Product description
Alexander Laird came to America in 1698 from Scotland and settled in New Jersey.
In his native country he acquired some distilling experience, which led to a career in the new world, where apples were the main distilling material. In 1780 the Lairds received a distilling license from the American government. After the repeal of Prohibition, the business expanded to include two more distilleries, and production of apple brandy was moved to the fruit-growing state of Virginia. The brandy presented here recalls the Bottled-in-Bond Act of 1897, which set standards for producers of alcoholic beverages. A spirit designated as Bottled-in-Bond had to come from a single distillery, be distilled during a single season (January to June or July to December of the year), be aged for at least four years, and be bottled at 100 proof (50% abv).
Nose: rich, lots of apples and apple peels, nut shells, pears, caramel, mulled wine spice, notes of potpourri, damp hay and oak.
Taste: consistent with the aroma, apples and apple cider, caramel, cinnamon, vanilla, nutmeg, roasted peanuts, traces of cloves and oak.
Finish: medium long, with notes of apples, apple pie sprinkled with cinnamon, caramel and oak tannins.