Laird's Applejack, an apple brandy from the nation's oldest distillery By late October, my tastes have typically shifted into full autumn mode, and this year is no different. The crisp, light drinks of summer have been mothballed along with the shorts and sun hats, and taking their place are drinks with a full, robust edge and a dark, season-appropriate color. While whiskey and brandy are certainly fitting, in mid-autumn the glass practically yearns for a touch of apple brandy. In last week's Washington Post, drinks writer Jason Wilson (recently honored by the Association of Food Journalist for the "Best Newspaper Food Column") touched on the diversity of apple brandies. This is the perfect time of year to explore the...
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