To increase the potency of an alcoholic beverage similarly to distillation by chilling it to below the freezing point of water, removing the water ice crystals that form, and leaving the still-liquid alcoholic portion.
Fruit of the orchard has been "jacked" these many generations, with Plymouth Rockers putting the hard cider barrel down into the ground to freeze, and […]
The potency of a jacked beverage depends on the temperature applied to the original beverage; the colder the liquor, the more water can be frozen out […]. In New England, where this technique was historically used, people could get applejack to around 30 percent alcohol […].