Distilled VS Jacked

What is a Jacked spirit? Ever heard of it? I had not come October 2016 until I read a story in a distillers magazine about “You don’t know Jacked.” Many failed attempts later, Applejohn finally made its market debut 100 years in the making.

Being part of The New York Times “America’s First Moonshine, Applejack, Returns in Sleeker Style” (Thank you Julia Moskin!), pushed me out there is big way. Most people are still a little confused about what are jacked spirits??

A jacked spirit is a simple method of flavor creation by preserving the apples through the process of frozen concentration. An apple is essentially three things, acids, tannins, and sugar. I am converting the sugar into alcohol and then concentrating all three. This process becomes the preservative of the apple essence. Applejohn is sour and unbalanced straight.

Distillation is the separation of the alcohol from the rest of the apple. Always clear as all solids are left behind via process.

Distillation is a separation and Jacking is a concentration of created alcohol. Both create spirits but they are opposite in flavor as they are in temperature for production.

Have questions? Please email me info@alcohollery.com

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