To give it complex flavors, the moonshiner would take his time to “age” the applejack, by letting charred oak chips marinate in a jar of it.īruce Olson, co-owner of Tree Spirits Maine makes an applejack, but emphasizes, not the old-fashioned way. Unfortunately, similar to bathtub gin, the leftover liquid also contained amounts of methanol, ethanol and other impurities, but drinking it in small amounts seemed to be the trick. If a hard cider averages around 5% and apple wine around 10-12%, applejack spiked as high as 30% or 60 proof. Leaving the apple hard cider outside overnight, the moonshiner would then syphon out the ice that accumulated, leaving behind the liquid, which increased the percentage of alcohol. Using nature as an ally after the fall harvest, the moonshiner would “jack” or freeze distill the hard cider (which, technically was actually a concentration, rather than a distillation.) As alcohol freezes at a lower temperature than water, applejack would only be made in the winter. Maine moonshiners irritated by Prohibition (enacted some 70 years before it took hold in the rest of the United States) also decried any form of government interference on a product that they could easily forage from their own orchards and produce with very little equipment at home. With the proliferation of apple trees on the east coast, thanks to what European colonists brought with them, applejack became a Maine pasttime and staple. Sprinkle with cinnamon, nutmeg and/or clove.And when one didn’t have the fancy still equipment to get “boozy, buzzey and halfway to Concord,” applejack was one of the first and most practical ways of producing a higher concentration of alcohol from freezing fermented cider. © 2023 Black Dirt Distilling Co.Farm-to-flask has been around since the colonial era, when Americans believed that fermented and distilled drinks were a cure-all for pain, illnesses and general fatigue. Also find the exciting products for sale throughout New York, New Jersey and Connecticut.įor information on Distillery Tours please email or call (845) 258-6020įollow Black Dirt Distillery on Facebook. Tastes and samples of the Black Dirt Bourbon and Black Dirt Apple Jack may be found at the Warwick Valley Winery’s tasting room and store, located at 114 Little York Road in Warwick. Winner, Double Gold Medal Black Dirt Bourbon, San Francisco World Spirits Competition Now, using ingredients sourced directly from the Black Dirt region, these entrepreneurs are creating some of the most vibrant spirits to emerge on the market in generations. As the first micro-distillery in New York State, and over the last decade, they have produced and distributed a number of award winning brandies and liqueurs under the American Fruits brand, in addition to their critically acclaimed Warwick gin. The Black Dirt Distillery expands upon the years of experience in both distillation and marketing that co-founders and managing partners Jason Grizzanti and Jeremy Kidde have accumulated. Today, the facility produces upwards of 60 barrels of whiskey or apple jack every week. In order to meet the demand of the newly crafted and already renowned Black Dirt Bourbon and Black Dirt Apple Jack, born at the Warwick Valley Winery and Distillery, the construction of a 4,000 square foot distillery along with a 60 foot distillation column was completed in Pine Island, NY in 2013. Black Dirt Distilling, LLC was formed in March, 2012.
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