Produced from organic pears and apples grown in the North Fork Valley of Colorado, the amusingly named “Pear Supply” begins with a clear, light gold color that shows off a good number of bubbles. The aromatics are reluctant, with hints of pear, sweet herbs, dry apple and grape juice each taking their turn. This is… Read more »
Big B’s “Grizzly Brand” is a barrel aged cider that has been bottled conditioned. The apples hail from the Delicious Orchard in Colorado’s North Fork Valley, a region that is deeply committed to organic farming. This particular cider has a lovely light gold coloring, moderate bubbling and is brilliantly clear. As we’ve noticed with other… Read more »
Clearly a riff on Somerset cider from England’s West Country region, the Big B’s Somerset is produced with Winesap apples and given a wild yeast fermentation. The drink is rich in its golden hue, clear and, once settled in the glass, completely without bubbles. The nose isn’t as effusive as one might expect as it… Read more »
It’s not quite the kitchen sink, but the Chester Hoppearcot does toss a lot into this cider including apples, pears, apricots and Cascade Hops. All are grown in Colorado. The cider has an interesting and unusual color best described as a golden copper. Some foaming upon pouring but no evidence after it settles. First, the… Read more »
My first Chilean cider looks a great deal like Champagne with its muted gold coloring and brilliantly clear appearance. Pouring with a sparkle that calms considerably after left in the glass for a time. The nose is rustic and country and expressive. Not barnyardy, but it does possess a very intriguing dankyness. The apple aromas… Read more »
Produced from primarily foraged apples from the Champlain Valley. The 2014 Lost and Found has a slight cloudiness to the gold/orange cider that pours with decent effervescence. The nose on this cider is beautiful. A mix of warm ripe apple, forest floor, wet cement, a hint of early vinegar and notes of warm rising dough…. Read more »
It should be noted that a portion of the apples used to produce the Shacksbury Farmhouse were cultivated in Herefordshire, England. Though this is noted on the Shacksbury website, it isn’t noted on the bottle. It should be. That said, the Farmhouse is a lovely and brilliant medium gold with evidence of rising bubbles. The… Read more »
Produced by the respected Vermont Cidery, the Arlo presents itself with a brilliant gold robe that holds very few bubbles. Aromatically one confronts a rather assertive aroma of nail polish, combined with very ripe to cooked apples. The nail polish notes aren’t vinegar notes. Think subtle kambucha. On the palate the cooked apple and nail… Read more »
A richly gold hue on this one with small bubbles ascending though the clear cider upon pouring. Sour to ripe apple aromas wrapped in a thin cheesy envelope. The flavors are very straightforward. Sweet ripe apple is at the point of the arrow and sits on the palate on a layer of sugar. Some tannins… Read more »
This New York cider that starts off with a gold/orange slightly cloudy pour is produced from foraged apples near the east branch of the Upper Delaware River. The nose is redolent of ripe, sweet apple wrapped in a mesh of beautiful savory funk. An herbal and wet soil note lingers. Very interesting and very intense… Read more »
