Is the cocktail supposed to have applejack or apple brandy? These are often not the same thing and people too often list applejack where apple brandy is intended. Since bonded is suggested in the note, I assume apple brandy should be specified rather than applejack (which can be blended with up to 80% neutral spirits.)

Interesting. Every bonded Applejack I have seen has been Straight Applejack. I developed using Tom's Foolery Bonded Straight Applejack.

Applejack can be straight or even bonded, but it can also be blended with up to 80% neutral spirits and that is where things get messy--flavor is weakened/different. It does have to say "blended" in the name though. Per U.S. regs apple "brandy" by definition is distilled solely from the fermented juice or mash of whole, sound, ripe fruit." From what I have read "straight" with respect to applejack and apple brandy means only apples are used--I think this is redundant with respect to apple brandy except that "straight" can not be used on labels of liqueurs and cordials. "Bonded" requires at least 100 proof and at least 4 years of aging in oak barrels. Generally, if one is going the bonded route, it makes sense to call it apple brandy rather than applejack, although applejack is perfectly fine as a name.

My suggestion would be to set it as "apple brandy" with the note "bonded preferred, including bonded applejack." The apple brandy/applejack thing is pretty confusing overall. The non-bonded "straight" apple brandy or applejack designations should be interchangeable as well, although these are typically aged for shorter periods and are less than 100 proof when bottled. Laird's Jersey Lightning is 100 proof and unaged, with an apple brandy designation.

Fair enough. I’ll change it. It is true that both bottles I have (Tom’s Foolery bonded straight and Laird’s Applejack 86) on the label or in the description call them apple brandy or 100% Apple brandy.