan from the heat.
  2. Add the sugar and stir.  Let the mixture sit for a few minutes, then stir again until the sugar dissolves.
  3. Add the lemon juice, orange flower water and optional pomegranate molasses.  Let the syrup cool to room temperature (about an hour) and transfer to a glass container with a tight-fitting lid.
  4. Stored in the refrigerator, your homemade grenadine will stay fresh for about a month.  If you would like to extend the life of your grenadine, try freezing a portion of it, or adding a few tablespoons of vodka to the cooled syrup.

Click here to return to the SWE Website.

Post authored by Jane A. Nickles, CWE – your SWE Blog Administrator – jnickles@societyofwineeducators.org