![]() ![]() Smooth, warmĪnd bright, with a right juicy apple flavor and caramelįinish. This historic ‘blended brandy’ spirit, blended from 35%Īpple brandy and 65% neutral spirits. ![]() “A Jack Rose cocktail wouldn’t be the same without Its versatility is boundless.Įxperiment and substitute Laird’s Applejack in your favorite cocktails. Our blended applejack imparts this delightful apple flavor to mixed cocktails, punches and culinary recipes. The aged apple brandy base gives Laird’s Applejack a rich, deep flavor and smooth balance, while retaining the delicate aroma and flavor of tree-ripened apples from which it is made. Today, best described as an apple whiskey, Laird’s Applejack is a pure spirit beverage made from a blend of apple brandy and neutral grain spirits. To meet consumer demand for lighter, lower proof spirits, the Laird family created the Blended Applejack spirit category in 1972. The Laird family has produced Applejack in New Jersey since 1698, with the first commercial transaction, recorded in the family ledger, in 1780.Īs America evolved over the past 200 plus years, so has Laird’s Applejack. CN CN201410047909.Applejack, known as, “America’s First Spirit”, has been a part of American culture prior to earning our independence.Production method of fen-flavor hawthorn distilled liquorĬitations (3) * Cited by examiner, † Cited by third party Publication numberīrewing method of aged perry, and brewing method of pear brandy Pear brandy and preparation method thereof Priority Applications (1) Application NumberĪ kind of preparation method of bergamot pear brandyĪpplications Claiming Priority (1) Application Numberįamily ID=50665241 Family Applications (1) Application NumberĬited By (3) * Cited by examiner, † Cited by third party Publication number CN201410047909.2A A kind of preparation method of bergamot pear brandy The diatomaceous fineness of the filtration use using in described stainless steel diatomite filter is 380 orders. The method comprises the following steps: selecting intact and fresh Xinjiang Korla fragrant pears and preparing fragrant pear juice controlling the temperature of the fragrant pear juice at 22-26 DEG C, putting into a ceramic fermenting tank at the environment temperature of 28-30 DEG C, adding fragrant pear yeast, uniformly stirring, fermenting for 15-20 days in the fermenting tank at the constant temperature of 28 DEG C and finishing the fermentation when the wine degree is 2-3 degrees distilling in a stainless steel cooling distillation kettle after the distillation is finished, putting an elaeagnus angustifolia wood barrel in a basement at the environment temperature of 20 DEG C coating the outer wall of the elaeagnus angustifolia wood barrel with fragrant pear white clay formed by mixing white clay with the fragrant pear juice, putting the distilled fragrant pear wine into the elaeagnus angustifolia wood barrel, sealing, standing for a preset time and filtering the wine by using a stainless steel kieselguhr filter into a stainless steel tank sampling and adjusting bottling. The prepared fragrant pear brandy has the characteristics that fragrance of fragrant pears is full when the bottle is opened, taste is comfortable, head is not generated, sobering is rapid, mouth is not dry after being rapidly drunk and digestion is conducive. The invention relates to the field of beverages, and in particular relates to a method for preparing fragrant pear brandy. ![]() Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) Filing date Publication date Application filed by 杜春仓 filed Critical 杜春仓 Priority to CN201410047909.2A priority Critical patent/CN103789179B/en Publication of CN103789179A publication Critical patent/CN103789179A/en Application granted granted Critical Publication of CN103789179B publication Critical patent/CN103789179B/en Status Active legal-status Critical Current Anticipated expiration legal-status Critical Links ![]() ( en Inventor 杜春仓 Original Assignee 杜春仓 Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Granted Application number CN201410047909.2A Other languages Chinese ( zh) Applejack, Lemon, Seltzer Water, Sugar Atomic 7-7 (Cocktail) Seagrams 7. Google Patents CN103789179A - Method for preparing fragrant pear brandy brandy, cinnamon sticks, white rum, apple slices, star anise and 3 more. CN103789179A - Method for preparing fragrant pear brandy ![]()
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