The distillery which he built to create what is now known as "Applejack" flourished until 1849, when a fire burned the distillery to the ground. Robert Laird, a fifth generation Laird, re-built the distillery at its current Scobeyville site. In 1851, expanded commercial production of Applejack began.

Today, eighth generation Larrie W. Laird heads the family-run firm, and ninth generation Lisa Laird-Dunn and John E. Laird, III serve as executives in the firm which still creates Laird's Applejack.

The Applejack Process, a Time Honored Tradition
Applejack's carefully selected, whole, tree-ripened apples are picked at the peak of the apple harvest, in early September to mid-November, and this insures that the quality and sweetness of the apples are at their peak. The apples are washed, and pressed into pure, sweet apple juice. This juice is then transferred to 20,000 gallon oak fermenter tanks outside the still site, where the juice is allowed to ferment naturally. Once the juice has fermented it is then sent to the apple distillation plant in the Shenandoah Valley of Virginia.

The fresh distillate, or Apple Brandy, is then cut with pure water to approximately 130 proof and transferred to 50 gallon charred oak barrels for aging. All brandy is aged for four to eight years. This unusually long aging process enhances the natural apple flavor and aroma.

Since the first production of Applejack in the late 1600's, the time-honored procedures and standards have been maintained, and Applejack is a pure, native American spirit. This is an especially significant factor in today's trend toward natural, additive-free foods and beverages.

To learn more about Laird's Apllejack and the Laird family of products visit thier offical web site at http://www.lairdandcompany.com/