Preclude contact of the spirits with the wood surface The spirits have been in contact with the wood surface except for ginĪnd vodka which must be stored for at least four years in woodenĬontainers coated or lined with paraffin or other substance which will (iii) Stored for at least four years in wooden containers wherein (ii) Produced in the same distilling season by the same distiller at (i) Composed of the same kind of spirits produced from the same Spirits unless the distilled spirits are: Used on any label or as part of the brand name of domestic distilled (3) The words ``bond'', ``bonded'', ``bottled in bond'', ``aged inīond'', or phrases containing these or synonymous terms, shall not be Subpart D-Labeling Requirements for Distilled Spirits PART 5-LABELING AND ADVERTISING OF DISTILLED SPIRITS-Table of Contents TITLE 27-ALCOHOL, TOBACCO PRODUCTS AND FIREARMSĬHAPTER I-ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE Laird's bonded is, in my book, definitely a spirit worth sipping. It's interesting to read in books by cocktail writers whose palates I respect tremendously (Doc's book comes to mind), and where applejack is described as being fundamentally a "mixing spirit." I think that's an impression that was formed from exposure to Laird's blended product. Try it with Laird's bonded and homemade grenadine. Try a Jack Rose using blended and Rose's grenadine. Personally, I believe that Laird's bonded spirit is far closer to what was used in all the classic applejack cocktails - many of which are not terribly interesting when made with blended. It's like going between Old Overholt and Rittenhouse Bonded rye. It's difficult to make something like an Apple Blow Fizz with blended, because the base spirit doesn't have enough intensity of flavor to make its presence felt. You have to be careful, though, not to stretch the blended stuff too much. It still works well in things like an Old Fashioned. I actually still really like the blended product, but what I like about it is that I can still taste the faint backbone of what I have come to love about the bonded product. This, needless to say, has a tremendous impact on depth and intensity of flavor. Laird's Apple Bond is 100% apple brandy, which is why it is not called "Bonded Applejack" (even though that's what we all call it). Laird's Applejack is a blend, containing about 35% apple brandy blended with 65% neutral spirits. Second, at some point in the 60s or 70s, the US government decided that if Laird's wanted to call their product "applejack" instead of "apple brandy," it had to be a blended product. Proof impacts intensity of flavor, because an 80 proof spirit contains 20% more water than a 100 proof spirit. The difference between regular Laird's Applejack and Laird's Apple Bond is twofold:įirst, Laird's Applejack is at 80 proof and Laird's Apple Bond is at 100 proof. If you've never tried the bonded stuff, it's well worth it. I'd love to be able to tell Astor Wines that, if they order 3 cases of bonded applejack, it will fly off the shelves. Also, put some pressure on your favorite local liquor sources. Spread the word to your local bars that Eber is bringing it in, and they should make the call to put in an order. Yes, Laird's Bonded Applejack is now being brought into NYC! As johnder points out, they've got some in at Pegu Club.
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