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> I have no idea what term USAians would use for spirits distilled from apple liquor, e.g. Calvados; or fortified cider, such as apfelkorn. I would be intereste
by horsawlarway 5y ago
> I have no idea what term USAians would use for spirits distilled from apple liquor, e.g. Calvados; or fortified cider, such as apfelkorn. I would be interested to learn.
Where I'm from (southeast USA) it's just referred to as apple brandy if the ABV is ~40%. If you've got something like a very sweet and low alcohol liqueur (15 to 30% abv) then it'll generally be called Apple schnapps.
Generally - I take Apple brandy to mean "Apple was fermented to make this liquor" and Apple Schnapps to mean "This is some fermented sugar with apple flavoring added"
- mcdonje 5y agoThere is also applejack, which is apple brandy, but named differently because it used to be made differently. Instead of using a still, they'd leave it out in the winter. Ice would form on the top, which would get tossed away, and the brandy would be what's left at the bottom. Now, even if it's called applejack, they use stills for healthcode reasons.
- denton-scratch 5y agoThanks, I forgot about "applejack". I didn't know it was a kind of brandy (Calvados is basically brandy). And I certainly didn't know it was traditionally made by freezing out the water. I thought it was just another name for fermented apple-juice. So I am now better-informed (HN is a good place to get better-informed!)