Virtue Cider Cherry Mitten

March 10, 2016March 12, 2016 cidersays review, Virtue barrel aged, bourbon, Cherry, cider, cider review, cider tasting, hard cider, Michigan, Mitten, Virtue

Review of Virtue Cider’s Cherry Mitten, a cherry version of their The Mitten bourbon barrel aged cider made using only Michigan apples. Virtue sent me a sample bottle of this along with some swag and a replacement bottle of their regular Mitten cider (which I reviewed here), as from my original review they suspected it had refermented.

>>This is a review of a sample bottle provided to Cider Says by Virtue Cider. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<

Cider: Cherry Mitten
Cidery: Virtue Cider
Cidery Location: Fennville MI
ABV: 6.5%
How Supplied: 750ml green champagne bottle, capped
Style: American craft bourbon barrel aged cider made from culinary & heirloom apples, Michigan cherries, and Ale yeast

Availability: Very limited release of only 300 bottles (~~in Michigan~~ in their tasting room only), plus a few kegs made it to Chicago IL (including Cider Summit). However, in general, Virtue cider may be available in GA, MD, MA, ME, NH, NJ, NY, PN, RI, VA, VT, IL, ID, KY, MI, MN, OH, WI, CA, OR, WA, & TX.

Cider Description: When the leaves fall, there’s a chill in the air and the evening greedily takes hours from daylight, we stand strong and embrace the wintertime. It’s a time of rich foods, roaring fires and our favorite sweaters. Drinks change from refreshing to intense and satisfying. The Mitten is a Winter cider, a blend of last seasons best, aged in bourbon barrels, with the new season’s fresh pressed apple juice. Straight cider, aged for 3 seasons, finds notes of vanilla, caramel and charred American oak, balanced with the best of the orchard, over-ripe apples and their sweet, tart, earthy juice. Many barrels are filled, but only a small portion, the very smoothest, will find their way into The Mitten. We love wintertime, especially when we have The Mitten to keep us warm and happy through the long, cold night.

See Virtue’s info page on the regular version of this cider. For the cherry version, they added tart cherries from their next door neighbor’s 80 acre cherry farm, and described the cider as having a mild acetic finish.

Cidery Description: Virtue Farm is located in Southwest Michigan, part of the state’s thriving Cider Coast. Michigan’s Cider Coast boasts 200 miles of apple orchards, changing leaves, and stunning vistas best enjoyed with a glass of crisp cider. All along the coast, great cider being made by a bevy of wonderful cider makers, all working hard to revive dozens of varieties of heirloom apples ideal for juicing and fermenting. Virtue Cider is proud to be part of this burgeoning revival of an important Michigan tradition.

They have a tasting room. Also see this page on their barrel aging program.

Price: n/a (probably retails for $20+)
Where Bought: n/a
Where Drank: home
How Found: n/a

First Impression: Bright cherry hue. Very low carbonation upon pouring. Smells sour with hints of cherry, yeast, and apples.

Tasting Notes: Semi-dry. Mild to moderate sourness and tartness. Moderate acidity. No bitterness, funk, or tannins. Frothy mousse-like mouthfeel. Light bodied. Mild cherry flavor, but also some citrus, honey, vinegar, and floral notes. Long sour finish at the back of the palate. Low apple influence. Low sessionability.

My Opinion: I can see the appeal of this cider (which is a true sour cherry, not tart cherry), but I’m just not a fan of sour ciders. For some reason they seem to overwhelm my palate and I have a touch time detecting or appreciating much else about them. My husband enjoyed this more than I did and gladly finished the bottle, but it was a bit sour even for him. I’m surprised how often I see reviews of ciders I found sour which don’t even mention that fact, so there is definitely a disclaimer on this review that the sourness may not be nearly as significant for other folks.

Also note that often the terms sour and tart are used interchangeably, but I find them quite different. Tart is much more common and hits more forward on the palate (green apple and citrus are examples), while sour is lingering and hits further back on the palate (its common with Spanish Sidra, certain English & French ciders, and wild fermented ciders).

Most Similar to: I’ve had a number of cherry ciders, such as from Woodchuck, Washington Gold, Locust, Elemental, Tieton, Jester & Judge, Julian, and Original Sin, but none were sour. I’ve heard of Reverend Nat’s Sacrilege Sour Cherry, but haven’t tried it.

Closing Notes: I’m glad I got to try this cider, especially as its such a limited release. Hopefully I’ll get to try more ciders from Virtue in the future.

Have you tried Virtue Cider Cherry Mitten? What did you think?

Virtue The Mitten Bourbon Barrel Aged Cider – 2014 Harvest

March 9, 2016March 9, 2016 cidersays review, Virtue barrel aged, bourbon, cider, cider review, cider tasting, hard cider, Michigan, Mitten, Virtue

Review of Virtue Cider’s The Mitten, a bourbon barrel aged cider made using only Michigan apples. I previously reviewed a prior release of this cider (see here), which must have been their 2012 or 2013 harvest release. Virtue contacted me saying I may have had a bad bottle that re-fermented, and wanted to send a replacement. They also sent a bottle of their new Cherry version of this cider and some sweet swag.

Cider: The Mitten
Cidery: Virtue Cider
Cidery Location: Fennville MI
ABV: 6.8%
How Supplied: 750ml green champagne bottle, capped (also available in kegs)
Style: American craft bourbon barrel aged cider made from culinary & heirloom apples and Ale yeast

Even the bottle is quite different from the last one I tried…it includes Nutrition Facts (a rarity with craft cider), and white shrink wrap around the top. The shrink wrap was quite an annoyance, ~~but I assume it better protects the cap from letting air in~~ but I learned it was only an extra precaution for shipping, so you’re unlikely to see it.

Availability: Limited release, winter seasonal. Virtue cider may be available in GA, MD, MA, ME, NH, NJ, NY, PN, RI, VA, VT, IL, ID, KY, MI, MN, OH, WI, CA, OR, WA, & TX.

See Virtue’s info page on this cider.

They have a tasting room. Also see this page on their barrel aging program. The barrel aged portion of this cider was aged in Heaven Hill bourbon barrels at least 9 months.

Price: n/a (retails for $20+)
Where Bought: n/a
Where Drank: home
How Found: n/a

First Impression: Straw yellow hue. Very low carbonation upon pouring. Smells of apple, yeast, citrus, oak, and sourness.

Tasting Notes: Semi-dry. Nearly still. Light to medium bodied. Moderate acidity. Mild to moderate tartness. Hints of bitterness, tannins, and sourness. No funk. Notes of citrus, floral, oak, yeast, honey, and vanilla. Slightly wine-like (interesting as its made with beer yeast). Moderate length finish. Mild apple flavor. Moderate sessionability. Very low barrel influence. No detectable bourbon influence.

This varied quite a bit from my previous review of a different release (which the cidery suspected had refermented). That one had high carbonation (frothy and almost mousse-like), moderate bitterness, no sourness, and notes of ripe apple, bourbon, vanilla, oak, and caramel. This time there wasn’t nearly as much barrel & spirit influence and I didn’t pick up the caramel flavor, but it was also lacking the bitterness I wasn’t a fan of.

My Opinion: The two releases were quite different. There were elements of each I liked and didn’t like. Specifically, the texture and stronger bourbon & oak barrel flavor in the earlier release and the lack of bitterness in this release. Overall I definitely enjoyed this cider, but same as previously, it didn’t really knock my socks off as much as it did for some other reviewers, such as Cider Journal and the Not So Professional Beer Blog. Every person and palate is different though.

Most Similar to: This one was unique as I picked up a wide variety of flavor notes, but I found some similarities to 2 Towns The Bad Apple.

Closing Notes: I’m glad I got to try this cider again, as well as its Cherry cousin, which I will review soon. Hopefully I’ll get to try more ciders from Virtue in the future.

Have you tried Virtue Cider The Mitten? What did you think?

Angry Orchard – Orchard’s Edge – Knotty Pear

March 8, 2016March 8, 2016 cidersays Angry Orchard, review Angry Orchard, cider, cider review, cider tasting, hard cider, Knotty Pear, oak, pear

Review of Knotty Pear, one of two new releases from Angry Orchard, part of their new Orchard’s Edge series, an “innovative line of ciders developed at the orchard”. The series also includes The Old Fashioned, which I reviewed here. This is their latest release since Stone Dry, part of their Core selection, which I reviewed here.

>>This is a review of a sample bottle provided to Cider Says by Angry Orchard. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<

Cider: Orchard’s Edge Knotty Pear
Cidery: Angry Orchard
Cidery Location: Walden NY (their R&D facility)
Cider Production Locations: Cincinnati OH & Breingsville PA
ABV: 6.5%
How Supplied: six pack of 12oz bottles
Style: American commercial cider from dessert apples with pear juice & cardamom, oak aged

Availability: Year round, nationwide, released in late February

Cider Description: Knotty Pear’s main ingredient is juice from American apples, and also features pear juice, which adds a new dimension to the cider, creating a pleasantly dry flavor. Cardamom imparts a slight spicy flavor. With subtle notes of citrus and mint. This cider and showcases fresh acidity, lasting tannin, and a pleasantly dry finish from oak aging.

Apple Varieties: Gala, Fuji, Red Delicious, Golden Delicious, Granny Smith

Pear Varieties: Bartlett, Doyenne de Comice, Bosc, D’Anjou

Ingredients: Hard cider, water, cane sugar, pear juice from concentrate, malic acid, natural flavor, cardamom, carbon dioxide, sulfites

Price: n/a (suggested retail of $10.99-$11.99 / six pack)
Where Bought: n/a
Where Drank: home
How Found: Angry Orchard sent me two bottles of Knotty Pear and two bottles of The Old Fashioned (and my favorite, large quantities of bubble wrap!). Oddly enough this was a couple weeks after I started seeing info about these online from folks trying it. Things do take awhile to get to me in Seattle all the way from the East coast though.

First Impression: Medium straw yellow. Nearly still. Smells mild, of sweet apples & pears with a hint of herbal spice.

Tasting Notes: Semi-sweet. Low tartness. Low to moderate acidity. No sourness, bitterness, tannins, or funk. Medium bodied. Notes of sweet baked apples & pears, spice, citrus, and mint. Moderate length finish. Very low oak influence. Moderate apple flavor. Moderate sessionability.

My Opinion: The cardamom in this one is interesting. It adds some complexity, but I’m not really a fan of the base pear cider, which is a bit fake/syrupy tasting.

Most Similar to: The slight mint notes remind me of Jester & Judge Columbia Belle, although the flavor besides apple with that one is peach, not pear. The base pear cider is rather similar to most commercial pear ciders I’ve had.

Closing Notes: I think Angry Orchard is making an attempt at stepping up their game. However, I’ll take them more seriously when the ingredient list doesn’t include water, sugar, and natural flavor. I liked their The Old Fashioned better than this one.

Have you tried Angry Orchard Knotty Pear? What did you think?

Angry Orchard – Orchard’s Edge – The Old Fashioned

March 7, 2016March 8, 2016 cidersays Angry Orchard, review Angry Orchard, bourbon, Cherry, cider, cider review, hard cider, oak, Old Fashioned, orange, Orchard's Edge

Review of The Old Fashioned, one of two new releases from Angry Orchard, part of their new Orchard’s Edge series, an “innovative line of ciders developed at the orchard”. It is modeled after the Old Fashioned cocktail, which often includes whiskey, water, bitters, sugar, and muddled cherries & oranges. The series also includes Knotty Pear, which I reviewed here. This is their latest release since Stone Dry, part of their Core selection, which I reviewed here.

Cider: Orchard’s Edge The Old Fashioned
Cidery: Angry Orchard
Cidery Location: Walden NY (their R&D facility)
Cider Production Locations: Cincinnati OH & Breingsville PA
ABV: 6.5%
How Supplied: six pack of 12oz bottles
Style: American commercial cider from dessert apples aged with charred bourbon barrel staves, dried cherries, and orange peel

Availability: Year round, nationwide, released in late February

Cider Description: The Old Fashioned is made with a blend of American apples and is aged on oak with dried tart cherries, California grown navel orange peel, and charred bourbon barrel staves, offering citrus and cherry aromas with a bright apple flavor and slight vanilla notes. It has lasting tannins and a full, round mouthfeel.

Apple Varieties: Gala, Fuji, Red Delicious, Golden Delicious and Granny Smith

Ingredients: Hard cider, water, cane sugar, orange peel, malic acid, cherries, natural flavor, carbon dioxide, and sulfites

Price: n/a (suggested retail of $10.99-$11.99 / six pack)
Where Bought: n/a
Where Drank: home
How Found: Angry Orchard sent me two bottles of Old Fashioned and two bottles of Knotty Pear (and my favorite, large quantities of bubble wrap!). Oddly enough this was a couple weeks after I started seeing info about these online from folks trying it. Things do take awhile to get to me in Seattle all the way from the East coast though.

First Impression: Medium straw yellow. Still (no carbonation). Smells acidic, slightly sour, with hints of oak and orange.

Tasting Notes: On the sweeter side of semi-dry. Medium bodied. It starts with acidity and finishes with fruitiness (although not specifically cherry), citrus, oak, and honey. Moderate acidity. Mild tartness. No bitterness, sourness, funk, or tannins (the sourness I smelled didn’t continue into the flavor). Moderate length finish with slight warming and hints of bourbon. Moderate apple flavor. Mild oak influence.

My Opinion: Although it is far from craft cider, this is one of my current favorite commercial ciders, along with the new Woodchuck Barrel Aged Cherry. It has a bit of complexity, isn’t crazy sweet, and isn’t too “fake” tasting either. Definitely a better option than their Crisp Apple and even Stone Dry (although I think their Traditional Dry is pretty ok). Unfortunately I only ever see Crisp Apple when going out, which I won’t pay for as I think it tastes like alcoholic apple juice and I don’t get $4-$6 enjoyment out of a bottle.

Most Similar to: The citrus and oak notes remind me of ciders such as Schilling King’s Shilling and Crispin 15 Men, both of which were also fuller bodied.

Have you tried Angry Orchard The Old Fashioned? What did you think?

Port Townsend Cider Route – Finnriver Cider

March 4, 2016March 3, 2016 cidersays Finnriver, review cider, cider review, cider route, Finnriver, hard cider, Olympic Peninsula, port townsend, tasting notes

As a continuation of my trip report on the Port Townsend cider route, here is post 4/4, on Finnriver Cider. Check out here for overview post 1, here for post 2 on Alpenfire, and here for post 3 on Eaglemount. It was our third and last cidery visit of the day. Finnriver is unique in that they were a farm prior to becoming a cidery (and still are, growing produce and raising chickens for eggs). They are on 80 acres in the Chimacum Valley, south of Port Townsend. Finnriver Cidery was founded in 2008 by husband & wife Crystie & Keith Kisler and their business partner Eric Jorgensen. I learned that in May they plan to move the tasting room about 2.5 miles down the road, to their orchard location.

They also recently became a B corporation, the first winery/cidery in WA to do so. This means they promise to meet higher standards of transparency, accountability, and performance, and are legally required to consider the impact of their decisions on their employees, suppliers, community, the environment, etc. They believe that “all business ought to be conducted as if people and place mattered.” B Corp status can be compared to Fair Trade, LEED, or Organic certification, but is more comprehensive, a commitment to harness the power of their business to solve social, environmental, and economic problems.

Unfortunately they had the most restrictive tasting options of the three cideries due to the Red Wine & Chocolate & Cider event, but also the most chocolate pairings. I look forward to visiting them (and the other cideries) again soon. There is also a Port Townsend cider tasting event in August, Summer Cider Day, featuring the three Port Townsend cideries and many others, which I want to attend.

We started outside in the pavilion, with a sample of their Crew Selection Black Currant cider. It is similar to their regular Black Currant cider (which I reviewed here), but made with local black currants from Tahlequah Farm in Agnew, and aged 8 weeks in oak barrels. I found it light bodied, with moderate carbonation, semi-dry to semi-sweet, a touch of oak flavor, mild to moderate tartness, and moderate acidity. It was slightly richer and less tart than their regular Black Currant cider. They also offer a Lavender Black Currant cider (which I reviewed here) and a Black Currant Brandywine (which I reviewed here), so I think they like Black Currant!

Next we were served a beverage mixing their Cacao & Pear Brandywine with Theo sipping chocolate. It tasted like a very thick & rich hot chocolate with a boozy finish. It was paired with a Raspberry Brandywine and Cacao chocolate handpie from Crust Bakery, served warm out of their pizza oven, a buttery pastry crust with rich chocolate.

Then we moved inside and sampled Love & Bubbles, a mix of their Artisan Sparkling Cider (which I reviewed here) with their Raspberry Brandywine. I found the raspberry wine to tone down the acidity of the sparkling cider. Overall it was semi-dry, so I assume more cider was used than brandywine. Tasty!

Next up was their brand new Liberry Brandywine, made with red currants from Tahlequah Farm in Agnew, as a fundraiser for the Jefferson County library system. Sweet. Moderate acidity and tartness. Long boozy finish. I found it to have more tartness and zing than their Black Currant Brandywine.

Last was the Spirited Blackberry Wine. Its made from apple brandy and blackberries, and aged with oak spirals. Semi-dry. Medium bodied. Moderate acidity and tartness. Long finish. It was a bit too alcohol-forward for my tastes; I prefer their brandywines so far.

I learned that their tall clear bottles of brandywines are cordial style and their shorter dark bottles of spirited wines are port style. The brandywines have more apple brandy and less fruit wine (at a lower ABV).

They also had truffles from Elevated Chocolate, which were tasty.

I bought bottles of their Pommeau (which I reviewed here, when a friend let me sample some), Farmstead cider, & Fresh Hopped (for my husband), some cute apple earrings, and a t-shirt.

My favorite ciders overall from Finnriver so far are their Pommeau, Fire Barrel, Lavender Black Currant, and Honey Meadow, and I’ve tried quite a few from them (19 per my Ciders I’ve Tried list).

This concludes my four part series on the Port Townsend cider route–thanks for reading!

Port Townsend Cider Route – Eaglemount Wine & Cider (& Mead)

March 3, 2016March 3, 2016 cidersays Eaglemount, review cider, cider review, cider route, cider tasting, eaglemount, hard cider, mead, Olympic Peninsula, port townsend, wine

As a continuation of my trip report on the Port Townsend cider route, this is post 3/4, on Eaglemount Wine & Cider (here is overview post 1 and here is post 2 on Alpenfire). It was our second cidery of the day. Eaglemount is unique in that they also offer red grape wine and mead (honey wine) in addition to cider. All of these are made by the co-owner Trudy. It was quite busy, but I got a chance to chat with her and introduce myself. I learned that Drew Zimmerman from Red Barn Cider in Mt Vernon WA was an inspiration in their making cider, wine, and mead. Red Barn Cider closed a few years ago due to his retirement. Its not the first time I’ve heard of Drew Zimmerman…his Fire Barrel cider is now made by Finnriver (who also bought his cider apple orchard).

Eaglemount is owned & operated by the husband & wife team of Jim & Trudy Davis, since 2006, although they had been making these beverages for 10 years prior to that. They moved their tasting room just over a year ago from their home, orchard, & cidery/winery/meadery to a separate property (the Palindrome). I learned they often start their ciders fermenting with wild yeast, then may add yeast as required. There is an Airbnb on the new property, and plans for a new septic system and commercial kitchen so they can host events. At their orchard they are planting 800 cider apple trees to add to the current 200. They currently use cider apples in a mix with dessert apples in their Dry & Semi-Sweet Homestead ciders.

One of the disadvantages of visiting during an event was they were offering less tastings for a higher cost (due to the chocolate pairings), and they were served in plastic cups (for some reason cider always tastes better from a glass to me). I went through two sets of four tastes at Eaglemount. My husband also sampled some of their red wines.

The cider & mead tasting options that day were Homestead Dry cider, Homestead Semi-Sweet cider, Cyser, Quince cider, Rhubarb cider, Raspberry cider, Raspberry Ginger cider, Ginger cider, Apple mead, Cherry mead, Cranberry mead, Quince mead, Apple Dessert Wine, and Harvest Apple wine. The last two were described as apple wines as they had higher ABVs. I believe the only cider from their lineup that wasn’t offered was Boot Brawl, their hopped cider. Bottles of cider & mead ranged from $14-$26 (mostly $14-$16), and most bottles are 750ml. They also had 5 red wines they were tasting out of the 6 in their lineup.

Homestead Semi-Sweet Cider, 8% ABV – This is the sweeter version of their Homestead cider, also available in Dry. Smells likes sweet apples with a touch of honey. Slightly hazy. Semi-sweet. Moderate carbonation. Medium bodied. Low to moderate tannins. Low tartness and acidity. Yeasty, slightly rich, similar to English cider, but with a touch of honey notes. Moderate finish length. I liked this much better than their Homestead Dry that I tried at Cider Summit, as it didn’t have as much tartness or bitterness.

Rhubarb Cider, 8% ABV – Cider with organic rhubarb. Smells tart and fruity. Described as semi-sweet but I found it semi-dry. Low carbonation. Light bodied. Low to moderate tartness. Moderate acidity. Fruity notes, although I’m not sure I could have identified them as rhubarb. A touch alcohol-forward. Long finish length.

Quince Mead, 9% ABV – Made from honey and organic quince from San Juan island. Smells sweet, fruity, and of honey. Semi-sweet. Full bodied. Low to moderate tartness and acidity. A hint of bitterness. Tropical notes. Moderate finish length. I prefer their Quince cider.

Apple Dessert Wine, 18% ABV – Apple brandy blended with apple juice (which would more commonly be called Pommeau). Smells like apple brandy. Semi-sweet. Light bodied. Low tartness and acidity. Oddly enough I picked up a hint of tannins. Smooth. Honey, caramel, and brown sugar notes. Long warming boozy finish.

Raspberry Cider, 8% ABV – Cider (80%) with pure raspberry juice (20%). Deep red hue. Described as semi-sweet but I found it sweet. Moderate tartness and acidity. A hint of tannins. Medium bodied. Full flavored with lots of raspberry flavor. Quick finish length.

Apple Mead, 10% ABV – Mead (made from honey from Sequim WA) with apples. I’m not sure how this varies from their cyser (which is also made from honey and apples). Smells mild, of apple juice and honey. Semi-sweet. Medium bodied. Mild acidity. Moderate tartness. A hint of bitterness. A hint of tannins (apple skin flavor). Notes of apple, honey, and pollen. From memory I think this has more apple flavor and a higher ABV than their Cyser, which I prefer. Moderate finish length.

Cherry Mead, 10% ABV – Mead (made from honey from Sequim WA) with Organic cherries. Deep red hue. Sweet. I only picked up cherry notes, not honey, and they tended towards medicinal. However, my husband really enjoyed this one. I think at a lower ABV I may have liked it better. Alcohol-forward. Medium bodied. Long warming finish.

Harvest Apple Wine – This is a new release for them, described as a dry wine crafted from heirloom apples and wild yeast. They had planned to blend it, but liked it on its own. Semi-dry. Medium bodied. Low to moderate acidity and tartness. Low tannins and bitterness. Both apple and alcohol forward. Long warming finish.

I picked up a bottle of Homestead Semi-Sweet (and my husband bought a bottle of red wine). I think their Quince cider remains my favorite, followed by the Homestead Semi-Sweet and Cyser, which I find to be their most complex ciders.

Stay tuned for post 4/4 on Finnriver!

Port Townsend Cider Route – Alpenfire Cider

March 2, 2016March 2, 2016 cidersays Alpenfire, review Alpenfire, cider, cider route, cider tasting, hard cider, Olympic Peninsula, port townsend, road trip, tasting notes, washington

As a continuation of my trip report on the Port Townsend cider route, here is post 2/4, on Alpenfire Cider (see here for post 1/4, an overview). It was our first cidery of the day, just after they opened at 11am, and we were the only customers. This was good as instead of their Red Wine & Chocolate & Cider event pairing, I was offered the option of partaking in their regular tasting (which I chose, then I sampled some of the chocolates!).

Alpenfire Cider is owned & operated by the husband & wife team of Steve (Bear) and Nancy Bishop. They started under the name Wildfire but changed to Alpenfire in 2010. The name is a nod to Bear’s firefighting background. They live on the property with their orchard, cidery, and tasting room. Their orchard is primarily made up of English and French cider apple varieties (although they have recently planted some heirloom apple and perry pear varieties). They were the first certified organic cidery in Washington and had their first harvest in 2008. I learned that currently all of their ciders which have the USDA Organic seal are made from apples from their own orchard, and those that don’t are from other orchards. They also produce a line of vinegars.

I had met Nancy at a few events for Washington Cider Week last year, including Cider Summit Seattle, and she actually remembered me! I had hoped they would have some bottles of Smoke, which I think is my favorite from them (amazingly rich & smokey), but alas their next batch is still barrel aging. Their last batch was 16% ABV, made from Kingston Black, Dabinett, & Vilberie apples, and triple fermented in charred oak whiskey & mead barrels. No estimate on when the next batch will be released as it takes as long as it takes until they are completely happy with it.

They had an interesting cider tasting order, from sweet to dry to sweet.

Spark – Their semi-sweet cider, a customer favorite, made from cider and heirloom apple varieties, and their most “American” cider. Semi-sweet to sweet. Low acidity and tartness. A hint of tannins. Honey and floral notes. Medium to full bodied. Moderate finish length. This would be a great introductory artisan cider for folks used to drinking commercial cider, due to its sweetness (and it was for me).

Ember – Made from late season French and English bittersweet apple varieties. This cider was described as being especially ideal to pair with food. Semi-dry. Low acidity and tartness. Moderate tannins. Bittersweet apple, caramel, honey, and floral notes. Light to medium bodied. Long finish.

Dungeness Orchard Blend – A unique still (non carbonated) cider made from over 200 varieties of apples from the Dungeness Orchard in Sequim WA. It can almost be better compared to white wine, such as Sauvignon Blanc, than cider. I was also told that due to the number of apple varieties used, it can be a bit “volatile”, varying batch to batch (some past batches have been significantly sweeter). Dry to semi-dry. Slight funk. Light bodied. Low tartness. Moderate acidity. Light tannins. Complex with floral and mineral notes, but otherwise I find the flavor difficult to describe. Long finish.

Pirate’s Plank – Their flagship award winning “bone dry” (zero residual sugar) cider, described as similar to traditional English cider. Aged in white oak. This is a “Scrumpy” unfiltered and unpasteurized cider. It was said that this could be used similar to a sour beer in food pairings. Fully dry. Low acidity and tartness. Moderate tannins. A hint of funk. Light bodied. Citrus, floral, oak, and earthy notes. Long finish.

Glow – A single varietal rosé cider made from Hidden Rose red fleshed apples, which are unique for Alpenfire as they are actually a dessert apple variety (not heirloom or cider apple variety). These are rare in the U.S. as the majority are shipped to Japan, where they can fetch $12-$15 per apple! They tried to grow these in the Alpenfire orchard, but they weren’t thriving in the cool climate, so now they source them from Oregon, where the variety was discovered in the 1960s. The cider is a lovely blush color. It smells very fruity, of watermelon and strawberries. Sweet. Complex and fruity. Very full flavored. Low tartness and acidity. Medium to full bodied. Nearly still. Moderate length finish.

Cinders – This is their newest release, a Methode Champenoise version of Glow, and a very limited release of 454 bottles. Methode Champenoise is an old world labor-intensive way of making a naturally carbonated champagne-style cider. It involves secondary fermentation in the bottle, daily hand turning of bottles on a riddling rack, and manual disgorging of the residual yeast sediment. Semi-dry. Very high carbonation. It smells more yeasty than fruity to me. I was surprised how dry the Methode Champenoise made it. The flavor seemed mild, especially compared to Glow. A completely different cider.

Calypso – This is their only cider which has an addition besides apples, blackberries from Sequim WA. Pippin apples from their orchard were used, and the cider was aged 2 months in Bull Run Distilling rum barrels. Semi-dry. Low to moderate tartness. Very light oak barrel influence. Low to moderate blackberry flavor. Light bodied. Moderate carbonation.

I had tried Spark, Ember, and Dungeness previously (as well as Apocalypso, a twist on Calypso that was aged 4 instead of 2 months, and Simple Cider, which were both draft-only releases). Its crazy how much tastes can change (and ciders, year to year), as the first time I tried Dungeness I really wasn’t a fan…it tasted like dry white wine to me. Now that my cider palate has expanded I could taste the complexity of the cider. Even last summer I remember Ember as being too tannic for my tastes, but now it was enjoyable. The only cider of their current lineup I haven’t tasted yet is now Flame, a Methode Champenoise style cider.

I picked up a bottle of Glow and a cute Alpenfire t-shirt. I was expecting to purchase a bottle of Cinders, but honestly I preferred Glow. I can get Glow at home (but not Cinders, although it is currently on VinoShipper), but its no fun to leave a tasting room without cider! It was my favorite from this tasting. Overall my favorites from them are Glow, Spark, Smoke, and Calypso/Apocalypso.

Stay tuned for posts 3/4 and 4/4 on Eaglemount and Finnriver!

Port Townsend Cider Route – Road Trip Report

March 1, 2016October 23, 2016 cidersays Alpenfire, Eaglemount, Finnriver, review Alpenfire, cider, cider route, eaglemount, Finnriver, hard cider, Olympic Peninsula, port ludlow, port townsend, washington

I finally made it out the Olympic Peninsula to visit the three Port Townsend Washington area cideries, Alpenfire, Eaglemount, and Finnriver. My husband took me on a birthday weekend getaway, and we stayed the night in Port Ludlow (South of Port Townsend). This post will cover the trip as a whole, then I’ll have three other posts for tasting notes and info on each of the three cideries.

We planned this trip a couple months in advance, but it ended up being weekend 2/2 of a Red Wine (& Cider) & Chocolate Valentine’s Day thing, so unfortunately that meant I didn’t get the typical tasting experience. In addition to having a different tasting selection, the cideries appeared to be charging more for tastings (as they were offering chocolate pairings). However, that also meant that Alpenfire was open (they usually close for the Winter this time of year).

It was an early wake up for a Saturday, as I wanted to allow extra time for ferry delays or whatever just in case, although the trip is only a couple hours.

(1) We started with the 8am Edmonds to Kingston ferry, which is a quick 30 minute trip, but actually didn’t save us much time (vs. driving around to the South), but is fun and breaks up the trip.

(2) Then we headed up North to Port Townsend, did a quick driving tour of the town, and ate a late breakfast at a cute French-themed restaurant called Sweet Laurette (which was very good).

(3) Next we realized the Mount Townsend Creamery was on our route, and we had a bit of time, so that was a fun quick stop.

(4) Then, on to our first cider stop, Alpenfire! We got lucky as for this event weekend they opened at 11am instead of noon, giving us an extra hour. Also, we ended up being the only guests at Alpenfire, likely as it was so early.

I should note that this area is lovely just to take a drive, surrounded by trees.

(5) Next was Eaglemount (at their new location by the way–the cider route maps still have their old address). They are unique on the cider route as they also make grape wine and honey wine (mead) in addition to cider.

(6) After that we stopped in at the Chimacum Corner Farmstand to take a look.

(7) Last, we ended the cider route at Finnriver. We made good time and finished up there just before 4pm (so without the hour head start it would have been 5pm).

(8) Finally, we drove South to Port Ludlow to the Inn at the Resort at Port Ludlow. It appears to be the nicest accommodations in the area. There aren’t many newer / higher priced options in Port Townsend. Port Ludlow is actually closer to Finnriver than Port Townsend (and closer to the ferry), so it wasn’t really an inconvenience. The main thing it impacted was our dinner options, as Port Ludlow is much smaller than Port Townsend…we ended up at The Fireside restaurant at the Inn for both dinner and breakfast, which was very nice, but definitely added to the cost. The Inn is beautifully situated on the marina in the planned community of Port Ludlow.

I was surprised at how small it was, less than 40 rooms, although they also have several event and banquet rooms. Overall I think it was overpriced (it looked nice on the surface but the room had a lot of little annoyances like a loud heater & mini fridge and uncomfortable bed), but for the level of accommodations we are used to, it was the best option. We had time before dinner to walk along the waterfront. Its a popular destination for weddings, and I imagine they are full all summer long (even without air conditioning!). For our February stay however it was fairly quiet.

I was drawn to the restaurant’s cider selection on their online menu, but it ended up being a disappointment…they had reduced their ciders from 4 by the glass, 4 by the bottle, 1 Pommeau, and several Finnriver brandywines to only 1 by the glass (Eaglemount Ginger), 1 by the bottle (Alpenfire Glow), and the Finnriver brandywines. You’d think their best option would be to stock 500ml Finnriver bottles as to not have to keep anything open, have ciders that are widely appealing (not ginger), and have something that one person could order (plus although Glow is amazing, I’d call it more of a dessert cider than something to pair with dinner). I ended up ordering a cocktail with Prosecco and Finnriver Black Currant brandywine. The food was amazing but the service was absent at times. Overall our stay met our needs but didn’t amaze us.

Wanting to make this trip yourself? Here are my tips:

Although its doable to make it a day trip from the greater Seattle area (especially as the cideries are only typically open noon-5pm), staying overnight was great, and gave us a chance to have a leisurely dinner too instead of rushing home. However, especially in the summer, be warned that hotels book very quickly, likely as there are few options.
Definitely be safe and have a designated driver, as its a lot of cider tasting in a short period of time.
Plan your route. I’m glad I planned the order we’d visit the cideries, how long of a drive between them, etc. It wouldn’t have been fun to go on the trip and end up only making it to 2/3 cideries for example due to running out of time.
Bring some snacks, as there are very few options once you start the cider route, and cider tasting on an empty stomach isn’t wise. Apparently in summer some of the cideries may offer food though (such as pizza at Finnriver). One option is the Chimacum Corner Farmstand, which is a mix between a roadside produce stand and a mini PCC (plus they even sell garden type stuff like fertilizer outside). They are close to Finnriver and have some grab & go lunch type stuff. We stopped in but didn’t end up buying anything. Due to our large breakfast just before starting the cider route, we ended up being ok food-wise until the third stop at Finnriver, where we had some of the snacks we brought (I went a bit fancy and packed us a cheese plate in a cooler).
Cash wasn’t necessary, although it could be handy for tasting fees and tips. All three cideries used the credit card payment app Square on an ipad (no extra fee).
Plan to purchase bottles (and cidery swag if interested), as you will get a chance to taste at least a few ciders that aren’t distributed. Cinders at Alpenfire and Pommeau at Finnriver for example.

Stay tuned for my tasting notes from Alpenfire, Eaglemount, and Finnriver!

(UPDATE – Posts on Alpenfire, Eaglemount, and Finnriver are now up.)

Newhall Farm Ice Cider

February 29, 2016February 29, 2016 cidersays Newhall Farm, review cider, cider review, cider tasting, Eden, hard cider, ice cider, Newhall Farm, sample, tasting notes, Vermont

Review of Newhall Farm Ice Cider, made by Eden Ice Cider in West Charleston Vermont from Newhall Farm apples from Reading Vermont. This is Newhall Farm’s only cider and my first time trying it. However, my previous Eden Ice Cider reviews can be found here. Interesting note – ice ciders can be corked similar to grape wine as they are still (non carbonated).

>>This is a review of a sample bottle provided to Cider Says by Newhall Farm. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<

Cider: Ice Cider
Cidery: Newhall Farm (by Eden Ice Cider)
Cidery Location: apples from Reading VT, made in West Charleston VT
ABV: 12%
Residual Sugar: 13 or 14%
Acidity: 1.8%
How Supplied: 187ml bottle
Style: American craft ice cider made from organic apples

Availability: CT, ME, NH, NY, and VT, plus they offer sales direct to consumer and through Fine Wine Cellars. 100 cases made.

Cider Description: Defined as the American grape, apple steps up to the 21st century with ice cider bursting onto the American drink scene.

Serve NEWHALL FARM ICE CIDER as a sophisticated alternative to dessert, as an exceptional complement to cheese, spicy foods, charcuterie, or enjoy with cream desserts, good old-fashioned apple pie with ice cream, and as a wedding cake wine extraordinaire.

100% Newhall Farm estate grown apples are concentrated by using natural Northern Vermont winter temperatures. No sugar, coloring, alcohol, or flavorings are added.

Our selective blend of organic heirloom, dessert and wild apples ripples with a fresh crispness and hint of late harvest honey, rounding out spice and acidity to a lingering finish of Vermont’s autumn bounty….Liberty, Empire, Crispin, Honeycrisp, Cortland, mix of heirloom and wild apples.

Cidery Description: Newhall Farm is committed to excellence and produces only the highest quality, natural products while using skilled animal husbandry and fostering responsible stewardship of the land. No growth hormones or fed antibiotics are ever used, and only organic sprays are used in our orchards. Our Vermont heritage products include: ice cider, maple syrup, raw honey, grass fed beef, Berkshire pork, pastured lamb.

Price: n/a, but retails for $20+ for 187ml or $30+ for 375ml
Where Bought: n/a
Where Drank: home
How Found: They sent me an e-mail asking if I’d like a sample bottle. I’d actually heard of them, such as through this post from Cider Culture on Cideries in Winter, and this article from Seven Days VT on Vermont ice ciders, and was excited to try an ice cider which isn’t available in WA.

First Impression: Deep caramel amber. Still (no carbonation). Smells of sweet rich ripe apples, caramel, caramelized sugar, and brown sugar.

Tasting Notes: Sweet to very sweet. Low to moderate acidity & tartness. Hints of tannins. No bitterness or sourness. Notes of caramel, caramelized sugar, brown sugar, honey, vanilla, and hints of spice. Full bodied. Full flavored. Long lingering warm boozy finish. Very apple forward. Low sessionability.

My Opinion: I’m a fan! That said, I’ve only tried 3 ice ciders previously, all from Eden, and liked them all, so I don’t have too much to compare to. Like Eden’s ice ciders, I liked this best very cold. Its quite sweet, but in a refined and well-crafted way, and is traditionally served in a small quantity (such as after dinner), so the sweetness wasn’t overwhelming. Although this is a (very cute) tiny bottle with only about 6 ounces, it lasted a few pours as the serving size is much smaller than traditional ciders.

Most Similar to: Eden Ice Cider Heirloom Blend. I found them overall very similar, down to the profile, flavor notes, body, etc. They mainly varied in the finish, where I found Newhall Farm to be longer, more warming / boozy (it is 2% higher in ABV), and slightly less balanced. It would be really interesting to taste them side by side.

Closing Notes: Very enjoyable. However, we all have our favorites, and so far, Eden Ice Cider Northern Spy (barrel aged) is mine when it comes to ice cider. I look forward to trying more ice ciders. I have a bottle of Frost from Tieton Ciderworks (Yakima WA) in the cabinet (next to the 2 Towns & Finnriver Pommeau, Moonlight Meadery Last Apple cyser, and lots of cider).

Have you tried any ice cider?

Sky River Meadery Visit Tasting Notes

February 26, 2016February 22, 2016 cidersays mead, not cider, review, Sky River mead, mead tasting, meadery, not cider, Sky River, tasting notes, wine tasting

I know, mead isn’t cider, but I like it too. In case you don’t know, mead is typically classified as a type of wine, made from honey, water, and yeast. The weekend before last I visited the Sky River meadery in Woodinville Washington (their address is oddly enough in Redmond; they must be right on the border). The meadery is at the top of a steep hill with a beautiful view of the Woodinville area, home to numerous (grape) wineries and a couple cideries (Locust and Elemental). They share the building with two (grape) wineries, Icon Cellars and Pleasant Hill. My husband and friend sampled wines at Pleasant Hill, which they were impressed with.

I’ve previously gone mead tasting at Æsir in Everett Washington and Superstition in Prescott Arizona.

I went for the “Whole Hive” and sampled their entire current lineup of nine meads–yum! All were still (no carbonation) and served in a wine glass at room temperature.

Dry, 11% ABV: Semi-dry, medium bodied, a bit acidic / tart / bitter, more floral than honey notes

Semi-Sweet, 11% ABV: Semi-sweet, slightly fuller bodied, less tart & acidic, no bitterness, more honey than floral notes

Sweet, 11% ABV: On the drier side of sweet, full bodied, very flavorful but still tastes light, honey and pollen notes

Ginger, 12% ABV: On the drier side of sweet, very gingery! (although much more in the scent and aftertaste at the back of the throat than the flavor); I’m not a ginger fan so I didn’t have much

Blackberry, 12% ABV: Semi-sweet, medium bodied, moderately tart & acidic, light to moderate blackberry flavor

Raspberry, 12% ABV: Sweet, full bodied, mild tartness & acidity, full flavored with strong raspberry notes (they call it “jam in a glass”), no honey notes

Rose, 12% ABV: Infused with real rose petals; semi-sweet, a touch bitter, more acidic & tart than the others, definitely floral

Brochet, 12.5% ABV: This is the only mead where they use heat–over 9 days the honey is heated to around 110 degrees to caramelize it, before they make the mead with it; on the drier side of sweet, full bodied but still feels light, rich scent & flavor, caramel & brown sugar notes

Solas, 12% ABV: This is their Dry Fly Distilling whiskey barrel aged mead; sweet verging on very sweet, smells of oak with a hint of smoke, full bodied, very smooth, full flavored, rich, lovely lucious flavor

The Solas is aged in Dry Fly Distilling whiskey barrels like this which decorated the tasting room:

I bought a bottle of Solace, which was my favorite (followed by the Brochet). I thought it was pretty reasonable at $26, plus buying a bottle refunding my $15 tasting fee (so buying a $17 bottle would have been an even better deal). Apparently Solas is their best seller at the tasting room, except in summer when the raspberry & blackberry meads sell well.

Sky River meads can be shipped to a number of states (see image below), direct to consumer, either through the meadery or VinoShipper.com. They are sold in stores in AK, CT, ID, LA, MT, OR, PA, WA, Japan, and Sweden per this list.

Woodchuck Day Chaser Semi-Dry

February 25, 2016February 22, 2016 cidersays review, Woodchuck cider, cider review, cider tasting, citrus, Day Chaser, hard cider, honey, Semi-Dry, Vermont, Woodchuck

Review of Woodchuck’s newest core cider, Day Chaser Semi-Dry, from Middlebury Vermont. It will launch to the public in March, but I got a sneak preview. This cider is a digression from their primarily sweeter lineup, likely in response to consumers requesting a drier cider. Angry Orchard also responded to this call with Stone Dry last Fall (my review here). I’ve tried a number of Woodchuck’s other ciders (see past reviews here).

2016-02-21 17.49.48

>This is a review of a sample bottle provided to Cider Says by Woodchuck. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<

Cider: Day Chaser Semi-Dry
Cidery: Woodchuck Cider
Cidery Location: Middlebury VT
ABV: 5.5%
How Supplied: six pack of 12oz bottles or 12oz cans (and draft)
Style: American commercial semi-dry cider

2016-02-21 17.49.52 2016-02-21 17.50.04 2016-02-21 17.50.10

Availability: Year round, nationwide, once it launches next month.

Cider Description: Day Chaser celebrates those adventure seekers that never let a minute slip by. This sessionable cider combines bitter and sweet apples to deliver a semi-dry cider that is not too sweet and leaves you thirsty for another. Get the most out of every day and reward yourself as you welcome the night.

Cidery Description: Here at the Woodchuck Cidery in Vermont, we handcraft every batch of Woodchuck Hard Cider. Our Cider Makers utilize the highest quality ingredients and meticulously oversee each small batch from start to finish. We reinvigorated American cider in 1991 and continue to lead the category through our commitment to craft innovative and refreshing hard ciders.

Price: n/a (suggested retail price of $9.99)
Where Bought: n/a
Where Drank: home
How Found: I saw some other bloggers online post about it, then my sample bottle showed up in the mail.

2016-02-21 17.51.12.jpg

First Impression: Honey straw yellow hue. Very low carbonation upon pouring. Smells mild, with hints of bittersweet apples, yeast, and honey.

Tasting Notes: On the sweeter side of semi-dry. Medium bodied. Almost still (very low carbonation). Mild tartness. Mild to moderate acidity. Hints of bitterness and tannins. No sourness. Citrus, honey, and slight mineral notes. Quick finish. Mild to moderate apple flavor. High sessionability.

My Opinion: Pretty good–sunshine in a glass! Definitely very approachable too as a drier commercial cider. It is also significantly lower calories than most commercial ciders (160), and is still 5.5% ABV. Its interesting though that they dumbed the description down to say they used bitter and sweet apples, which I assume means both dessert (culinary/supermarket) and bittersweet (a type of cider apple) varieties…I tasted a hint of bittersweet, but definitely more dessert apples. It also was fuller bodied than I was expecting for the level of sweetness, which folks used to sweet full bodied ciders will probably enjoy. There was only the slightest fake commercial cider taste, less so than many of their past ciders. I think a bit more carbonation would have been nice, but overall I don’t have any real complaints.

Most Similar to: The honey and citrus notes remind me of a few ciders I’ve tried recently, such as Schilling Cider King’s Shilling (which is sweeter), Honey Moon CiderHead (which is drier), and Flatbed Cider Crisp Apple (which is quite similar although thinner bodied)

Closing Notes: A solid cider, and definitely easy drinking. I like this better than some of their sweeter varieties like Amber, but my current favorites are still Gumption, Private Reserve Barrel Aged Cherry, and Winter Chill.

Have you tried Woodchuck Day Chaser? What did you think?

Schilling Cider King’s Shilling

February 24, 2016March 6, 2016 cidersays review, Schilling barrel aged, brandy, cider, cider review, cider tasting, hard cider, King's Schilling, Schilling

Review of Schilling Cider’s King’s Shilling, an apple brandy barrel aged & fortified cider. This was released at the very end of January, and will be a February-April seasonal for them.

Cider: King’s Shilling
Cidery: Schilling Cider
Cidery Location: Auburn WA (Seattle area)
ABV: 6.5%
How Supplied: 22oz bottles (and draft)
Style: American apple brandy barrel aged & fortified craft cider from dessert apples

Availability: February-April (seasonal, although this is the first year). Schilling Cider is sold at least in AK, AZ, CA, CT, ID, MN, NC, NV, OR, SC, VA, and WA, but this is a special release and is therefore likely to have more limited distribution.

Cider Description: King’s Shilling is a special collaboration with Mischief Distilling, using apple brandy they made from our cider, and then aged in their Mischief Bourbon barrels. Fortified to perfection, in this cider, you will find barrel notes of smoke, cinnamon, and vanilla, along with the slight sweetness of apple brandy.

THE STORY OF KING’S SHILLING: When drinking with scallywags, check your glass before you bottoms up. Finding a shilling in your glass means you are under contract to crew a pirate’s ship? You may unwittingly find yourself swabbing the decks… Never to return.

Cidery Description: In 1881, Colin Schilling’s great-great-grandfather, August, founded the Schilling Spice Company in San Francisco. He brought pure, natural, spices to everyone, at a fair price. Today, at Schilling Cider, we carry August’s core values forward and pair them with innovative cider-making techniques to produce quality, complex, hard ciders.

Based in Seattle, Washington, Schilling Cider captures the essence of the Pacific Northwest by creating ciders that are deliberately innovative, bold and flavor forward. Never back-sweetened, we use only 100% fresh pressed apples, locally sourced non-GMO ingredients and individually hand select yeast strains to create a cider experience that is truly unique.

Price: $6.00
Where Bought: Schilling Cider House
Where Drank: home
How Found: They posted about it on their Facebook page, and it sounded awesome, so I bought a bottle at my next visit.

First Impression: Lemon-Honey straw yellow hue. Low carbonation with a few medium sized bubbles. Smells of must, sourness, oak, honey, spice, and citrus.

Tasting Notes: Between semi-dry and semi-sweet. Low to moderate acidity. Low tartness. Hints of sourness and bitterness. Medium bodied. Nearly still (low carbonation). Notes of honey and citrus, with hints of maple syrup, oak, and spice. Moderate length finish. Moderate apple influence. Low barrel influence. Low spirit influence. Moderate sessionability.

My Opinion: Tasty! I think this was a great value too…typically craft cider and especially craft barrel aged cider is more expensive than $6.00 / 22oz. The musty scent was off-putting at first, but I got past it once I tasted the cider. I was surprised how citrus-forward it was, but I like citrus notes in a cider. I was also surprised with the description that said its brandy fortified; if so, its not much, as the ABV remains fairly average at 6.5%.

Most Similar to: The honey notes remind me of Moonlight Meadery How Do You Like Them Little Apples, Crispin 15 Men, 2 Towns The Bad Apple, and Finnriver Honey Meadow.

Closing Notes: This is my favorite cider from Schilling so far (my others are Pineapple Passion and Barrel #2, which is more of a spirit than a cider). So far I think their new cider lineup is better than it previously was.

Have you tried King’s Shilling? What did you think?

Woodchuck Private Reserve Barrel Aged Cherry

February 23, 2016February 14, 2017 cidersays review, Woodchuck barrel aged, Cherry, cider, cider review, cider tasting, hard cider, private reserve, Woodchuck

Review of Woodchuck’s newest Private Reserve cider, Barrel Aged Cherry, from Middlebury Vermont. It will launch to the public in March, but I got a sneak preview. This cider is infused with Michigan cherry juice and aged in Cabernet Sauvignon barrels. It was created after a positive response to their Sour Cherry (Cellar series) and Cheeky Cherry (Out on a Limb series) cherry ciders, with a barrel aged twist. I’ve tried a number of their other ciders (see past reviews here).

(the bottle almost looks red in this photo, but its the normal brown)

Cider: Private Reserve Barrel Aged Cherry
Cidery: Woodchuck Cider
Cidery Location: Middlebury VT
ABV: 6.9%
How Supplied: six pack of 12oz bottles
Style: American commercial cherry barrel aged cider

Availability: Seasonably, March-August (with this being the first year), nationwide. It is the first of a series of three barrel aged ciders in the Private Reserve line (which currently contains Pink, Pumpkin, and Barrel Select).

Cider Description: A touch of Michigan cherries with a hint of Napa all in one satisfying sip. Private Reserve Cherry infuses our small batch hard cider with the juice of Michigan cherries, then aged in the finest Cabernet Sauvignon barrels. This premium craft cider delivers a sweet and tart taste that finishes with notes of smooth oak from the Napa Valley barrels. Exhilarate your senses with this truly unique and rare cider.

Price: n/a (suggested retail price of $10.99-$11.99)
Where Bought: n/a
Where Drank: home
How Found: I saw some other bloggers online post about it, then my sample bottle showed up in the mail.

First Impression: Cherry hue. Light foam but almost no carbonation. Light cherry scent with a hint of complex oak.

Tasting Notes: On the drier side of semi-sweet. Low acidity. Low to moderate tartness. A hint of tannins. No sourness or bitterness. Medium bodied. The flavor is definitely cherry, although tending more towards cherry skin than cherry juice, with hints of oak. Nearly still (very low carbonation). Quick finish. High sessionability. Low barrel influence. Low apple influence.

My Opinion: Yummy! This is one of the better ciders from Woodchuck…I may even like it better than Gumption and Winter Chill. It is less sweet, more “real” tasting, and more complex. It is also the first I can remember from them that doesn’t list color or flavor in the ingredient list.

Most Similar to: Woodchuck’s other cherry ciders (Sour Cherry and Cheeky Cherry), although slightly less sweet and more complex. I liked this cider better than the Apple Outlaw Oaked Sweet Dark Cherry cider I tried at Cider Summit Seattle. I’ve also heard that Virtue is making a twist on their “Mitten” cider which is barrel aged cherry, and Cider Creek makes a Fall-n-Cherry Bourbon Barrel Aged cider.

Closing Notes: I’m impressed! I think this is now tied with Washington Gold Cherry as my favorite cherry cider. Woodchuck’s version is actually perceived as less sweet, despite it being commercial and the other being craft. I hadn’t liked the direction Woodchuck was going with their recent new Out on a Limb cider releases, but this may change my mind. I look forward to trying the second sample they send, Day Chaser.

Update: Not long after this review, I picked up a six pack of this cider, as I enjoyed it so much. It must have been from a different batch…not nearly as much oak and complexity, more straight cherry. Too bad.

Have you tried Woodchuck Private Reserve Barrel Aged Cherry? What did you think?

Original Sin Extra Dry

February 22, 2016February 22, 2016 cidersays Original Sin, review canned cider, cider, cider review, cider tasting, Extra Dry, hard cider, hard cider review, New York, Original Sin

Review of Original Sin’s newest cider, Extra Dry, from York, New York. It launched last month. This is their first canned cider (previously most of their ciders were sold in six packs of 12oz bottles, and a couple special releases in 750ml bottles) and celebrates their 20th! anniversary. I’ve previously tried their Cherry Tree, Elderberry, Pear and Northern Spy ciders.

>This is a review of a sample can provided to Cider Says by Original Sin. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<

Cider: Extra Dry
Cidery: Original Sin
Cidery Location: York NY
ABV: 5.5%
How Supplied: four pack of 16oz cans
Style: American sessionable canned craft cider made from dessert apples

Availability: Currently sold year round in FL, IL, MD, NC, OH, PA, and WA D.C. In April it will launch nationally to more than 30 states (everywhere its ciders are currently distributed).

Cider Description: Original Sin Extra Dry Cider contains a distinct blend of New York apples including Ida Red, MacIntosh, Cortland, and several russeted apples. The cider is complex, balanced, and sessionable with a minimal level of residual sugar.

Made from 100% fresh pressed New York apples, champagne yeast, and nothing else. Their suggested pairings are ripe camembert, roasted oysters, and anything else you might enjoy on a back patio.

Cidery Description: Established in 1996, Original Sin is one of the original modern-day U.S. cider companies. With a mere $5,000 in funding, founder Gidon Coll began making cider in Upstate New York and spent two years going bar to bar in New York City to develop his early market base. Today, Original Sin is still 100% independent and now distributed in 32 U.S. States, The United Kingdom, Hong Kong and Japan.

Original Sin started a New York State test orchard five years ago, which now features over 100 rare, cider and contemporary apple varieties. Each year, the company adds interesting and historically significant varieties to the Original Sin orchard’s genetic pool.

Price: n/a (suggested retail price of $10.49 / 4 cans)
Where Bought: n/a
Where Drank: home
How Found: I had read about this release online. The founder of Original Sin, Gidon Coll, e-mailed and asked if he could send a sample, and I never turn down free cider…

First Impression: Pale straw yellow hue. Moderate carbonation with tiny bubbles upon pouring, which quickly dissipated. Smells dry, of tart green apples, yeast, and citrus.

Tasting Notes: Dry. High acidity. Mild tartness. Mild astringent tannins. Hints of bitterness and sourness. Light bodied. Low carbonation. Notes of juicy apple to start, then citrus, and hints of green apple, floral (I think I taste a hint of lavender of all things?), mineral, and yeast. Moderate length finish. Mild apple flavor. Moderate sessionability.

My Opinion: Enjoyable, although its not something I’d usually drink (I go more for full flavored then sessionable ciders). It seems more flavorful than many sessionable ciders. I think I’ve got more accustomed to dry ciders, as even 6 months ago I wouldn’t have liked a cider this dry.

Most Similar to: Ace Joker (although this cider has more apple flavor), Farnum Hill Extra Dry (although this cider is less tannic and less bitter), and Alpenfire Pirate’s Plank (although this cider is less tannic and sweeter).

Closing Notes: This probably ties with their Northern Spy for my favorite Original Sin cider so far. I usually go for sweeter ciders, but it won me over. Thankfully I have a second can to drink as well.

Have you tried Original Sin Extra Dry? What did you think?

Schilling Cider House Visit 11 Tasting Notes

February 19, 2016March 6, 2016 cidersays 101 Ciderhouse, Celt, Honey Moon, Original Sin, review, Schilling, Sonoma Cider cider, cider flight, cider house, cider tasting, hard cider, Schilling, Schilling Cider House, seattle, washington

Tasting notes from my eleventh visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA. Check out my past posts here. I was there mostly as I wanted to pick up a couple bottles (Schilling’s new seasonal King’s Shilling brandy barrel aged & fortified cider and this year’s version of Two Towns’ Pommeau), but this isn’t exactly the kind of place where I can stop in without having some cider!

I got there after work, around 4pm, and started with a flight of five ciders (I had tried everything else so skipped out on #6). I brought some take out food I picked up from PCC (the Caprese sandwich went well with 101 Cider House Piña Mint).

Schilling Blackberry Pear (Auburn WA), 5.5%: This is a new draft-only release. I believe it is apple cider with blackberry and pear juice infused after fermentation (vs. being a blackberry flavored perry). Semi-sweet. Full flavored with blackberry and a hint of pear. Fruity, refreshing, and flavorful without being over the top sweet. The apple remains pretty well hidden. Medium bodied. This was pretty good (and I’m usually not a big berry cider fan), although maybe I was just underwhelmed with most of the rest of the flight. It reminded me of Atlas Blackberry (although less tart) and Crispin Blackberry Pear (although sweeter).

Schilling London Dry (Auburn WA), 6.5%: Described as an English pub style cider, sold in four packs of 16oz cans and kegs. Somehow I had never tried this one even though its been out awhile. Dry. High acidity. Moderarate tartness. Light bodied. It was lacking the richness of English cider, likely as I doubt they used high tannin cider apples. I thought this was a pretty average cider, but many people ordered pints of it while I was there (although maybe because it was the most inexpensive drier cider by far?).

Sonoma Cider Dry Fuji (Healdsburg CA), 6.5%: This is a reserve series release from Sonoma Cider, an organic Fuji apple single varietal, oak barrel aged, sold in 22oz paper wrapped bottles and kegs. Nearly clear hue. Completely Dry (0 residual sugar). High acidity. Moderate sourness. Mild tartness. Light bodied. Kinda Sidra-like due to the sourness, although it also reminded me of white grape wine. Mildly flavored. I wasn’t a fan at all, mostly due to the sourness.

Original Sin Northern Spy (York NY), 6.9%: This Northern Spy single varietal is part of Original Sin’s Heirloom series. This appears to be tap-only at this time (although they had similar heirloom series releases in 750ml bottles, like Newtown Pippin). Semi-dry. Low acidity. Low tartness. A hint of sourness. Citrus notes. Light bodied. Overall mildly flavored. Average.

101 Cider House Piña Menta (Los Angeles CA), 6.9%: This is a new 101 Cider House release, a pineapple mint cider. Smells of citrus and mint. On the sweeter side of Dry. A hint of sourness. Citrus and mint notes. I didn’t really pick up pineapple? Moderately flavored. Light bodied. Unique with the mint flavor, but overall I thought it was average.

They also put Honey Moon CiderHead Quince on tap while I was there.

Honey Moon CiderHead Quince (Bellingham WA), 8.3%: This is described as their Quince mead with cider, so that would make it a cyser. Semi-dry. Mild tannins, tartness, and acidity. Mildly fruity. Light and refreshing. Mild to moderate flavored. Tropical notes, passion fruit and pineapple. This was good, but I prefer Eaglemount Quince, which was more complex and flavorful.

I wanted a little something else, but didn’t feel the need for another pint, so I bought a bottle of Celt for $3 and drank it there. The Cider House is pretty awesome as they don’t charge extra to drink their bottled cider there (vs. taking it home). An awesome cider for an awesome price! Its the only French cider I’ve seen that comes in a multipack (4 bottles). Check out my previous review here. I had forgotten how I much I enjoy this cider, and picked up a couple more bottles to take home.

I’m excited to compare the last two years of Two Towns’ Pommeau in a vertical pour, now that I have a bottle of each. I highly recommend it by the way, and if anyone is in the Seattle area, at $25 for an amazing 375ml bottle of 19% ABV Pommeau at the Schilling Cider House, its also a good buy. I also spotted it at The Cave in Kirkland.

Stay tuned for more Schilling Cider House tasting notes here at Cider Says! Have you had any good draft cider / cider flights recently?

Cockrell Original Hard Cider

February 18, 2016February 18, 2016 cidersays Cockrell, review cider, cider review, cider tasting, Cockrell, hard cider, Puyallup, washington

Review of Cockrell Original Hard Cider from Puyallup WA. They started making cider in late 2014, and so far I have only previously tried their Valley Red (raspberry). Here is an article on their release.

Cider: Original Hard Cider
Cidery: Cockrell
Cidery Location: Puyallup WA
ABV: 6.2%
How Supplied: 22oz bottle
Style: American flagship craft hard cider

Availability: Only in Washington. See this list.

Cider Description: This is the cider that started our journey. Our Original is a semi-sweet cider made with local fruit. We age this cider for months to bring out a smooth taste with just the right amount of tartness. Our Original is a crowd pleaser and winner of many competitions including the Cascade Cup and Washington State Fair.

Cidery Description: Cockrell Hard Cider is the longtime dream of two Puyallup brothers, Richard and John Cockrell. The brothers have been making hand crafted beer and cider for over 25 years. Their creations have won many local, state and national awards and accolades resulting in the encouragement of friends and family to consider sharing their creative talents with a larger audience.

As the brothers began planning for their retirement, they contemplated turning their hobby into a second career. The Pacific Northwest is home to many quality microbreweries but few artisan cider houses. The sophisticated range of flavors crafting ciders offers provides the brothers with the experimentation and creativity they crave.

The brothers began formulating a plan which included searching for the perfect cider apple. For over 100 years the Puyallup Valley, has been an agriculture leader in Washington State. The brother’s quest brought them to Gwyndon Farms. The farm was established in 1967 by Don and Gwendolyn Dewey. The Dewey’s operated the family farm for decades growing apples, cherries, raspberries and rhubarb. At its peak, the farm had over 1500 apple tress offering two dozen varieties.

The ability to utilize local fruit in the production process of their cider cinched the deal. Gwyndon Farms was purchased and Cockrell Hard Cider was launched. Cockrell Hard Cider’s production facility is located on the farm mere footsteps from the apple trees and raspberries utilized in the production process. The farm provides a peaceful setting for visitors to enjoy roaming the apple orchard and viewing the production process.

They have a tasting room open Fridays and Saturdays on their farm in Puyallup WA.

Price: $7.50

Where Bought: Full Throttle Bottles in Seattle WA
Where Drank: home
How Found: Browsing, although I had heard of them online and tried their Valley Red (raspberry) twice.

First Impression: Very light peach amber. Low carbonation upon pouring, with medium sized bubbles. Smells of rich bittersweet apples and honey.

Tasting Notes: Semi-dry. Moderate acidity. Mild tartness. A hint of tannins. Almost still (very low carbonation). Honey, caramel, and vanilla notes. Slight richness. Medium bodied. Quick finish. Moderate apple flavor. Moderate sessionability.

My Opinion: This cider was definitely to my liking. It has more flavor than a lot of flagship ciders and is reasonably priced too.

Most Similar to: Richer ciders, such as those from Brittany France (like Celt, although Cockrell has significantly lower carbonation), and Cascadia Ciderworks United Dry.

Closing Notes: This was a very enjoyable cider. I’m curious what else from them I’ll like.

Have you tried Cockrell ciders? What did you think?

Schilling Cider LumberJack (Rhubarb)

February 17, 2016February 7, 2016 cidersays review, Schilling cider, cider review, cider tasting, hard cider, Lumberjack, rhubarb, Schilling, seattle, washington

Review of Schilling Cider LumberJack, their Rhubarb variety, from Seattle Washington.

Cider: LumberJack (Rhubarb)
Cidery: Schilling Cider
Cidery Location: Auburn Washington (Seattle area)
ABV: 6.0%
How Supplied: boxed six pack of 12oz cans (and kegs)
Style: American craft fruit-infused canned cider
Ingredients: fresh pressed apple juice, pear, rhubarb, yeast

Availability: At least AK, AZ, CA, CT, ID, MN, NC, NV, OR, SC, VA, and WA.

Cider Description: This axe-swinging Lumberjack will make you want to get lost in the woods! He’s earthy, rugged, and just the right amount of dry. But, underneath all of that rough and tough, he’s as sweet as an early autumn pear.

Price: I’ve seen it sold anywhere from $10.99 to $13.50 / six pack
Where Bought: n/a (a fellow customer at the cider house shared a can with me from the six pack he bought – thanks John!).
Where Drank: home
How Found: Browsing the Schilling Cider House

First Impression: Light pink-peach hue. Low carbonation (large bubbles) and foam. Smells lightly fruity.

Tasting Notes: Semi-dry (2 Brix). Moderate tartness and acidity. No bitterness, sourness, or tannins. Notes of rhubarb, pear, tropical fruit, peach, and honey. Light bodied with a smooth buttery texture. A bit champagne-like although not nearly as bubbly (only low carbonation). Moderate finish length. Moderate apple flavor. Moderate sessionability.

My Opinion: Tasty and refreshing. I think this one would be a great summer cider. However, its a tad on the tart side for my liking, and overall fruity ciders aren’t my favorite. I also don’t know if I would have been able to specifically identify rhubarb as the flavor.

Most Similar to: Other semi-dry fruity ciders. The only other rhubarb cider I’ve had is 2 Towns Rhubarbarian, and I’d say Schilling’s LumberJack is more flavorful.

Closing Notes: This is part of Schilling Cider’s re-launch. I’m curious to see what else they will come up with. They discontinued their Hopped and Oak Aged ciders, and have had a number of new releases in their cider lineup lately.

Have you tried Schilling LumberJack (Rhubarb)? What did you think?

Dragon’s Head Kingston Black

February 16, 2016February 15, 2016 cidersays Dragon's Head, review cider, cider review, cider tasting, Dragon's Head, hard cider, Kingston Black, single varietal, Vashon, washington

Review of Dragon’s Head Kingston Black cider, a single varietal from Vashon Island Washington. I’ve previously tried their Wild Fermented and Traditional ciders.

Cider: Kingston Black
Cidery: Dragon’s Head
Cidery Location: Vashon WA
ABV: 7.9%
How Supplied: 750ml bottles
Style: Kingston Black single varietal craft cider

Availability: Limited release (I bought this a few months back so I assume they are sold out by now). Dragons’ Head ciders are only sold in OR and WA.

Cider Description: Kingston Black apples are known for being the ultimate cider apple, producing a well balanced, full bodied cider with a distinctive rich flavor. This cider is made from 100% Kingston Black apples.

Cidery Description: At Dragon’s Head Cider, we believe in producing high quality hard ciders with a traditional approach, which means you will never find us using apple juice concentrate, over sweetening our ciders, or adding other flavors to our ciders. We love the story that apples and pears can tell all by themselves. And so we keep it simple. Press high quality apples and pears, ferment the juice, put it in a bottle. We believe one of the keys to creating great cider is to have control over the entire process. For this reason, we do the pressing, fermentation, blending and bottling all right here on the farm.

Wes and Laura Cherry moved to Vashon Island in 2010 with the dream of planting an orchard and starting a cidery. Dragon’s Head Farm, named for the dragon who guards the apples of immortality in the Garden of Hesperides, is now home to over 2,200 cider fruit trees as well as our production facility.

They have a tasting room on Vashon Island open Saturdays and Sundays.

Price: $19.99
Where Bought: Schilling Cider House in Seattle WA
Where Drank: home
How Found: The cider house posted about it on Facebook, and I was glad it was still in stock when I made it there. Didn’t see any more next time I was there.

First Impression: Medium straw yellow. Very low carbonation, a mix of tiny and large bubbles. Some small bits of sediment. Smells rich, slightly sweet, boozy, of caramel, oak, & vanilla, and acidity & tartness.

Tasting Notes: Dry. Moderate tannins, tartness, and acidity. A hint of bitterness. No sour or funk. Medium bodied. Not as rich as the scent suggested, but had a smooth almost buttery texture with light carbonation. Notes of oak (although it doesn’t appear to be barrel aged), vanilla, and caramel. Long warming finish. Low to moderate apple flavor. Low sessionability.

My Opinion: I enjoyed this cider, but I think I had too high of expectations due to it being a Kingston Black single varietal, and was slightly disappointed. I think with less tartness the other flavors could have better shined through and made it more to my liking. Barrel aging this cider would also have been amazing.

Most Similar to: Other dry and tart ciders with slightly rich flavors, although I can’t think of any in particular that are similar to this one.

Closing Notes: Kingston Black ciders don’t disappoint, but I enjoyed Whitewood’s Whisky Barrel Aged Kingston Black cider more than this one. Too bad in the U.S. they are all really limited release (due to the lack of cider apples), as I couldn’t buy a bottle of either of them if I tried. Farnum Hill also just released a Kingston Black cider, although it won’t make it out here to Seattle.

Have you tried any Kingston Black single varietal ciders? What did you think?

Jester & Judge Columbia Belle

February 15, 2016February 7, 2016 cidersays Jester & Judge, review cider, cider review, Columbia Belle, hard cider, mint, peach, Stevenson, washington

Review of Jester & Judge’s Columbia Belle, a peach & mint infused cider from Stevenson Washington. I’ve also had their American Apple and Sharp Cherry varieties.

Cider: American Apple
Cidery: Jester & Judge
Cidery Location: Stevenson WA
ABV: 5.4%
How Supplied: four pack of 12oz bottles and 22oz bottles
Style: American craft cider made from dessert apples, infused with peach & mint

Availability: likely only WA & OR

Cider Description: We wanted to bring a soft southern hospitality to Pacific Northwest fruit. Columbia Belle is a refined peach and mint infused cider, soft, luscious and fruit forward. Equally at home, at the beach or at the bistro. 100% natural, 100% Pacific Northwest and chock full of good manners.

Cidery Description: We’ll bring the Jester and you be the Judge. At Jester & Judge we believe that balance is important in life and in cider. It’s the foundation of our seriously whimsical attitude. Serious about the quality of the ciders we make. No concentrates, sorbates, artificial flavorings, colorings, or other shortcuts. Whimsical because we have fun making the best ciders we can featuring local ingredients from the Pacific Northwest, which sometimes means snubbing our nose a little at traditional cider.

Price: ~$2.50 for a single bottle (runs $8-9 for a four pack)
Where Bought: Total Wine
Where Drank: home
How Found: Browsing, although I had heard about this variety online

First Impression: The first half of the bottle poured a hazy orange-pink straw yellow (pictured above). The second half of the bottle had a crazy amount of sediment and poured a murky brown hue. Very low carbonation. Smells like peach, citrus, tropical fruit, mint, and a hint of apple.

Tasting Notes: Semi-dry. The flavor starts with a refreshing & fruity peach with hints of citrus, followed up by a cooling mint finish (the mint was less pronounced when there was more sediment). Low tartness and acidity. No sourness, bitterness, funk, or tannins. Medium bodied. Moderate length finish. Moderate apple influence. High sessionability.

My Opinion: I liked this better than their American Apple and Sharp Cherry (it was more flavorful), but overall the flavor combination with the mint wasn’t really to my liking (plus generally I don’t go for fruity ciders).

Most Similar to: I’ve had a few peach ciders, such as from Blue Mountain, Finnriver, and Black Fin. I’ve also had a few herb-infused ciders, such as Finnriver’s Lavender Black Currant, Honey Meadow, Cranberry Rosehip, & Solstice Saffron, One Tree Lemon Basil, and J.K.’s Scrumpy Farmhouse Summer. I’ve even had Woodchuck’s Mint cider. However, I haven’t seen this combination before.

Closing Notes: Columbia Belle was very refreshing and would be nice on a summer afternoon.

Have you tried Jester & Judge Columbia Belle? What did you think?

Wandering Aengus Golden Russet

February 12, 2016February 7, 2016 cidersays review, Wandering Aengus cider, cider review, cider tasting, Golden Russet, hard cider, oregon, Salem, single varietal, Wandering Aengus

Review of Wandering Aengus Golden Russet, a single varietal cider from Salem Oregon. I’ve previously tried their Bloom, Wickson, Oaked Dry, Wanderlust, and Byrd (tap only) ciders. Wandering Aengus also makes Anthem cider, sold in four packs.

Cider: Golden Russet
Cidery: Wandering Aengus Ciderworks
Cidery Location: Salem OR
ABV: 9.0%
How Supplied: 500ml bottles (and limited quantity of kegs)
Style: Single varietal craft cider made from Golden Russet apples

Availability: CA, CO, ID, IL, IN, MI, MT, NM, NJ, OR, PA, TN, TX, UT, VA, WA, and WA D.C. per this list on their website.

Cider Description: Made from Golden Russet apples grown organically in Ashland Oregon. Described as having “rich honey aromas”. Suggested pairings of roasted duck or aged fontina cheese. 1,200 cases of 12 bottles and 60 kegs bottled Match 2015 from the 2014 harvest.

Cidery Description: At Wandering Aengus Ciderworks we press and blend over 20 cider apple varietals to craft our ciders. Our cider specific apples originate from France, England, and pre-prohibition America, but are grown now in Oregon. These heirloom varieties are essential for the depth of flavor, excellent body, and delightnful aromatics of our distinctive ciders. All our ciders are always GLUTEN FREE.

They have a tasting room in Salem Oregon open Fridays 4-8pm.

Price: $8.99
Where Bought: Whole Foods
Where Drank: home
How Found: The Hard Cider Appreciation Society group on Facebook had a couple members mention they really enjoyed this cider. I haven’t been a huge fan of any Wandering Aengus cider, but wanted to give this one a try.

First Impression: Light golden bronze amber. Very low carbonation, large bubbles. Smells like acidic & tannic apples, honey, yeast, and caramel.

Tasting Notes: On the drier side of semi-dry. Moderate acidity and tartness. Low bitterness and tannins. A hint of sourness. No funk. Caramel and honey notes. Medium bodied. Slightly creamy buttery type texture. Moderate length finish. Low apple flavor. Low sessionability.

My Opinion: I found this a bit less bitter than most of the other Wandering Aengus ciders I’ve tried. The tartness seemed to overpower the flavor a bit, but I liked the caramel and honey notes.

Most Similar to: Wandering Aengus Oaked Dry and Wanderlust.

Closing Notes: This was nice to try, but not my type of cider. I think with a bit less tartness and bitterness I would have enjoyed it though, as the flavor notes were really nice. I imagine I may have liked it better too if I had appropriately paired it, but I ended up drinking most of the bottle before dinner.

Have you tried Wandering Aengus ciders? What did you think?

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: