One negative side-effect of the Cocktail Renaissance was an increased demand for small batch products. Unable to match the surging calls for their slow crafted distillates, some of our favorite spirits disappeared from the marketplace. Such was the case with Laird’s Bottled in Bond; fortunately, Laird’s just announced that after four, long years, the signature product is returning.
“We are delighted to bring back Laird’s Bonded,” says Lisa Laird Dunn, Executive Vice President and World Ambassador, Laird & Company in a statement. “It holds such appeal for cocktail enthusiasts because it harkens back to our historical Applejack recipe that was popular during the first Golden Age of the Cocktail in the late 1800s. We are one of only a handful of producers of a bonded Apple Brandy. Sip-worthy and versatile, it is unsurpassed in flavor, authenticity and quality.”
Laird’s is famously based out of Scobeyville, NJ where they have been making apple brandy long before it was cool (like 1780). However, when craft cocktails came in vogue, bartenders realized that the high ABV held up well in cocktails, the boom was on.
“Simply put, we could not produce enough Apple Brandy in a single season to fulfill the Federal requirement for the designation,” explained Laird Dunn. “To address this, we ramped up inventory by doubling our production in the Fall and adding a Spring distillation. As a result, there will be plenty of Laird’s Bonded for all 50 states, as well as our export markets.”
As referenced by the distiller, Bottled in Bond is legal designation regulated by Alcohol and Tobacco Tax and Trade Bureau (TTB). In order to earn the tag, spirits must be bottled at no less than 50% ABV, aged in wood for a minimum of four years, distilled at one American distillery, and distilled in the same season.
Laird’s estimates that bottles will be back in widespread distribution by the end of summer.