Lairds 12yr Apple Brandy

Laird's 12 Year Apple Brandy is a Massachusetts-labeled bottling from Laird & Company, a name tied to American apple spirits. Apple brandy is distilled from fermented apples, not grapes, so it sits apart from cognac and Armagnac. The 12-year designation indicates extended barrel aging. Brandies aged that long usually show a deeper amber color and a rounder, softer texture than younger apple spirits. The details supplied don't include a proof, cask type or flavor notes. Treat what follows as typical for aged apple brandy, not as measurements of this bottle. Expect baked or dried apple, cooked-fruit sweetness and a little orchard-cider tartness. Long oak aging usually adds vanilla, caramel, toasted wood and light baking spice such as cinnamon or nutmeg. The apple character tends to stay clear, and that is what separates this style from grape brandy. VS, VSOP and XO are cognac age grades and do not apply to apple brandy, so judge this bottle by its stated 12 years. For sipping, pour a small measure into a snifter or a tulip-shaped nosing glass. A tulip concentrates the apple and oak aromas better than a wide tumbler. Serve at cool room temperature, roughly 60 to 65°F, and let the glass sit a few minutes so the aromas open. Chilling it mutes the fruit. If the spirit seems hot, add a few drops of room-temperature water instead of ice. Neat is the best way to taste what twelve years in wood has done. In cocktails, use it where the apple character can show. A Sidecar made with apple brandy is a natural swap: shake it with orange liqueur and fresh lemon juice, then strain it into a chilled coupe. A Sazerac built on it, with a Peychaud's-rinsed glass, a sugar cube and a lemon peel, gives a fruitier version of the New Orleans classic. The Jack Rose, which combines apple brandy, lemon and grenadine, is the traditional American apple brandy cocktail. For a Brandy Alexander, the apple notes stand out against cream and crème de cacao. A bottle aged this long is a better fit for sipping or for stirred and spirit-forward drinks than for heavily mixed ones, where its age gets lost. At the table it pairs well with aged cheddar, apple tart or roasted pork.