Typically however, American producers use more eating apples than cider apples, and will age in new or used bourbon barrels. As long as they only use apples, they comply with their legal designation. American apple brandy/applejack can be made any way the distiller/rectifier wants. What is the main difference between the two? There are piles of apple brandies made all over Europe, particularly in the East.Ĥ. Calvados is a protected designation for a range of apple-based brandies from a small part of France. There are lots of French rules about types of fruits, production methods, aging requirements etc. There are two main categories of Calvados: "Calvados" and "Pays du Auge". It is produced with apples, but generally contains pears also. Calvados is a brandy produced in the Calvados region, Normandy, France. Since they were the only ones with the word "applejack" in their product title, their blended product became synonymous with "applejack". However, it is not a brandy, and is thus not an applejack, as it does not contain 100% apples. They wanted to create a more mellow spirit and stretch the very expensive-to-make brandy. TTB regulations granted Laird's a new spirit category in the 60's after Laird's petitioned for it.
This can be frustrating to real applejack producers. Look closely it says "a smooth blend" or "blended". They do not make this obvious on their bottle, though it is there. Laird's Blended Applejack is not "applejack",or brandy, as it contains grain spirits, as noted by several posters.
TTB regulations allow a only brandy made from 100% apples to be called "applejack".Ģ. Apple Brandy and Applejack are the exact same thing. Drink whatever you like best, but these things are true:ġ. I won't try to change opinions, but I can give the facts, as my business is the production of apple brandy. This thread contains quite a bit of information/misinformation/opinions.
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