Seattle Cider Dry

March 30, 2016March 27, 2016 cidersays review, Seattle Cider cider, cider review, cider tasting, dry, hard cider, seattle, Seattle Cider, washington

Review of Seattle Cider Company’s Dry cider. I’ve also tried their PNW Berry, Semi-Sweet, Olympic Honey, Plum Gose, Oaked Maple, Harvest Series Gravenstein Rosé, and Gose varieties.

Cider: Dry
Cidery: Seattle Cider Company
Cidery Location: Seattle WA
ABV: 6.5%
How Supplied: four pack of 16oz cans (and kegs)
Style: American craft sessionable canned cider made from dessert apple varieties

Availability: Year round, at least in AK, CA, CO, IL, MN, OR, TX, WA, and WI. Their website includes lists of stores by state & city.

Cider Description: One of the driest ciders on the market. The golden orange glow of this unique unfiltered cider lends way to notes of lilac, blood orange and green apple on the nose. Dry and pleasantly acidic, flavors of nectarine, under ripe peach and tart cherry hit the palate with no residual sweetness.

Made from Granny Smith, Gala, Fuji, Red Delicious, and Golden Delicious apples.

Cidery Description: Seattle Cider Company is Seattle’s first cidery since Prohibition, bringing true craft cider back to Seattle and across the country. Bridging the gap between wine and beer with flavorful, small-batch cider, Seattle Cider’s initial offerings – Dry and Semi-Sweet – break the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront.

They have a tasting room (The Woods, shared with Two Beers Brewing) in Seattle WA, which I visited last year (see here).

Price: ~$3 for a single can (runs $11-$13 for a four pack)
Where Bought: Total Wine
Where Drank: home
How Found: I’ve always known about this cider, but wasn’t really into drier ciders, so put off trying it.

First Impression: Light straw yellow. Low carbonation upon pouring. Smells clean & crisp, very mild, of green apples, citrus, and yeast.

Tasting Notes: Dry. Moderate to high acidity. Light bodied. Low carbonation. Low tartness. Hints of bitterness and tannins. No sourness or funk. Notes of green apples, citrus, yeast, mineral, and floral. Moderate length finish. Low apple influence. Moderate to high sessionability.

My Opinion: This was a pretty standard canned dry cider from dessert apples. I didn’t really pick up the fruity notes the description eluded to. I prefer a bit more sweetness and flavor, so as far as their flagship ciders, I like Semi-Sweet more than Dry. My favorite from them so far is Olympic Honey. However, overall, Seattle Cider Company’s cider style isn’t really to my liking.

Most Similar to: Ace Joker, and especially, Original Sin Extra Dry. I liked the Original Sin best of the three, as I found it to be the most complex.

Closing Notes: This isn’t really a style of cider I enjoy, but it was nice to try.

Have you tried Seattle Cider Dry? What did you think?

Eaglemount Homestead Semi-Sweet

March 28, 2016March 19, 2016 cidersays Eaglemount, review cider, cider review, cider tasting, eaglemount, hard cider, Homestead, port townsend, washington

Review of Eaglemount’s Homestead Semi-Sweet cider, from Port Townsend Washington. I’ve tried a number of their ciders (see here) and visited their tasting room (see here). Eaglemount is unique in that they also make wine and mead in addition to cider. Note that they also make a Dry version of this cider.

Cider: Homestead Semi-Sweet
Cidery: Eaglemount Wine & Cider (& Mead)
Cidery Location: Port Townsend WA
ABV: 8.0%
How Supplied: 750ml flip top brown bottle
Style: American homestead-style craft cider made from Washingon-grown heirloom apple varieties

Availability: Limited release. Eaglemount ciders are distributed in Western Washington, Portland Oregon, Farmer’s Markets in Port Townsend, Port Angeles, Ballard, and Tacoma WA, Eaglemount’s tasting room in Port Townsend WA, and their online store.

Cider Description: Homestead Semisweet cider is made from heirloom variety apples from our homestead orchard and other old orchards on the Olympic Peninsula. This cider is crisp, clean, with a touch of sweetness and apple goodness.

Cidery Description: Our winery is located on an original 1883 homestead on the Olympic Peninsula in Washington State. The heirloom apple varieties were the inspiration to continue the tradition of the original homesteaders by making hard cider. Some of the heirloom varieties include Gravenstein, Winesap, White Pippin, Roxbury Russet, and twenty ounce. We also source heirloom varieties from other old homestead orchards on the Peninsula.

Our Eaglemount Hard Ciders and Meads are made with certified organic or sustainably grown fruit. The fruit comes from our homestead orchard, other homestead orchards in the area, our English and French cider orchard, and from certified organic growers in Washington State.

Price: $14
Where Bought: Eaglemount tasting room in Port Townsend WA
Where Drank: home
How Found: I tried this at their tasting room and really enjoyed it.

First Impression: Dark straw yellow. Very low carbonation. Smells mild, of fresh apples, yeast, and honey.

Tasting Notes: Semi-dry to semi-sweet. Mild to moderate tartness. Mild acidity and tannins. Hints of bitterness and funk. No sourness. Notes of yeast, honey, citrus, spice, and must. Slightly rich. Medium bodied. Long warming finish. Moderate apple flavor. Mild to moderate sessionability.

My Opinion: I enjoyed this, but I liked it better when I tried it at their tasting room. Letting it breathe for a bit helped dissipate some of the harshness, but when I tried it previously I didn’t pick up the hints of bitterness, funk, and must. Ciders can change batch to batch though.

Most Similar to: Finnriver Farmstead Semi-Sweet. Both are farmstead/homestead-style ciders on the sweeter side with significant tannins and honey & yeast notes.

Closing Notes: I think my favorite from Eaglemount remains their Quince cider, although I also like this one and their Cyser.

Have you tried Eaglemount Homestead Semi-Sweet? What did you think?

Locust Cider Alder Smoked Apple

March 25, 2016March 19, 2016 cidersays Locust, review Alder Smoked Apple, cider, cider review, cider tasting, hard cider, Locust, Locust Cider, washington, Woodinville

This will be a short post, as I only tasted one new-to-me cider during my latest visit to Locust Cider in Woodinville WA. Check out my prior tasting notes and reviews of Locust ciders here. It was an impromptu visit. My husband and I met two friends for lunch at the Tipsy Cow in Redmond (which is an amazing burger place, and I don’t even like hamburgers…I get a veggie burger), and we decided to go to a few tasting rooms in Woodinville before heading home. The boys had some wine at a couple of the winery tasting rooms in the same stripmall as the Locust Cider tasting room, and us girls tried some cider.

Their tap list hadn’t changed much from my visit a few weeks ago…they swapped Chipotle for the Alder Smoked Apple. That worked great for me though, as it was the only one on the menu I hadn’t tried! Their “up next” list also looks really interesting, especially the red wine barrel aged and prickly pear ciders.

Alder Smoked Apple: 6.0% ABV. They get the smoke flavor from alder smoked apple rings added during fermentation, showed in this photo from their Instagram. This is a tap-only release, but has made it to a few other locations in the Seattle area.

Semi-sweet to sweet. Mild acidity. Mild tartness. No sourness, funk, or tannins. Full bodied. Notes of maple, honey, and hints of citrus and alder. I only picked up mild smoke flavor in the moderate length finish. Moderate to high apple flavor. High sessionability.

They said this was less smokey than previous batches. I enjoyed it, but I think with more smoke and less sweetness, it would have been awesome.

I also tried their Winesap cider again. I liked it better last time; this time it was missing that frothy texture I enjoyed, and was a bit more sour.

I also spotted their new bottle design. They are going from 750ml to 500ml bottles on their special release ciders, which I think is a good move. 500ml is my favorite bottle size.

I look forward to trying more from Locust Cider.

Finnriver Farmstead Cider Traditional Semi-Sweet

March 24, 2016March 19, 2016 cidersays Finnriver, review Chimacum, cider, cider review, cider tasting, Farmstead, Finnriver, hard cider, washington

Review of Finnriver’s Farmstead Cider Traditional Semi-Sweet, from Chimacum Washington (in the Port Townsend / Olympic Peninsula area). I’ve tried many ciders from their lineup (see my reviews here).

Cider: Farmstead Cider Traditional Semi-Sweet
Cidery: Finnriver
Cidery Location: Chimacum WA
ABV: 6.5%
How Supplied: 500ml bottle (I just love this style bottle by the way!)
Style: farmstead-style craft cider made from Washington-grown homestead, cider, and dessert apple varieties

Availability: In general, Finnriver ciders are sold in WA, OR, CA, AZ, NV, TX, IL, CO, and Alberta & BC Canada (detailed info here). They also have an online store (which can ship to WA, OR, CA, AK, CO, MN, FL, & WA D.C.). However, this cider might have slightly less availability than some of their more common ones.

Cider Description: Each Autumn, on World Apple Day, Finnriver invites friends and neighbors from across the North Olympic Peninsula to bring over their buckets, bins, and boxes of backyard apples. These apples, often wild and antique varieties, are full of tannins that bring out complex and bittersweet flavors. We ferment this blend of homestead harvested fruit to create an earthy taste of frontier cider tradition. A portion of the proceeds from the sale of this cider will benefit local Food Banks. Enjoy with hearty food and a sense of adventure.

Cidery Description: At Finnriver we gather and ferment the flavors of the land to offer you farmcrafted hard ciders and spirited fruit wines. We are inspired by the allure of the fruit, the ancient history of the craft of fermentation and the lively traditions we now seek to revive. Our mission is to inspire a deeper connection to the land that sustains us….Some of these ciders are small-batch, seasonal and labor-intensive. Others are produced with contemporary methods and more readily available year-round…Finnriver grows over twenty varieties of traditional and heirloom apples in our organic orchard, to feature in our traditional and specialty ciders.

Price: $9
Where Bought: Finnriver tasting room
Where Drank: home
How Found: I had heard of this one before but hadn’t got around to trying it. When I saw it at their tasting room and was picking up some other bottles and merchandise, I thought I might as well since I was there.

First Impression: Medium honey straw yellow (the photo turned out a bit dark). Very low carbonation upon pouring. Smells of bittersweet apples with some tannins, yeast, honey, and citrus.

Tasting Notes: Semi-dry to semi-sweet. Nearly still (very low carbonation). Low to moderate tannins. Moderate acidity. Low tartness. A hint of bitterness. No sourness or funk. Medium bodied. The flavor starts with acidity and finishes with tannins. Notes of oak, honey, yeast, citrus, spice, and vanilla. Moderate length finish. Moderate apple influence. Low to moderate sessionability. Moderate to full flavor intensity.

My Opinion: Tasty! I liked how flavorful it was without resorting to any additions to the cider (fruit, hops, spice, etc). It has some tannins but remains quite approachable, especially as it has some residual sweetness.

Most Similar to: Eaglemount Homestead Semi-Sweet (see my tasting notes here). Both are farmstead/homestead-style ciders on the sweeter side with significant tannins and honey & yeast notes. Oddly enough I’m drinking the Eaglemount cider as I’m writing this review!

Closing Notes: I enjoyed this cider, but their Fire Barrel remains my favorite (see my review here). Fire Barrel tastes similar to Farmstead, but has a bolder flavor and the added complexity of barrel aging. Plus, Fire Barrel only costs a couple dollars more if I remember correctly, so that seems like a good value. Finnriver makes many cider varieties and they are easy to find in my area, so I’ll continue to try whatever they make.

Have you tried Finnriver Farmstead? What did you think?

Schilling Cider House Visit 12 Tasting Notes

March 23, 2016March 19, 2016 cidersays Anthem, Carlton, Cider Riot, Grizzly, Moonlight Meadery, Red Tank, review, Schilling cider, cider bar, cider review, cider tasting, hard cider, Schilling Cider House, seattle, tasting notes

Tasting notes from my twelfth visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA. Check out my past posts here. I was there on St. Patrick’s Day, and they were having a potluck. I also met David from Cider Expert (apparently I’m a superuser there and he wanted my feedback) and we had a spirited cider discussion for almost a couple hours. Cider Expert is a cider rating & review website currently in Beta testing. I think once it goes live it will be great, as the other beverage review websites like Untappd and RateBeer don’t really work well for cider (plus this one has ratings for taste properties specific to cider, and algorithms to actually suggest ciders).

I got there after work, around 4pm, and had a flight of 6 ciders. I was there for a few hours so I was expecting to order something else too, but they were large pours and one was high ABV, so that was it for me. I had thought that 5/6 were new for me, but after I ordered I realized I had 2 of them before, so only 4/6 were new for me. There were a couple other ciders on the tap list I hadn’t tried, but weren’t of interest. I brought in some Thai food takeout; I guess I must be picky as I’m 0/3 as far as liking the local Thai food options in Fremont. The PCC (natural grocery store with a large ready-made food section) remains my favorite takeout option nearby.

Carlton Cyderworks First Fruits, 6.5% ABV, McMinnville OR: Described as an apple cider fermented with plums and mulberry juice, aged in wine barrels for 5 months, which appears to be tap only. Light pink grapefruit hue. Semi-dry. Moderate acidity and mild tartness. Light bodied. I really liked the texture most of all with this cider; kinda frothy (note the foam in the photo). I didn’t recognize it as being barrel aged though (only read that later). It was lightly fruity and really refreshing.

Moonlight Meadery How Do You Like Them Apples (cider), 13.5% ABV, Londonderry NH: I’ve absolutely loved everything I’ve tried from Moonlight Meadery. I had tried this one before, and knew I wanted to include it in my flight as its a rare, and like all their ciders, tap-only. Them Apples is described as being aged with brown sugar for 6+ months in barrels from their Last Apple cyser (which were barrels from Jim Beam whiskey). Note that they also have a “How Do You Like Them Little Apples”, which is similar, but only 6.5% ABV (see my review here). Semi-dry to semi-sweet. Low acidity, low tartness, a hint of bitterness, and a hint of sourness. Very smooth, with a well hidden ABV. Medium bodied. Notes of baked apple, whiskey, oak, citrus, honey, brown sugar, and vanilla. This was different than I remembered previously…much less sweet, and with hints of bitterness and sourness. It was very good, but I think I prefer the Little Apples version (or at least the batch of this one I tried previously). On a side note as this was aged in Last Apple barrels, I also love that one, and have a bottle at home.

Red Tank Cider Yukon Cornelius, 6.0% ABV, Bend OR: Described as including vanilla, cranberry, and cinnamon. Schilling actually called it Vanilla-Cran-Cinnamon, probably as the keg was labeled that way, but with some research it looks like Yukon Cornelius is the actual name. Light punk hue. Strong cinnamon scent. Semi-dry. Mild vanilla, moderate cinnamon spice, and a hint of fruitiness but mostly tartness from the cranberry scent. Light bodied. Interesting combination, but it worked.

Grizzly Ciderworks Woodlander Wit, 6.9% ABV, Milton-Freewater OR: This is the one I thought I hadn’t tried before, but I had (see here). They modeled this cider after Belgian wit-style beer (they used that variety of beer yeast), and added orange peel and coriander. Semi-dry. Moderate acidity, low tartness, and low bitterness. Medium bodied. Mildly flavored, with notes of oak, spice, herbs, and citrus (I didn’t specifically identify orange or coriander). I like The Ridge from them better, which has more woody earthiness without the herbal & citrus flavors of this one, although is even drier.

Anthem Rose Pinot, 6.5% ABV, Salem OR: Described as being aged with pinot noir grapes (its unclear whether in a barrel or tank). Bright red hue. Semi-dry. Moderate tartness and mild acidity. Light bodied. Very mild flavor which to me had a lot of cranberry notes. I didn’t really like the flavor of this one. I imagine wine lovers would enjoy it.

Cider Riot! Burn Cider, 6.8% ABV, Portland OR: Described as being made with Oregon-grown English cider apples, tart wild apples, and dessert apples, and being inspired by English West Country pub draught ciders. Dry. Moderate bitterness, moderate acidity, low tannins, and low tartness. Light bodied. Hints of bittersweet cider apples, but overall it was on the mild end of the flavor spectrum, and kinda watered down tasting. Notes of vanilla and spice as well. I think if it had been more flavorful, slightly less bitter, and slightly more sweet, this would have been nice.

My favorite of the evening was the Moonlight Meadery cider, which I also loved the last time I had it (see my Cider Summit Seattle 2015 tasting notes here). I also enjoyed First Fruits, even though I usually don’t go for fruity ciders. Lately I’ve realized I enjoy ciders that best I can explain are very “textural” (Locust Winesap was another example; see my tasting notes here). Overall though I was a bit underwhelmed by my flight, but many I tried mostly just to try them. I wish Schilling would offer more unflavored ciders (not fruity, hopped, spiced, etc), English & French imports, etc, on tap, but I imagine the flavored stuff sells well.

On my way out I picked up another bottle of 2 Towns Pommeau, as its that awesome (see my review here), a great value, and the bottle says it ages well (up to 20 years?). I also bought a cider I hadn’t seen in this area before from ÆppelTreow, Kinglet Bitter, which sounds like something I’ll like (made from bittersweet apples); I’ve enjoyed a couple other ciders from them (Appely Doux and Barn Swallow).

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

Aspall English Demi Sec Draft Cider

March 22, 2016March 15, 2016 cidersays Aspall, review aspall, cider, cider review, cider tasting, Demi Sec, English Cider, hard cider, UK cider

Review of Aspall English Demi Sec Draft Cider. I’m a huge fan of English cider, and of Aspall, and have tried a few of their other ciders (reviews & tasting notes here).

Cider: Demi Sec
Cidery: Aspall
Cidery Location: Suffolk England
ABV: 6.8%
How Supplied: 500ml bottle
Style: English craft cider made from heirloom & cider apple varieties

Availability: Fairly wide release at specialty bottle shops in the U.S. (and Europe of course)

Cider Description: Golden color, with ripe apple and honey-ish aromas. Lightly sweet with a pleasant balancing acidity giving way to a nice off-dry finish.

Apple Varieties: 65% Sweet (Cox Orange Pippin, Egremont Russett, & Royal Gala), 25% Sharp (Bramley Seedling & Howgate Wonder), and 15% Bittersweet (Tremlett’s Bitter, Yarlington Mill, & Dabinett).

Cidery Description: The Chevalliers have been making cyder at Aspall for eight generations, since 1728 when Clement Chevallier fermented his first batch of Normandy style Suffolk cyder. They still produce cyder using only the fresh juice of whole Suffolk apples and the philosophy championed by their founding ancestor, Clement. Still owned and managed by the Chevallier family, Aspall is the oldest direct lineage cyder maker in the United Kingdom. There are no hidden partners or parent companies enabling Aspall to focus on making the best possible product without compromise. Truly family owned.

Price: ~$8
Where Bought: Schilling Cider House
Where Drank: home
How Found: Browsing. I’ve been wanting to try more Aspall varieties, and hadn’t tried this one.

First Impression: Dark straw yellow with some orange. Low carbonation and moderate foam upon pouring. Smells of mild apple, floral, and citrus.

Tasting Notes: Semi-sweet to semi-dry. Low to moderate acidity. Medium bodied. Low tartness. Hints of bitterness and tannins. No sourness or bitterness. Notes of honey, citrus (including grapefruit), floral, and green apple. Moderate length finish. Moderately flavored. Moderate apple influence. Moderate sessionability.

My Opinion: Tasty! Its light and refreshing, although with more sweetness and less richness than I expected. It doesn’t have many of the characteristics of traditional English cider.

Most Similar to: I found this more similar to “American” ciders than English ciders. The following have similar honey and floral notes: Moonlight Meadery How Do You Like Them Little Apples (except it is sweeter and barrel aged), Finnriver Honey Meadow (except it has chamomile and lemon balm), and EZ Orchards Hawk Haus (except it is much drier).

Closing Notes: This was definitely enjoyable, but not what I was expecting. My favorite from Aspall remains their Imperial (black label…not sure if it differs from the blue labeled bottles).

Have you tried Aspall Demi Sec? What did you think?

Elemental Hard Cider NW Atomic Root Beer

March 21, 2016March 13, 2016 cidersays Elemental, review cider, cider review, Elemental, hard cider, hard root beer, NW Atomic Root Beer, NW Atomic Rootbeer, root beer, washington, Woodinville

Review of NW Atomic Root Beer from Elemental Hard Cider in Woodinville Washington. It is a cider based hard root beer (cider with root beer spices). I’ve tried this twice before on draft (different batches…Elemental is unique in that they continue to tweak recipes after releasing a cider), and I have tried a number of ciders from them (see here).

Cider: NW Atomic Root Beer
Cidery: Elemental Hard Cider
Cidery Location: Woodinville WA
ABV: 6.5%
How Supplied: 22oz brown glass bottle
Style: American craft alcopop, cider based hard root beer

Availability: Likely only in WA

Cider Description: NW Atomic Root Beer starts with out crisp, clean and bright hard apple cider fermented bone dry to 6.5% ABV. We then infuse the base with an intense magical concoction of sassafras and liquorice. Subtle notes of vanilla, anise, fennel and plum are soft on the palette and round off the experience of our unique beverage.

Note that they use caramel color, but its certified non-GMO (apparently rare to find) and gluten free. They are even working on getting an organic version of it.

Cidery Description: Family owned and operated. Brian and Christina Callahan launched Elemental Hard Cider to bring quality, affordable, and delicious hard cider to the world. We strive to bring fun and exciting flavors to the experienced cider enthusiast, as well as novice cider drinkers.

Hand-crafted micro ciders designed for taste, smoothness, and quality. Each of our hand-crafted ciders are made from only the finest Northwest apples and cold-fermented to preserve the fruit. Our ciders are reminiscent of champagne, they are lightly filtered and mildly effervescent for clean taste. Experience our quality for yourself. Come in often to grab a glass. We are constantly trying out new flavors, so the line-up is always changing.

Price: ~$8
Where Bought: The Cave in Kirkland WA
Where Drank: home
How Found: I heard about this at Cider Summit Seattle last year but didn’t get around to trying it until I saw it at the Schilling Cider House on draft (notes here). For awhile it was draft-only, no bottles. Then, I tried it on draft again at Around the Table (notes here). I remembered liking the previous version better (I heard that over time they retained less apple flavor), but wanted to give a bottle a try as it is so unique. I thought that this bottle was closer to the first version I tried than to the second, as it retained more apple flavor, which I like. Apparently most of their customers however seem to prefer less apple flavor than I do.

First Impression: Caramel brown root beer hue. Low carbonation upon pouring. Smells like root beer spices with a hint of baked apple.

Tasting Notes: Semi-sweet to semi-dry. Medium bodied. Low carbonation. Low acidity and tartness. No sourness, bitterness, funk, or tannins. Notes of root beer spices (milder than a typical root beer), rich baked apple, caramel, and honey. The flavor starts as root beer and finishes with baked apple. Quick finish. Moderate apple influence. High sessionability.

My Opinion: Tasty! This is my idea of a sessionable cider…very easy to drink, but also very flavorful and unique. The only thing I’d change would be slightly more carbonation. Not as much as soda, but more than I detected would be nice.

Most Similar to: This is quite different from other hard root beers such as Not Your Father’s as it has a cider (not malt beverage) base, so it doesn’t have the bitterness of that product (and is less sweet and less carbonated). The only similar cider I know of is Sonoma Washboard, but that is sarsaparilla not root beer spices, and quite dry (I really disliked that one, but my husband was a huge fan).

Closing Notes: I’m usually not a huge fan of flavored ciders, but I think one of the reasons I enjoyed this was because it is so far from traditional cider. I hope I can purchase this version/recipe in the future, as I really liked it.

Have you tried NW Atomic Root Beer? What did you think?

2 Towns Pommeau – 2013 Harvest / 2015 Release

March 18, 2016March 18, 2016 cidersays 2 Towns, review 2 Towns, brandy, Calvados, cider, cider review, Corvallis, hard cider, oregon, Pommeau

Review of the 2013 harvest / 2015 release of Pommeau from 2 Towns. This is their third release (the first two were under their Traditions Ciderworks brand), discussed in this article. I’ve also tried their 2011 harvest / 2013 release of Pommeau under their Traditions Ciderworks brand, and previously reviewed a number of ciders from 2 Towns.

Pommeau is a port-style apple wine related to cider. It is made from apple brandy (a spirit from distilling apple cider) with either unfermented apple juice or lightly fermented apple cider blended in (cider in this case), then barrel aged. It is called Calvados when made in Normandy France.

Cider: Pommeau (2013 harvest / 2015 release)
Cidery: 2 Towns Ciderhouse
Cidery Location: Corvallis OR
ABV: 19%
How Supplied: 375 ml tall frosted glass bottle, wax sealed
Style: American craft Pommeau made from apple brandy and lightly fermented cider, barrel aged in French oak for 1 year

Availability: Limited release (500 cases of 12 bottles made), distributed to CA, ID, IL, MN, NV, OR, and WA.

Cider Description: Our Pommeau is made from locally grown traditional bittersweet cider apples which are hand-harvested and ‘sweated’ at cool temperatures. After the apples have sweetened, the fresh-pressed juice is lightly fermented and then aged with Clear Creek apple eau de vie. Our Pommeau is then matured in French oak barrels for one year. The result is a tremendously complex apple Pommeau that blossoms with aromas of fresh-pressed cider, dried fruit, and wood. This bottle will improve with cellaring for up to 20 years.

Cidery Description: 2 Towns Ciderhouse was founded in Corvallis, Oregon, in 2010 with the mission of bringing cider back to the people. 2 Towns Ciderhouse is a proud pioneer in the resurgence of America’s first beverage of choice. We planted our own orchard in 2012 to help revitalize old-world heirloom apples. We are committed to supporting local apple growers by insisting on using the finest fresh-pressed 100 percent Northwest apples and never take shortcuts in the cider-making process. Our process includes careful fermentation and no added sugar or essence flavorings, allowing the naturally fermented ingredients to speak for themselves. Named for two towns in our locale, Corvallis and Eugene, 2 Towns Ciderhouse has become one of the most award-winning and recognized ciders in the West.

Price: $25
Where Bought: Schilling Cider House
Where Drank: home
How Found: I had heard awhile back that 2 Towns made Pommeau, and read an article on their 2015 release in the Fall, so I started looking. At first I only found their 2013 release, but then the Schilling Cider House decided to carry the 2015 release.

First Impression: Rich amber orange hue. Still (no carbonation). Smells alcohol-forward, of rich ripe apples, oak, dried fruit, leather, brown sugar, caramel, burnt sugar, and vanilla.

Tasting Notes: Semi-sweet to semi-dry. Low acidity and tartness. A hint of tannins. No sourness, bitterness, or funk. Notes of rich ripe apples, oak, dried fruit, leather, brown sugar, caramel, burnt sugar, vanilla, tropical fruit, and peaches. Medium to full bodied. Very long warming finish. Moderate to strong apple influence. Low to moderate barrel influence. Very low sessionability.

My Opinion: Amazing! I love how flavorful this is.

Most Similar to: I’ve only had four Pommeaux (the plural of Pommeau), so I don’t have much to compare to. However, I really enjoy this 2 Towns Pommeau, as well as the Finnriver Pommeau. The Finnriver Pommeau (reviewed here) is also quite flavorful and fuller bodied.

Closing Notes: Pommeau is a unique cider related beverage to try, and I look forward to trying more. This is my favorite Pommeau so far! I plan to buy at least one more bottle to “cellar” for awhile.

Have you tried 2 Towns Pommeau? What did you think?

Traditions Ciderworks (2 Towns) Pommeau – 2011 Harvest / 2013 Release

March 17, 2016March 12, 2016 cidersays 2 Towns, review, Traditions 2 Towns, brandy, Calvados, cider, cider review, Corvallis, hard cider, oregon, Pommeau, Traditions

Review of the 2011 harvest / 2013 release of Pommeau from Traditions Ciderworks, made by 2 Towns. 2013 was their first release of Pommeau, although there have been two releases since then, in 2014 and 2015. Note that 2 Towns’ Traditions Ciderworks brand has since been absorbed into their regular 2 Towns line of ciders. I actually purchased this recently after initially not being able to find the 2015 release, and had assumed it was the 2014 release, but when asking 2 Towns some questions I discovered it was actually the 2013 release (the 2014 release was in a frosted Traditions Ciderworks bottle). I later found the 2015 release (which was labeled under 2 Towns), which I’ll review soon. I’ve previously reviewed a number of ciders from 2 Towns.

Cider: Pommeau (2011 harvest / 2013 release)
Cidery: Traditions Ciderworks (2 Towns Ciderhouse)
Cidery Location: Corvallis OR
ABV: 19%
How Supplied: 375 ml tall clear glass bottle, wax sealed
Style: American craft Pommeau made from apple brandy and lightly fermented cider, barrel aged in French oak for 1 year

Availability: Limited (100 cases of 12 bottles made, sold 2 years ago). This 2013 release is actually much more limited than their 2015 release, where 500 cases were made. In general though 2 Towns’ ciders are sold in AK, CA, HI, ID, IL, MN, NV, OR, and WA.

Wow–20 years…I wonder how they came up with that number? I believe it though.

Cidery Description: Traditions Ciderworks produces handmade artisan ciders using only locally sourced Oregon farm grown apples. Inspired by the creativity and flair of Pacific Northwest craft brewers and winemakers, we use time-honored traditions & our own unique style to create exceptional, premium ciders. From the heart of Oregon, near the banks of the Willamette River, Traditions Ciderworks is dedicated to bringing artisan cider out of the past and into the present.

Price: $32.25
Where Bought: Full Throttle Bottles (I’ve also seen 2 Towns Pommeau in the Seattle area at the Schilling Cider House and The Cave)
Where Drank: home
How Found: I had heard awhile back that 2 Towns made Pommeau, and read an article on their 2015 release in the Fall, so I started looking.

First Impression: Rich amber hue. Still (no carbonation). Smells alcohol-forward, of rich apples, oak, spice, oranges, caramel, and burnt sugar.

Tasting Notes: Semi-dry to dry. Low acidity and tartness. A hint of bitterness and tannins. No sourness or funk. Notes of rich apples, oak, spice, oranges, caramel, burnt sugar, vanilla, and leather. Medium bodied. Long warming finish. Moderate apple influence. Low to moderate barrel influence. Very low sessionability.

My Opinion: This is nice, but on the verge of being a bit much for me. I’m ashamed to admit I enjoyed it with a couple ice cubes; otherwise it seemed a bit too boozy, as it doesn’t have much sweetness (and it was room temperature to start as I didn’t want to rearrange my fridge shelves for the few weeks I kept it open). I much prefer 2 Towns’ newer 2013 harvest / 2015 release, which I’ll review soon. I actually e-mailed them about it as the two releases were so different. They confirmed there were some significant variations in sweetness and tannins due to growing seasons, apple blends, etc. This 2011 harvest release was drier and had a slightly higher percentage of bittersweet apples than the later releases. Going forward they plan to have their Pommeau more similar to the 2013 harvest release–sweeter, richer, and more full bodied.

Most Similar to: I’ve only had four Pommeaux (the plural of Pommeau), so I don’t have much to compare to. However, this was drier, lighter bodied, and less complex than both the Finnriver Pommeau (review here) and the 2 Towns 2013 harvest / 2015 release Pommeau (review soon). I think it was more on par as far as sweetness and consistency with Tieton Wind, but I tried that quite awhile ago (before what I even knew what Pommeau was probably!).

Closing Notes: Pommeau is a unique cider related beverage to try, and I look forward to trying more. However, the newer 2 Towns Pommeau release is more to my liking than this one. In fact, I’m planning to buy at least one more bottle to “cellar” for awhile.

Have you tried Traditions Ciderworks (2 Towns) Pommeau? What did you think?

Whitewood Cider Northland

March 16, 2016March 22, 2016 cidersays review, Whitewood cider, cider review, cider tasting, hard cider, Northland, Olympia, washington, Whitewood

Review of Whitewood Cider’s Northland, described as a medium dry cider made from heirloom and traditional cider apples grown in the Pacific Northwest. Whitewood Cider was started in Olympia Washington in 2012 and released their first ciders in 2013 (check out this article). I’ve tried five other ciders from them (Summer Switchel, Red Cap, Whiskey Barrel Aged Kingston Black, Gravenstein Old Fangled 2012 Harvest, and Gravenstein Old Fangled Barrel Aged), but this is my first full review.

Cider: Northland
Cidery: Whitewood Cider
Cidery Location: Olympia Washington
ABV: 6.8%
How Supplied: 750ml clear glass bottle
Style: American craft cider made from heirloom and traditional cider apples

Availability: Per this list, only in Washington, including Olympia, Seattle, Federal Way, Tacoma, and Eastern Washington.

Cider Description: Our Northland Traditional Blend is traditional as it gets. European cider apple varieties blended at the press, fermented through the winter, racked, blended again and matured into early Summer. Lightly back-sweetened for balance and bring out fruitiness.

Floral spicy sweet nose, with strong characteristics of sweet apple, stone fruit, ripe orange and a tropical fruit acidity and wine-like tannic/bitter notes balanced with a crisp clean finish.

(~~Note that it looks like this description is from another release, Northland Traditional, which only used traditional cider apples.~~ Mine says both heirloom and traditional cider apples were used.)

ADDED: Dave White from Whitewood said this batch was actually all bittersweets & bittersharps. For awhile some Newtown Pippins had been added “to open it up a bit but the cider evolved and softened to no longer need it.”

Cidery Description: Whitewood Cider is the South Puget Sound’s first craft cidery. Officially we are a nano cider and can be hard to locate. Fear not as you’ll be able to find us at the finest bottles shops as well pubs and and restaurants that are the most dedicated to locally made craft cider.

Too often the word traditional is haphazardly thrown around when it comes to making cider. At Whitewood Cider Company we make hard cider seasonally, as traditional as it gets, just as cider has always been made.

We pick and press apples in the Autumn as they are ripe and properly sweated out to produce the thickest richest juices possible.
Our ciders ferment slow all throughout the Winter at the cold ambient temperatures of South Puget Sound
We rack and blend our ciders in the late Winter and early Spring.
Curing the late Spring after the ciders have had ample time torest and mature, we rack our cider once more and begin bottling and kegging.

When it comes to apple selection and cidermaking we have a “no compromise” approach. We believe cidermaking is an art and that the best fruit and the best practices yield the best cider possible.

Whitewood Cider is owned and operated by Dave White (of Old Time Cider) and Heather Ringwood. Visits to their Olympia Washington cidery are by appointment only.

Price: ~$16
Where Bought: Schilling Cider House
Where Drank: home
How Found: Browsing. I had been wanting to try a bottle and do a full review, and this one sounded like something I’d enjoy.

First Impression: Dark straw yellow / light amber. Very little carbonation upon pouring, and a light foam ring. Smells fairly simple and clean, of mild apple juice and yeast.

Tasting Notes: Semi-dry, although with all the fruity notes some may perceive it as sweeter. Medium bodied. Nearly still (very little carbonation). Moderate acidity. Mild tartness. Mild tannins. No bitterness, sourness, or funk. Notes of apple, honey, yeast, mineral, floral, tropical fruit, and citrus. Slight richness. Moderate length finish with some unexpected warming. Moderate complexity. Strong apple influence. High sessionability.

My Opinion: Yum! I enjoyed all the apple flavor in this one, likely a product of them back sweetening the cider. This would make a great introductory craft cider..it retains some sweetness, the tannins remain mild, and it has a lot of apple flavor.

Most Similar to: Other semi-dry apple-forward ciders. It actually reminds me of Breton French ciders, except with much less carbonation, as it is so apple and yeast forward (although French ciders are typically keeved, not back sweetened).

Closing Notes: I enjoyed this cider and look forward to trying more from Whitewood. I still haven’t tried South Sounder, or the regular Old Fangled blend (instead of the single varietal Gravenstein one). My favorite cider from them remains the limited release Whiskey Barrel Kington Black, which I tried last year at Cider Summit Seattle and an event at Capitol Cider with Bill Bradshaw, and was one of my favorite ciders of 2015. Hopefully they make it again, as I didn’t get to purchase any bottles.

Have you tried Whitewood Cider Northland? What did you think?

Montana CiderWorks North Fork Traditional

March 15, 2016March 15, 2016 cidersays Montana Ciderworks, review cider, cider review, cider tasting, hard cider, Montana, Montana Ciderworks, North Fork, Northfork

Review of North Fork Traditional from Montana CiderWorks, from Darby Montana. I’ve previously tried their Darby Pub Cider (see my tasting notes here). Surprisingly enough, they are far from the only cidery in Montana (Cyder Market lists four, although Montana CiderWorks appears the oldest, being founded in 2000).

Cider: North Fork Traditional
Cidery: Montana CiderWorks
Cidery Location: Darby MT
ABV: 7.0%
How Supplied: 500ml bottle (also 750ml)
Style: American craft English-style semi-sweet cider made from Montana apples

Availability: Year round in CO, MT, and WA

Cider Description: Semi-Dry English Style Cider. Golden, gently bubbly, with true cider flavor. Expressive bittersweet apple character with wood, grass & smoke notes; this semi-dry cider balances faintest sweetness against sharpness, astringency, and tart fruit…Our North Fork traditional cider received a Gold Medal at the 2013 Great Lakes International Cider & Perry Competition. The blend includes hard-to-find traditional cider apples & crab apples alongside Bitterroot Valley apples. North Fork offers a clean, aromatic finish that enhances the flavor of savory foods. Pairs wonderfully with spicy (ethnic) foods, game bird dishes, and hor d’oeuvres with strong cheeses.

Cidery Description: Montana CiderWorks is a bonded winery located in Darby, Montana. We offer exceptional English-style ciders crafted from Bitterroot Valley apples and other local fruits. We support sustainable agriculture and the preservation of open spaces in our beautiful valley. We increase the value and usefulness of Montana’s orchards so that they may support and delight future generations.

Here is a nice article from CiderCraft on Montana Ciderworks. The owner and cidermaker is Lee McAlpine, who I met at Cider Summit Seattle last year.

Price: ~$8
Where Bought: Schilling Cider House
Where Drank: home
How Found: Browsing. I tried their Darby Pub Cider at Cider Summit Seattle last year, and had been wanting to try something else from their lineup. The description of this cider sounded like something I’d enjoy.

First Impression: Light amber orange. Low carbonation with some foam upon pouring. Smells luscious, of rich ripe apples, apple skin, honey, brown sugar, caramel, and vanilla.

Tasting Notes: On the sweeter side of semi-dry. Low carbonation. The texture is a bit mousse-like. Moderate acidity. Moderate tartness. Low to moderate tannins. A hint of bitterness. No sourness or funk. Moderate to full flavored. Medium bodied. Notes of rich bittersweet apples, apple skin, honey, brown sugar, caramel, vanilla, charred oak, and earthiness. Moderate length finish. Moderate to high apple flavor. Moderate sessionability.

My Opinion: Yum! The flavor started with acidity & tartness, then finished with drying tannins. This definitely tastes like English cider, but the slight sweetness and mousse-like texture reminds me a bit of French cider too. This is a rather approachable English style cider too–it isn’t too dry and stays clean (no funk), although it has tannins.

Most Similar to: Other English and English-style ciders, such as Liberty Ciderworks English Style, Aspall Dry, Sheppy’s Somerset Draught, Hogan’s Medium Cider, Worley’s Premium Vintage, and Montana Ciderworks Darby Pub.

Closing Notes: I’m a big fan of English ciders, and this didn’t disappoint. However, I think I slightly prefer their Darby Pub cider. I look forward to trying their other ciders; I’ve also seen Small Batch McIntosh and Newtown Pippin ciders from them in my area.

Have you tried any ciders from Montana CiderWorks? What did you think?

Hogan’s Medium Cider

March 14, 2016March 14, 2016 cidersays Hogan's, review cider, cider review, cider tasting, England, English Cider, hard cider, Hogan's, Medium Cider, UK

Review of Hogan’s Medium Cider, from the UK. This is the first cider I’ve tried from them, although I’m a fan of English cider.

Cider: Medium Cider
Cidery: Hogan’s Cider
Cidery Location: Alcester, England
ABV: 5.4%
How Supplied: 500ml bottle
Style: English craft medium dry cider

Availability: UK, U.S. (including at ShipCider.com), Russia, Hong Kong, Finland, Australia, Ireland, Lithuania, Estonia, Norway, and Germany.

Cider Description: Hogan’s Bottled Cider is fermented from only 100% fresh pressed English cider apples. Our cider tastes so good because we do not use apple concentrate and we do not add any sugars prior to fermentation. Containing more than 85% cider apple juice our premium bottled cider is made only from fresh pressed cider fruit and precious little else. Hogan’s bottled cider brings you the authentic taste of the English orchard.

Hogan’s Medium Bottled Cider is golden, well balanced, slightly sparkling cider with caramel, butterscotch and dried fruit aromas.

Cidery Description: Hogan’s ciders and perries are fermented from just fresh pressed English apples and pears, no sugars are added prior to fermentation and no apple or pear juice concentrate is used.

We think cider should be made only from fresh pressed apples. What we do is source fruit in the Autumn from lots of apple orchards in the counties of Herefordshire, Gloucestershire and Worcestershire.

Price: $7.25
Where Bought: Full Throttle Bottles in Seattle WA
Where Drank: home
How Found: Browsing. I’m a big English cider fan and hadn’t seen this one before. Their Dry Cider can also be found in my area.

First Impression: Light pumpkin orange amber. Ring of foam and large bubbles. Smells of rich ripe apples, yeast, and tannins.

Tasting Notes: Between semi-dry and semi-sweet. Mild tannins. Moderate acidity. Mild tartness. Hints of bitterness and sourness. Still. Medium bodied. Slight richness with notes of caramel, brown sugar, and yeast. Quick finish. Moderate apple flavor. Moderate sessionability.

My Opinion: This was a bit disappointing; I’d call it average. That slightest bit of sourness threw me off (I’ve never tasted that in English cider and I’m not a fan of sour in a cider at all). I also found the depth of flavor just wasn’t there vs. other English craft ciders I’ve had. I find it odd that they use sugar to back sweeten (vs. juice or stopping fermentation early) and list water as an ingredient (usually water is only required if a cidery uses concentrate, and they said only fresh pressed apple juice was used…so was it used to water down the cider to a certain ABV?).

Most Similar to: Other English ciders, such as from Aspall and Sheppy’s, both of which so far I like better.

Closing Notes: English ciders are one of my favorite categories. Maybe I’ll have to give another variety from Hogan’s a try.

Have you tried Hogan’s Cider? What did you think?

Woodinville Cider Tasting – Locust, Elemental, & Woodinville Ciderworks

March 11, 2016March 4, 2016 cidersays Elemental, Locust, review, Woodinville Ciderworks cider, cider tasting, Elemental, hard cider, Locust, tasting notes, washington, Woodinville, Woodinville Ciderworks

Recently I spent a Saturday in Woodinville with my husband and a friend. I planned to just go to Locust as I wanted to try their new Bourbon Barrel Aged cider, but ended up visiting all three cideries / tasting rooms in the area, which was nice. Locust Cider, Elemental Hard Cider, and Woodinville Ciderworks are all within walking distance of each other, and each has both cidery and tasting room in the same location. It was my first time visiting any of them, although I’m very familiar with their ciders and have met or communicated with the owners. We started with lunch at Big Fish Grill, which was very tasty. They even had local cider on tap (Schilling Mischief Maker Pom-Cran, which I reviewed here).

Next we went to Locust Cider. My husband and friend tried a couple ciders, then left me to finish up mine (and visit the other cideries) while they went wine tasting.

I only tried two of Locust’s ciders, as I had tried all the others or wasn’t interested (and the first one was a large pour of a high ABV cider!). They were offering Original Dry, Winesap, Dark Cherry, Chipotle, Thai Ginger, and Aged WA Dessert Apple on tap, and bottle pours of Bittersweet Reserve and Bourbon Barrel Aged. See my tasting notes on Thai Ginger, Pumpkin, and Dark Cherry, and reviews of Aged WA Dessert Apple and Bittersweet Reserve (plus I’ve tried Original Dry and Green Tea Infused).

Bourbon Barrel Aged (14% ABV) – This is their newest bottle release, originally only for their club members, but sales were opened up to the public as they had a bit extra (tap room only). Aged 9 months in bourbon barrels. Smells like bourbon with only a hint of apple and oak. Golden orange amber hue. On the sweeter side of Dry. Still. Served room temperature. Light bodied. Moderate acidity, mild tartness, mild bitterness, and mild tannins. Moderate to full flavor profile. I could definitely tell it was 14% ABV, and I think I would have liked to try it cold (or even, shudder, with an ice cube or two), as I think it would have smoothed out a bit. As is, it was a bit much for me. In addition to bourbon, notes of oak and vanilla, and a slight bit of maple and must. Long warming boozy finish. Moderate to high spirit influence. Moderate barrel influence. Very low sessionability. Mild to moderate apple flavor.

Winesap (6.0% ABV) – This is a new cider for them (tap only), a single varietal from Winesap apples. They experimented with a Sidra-style fermentation, aiming to smooth out the tartness of the Winesap apples, and aged it a few months (I assume tank as Ryan didn’t specify barrel). Smells mildly sour and of citrus. Hazy light lemon straw yellow hue. Semi-dry. Only very mild sourness (and I’m admittedly sensitive), less so than in the scent. Mild tartness and acidity. Medium bodied. Frothy mouthfeel but low carbonation. Mildly flavored, with citrus, earthy, yeast, and mineral notes. Quick finish. High sessionability. Mild to moderate apple flavor. This was one of the most unique ciders I’ve ever tasted–very textural more than flavorful. This would be a great refreshing summer cider.

They had a neat handout for tasting notes (reminiscent of this source):

Next I walked down the street to Elemental Hard Cider. I hadn’t realized they had so many taps (12, in comparison to 6 at Locust, although 1 was out). The owners Brian and Christina Callahan were tending bar (I had met them previously at Around the Table in Lynnwood). They were offering Dry (Carbon), Acai (Nitrogen), Ginger, Pomegranate-Rose, Margarita (Jalapeno Lime Cilantro), Apple Pie, Pomegranate (Oxygen), Blood Orange (Calcium), NW Atomic Root Beer, Lavender-Rose Petal, and Grapefruit (Hydrogen).

I’ve previously tried Cherry, Dry (version a & version b), NW Atomic Root Beer (version a & version b), Blood Orange, Seasonal Spiced Apple, Pom-Cherry, and Pomegranate. They are unique in that they have made significant tweaks to their recipes after releasing them, and even bottling them in some cases, thus I have very different tasting notes on the same cider in two cases. I learned they plan to release some ciders in six packs (previously they have only done 16.9 or 22 oz bottles).

<Margarita, Lavender-Rose, and Grapefruit>

Margarita, Jalapeno Lime Cilantro (6.5% ABV) – Smells like lime with hints of cilantro and jalapeno. On the drier side of semi-sweet. Only very mild spiciness (although apparently it can sneak up if you drink a couple pints). The flavor was also mostly lime, although surprisingly only mildly tart. Moderate acidity. A hint of bitterness. Light bodied. Moderate finish length. This would pair really well with mexican food.

Lavender-Rose Petal (6.5% ABV) – Sweet. Full bodied, almost syrupy. Floral and herbal flavor, although I’m not sure I could have guessed it was infused with lavender and rose petals (apparently more rose than lavender with this batch). Low acidity and tartness. Too sweet for me (apparently this is their response to requests for sweeter ciders).

Grapefruit, Hydrogen (6.5% ABV) – Very mild grapefruit scent. On the sweeter side of semi-dry. Mild refreshing grapefruit flavor. Low tartness and acidity. Medium bodied. I’m usually not a huge grapefruit fan, but this was surprisingly nice.

Brian at Elemental had mentioned that Leroy at Woodinville Ciderworks was now pouring Asian Pear cider out of his Flying Dreams Winery tasting room (which specializes in Spanish red wines). I was walking to try to meet up with my husband & friend and walked right by it, so I decided to drop in. They only have one other cider, Tropical, which I tasted at Cider Summit Seattle last summer, but they haven’t bottled yet.

Asian Pear (6.5% ABV) – Semi-dry. Mildly flavored with only a hint of pear (the apple also remains mild). Low tartness and acidity. Light bodied. Citrus, pear, and mineral notes. Moderate finish length. I can see why this is popular, especially with fans of white wine, but its not really my thing, as I like a very flavorful cider.

While I was there I learned they will be bottling Tropical in about 6 weeks, and also a new cider, Pomegranate Dark Cherry, this summer.

I actually ended up back at Elemental to meet my husband and friend as they thought I was still there. They tried a few ciders, and Ginger was their favorite of those.

Locust Bittersweet Reserve remains my favorite Woodinville cider so far. I opened my bottle the night before this group of cidery visits–yum!

Have you been to any cidery tasting room lately?

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!

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: