American brandy

In the United States, brandy is produce in several states, but by far the largest volume in produced in California. Americans made brandies from cherries, currants, black raspberries, plums and quinces. Perhaps the most unusual American brandy was made from persimmons.

Applejack as apple brandy is called locally, is thought by many to be the first spirit produced in the British colonies. This colonial tradition has continued with Laird’s Distillery, established in 1780 in New Jersey. It is the oldest distilling company in the United States.

Its begin when the first settlers arrived here, they brought apple seeds with them, and in the 18th century, a man named Robert Laird supplied George Washington’s troops with applejack – aged apple brandy blend with neutral grain spirit, that is now its own category.

Laird later established America’s first commercial distillery for producing Laird’s Applejack brandy. 

Historically, brandy was consumed before dinner. It is also combined with other ingredients to make cocktails, such as the Brandy Smash (brandy, sugar, water, ice, mint, and fruit), the Alexander (co9gnac and crème de cacao) and Sidecar (cognac, orange, liqueur and lemon juice).

Today, brandy is traditionally consumed as an after-dinner drink.
American brandy