apple brandy

The bottle contained "apple-jack," or apple-brandy, the vilest fluid that ever passed a tippler's gullet.

Our return to Frederick's Hall was by a more circuitous route, near which was an establishment where apple-brandy was for sale.

So was that meant for distilling—apple brandy was only second to peach.

I took a large swallow and discovered it was excellent old apple brandy.

Would not a quart of good apple brandy to each barrel of cider, made in this way, prevent any fermentation?