This is a wild yeast and barrel fermented cider. It's the first year we've let the cider go wild from this particular orchard, and we can report that it was a good choice. Another interesting thing about this batch was that we added to it over the course of the season. Each time the Wintzes brought us lovely apples, we'd crush them up and put them into the same barrel on top of the already fermenting cider. It was definitely an experiment, one that worked very well indeed, and one we will probably repeat. Toasty notes with lemon grass character, a velvety mouthfeel, and dry finish.
Alcohol by volume: 8.5%
Volume: 500ml
Carbonation: low
Apples: Gala, Granny Smith, Braeburn, Rhode Island Greening, and a bunch of other apples that are as yet unidentified.
Pairings: Scones and clotted cream, orzo and arugula salad, ginger garlic chicken, and rhubarb upside down cake
Label art by Dorian Katz aka Poppers the Pony