According to the bottle’s label, William Laird first made a batch of it in 1698 in Monmouth, New Jersey. I don’t know how many brands produce applejack, but Laird’s seems to be the most widely available. (I recall from Botany of Desire the observation that apples have not always had the predominant flavors they now have, and cider then and cider now, and by extension any applejack transmogrified therefrom, wouldn’t necessarily taste the same.) While I live in Minnesota, and could conceivably make my own applejack the old-fashioned way - assuming we actually have a proper winter next season - using some good natural hard cider (such as Crispin), it’s good to know that liquor stores also carry it already made, but given its comparative unknownness, it might take some hunting around to find. At least twice someone drinks a Jack Rose cocktail, which was unknown to me, so like a worthy explorer I looked around and found that the recipe’s main (in fact, only) alcohol is applejack, the old American colonial concoction made by freeze-distilling (hard) cider, that is, in wintertime gradually removing the chunks of ice that form in it, thus reducing its water component and strengthening everything else, including, of course, the alcoholic content. There are a great many references to drinking, mostly wine in prodigious amounts, but also beer and Pernod. I’ve recently finished reading The Sun also Rises.
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