"Since colonial times, traditional applejack was made by freezing barrels of hard cider during the long winter months, then tapping and removing the alcoholic center. This was a powerful and harsh liquor, since it concentrated all of the alcohols — both good and bad. Since we carefully distill Cornelius Applejack 3 times, our version offers a smoother, more satisfying take on this American classic."
This got me thinking about good ol' John Adams and his daily drink of hard cider. The only hard cider I've tasted has been of the sugary, bubbly bottled variety and I have a hunch that they aren't quite the real deal.
"Most Americans now consider cider—if they consider it at all—to be in the same category as wine coolers or those enigmatic clear malt beverages: chemically suspect, effeminate alternatives to beer. And who can blame them? America's mass-market ciders are comically weak and inexplicably fizzy. Many are made not from cider apples but from the concentrated juice of eating apples, which is a bit like making wine from seedless table grapes."
- SlateDo you drink hard cider? Have you ever made your own? Would you come to a Colonial America-themed costume party where I serve cider and we curse the Redcoats? Catch another discussion about hard cider over at The Kitchn.