Know your apple drinks.

[Bushman]

This is by no means a complete list as many countries have different names a varied drinks. What this is is a list of common apple drink terms that you find here on the forum.

APPLE SPIRITS

APPLE PIE: Many recipes and strengths for this drink sometimes referred to as apple whiskey. Usually a combination of apple cider and apple juice boiled with cinnamon sticks and sugar or brown sugar. After cooling it is combined with 95% neutral spirits. The amounts vary from recipe to recipe.

APPLE BRANDY: A term for a spirit distilled from fermented apple juice or mashed apples, bottled at a minimum 40% ABV, usually aged in oak

APPLEJACK: In the United States, another term for apple brandy, the jack comes from a term used in freeze distillation but you can use either freeze distillation or evaporation methods. 'Blended applejack' contains at least 20% applejack; the rest is neutral spirits.

APPLE LIQUEUR: A sweeter, lower-alcohol aperitif (often around 20% ABV) can be made from apples in a number of ways. One method would be to add apple brandy to fermenting cider before yeast have consumed all the sugar. The higher alcohol content kills the yeast, stopping fermentation and resulting in a sweet drink almost like dessert wine with fresh apple flavor. Apple liqueurs may be aged in oak before bottling.

APPLE WINE: While apple wine is a very old term for cider, today it refers to a type of cider to which additional sugars and yeasts have been added to push the alcohol content higher, usually to at least 7% ABV. Apple wines are typically not carbonated.

CALVADOS: Apple brandy distilled from cider made from selected apples from over 200 varieties from designated orchards in a specific region of northern France. After two years or more of aging in oak barrels the spirit is bottled at a minimum of 40% ABV.

EAU-DE-VIE: A clear spirit made from fermented fruits that are distilled and quickly bottled to preserve the freshness and aroma and are typically not aged in oak. It is then bottled at 40% ABV or higher. It is the fruit equivalent of 'white whiskey'.

POMMEAU: A French blend of 2/3 unfermented cider and apple brandy/calvados to ensure that it is bottled at about 16-18% ABV.