The combination of a fermented apple beverage with a high-proof, neutral grain spirit results in a potent alcoholic concoction. For example, mixing a gallon of unfiltered apple juice, fermented to produce cider, with a specified quantity of a 190-proof ethyl alcohol product yields a beverage with a significantly elevated alcohol content compared to the cider alone.
This blending of ingredients serves primarily to increase the intoxicating effect of the apple cider. Historically, such combinations may have been employed to extend the shelf life of cider or to create a more concentrated alcoholic drink. The resulting mixture, however, carries inherent risks due to its high alcohol concentration, demanding responsible consumption and adherence to legal regulations.