Applejack is made from cold-fermented cider, so it is technically a brandy.  We think that the traditional methods we use to make Applejack render its flavor to be more like a whiskey or a bourbon than a typical brandy.  Of course, the sweetness of the apple mixed with the oaky flavors from the barrel gives one quite a different experience than that of the usual whiskey or bourbon,

The cider is first put through an initial stripping run, with a second finishing run made in the copper alembic still.  It is during this time in the alembic still that the clear, crisp, sweet hearts are collected with acute discrimination.   This very young Applejack can be enjoyed as a clear spirit, or it can be placed in an oak barrel for a short amount of time of maybe one to two years to soften the flavors and infuse a nice, light color to the spirit. 

This may be the first Applejack that Tomsfoolery puts to market.