334: Laird's & Co. Apple Jack & Brandy Barrel Aging | Part 2

334: Laird's & Co. Apple Jack & Brandy Barrel Aging | Part 2

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist August 31, 2022 Duration: 1:02:08

CiderDays 2.0 Apple Jack tixs

How the Laird Family honed the making of Apple Jack

In Part 1 of this two part series on Laird's & Company, we met with 9th generation Lisa Laird Dunn. Lisa is the COO and Global Ambassador of this family business. In that episode #333 Lisa shared the family's 324 year history beginning in 1698 to present day. In this episode, we meet both Lisa's son Gerard and her father Larrie Laird. Gerard joined his mother to discuss the current state and future of Laird's and Larrie brings us into the massive barrel room for a walk about aging casks of Laird's famous Apple Brandies and Apple Jack.

Ep 334 Laird Family Lisa (9th generation), Gerard (10th generation), Larrie (8th generation)

In this chat

  • Laird's product line – Apple Jack to Apple Brandy
  • Let's talk oak barrels - How many and the kind? Oldest in use?
  • Laird's Virginia based distillery in North Garden – lets discuss this location and sourcing local apples
    • Listeners hold southern apple in high esteem and would love to know varieties used and orchards
  • What Laird's Apple Brandy is and what it is not
    • American's misconception of Apple Brandy - It is NOT flavored apple brandy.
  • Next steps for Laird's & Company
    • A museum, visitor center and tasting room
    • Cider barrel aged in Laird's brandy barrels.

Listen to Part 1 on the Laird's Family history in Episode 333

333Laird barrel hall 300x200 Larrie, Gerard, Lisa

Contact for Laird's & Company

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Find this episode and all episodes at the page for Cider Chat's podcasts.


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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