Tom's Foolery AppleJack is distilled two times in a copper pot still.  We follow the formula used by pioneer applejack distillers.  It is very similar to the formula being used today to make cognac and scotch.

In the first distillation, we reduce the hard cider to an intermediate product called "low wines".  It is about 30% alcohol, is cloudy, and smells wonderful.  It's not so good to drink, though.

In the second distillation, the low wine is heated in the still and the vapors, once condensed, are cut five times.  Only the heart of this second distillation, which is about 70% alcohol and colorless when it first emerges from the still, will go on to become applejack.

The color of the spirit will come later as the applejack matures in oak barrels.