Applejack

Applejack, an American type of apple brandy, was widely produced during the colonial period of American history. In New England, applejack was the most commonly consumed brandy. It was made by placing hard cider in wooden barrels and exposing them to freezing temperatures during winter. The water in the hard cider froze on the top of the barrel and was removed, leaving a stronger fermented concentrate in the barrel, along with other residues. In the middle colonies and the upper southern colonies, where temperatures were not cold enough to use the freezing method, applejack was made by distilling hard cider. It competed with peach and other brandies.