In 1698, Alexander Laird immigrated to America from Scotland with his two sons, Thomas and William. Involved in scotch production back in Scotland, Alexander applied his distilling skills to the most abundant fruit available to him; apples, producing the liquor known as Applejack. In 1760, Robert Laird, a soldier in George Washington’s army, was asked to supply the troops with Applejack, which the Laird family gladly did. By 1780, the Laird family was producing “cyder spirits” as they were called at the time, for sale at their inn in Colts Neck, New Jersey, which was at an important crossroads for stagecoaches and dispatch riders. In the 1900’s Joseph Laird saw the distillery through some of the most trying times of the 20th century, including Prohibition, where the distillery made applesauce and sweet cider to keep the doors open, and World War II, which saw the distillery engage in war-time pectin production. With over 300 years of distilling experience, Laird has been supplying America with the best apple liquors around since the Revolutionary War.