Nov 27, 2015
Apple brandy has been produced in the US since colonial times. Farmers would let apples ferment, then put the fermented juice in a barrel outside when it became cold. Since the freezing point of water is higher than that of alcohol, the water in the mixture would freeze. The farmers would scoop the ice out, leaving the alcohol behind. This process, known as jacking left behind a higher proof product and it was referred to as "applejack." The name eventually became synonymous with apple brandy.