Cider Review: Big Hill Ciderworks' Barrel-Aged Reserve Cider

I just filled out my calendar with plans (and necessary blocks of preparation time) for all the big stuff happening between now and the end of 2022. I couldn’t believe how close we are to the end of the year. I can’t say I’ll be sad to see the last of 2022, but I’m also amazed by how busy the next four weeks are going to be. I know I’m not alone, so best of luck to you with your busy-ness! 

One quick reminder. I do a Favorite 10 Ciders list each year just before the end of the year. It’s a fun way to reflect on the delicious bottles and great cider experiences of the previous year. And this year will be the 10th list! Any guesses about what ciders will make the cut? 

Today, I’m sharing my notes on Big Hill Ciderworks' Barrel-Aged Reserve Cider. This cidery is based out of Adams County, Pennsylvania. Here’s how the company describes how locally oriented Big Hill Ciderworks is.

We grow, press, ferment, bottle and distribute all of our ciders right from our orchards in Adams County, PA.  You won’t find added sugars, sweeteners, or natural flavors in any of our ciders.  Rather, we blend different varieties of apples and other fruits from our farms and then our modern ciders are back-sweetened with fresh pressed juice.  The end result - wholesome ciders that are made almost entirely of fruit grown right on our farms.  Enjoy a bottle or swing out and have a pint at our taphouse!

I’ve only previously reviewed a couple of ciders by Big Hill Ciderworks. Here are both reviews.

Manchurian: http://alongcameacider.blogspot.com/2020/07/cider-review-mountain-wests-cottonwood.html

Little Round Hop: http://alongcameacider.blogspot.com/2018/11/cider-reviews-big-hill-ciderworks.html

Visit Big Hill Ciderworks online to see what’s happening at the cidery and read about all the tasty releases: http://www.bighillcider.com/home

Here’s how Big Hill Ciderworks describes the Barrel-Aged Reserve Cider: one of the traditional offerings.

BARREL AGED RESERVE     8.4%ABV

Our Barrel Aged Reserve Cider is a unique blend of bittersweet & bittersharp apples varieties grown right here in our orchards.  A complex, tart and tannic flavor profile will pair well with cheese, pork, shellfish and much more.

Appearance: intense harvest gold color, brilliant, tiny bubbles

This cider looks inviting even before I pour it. I love the Barrel-Aged Reserve’s deep harvest gold and brilliance. I can see plentiful tiny bubbles, so I’m not anticipating a still cider. 

Aromas: Ripe apples, woody, homemade apple syrup

This cider’s scents don’t reach super far. I have to put my nose close to the liquid to get much detail; it’s medium intensity rather than anything stronger. The Barrel-Aged Reserve smells like ripe apples and the blunt clean woody side of barrel aging. I get less of the smoky or buttery scents that can come with some kinds of barrel time. Interestingly, I note a little waft of apple syrup once the cider warms up. 

Sweetness/dryness: off-dry

It could be illusory, but I can feel just enough fruit and body to make me think the cider is off-dry rather than fully bone dry. Big Hill’s Barrel-Aged Reserve isn’t pinning to many expectations to sweetness though. 

Flavors and drinking experience: Zingy, medium tannins, balanced

The Barrel-Aged Reserve wears its barrel lightly and integrates the tannins beautifully into the overall drinking experience. It does taste dry to off dry upon repeated sips. I find the whole experience quite balanced. The cider feels light in body but the ABV is 8.4%, so watch out. The cider is very good and shockingly easy to drink. I find it to be a tremendously good winter cider

I paired this with a butternut squash casserole and my second batch of cranberry relish: delish!

Cider Reviews: Big Hill Ciderworks Little Round Hop and Black Diamond Cider's Slatestone

My weekend started with some surprise snow on Saturday morning! One moment, I’m admiring the sunshine and sipping coffee, only to look up again and see swirling snowflakes on a cold wind. As much as it feels like a surprise, it is time for the approach of winter here. Thanksgiving is next Thursday! I can barely believe it. I hope you’ll be setting your holiday table with some ciders. I have two very food-friendly ciders to share this week to lead us closer to the dinner table. 

We’re starting today with a hopped cider from Big Hill Ciderworks. 

This Adams County Pennsylvania cidery was started in 2013 by two men who met years earlier in a very different industry but who both dreamt of farming. Therefore the cider company makes very clear that farming is the priority. That doesn’t mean it’s all they do. They grow their own apples, make and bottle the cider as well as doing their own sales and distribution. That’s quite a lot ot master in 5 years, and yet the company has a fantastic reputation, even outside of the state. 

I got to take my sample bottle home after a cider competition when I was judging. Sometimes we get lucky like that. I cannot buy most Pennsylvania ciders anywhere near Ithaca, so I was very excited to get to try this one a while ago. 

You can learn more online about Big Hill Ciderworks here: http://www.bighillcider.com

Here’s the official description for the Little Round Hop, “To elevate this cider’s bright, citrusy personality, we’ve dry-hopped it, using a blend of whole leaf Columbus, Centennial & Cascade hops – the legendary “three C’s.”  Organic lemongrass focuses the hop overtones and adds a citrusy finish to this light and effervescent cider.  Available year round.” 5.5% ABV

Appearance: Brilliant, bright corn, no visible bubbles

This cider offers  such a lovely brilliant clarity. I don’t see any bubbles when I pour it, and the color is a like ripe bright corn on the cob.

Aromas: pear, piney, grapefruit, ripe apple

The Little Round Hop smells fruity, juicy, like pear and ripe apples. But it also smells like hops peppery, piney, grapefruit rind—a little sweaty. I love that the ripe apple notes come through alongside the hops. 

Dryness/sweetness: semi-sweet

You’ll find out a lot more about this cider from the tasting notes, but I taste this one as a semi-sweet in a pleasant balanced way.

Flavors and drinking experience: bubbly, fruity, high acid, sweet finish

The Little Round Hop makes a big impression with its strong acid and citrus flavors. These notes are accompanied by some dark cooked apple presence and a maple finish. The cider delights me with intense bubbles! Two thumbs up for a very clean fermentation and good balance overall.

 Though the cider is fruity, it’s also hoppy but not overly so. I detect a notes of pine and green tea. The fruit reminds me of ripe apple at the start. Very little yeast characteristics is separately distinguishable. I enjoy the round and notably pleasant mouthfeel. As my tasting companion noticed; this works well  in big drinks.

I had this cider over the course of two nights. The first glass was simply paired with good conversation after dinner and the second night I had a glass with a brownie. I think you could pair this cider with a wide variety of foods, including a number of comforting Thanksgiving-appropriate side dishes like savory dressing or honey-butter carrots. 

One of my absolute favorite cideries in the Finger Lakes has to be Black Diamond Cider. If you aren’t already familiar, here’s the briefest of backgrounds  Ian and Jackie Merwin, long-term home cidermakers, orchardists, and farmers, founded this company in 2014. Dr. Ian Merwin is a Professor Emeritus at Cornell University in Pomology, specializing in cider. He and Jackie founded their own fruit orchard in the finger lakes, near Trumansburg, New York. These apples go into Black Diamond Cider. 

You can read much more about them and their ciders at Black Diamond Cider's Website: http://blackdiamondcider.com

I'm concluding this week’s reviews with the Slatestone. This cider was shared with me for review by the generous souls at Black Diamond. I've tasted it many times and taken my impressions from more than handful of tastings.

I have reviewed a couple of the company’s ciders previously. 

The Rabblerouser: http://alongcameacider.blogspot.com/2015/09/cider-review-black-diamonds.html

The Solstice: http://alongcameacider.blogspot.com/2017/08/cider-review-black-diamonds-solstice.html

This cider was my #2 favorite cider of 2017!

The Hickster:

http://alongcameacider.blogspot.com/2016/12/cider-review-black-diamond-ciders.html

This was my #3 favorite cider in 2016

And the Pommeau made an appearance at the Locavore Birthday pairing dinner in 2017:

https://alongcameacider.blogspot.com/2017/09/finger-lakes-cider-week-and-birthday.html

The Slatestone’s Official Description is helpfully complete. 

2017 SlateStone Cider is our “terroir” blend made from heirloom apples, fermented slow and cool, and bottled without filtration or preservatives. This cider is crisp and completely dry with no residual sugars. It has aromas of russet green apples and limes, and can be paired with many different foods. It tastes best when chilled before serving. 

Tasting Notes: Soft tannins, minerals, limes, and tart green apple with a dry, sharp finish 

Alcohol: 7.5%  Residual Sugar: 0% (Dry)  PH: 3.6  TA:  7.5 g/L 

European Bittersweets  – 40%             North American Heirloom Sharps – 60%
2017 Harvest: Goldrush, Brown Snout, Chisel Jersey, Zabergau Reinette

The other background that’s really amazing is not only the Gold Medal from GLINTCAP in 2018 but that this cider made #3 best in its category, Heritage Dry. This is a big deal!

Appearance: deep butternut color, transparent, no visible bubbles

Oh my, my mouth waters just as soon as I pour this one. The color on the Slatestone is so deep and vibrant. In this season it reminds me of a just peeled butternut squash. I don’t see any bubbles, though I know they will be there. This is an unfiltered cider, and I’d not call it brilliant or hazy. It’s simply transparent. 

Aromas: soft overripe apples, Meyer lemon, Persian lime

Luscious aromas are the number association I have with Black Diamond ciders and the Slatestone exemplifies this beautifully. This one smells like overripe apples softened by the warm afternoon sun. But it also smells like a zest of bright citrus, like Persian Lime and Meyer Lemon. I get a strong salivary response just from smelling the Slatestone.

Sweetness/dryness: dry

What a lovely dry cider! It has so much flavor and intensity while remaining unambiguously dry. Some of this is the decadent big blend of apples, but I think it’s also in how Black Diamond crafts the cider.  

Flavors and drinking experience: intensely sparkling, pointed acid, round fruits

Use this cider for Thanksgiving. Just do. It’s a high acidity cider with strong sparkle that will lighten heavier foods. These bubbles also help carry and expand flavors, giving it a lot of flexibility for pairing. I’ll have it with a Celebration Roast, but one could serve it with the more traditional turkey for Thanksgiving. 

The same apple and citrus flavors that were evident in the ciders aromas come through for flavors as well. The scintillating freshness comes with the citrus and minerality. That wasn’t as present when only smelling the cider but the flavors do include sharp minerals and even peppery notes. These sharp flavors are balanced beautifully with the richness of ripe fermented apples.  

The overall impressions of this cider are sophistication, balance, and lightness. The Slatestone makes some big promises with its gorgeous aromas, and, thankfully, it delivers.