Description
| About: Estate-grown French and English cider apple varieties (Foxwhelp, Yarlington Mill, Brown Snout, Vilberie) grown using organic methods. Champgagne-style, fermented slowly through the winter. After several months on the lees, bottles are riddled and disgorged, and a splash of apple brandy is used to adjust the final sweetness. Over a year of aging and hand-finishing makes a cider with crackling carbonation. | ABV 8.5% |
| Where Port Townsend, WA | Sweetness Dry |
| Flavor Notes | Tannins Medium |
| Suggested Pairings Stinky cheese, oysters, beef | Acidity Medium |
