The company presses whole apples into cider and then ferments the cider in 20,000 gallon wooden tanks from seven to 30 days, until the right level of alcohol content and acidity is obtained. If left too long, the cider turns to apple vinegar.
Fermented juice is distilled in pot stills.
The first distillation raises the proof to 80 to 40 percent alcohol. The brandy is then reduced to 130 proof and stored in oak barrels for four to eight years. Only a 45 percent of this brandy is used to make applejack, though. Like flavored vodkas , most of applejack is made up of neutral grain spirits and water. Applejack has a bite so strong we think of it only as a mixer.