Review of Thompson Creek’s Creekside Cider. Thompson Creek is an offshoot of Apple Outlaw for their higher end ciders, made from heirloom and/or cider apples instead of dessert apples, since 2016. It is my first time trying anything from Thompson Creek, although I have had several of Apple Outlaw’s ciders (Oaked Sweet Dark Cherry, Blackberry Bounty, Original, Tangerine Twist, Ginger Bite, Cranberry Jewel, and Chocolate Raspberry)
Cidery: Thompson Creek (by Apple Outlaw)
Cidery Location: Applegate Oregon
How Supplied: 750ml bottles
Style: American craft cider from heirloom apples, bottled 2016
Availability: year round, likely only in Oregon and Washington
Cider Description: Arkansas Black, Blenheim Red, Macintosh and Rome Beauty all lend their unique complexities to this beautifully dry cider. Hints of apricot, honeydew, tropical fruit, and ripe pear complement its crisp acidity.
Cidery Description: Thompson Creek ciders are made from and inspired by the heirloom and cider apple varieties of apples we grow on our Applegate orchard. The cider makers of Apple Outlaw use various methods of maturation, aging, and blending to showcase the unique and exquisite qualities these apples have to offer. These ciders should be pondered with reflection, cellared neck up and are best served at 50-55 degrees.
Where Bought: Bushwhacker Cider in Portland Oregon, in Spring 2017
Where Drank: home
How Found: Browsing. At that time I hadn’t seen any of Apple Outlaw’s Thompson Creek ciders, but I have since (including in the Seattle area).
First Impression: Still (no carbonation). Dark straw yellow hue. Smells very mild, of citrus.
Tasting Notes: Dry. Light bodied. Moderate tartness. Moderate to high acidity. Low bitterness. Low tannins. No sourness or funk. Notes of lemon, grapefruit, herbs, and mineral, plus a buttery type of flavor and mouthfeel which is difficult to describe. Moderate length finish. Moderate apple flavor and sessionability. Low to moderate flavor intensity and complexity.
My Opinion: On this cider, my opinion was rather indifferent, but that was primarily as I prefer slightly sweeter ciders with more flavor. I’d be interested in tasting a cider from them which was semi-dry cider and made from cider apples. Creekside became more flavorful and less sharp as it warmed up; therefore, same as recommended by the cidery, I’d suggest to drink it in between fridge and room temperature. Very food friendly.
Closing Notes: If you are a fan of truly dry cider from heirloom apples (ie. with some acidity and a touch of tannins), then I would recommend this one for you.
Have you tried any of Apple Outlaw’s Thompson Creek line of ciders? What did you think?