Cider Review: Albemarle Ciderworks Jupiter's Legacy

Today, I’m reviewing Albemarle Ciderworks’ Jupiter’s Legacy. This cider was shared with me by the fine folks at Albemarle Ciderworks. We’re cruising into Summer quickly, and this cider was my reward after a huge day of garden work and exercise. I wanted nothing more than peaceful relaxation on my porch and this is what I enjoyed with it. 

I’ve reviewed a few Albemarle Ciderworks beverages before. You can find more information about this Virginia based cidery in the earlier reviews. Here’s the full list. 

Brut D'Albemarle Hewes Crab: https://alongcameacider.blogspot.com/2023/09/cider-review-albemarle-ciderworks-brut.html

Wickson: http://alongcameacider.blogspot.com/2023/07/dryciderjuly-cider-review-albemarle.html

Brut D’Albemarle Harrison: http://alongcameacider.blogspot.com/2023/03/cider-review-albemarle-ciderworks-brut.html

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary (a Top Ten cider from 2013): http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

This is where you can find the most up to date info on Albemarle releases and tasting room events: http://www.albemarleciderworks.com.

Here’s what Albemarle’s website has to say about Jupiter’s Legacy.

Jupiter's Legacy

Jupiter’s Legacy has a bright acidity with notes of citrus. Made from a blend of classic cider apples that changes yearly with the variation of the apple harvest, this cider has a nicely astringent tannin and a tart apple finish. Elegant with chicken and cream finished dishes.  8.2% ABV

Tasting Notes

As our most complex blend, Jupiter's Legacy displays a nuanced depth of body and flavor that reveals itself slowly, over the course of a glass.  Some warm tannins give this cider a rounder mouthfeel and longer finish, while the balancing acidity keeps it lively.  Jupiter's Legacy really shines when paired with complementary foods: chicken and cream-finished dishes, game meats, steak au poivre, and of course pork.  Sweet, apple-based desserts can also offset Jupiter's tartness nicely, such as an apple tatin with caramel sauce, or simply a cider donut.

Why we like it

This is our flagship cider incorporating our best traditional cider apples.  We believe that this blend which will vary from year to year as we are able to grow more traditional American cider apples.  We believe it represents the best of what American cider was and will be.

The cider’s label makes clear that Albemarle Ciderworks named this cider to honor an enslaved man and cider maker: Jupiter. His last name is thought to be Evans, but sources aren’t entirely confident. I’ll link to two sources of information about the cider’s namesake.

From the Monticello research center: https://www.monticello.org/research-education/thomas-jefferson-encyclopedia/jupiter-evans/

Civil Eats Article: https://civileats.com/2019/05/10/american-cider-in-black-and-white/

Appearance: brilliant, bubbly, intense saffron color

This cider’s color reminds me of saffron yellow, which is warm and leans toward apricot. It’s brilliant and bubbly as well.

Aromas: overripe apple, baking spices, grilled peach

Initially, Jupiter's Legacy’s aromas bring to mind applesauce and baking spices. A gentle ghost of cinnamon is decidedly present. Repeated sniffs unlock overripe apple and grilled peach notes too. Very inviting. 

Sweetness/dryness: off dry

This one is a bit debatable. When I first had a glass, it tasted off dry. A second glass the next day, and after a meal, tasted drier. I’d be curious to learn the cider’s residual sugar. 

Flavors and drinking experience: high acid, high tannins, soft leather, sweet orange

Albemarle Ciderworks has crafted something special in Jupiter’s Legacy. This cider has high acidity and medium tannins, but those words do not capture what’s special about it.  I love that it reminds me of old supple leather softened by time and handling, overripe apples and sweet orange. It’s stony with a fine active bubble.

Drinking it, I found the cider both balanced and beautiful. It’s one I was so happy to enjoy two nights in a row as I watched the evenings stretch out long and golden. 

Cider Review: Albemarle Ciderworks Brut D'Albemarle Hewes Crab

We’re back to warm weather for this week, but it feels like a lingering goodbye rather than anything more lasting. I’m still moving slowly in a boot, but I’m managing more than I did last week. One evening this week, it felt right to pull something special out of the fridge and I chose Albemarle Ciderworks’ Brut D’Albemarle Hewes Crab. 

I may be a Wickson girl through and through, but my tall co-taster Alex feels almost as passionate about the Hewes Crab. He’s not wrong. This apple always brings some amazing flavor and intensity to a cider. Our expectations were high from the moment we got this cider as a gift from the kind folks at the cidery.

Here are my earlier reviews of Albemarle Ciderworks’ ciders. The newest ones are first. There’s more background information about this Virginia cidery in these, and you’ll find the most in the earliest reviews. 

Wickson: http://alongcameacider.blogspot.com/2023/07/dryciderjuly-cider-review-albemarle.html

Brut D’Albemarle Harrison: http://alongcameacider.blogspot.com/2023/03/cider-review-albemarle-ciderworks-brut.html

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary (a Top Ten cider from 2013): http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

I recommend visiting the Albemarle Ciderworks website to learn more about the ciders and happenings at the cidery: http://www.albemarleciderworks.com.

Here’s what I could find online about this cider!

A bottle conditioned cider that is very similar to an apple champagne. Great for that special celebration!

Alcohol 10.00%

And just a little more detail.

Notes from the CiderMaker: Brut d’Albemarle is a bottle conditioned cider made in a Champagne style. A single varietal of the Virginia Hewes Crab was fermented in stainless steel and bottled with a small dose of yeast and sugar. The resulting cider is more carbonated than our usual offerings making it a great bubbly beverage for special occasions and celebrations.

One last link. Here’s where to read what the cidery says about the Virginia Hewes Crab as an apple.

https://www.albemarleciderworks.com/orchard/apple/virginia-hewes-crab

Appearance: Brilliant, warm goldenrod, bubbly

This cider is a spectacle! I am amazed by the gorgeous warm goldenrod color and its picture perfect brilliance. And there will be bubbles! Lovely.

Aromas: flowers, old books, ripe apples and peaches

I know to expect a dry cider, but the aromas on the Brut D'Albemarle Hewes Crab are redolent with crystalline floral sweetness. I get notes of ripe apples, peach and old books. It’s a lazy warm smell with hints of afternoon dust motes in the sunlight. I get a much more energetic salivary reaction though, so I know acid is on its way.

Dryness/sweetness: Dry, but not bone dry.

I love that the Brut D'Albemarle Hewes Crab tastes dry, but not bone dry. It feels structured and sophisticated but its also unfolding with lots of fruit and flavor. 

Flavors and drinking experience: Citrus, orange zest, stone fruit, fennel, acidic and bubbly

My high expectations are rewarded! The Brut D'Albemarle Hewes Crab is alive with flavor. This is the whole experience with acid and tannins but so fruity and bubbly! The first note I get from the cider is citrus, specifically orange zest followed by stone fruit and fennel.

It’s delightfully bubbly. I’m a big fan of strong sparkle, and this cider is a party! The bubble lifts, the tannins hold, the acids excite, and the ABV provides a substantial mouthfeel for all of the ciders many fruit flavors. All of the elements are working together to create a simply wonderful experience. This cider could be served with any number of dishes, from the simple to the elaborate. We served it with homemade summer pesto, homegrown tomatoes, pasta and zucchini. Not much could be better! Cheers.

Cider Review: Winchester Ciderworks's 522 Black Currant

I’m happy to review my first-ever Winchester Ciderworks cider today. I found this cider when visiting Kentucky, and the 522 Black Currant cider happens to use one of my favorite fruits. I was instantly tempted by it. Some of my first wonderful cider experiences in Norwich as a visiting student were Cider and Black or Snakebite and Black, both of which add black currant concentrate to cider. And this weekend contained the perfect quiet evening to recover from gardening with a glass of Winchester Ciderworks 522 with Black Currants.

Here’s how the website for Winchester Ciderworks explains how this Virginia cider company came to be according to the website. 

Winchester Ciderworks was born in 2012 when British transplant, Stephen Schuurman, missed the drier ciders of his homeland. His adopted country only produced ciders which were far too sweet for his liking, so he decided to do something about it.

Over the next nine years he made ciders which gained a good following and distribution in several States, and he decided to buy the company from his partners to enable the growth and expansion he desired.

His ciders are made in the style of his birthplace, Suffolk in the East of England. These lighter, sparkling off-dry ciders were complimented in most of the varieties with an “American twist”.

Blending with adjuncts such as Blackcurrants, Ginger, Elderberries to give an added flavor to the aged apple juice.

Our aim is to provide high-quality ciders that will satisfy a wide variety of thirsty drinkers!

You can visit Winchester Ciderworks online to see the full lineup: https://winchesterciderworks.com/

Here’s the official description for this particular cider.

522 Black Currant 4 Pack

VA - Shenandoah Valley

A traditional "Cider & Black." Black currant juice is added after fermentation to imbue tart acidity and a subtle fruity finish. The original Rose'.

Alcohol 6.20%

Appearance: intense chipotle red, brilliant, no visible bubbles

I enjoyed mulling over different shades of red to decide exactly what this cider looks like in the glass because the color is so vibrant and appealing. I think it’s the shade of powdered chipotle pepper: rich and red with some gold and ember in the mix. The cider is brilliant with no visible bubbles.

Aromas: Strong black currant, apple, cherry, minerals

The 522 wowed me even before my first sip with its strong black currant and apple aromas. When I brought my nose nearer the glass I could also scent notes of Bing cherry and mineral dust.

Dryness/sweetness: Semi dry

This cider comes across as semi-dry in a beautifully balanced way. 

Flavors and drinking experience: medium acidity, black currant, cranberry, mild bitterness

The 522 Black Currant cider tastes deep and dark, with some beautiful bitterness that I love. This cider offers up medium acidity and some papery tannins; I think they are from the black currants more than the apples. This cider brings a whole range of gorgeous vibrant fruit flavors including apple, black currant, grape, peach, and cranberry.

This cider is totally approachable and sessionable. I find it super enjoyable. The level of carbonation is medium with a juicy full body.

I enjoyed this cider with a long awaited thunderstorm: the kind that you feel in the air for hours before the rain finally arrives in a vertical torrent accompanied by rich rolls of thunder. I opened up a side door and just sat on my tile kitchen floor to listen to rain and sip the cider. What a quintessentially Summer way to relax. 

Cider Review: Albemarle Ciderworks Brut d'Albermarle Harrison

Spring comes in fits and starts, but I’ve felt its approach even in the wet days of mud and breezes this past week. Today the sun shone as the wind blew the cobwebs from my mind. It was a perfect day to trek about in the woods, and I’m so grateful that I was able to make the most of it. Sometimes you just have to cancel all of your indoor plans and be outside. Though cider tastes divine in all sorts of weather, there’s nothing better than enjoying bliss and adding cider to the experience. 

Today I’m sharing my thoughts on Albemarle Ciderworks Brut d'Albermarle Harrison.

I don’t have as many earlier reviews of Albemarle Ciders as I’d like, but here’s the list. 

Goldrush: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Ragged Mountain: http://alongcameacider.blogspot.com/2013/10/cider-review-albemarle-ragged-mountain.html

Royal Pippin: http://alongcameacider.blogspot.com/2013/08/cider-review-albemarle-ciderworks-royal.html

Pomme Mary: http://alongcameacider.blogspot.com/2013/09/cider-review-albemarle-iderworks-pomme.html

Visit Albemarle online here to learn about the current line up: http://www.albemarleciderworks.com.

Unfortunately, I didn’t get much additional information online about the Brut D'Albemarle Harrison. I was able to get some info from the bottle. 

Fermented in the Methode Traditionelle, this bottle conditioned Cidre Bouche is sparkling, spritely, and delightfully effervescent on the palate. It makes a celebratory toast entirely special. Dry and complex, it is an elegant accompaniment to most foods. Serve Chilled. Abv: 9.7%

 Appearance: shining, brilliant, bubbly, evening sun

The color reminds me of the warm evening sunlight, and the Brut D’Albemarle shines as well. The cider is alive with bubbles. It does look like champagne when poured. Lovely.

Aromas: intense, white grape, french bread and melon

What I noticed first and perhaps loved the most about the Brut D’Albemarle’s scents are how the 

aromas leapt from the bottle immediately when I opened it. The cider Looks and smells like a champagne—effervescent with white-grape and French bread smells. I loved the notes of green melon.

Dryness/sweetness: Dry

As promised, the cider is dry! It’s not austere or astringent, but the dryness keeps things taut and crisp.

Flavors and drinking experience: high acid, buttery, tannins, nutty, white grapes, ripe apples

Heavenly. I cannot overstate how good the Brut D’Albemarle tastes. The cider is high-acid in the nicest ways. Of course, I love that the bubbles remind me of champagne with their number and size; they are the star of the show: perfectly plentiful, tiny, and excited. It offers up a complex, long and lovely finish, like a patisserie cream. The mouthfeel is creamy, full and rich. From the buttery first sip, this cider is a winner. 

The Brut D’Albemarle also shares some tannins—but nothing astringent. I found the flavors both nutty, and grapey, somehow like eating from deep in the fruit with gentle ripe apple notes. It’s all natural, exciting, surprising, and sophisticated but not austere.

My household enjoyed this cider with a lovely cheese plate, various dips, and lots of veggie crudité. What a way to celebrate the season! 

Cider Review: Big Fish Cider Co.'s Monterey Maple

I’ve been saving my notes on Big Fish Cider Co.’s Monterey Maple since December 27th. I got to enjoy this cider with the Tall One and my dad during our holiday get together. My dad’s awesome cat KB is in one of the pictures. Today is a day that reminds me that while Winter is here, Spring is coming. I thought it only right to share this cider that connects those seasons as well, with its hearty winter-friendly warmth and maple’s nod to Spring’s running of the sap. 

For more background information on Virginia’s Big Fish Cider Co. I recommend looking to my earlier reviews. I’ve enjoyed reviewing these ciders for a few years now. Here’s a list of all of this blog’s previous reviews of Big Fish Cider Co. ciders. There’s a very high ratio of these ciders’ appearances on the blog and in the yearly favorites list. It’s not a coincidence, as Big Fish Ciders tend to be absolutely delicious. 

Wassail: https://alongcameacider.blogspot.com/2023/01/cider-review-big-fish-cider-cos-wassail.html

Punk and Henry (my #2 Favorite cider of 2022): http://alongcameacider.blogspot.com/2022/03/cider-review-big-fish-cider-cos-puck.html

Virginia Hewes Crab(my #1 favorite cider of 2020!): http://alongcameacider.blogspot.com/2020/10/cider-review-big-fish-cider-co-virginia.html

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

Check out all of the ciders that Big Fish Cider has available by visiting them on the web: https://www.bigfishcider.com/

Here’s the cidery’s official description for the cider.

Sparkling gold clear Off-Dry cider featuring Stayman, Gold Rush, Winesap and Pink Lady. This cider is fermented with local Maple Syrup, and then barrel aged in apple brandy barrels, 8.4% abv.

We grow amazing apples here in Highland, but we are better known for our maple syrup; this cider is a perfect marriage of the two. In the olden-days, cidermakers would add extra sugar to their cider to boost the alcohol content in order to make a more stable drink (with our long, cold winters, who could blame them?), and at one time maple syrup was inexpensive and readily available. They would ferment the cider in barrels, and with the maple flavors, this would add complexity to the cider. We used apple brandy barrels, which add another dimension to the flavors of this cider.

The Oak of the barrel comes through on the nose, but the first sip soon gives way to the brandy and flavors including vanilla and caramel notes, from the barrel, and when swallowed the essence of the maple is left on the palate, along with the tannins from the oak. Less maple flavor than most expect, and not sweet. We didn’t want the Maple to dominate, only be a supporting flavor in this cider.

Monterey Maple goes well with smoked meats and particularly grilled foods.

Appearance: bright jeweler’s gold, brilliant, bubbly

I love how intense and bright the jeweler’s gold color is in the Monterey Maple. Otherwise the cider is plentifully bubbly and brilliant.

Aromas: barrel, baking spices, maple, botanical notes, apple butter

The Monterey Maple cider smells of a gentle aged spiciness of the brandy barrel. I also get notes of concentrated apple butter, baking spices, and one thread of wildness.

Dryness/Sweetness: Semi-sweet

This cider is described as off-dry, but the maple adds presence to its sweetness, so it may function like a semi-sweet if your tastes are like mine.

Flavors and drinking experience: brandy, creamy mouthfeel, medium high acid, maple, 

Big Fish Cider Co.’s Monterey Maples tastes fantastic. Bubbles caress the thick boozy mouthfeel. The cider brings medium high tannins and medium high acid. The acidity stands out as high profile for a barrel-aged cider; I appreciate the effect tremendously. The maple is nicely integrated, but the brandy barrels speak just as clearly. The cider awakens the salivary glands. 

I love how this cider tastes warming and bright at once. The maple speaks with additional clarity  in the finish and aftertaste, which is a great place for it to show up. I also get floral notes as the cider leaves my senses. The one note of wildness from the aroma does persist, adding a burr of texture. The bubbles are a joy. Overall a perfect delight for Winter or Spring. 

Cider Review: Troddenvale's Countryside Farm (100% Harrison)

Welcome back to everyone returning from their time at CiderCon. I hope you had a fantastic adventure. I loved following everyone’s posts about it. I hope re-entry into regular life is gentle and pleasant for you all. This is often a difficult season, so I offer you wishes for cold steady temperatures for orchards and warm hearths filled with love inside. Today, I’m sharing notes on a special cider that was a birthday gift last year from my darling tall one. He found for me a cider that he thought looked especially promising Troddenvale’s Countryside Farm (100% Harrison) from the Grower Series. 

Troddenale at Oakley Farm is based in Warm Springs, Virginia near the George Washington National Forest. This cider is one of the earliest releases, a batch from 2018. Here’s how the folks at Trodenvale describe their methods of cidermaking. I think it's a great introduction to the identity of this cidery more generally.

Stripping away the modern techniques and dogmatic notions of the commercial beverage industry, we strive to make pure expressions of distinct fruit and showcase where they are grown. Focusing on what the fruit can give us requires patience and limited intervention. 

Working with true cider varietals limits the need of flavor-enhancing adjuncts and corrections. Relying purely on native microbial populations provides genuine complexity and individual character. Fermenting in neutral oak creates depth and microflora continuity. Bottling unfiltered provides texture, leaving nothing behind. Limiting the addition of preservatives ensures these ciders are transparent, alive, and evolving.

Visit Troddenvale online to learn about the current lineup of ciders: https://www.troddenvale.com/

Here’s what info I could glean about the Countryside Farm from the cider's back label. 

The grower series focuses on expression of single orchard sites. 

Sparkling Cider. 100% Harrison.

Grown by Countryside Farm and Nurseries of Crimora, Virginia.

Concentrated rich aromatics. Robust phenolic structure. Drink with food. Full native yeast fermentation in neutral oak. Sur lie aged. Undisgorged.

No fining/filtration.

No pasteurization.

No chapitalization.

No acidification.

No added sulfites.

Batch 2018

35 Cases produced

Alc. 8.5% by volume

From the great springs region of Virginia, sparkling ciders of origin driven by transparency. Produced and bottled by Troddenvale, Warm Springs, Virginia.

Appearance: deep color, few visible bubbles, hazy, no sediment in the first 2 glasses

The cider is hazy with deep marigold color, few visible bubbles, no sediment in the first 2 glasses.

Aromas: Woody, twiggy, lime, mineral, and floral

There are wonderful complexities to these aromas. The Countryside Farm smells powerfully woody in a way that anticipates both tannins and acid. I think the cider will be bright and dry, but we’ll see what flavors lie in store. It smells English but not too powerfully funky. There’s also a beautiful interplay of lime, mineral and floral notes.

Sweetness/dryness: Dry

The Countryside Farm tastes dry but not bone dry. The cider has a lot going on that feels totally separate from the dry/sweet spectrum.

Flavors and drinking experience: petillant, tannic, wood, full mouthfeel, angular

This cider, upon first sip, was declared an instant winner. It’s petillant with angular fruitiness, high tannins, and white wood notes. It doesn’t taste traditionally barrelly, but also definitely gained something from its fermentation in neutral oak. I appreciate how full the mouthfeel is. The Countryside Farm is boozy at 8.5oz but with no undue heat. 

It’s well balanced, especially considering that its a single varietal. I don’t expect to get the right counterbalance of acidity, tannin, bubbles, phenolics and everything from just one apple. The minimal intervention approach that Troddenvale committed to was entirely rewarding in this case. I am beyond impressed!

Overall, the cider is serious, but immediately rewarding. I love that it’s still completely delicious a full five years after fermentation (it’s a 2018 batch)! We just served it with a hearty yet simple United Kingdom inspired dinner of jacketed potatoes with beans, shredded cheddar and vegetarian sausage. It was perfect!

Cider Review Farmhouse Cider's Goldrush Single Varietal Cider

Farmhouse Cider is the cider line created by Back Bay Brew House: Farmhouse in Virginia Beach, Virginia. Today, I’m sharing my thoughts on the Goldrush Single Varietal Cider, and I have to mention my thanks to the cidermaker. He shared this cider with me for review and is one of the kind folks I got to meet in the Hudson Valley this summer when I traveled to take my Pommelier exam. 

You can read about Back Bay Brewery: Farmhouse and all their beers, wines, ciders and canned cocktails here: https://backbayfarmhouse.com/.

This is my first ever Farmhouse Cider review.

Here’s what the Goldrush Single Varietal Cider’s label says about it. 

Unlike many other cider apple varieties that are over 200 years old, the Goldrush apple was only brought to market 30 years ago. This apple brings a refreshing tartness, hints of tropical fruit, and a unique spiciness that is both warming and invigorating. 

Appearance: slight haze, vivid warm nectarine color, virtually no visible bubbles

This cider looks warm and homey with its mild haze and inviting nectarine gold color. It reminds me of the warm sunny days that are both behind and ahead of us. (Can you tell I’m missing every season but Winter?)

Aromas: tangerine, pears, ripe apples and old fashioned bubble gum

The Goldrush smells like tangerine and old fashioned bubble gum on an immediate first sniff (hat tip to my co-taster who identified the fruity mix that reminded both of us of old school bubble gum). I noticed Pear and ripe apple notes that are vivid in their intensity as well. 

Sweetness/dryness: Dry

This is a dry cider. I often expect that in a single varietal cider, but it cannot be assumed. This is a lovely true dry cider. 

Flavors and drinking experience: High acid, pear, fine bubbles

Much of what comes out in this cider’s aromas are present also in the Goldrush Single Varietal’s flavors as well. It tastes beautifully like ripe apple and pear, with a gentle background of interplaying tropical fruits. This cider brings wonderfully high acid that remains fun and fruity rather than sharp or austere. 

The pleasure of The Goldrush cider is enhanced by its plethora of very fine bubbles. Everything combines to make this cider very drinkable and delightful. I had mine with tilapia, brown rice, and delicata squash. I kept the meal very simple so I could focus on a new and exciting cider. I’m glad I did!

Cider Review: Big Fish Cider Co.'s Wassail

Let’s start off this year’s cider coverage with Big Fish Cider Co.’s Wassail! A Wassail is a celebration and collective ritual to create community and bring good harvests, so it seems an auspicious way to begin a new year! Here’s to many good and delicious things for all of us.

Big Fish Cider Company makes its home in Monterey, Virginia. The cidery was founded in 2015, though the cidermaker Kirk Billingsly had more than twenty years of home cidermaking to his credit before starting Big Fish. 

Here’s a little about how the cidery is introduced on the website.

We make ciders using locally-grown apples and traditional techniques to create completely new flavors. Our cider is available in a range of off-dry to semi-sweet blends, as well as seasonal offerings.

Big Fish has won multiple best in class, gold, silver, and bronze awards at the Great Lakes Cider and Perry Competition. We have also won both the Good Food Award and a Made in Virginia Award.

More snippets of background appear in all of my earlier reviews of Big Fish Ciders, going back to the cidery’s first appearance in 2018. Here’s the full list. 

Punk and Henry (my #2 Favorite cider of 2022): http://alongcameacider.blogspot.com/2022/03/cider-review-big-fish-cider-cos-puck.html

And in case you didn’t see the favorites list: http://alongcameacider.blogspot.com/2022/12/my-favorite-10-ciders-of-2022.html

Virginia Hewes Crab(my #1 favorite cider of 2020!): http://alongcameacider.blogspot.com/2020/10/cider-review-big-fish-cider-co-virginia.html

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

One of the best ways to find out more about Big Fish Cider is to visit the homepage here: https://www.bigfishcider.com/

If you’d like to read more about wassailing, I recommend Dr. Maria Kennedy’s excellent blog post about Wassails old and new: https://ciderwithmaria.com/2022/12/19/wassail-a-how-to-for-new-traditions/

Here’s what Big Fish Cider has to say about the Wassail.

Still gold naturally cloudy Medium Sweet cider featuring Jonagold, Pink Lady, York, and Stayman apples, 8.5% abv.

From Old Norse “ves heil” literally meaning “be you healthy.” Mulled cider was traditionally drunk as an integral part of wassailing, a medieval English drinking tradition to ensure a good cider apple harvest the following year. Wassail is made with traditional mulling spices, but not so much as to eliminate the apple’s essence and taste. It’s a great wintertime drink.

Appearance: hazy, turmeric, bubbly 

The Wassail looks like a mulled cider. The color is a rich turmeric with plenty of haze. I can barely see my fingers on the other side of the glass. There are some bubbles that gather at the edges of the cider where it rings the glass.

Aromas: clove, ginger, cinnamon, minerals, cranberry, apple and cherry

Big Fish Cider Co.’s Wassail smells immediately like cinnamon, clove, ginger, orange, and wet apples. It’s tremendously enticing. Secondarily, I get notes of minerals cranberry, and cherry.

Sweetness/dryness: semi-sweet

This is a deliciously sweet cider whose sweetness feels fruity and tastes like brown sugar. The sweetness is completely welcome in this drink. Read on to see how it fits in with this gorgeous cider. 

Flavors and drinking experience: still, spices, citrus, medium acid, some tannins

Wassail delighted us on a wintry holiday evening. All of the flavors promised by the cider’s aromas came through in the flavors beautifully. Big Fish chose to make this cider still with a bloom of warmth, fruit, and spice. The cider needs to be sweet but what I appreciate about the sweetness is how it tastes quite real: nothing fake or out of balance. It’s just so very good! 

This spiced cider not only has the spice notes of clove, cinnamon, and ginger I noted in the aromas; it also uses citrus—orange juice notes quite effectively. The cider uses medium acids and immediate tannins that commingle with the clove flavor especially. Though it's plenty spicy, the cider never feels hot, pointed, or bitter. All notes play in concert beautifully. My mom described it as liquid apple pie. The apple speaks with ripe warmth, but all elements are necessary to the overall experience. What an amazing treat. 

Wassail!

Cider Review: Big Fish Cider Co.'s Punk and Henry

This past week I saw coastal redwoods, the Marin Headlands, and a sea glass beach. I wish I hadn’t needed a springtime escape so much, but I did. It was a lovely trip filled with natural beauty, good food, and a few tremendous friends. I’m so grateful. Because I wasn’t up for cider multi-tasking, I didn’t reach out to any of my CA cider peeps, but I promise I'll come back and hopefully be more ready to geek out about cider next time.

Almost immediately upon my return, I got to celebrate a dear local friend on her birthday. That celebration involved attempting to make and decorate cake pops when I’d never eaten a cake pop before. It went interestingly, as one might expect. But I brought a special cider to review, Big Fish Cider Co.’s Punk and Henry, and here are those notes.

I’m a big fan of Big Fish Cider! This Virginia Cidery was founded by Kirk Billingsley. The cidery has a tasting room in Monterey, Virginia that looks to be open on Fridays and Saturdays at present. Big Fish Cider is tremendously decorated, winning at least one Good Food Award and plenty of medals in various cider competitions.

 

Previous reviews include all of these delightful ciders from Big Fish Cider Co.

Virginia Hewes Crab: http://alongcameacider.blogspot.com/2020/10/cider-review-big-fish-cider-co-virginia.html

That was my #1 favorite cider of 2020!

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

I recommend visiting Big Fish Cider online here: https://www.bigfishcider.com/

This week, I’m so excited to share what I thought of Punk and Henry. Here’s the official description from Big Fish Cider.

This cider pays homage to the cidermaker's neighbors he knew while growing up in the Allegheny Mountains of Virginia. It is entirely made of fruit within a 3 mile radius of Punk & Henry's Farm west of Monterey, and using apple varieties that Punk & Henry used to make cider. Northern Spy, Grimes Golden, Winesap, and Arkansas Black among others. The amber color of this cider is typical of ciders made from old apple trees that are not sprayed and fertilized. The aromas of caramel, and ripe apples hit the nose before taking a sip. Bright acidity is the first sensation upon taking the first sip, quickly warming to an earthy, but fruity vanilla notes, and ending with a soft caramel finish that lingers on the palate.  Alcohol by volume: 7.42%.

This cider has an introduction video from Big Fish! That’s tremendously unusual and quite fun: https://www.bigfishcider.com/insider-tips/punk-henry/ My favorite part has to be when Kirk says that both the best and the worst ciders he’s ever had were from wild fermentations. I’ll raise a glass to that!

Appearance: Bright popcorn kernel, brilliant, small bubbles

This cider pours with obvious sparkle; the bubbles form a ring around the edge of the cider where it touches the glass. The color reminds me of unpopped popcorn kernels: intense harvest gold. The cider’s clarity is brilliant, easily.

Aromas: overripe apple, nectarine, and peach

What an inviting set of aromas. The Punk and Henry smells mellow like overripe apples apples. The effect is all roasty and autumnal, but there are sparkles of brighter flavors in the mix as well, like nectarine or peach.

Sweetness/dryness: Semi-dry

That feeling of softened autumn fruit translates from this cider’s aromas to its level of sweetness. There’s enough sweetness to feel welcoming and soft, but nothing artificial, sticky, or cloying.

Flavors and drinking experience: high fruity acids, high tannins, golden raisins, apples and caramel

This cider is something special! I knew I could bring this to a birthday party, and it would be enjoyed by close friends. Thankfully, Big Fish Cider Co. came through for me and surpassed even my high expectations! This is a beautifully balanced, inviting, scrumptious cider!

The first impression I get from Punk and Henry is golden raisins. It’s that high fruity acid that wakes up every part of my palate without being punishing. Lovely! The cider is both medium-high tannins and high acid, so the whole beverage feels just lively and high definition. There’s no way to sleep through this cider!

I love the bubbles. They open up layers of flavor beautifully! It turned out to be such a special cider and a wonderful pairing with Yachae Kimbap and homemade cake pops. Kimbap is a Korean sushi roll, and Yachae Kimbap is a more veggie-oriented version of the dish. The ripe apple notes are a striking contrast against the crisp carrots, peppers, and crunchy veggies of the roll. The toasted sesame aroma from the sushi was also a perfect complement to the cider's richness. 

There are so many ways you could pair this cider. I think I’d really like to try it with something spicy next time. If you try it that way, let me know!

Cider Review: Big Fish Cider Co. Virginia Hewes Crab

Of all of the things that are very much on my mind, I want to think about making Halloween fun and spooky and safe this year. So much of the rest of the world feels much too big for me to tackle. Part of my plan this year is a virtual Spooky Storytelling Gathering with some family. Thank you to my sister-in-law Karen for this great idea. I’ve already scared myself just doing research for what story I’ll tell. During this gathering across the miles, I know I’ll be sipping a cider. It’s no bonfire bash, but I do like cider with my scares!

One night last week, I had the pleasure of coming home from a sunset walk to home cooked lasagna. My only job was to choose a cider for accompaniment. I chose Big Fish Cider Co. Virginia Hewes Crab. This cider was shared with me, but my opinions remain my own. Before I get into the review, I want to share a bit of background about this cidery.

Big Fish Cider Co. is based in Virginia. I’ve had the pleasure of meeting and chatting with the founder and cidermaker Kirk Billingsley. Big Fish Ciders often do well at competitions like GLINTCAP. I appreciate the range of styles and apples both present in the cidery’s lineup.   

Here’s the rundown of my earlier Big Fish reviews:

Wild Meadow: http://alongcameacider.blogspot.com/2020/05/cider-review-big-fish-cider-cos-wild.html

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

There’s a video about this cider: https://www.bigfishcider.com/insider-tips/virginia-hewes-crab/

You can visit Big Fish Cider Co. online here: https://www.bigfishcider.com/

Here’s the official description for Virginia Hewes Crab.

This is our first single varietal ever at Big Fish Cider. And quite honestly it was destined to go into our heritage blend, until we tasted this after fermentation. The fullness of body, the intensity of flavor, and the tannins, quite honestly blew us away. So I gathered up more of the same fruit, did several small batches utilizing different wine yeasts, and the result for each batch was similar, so I blended it all together, and we feel this is the best cider we have ever produced at Big Fish. A touch of sweetness, partially due to the unfermentable sugars in the cider due to the water core in the apples produced by our hot dry summer of 2019. Notes of citrus, butterscotch, stone fruits, come through. A truly delightful, intense, cider. Drink at cellar temperature for depth of flavor. Alcohol 8.40%

Appearance: transparent, deep harvest moon color, lots of bubbles

The Virginia Hewes Crab has an amazing seasonal color. It reminds me just exactly of a Harvest Moon. That deep reddish orange appears with good transparence and oodles of quick bubbles.

Aromas: Citrus, floral, spice, overripe apples

This cider smells citrusy, floral, with a waft of spice aromas too. It reminds me of Constant Comment tea, cardamom, and overripe apples too. There’s a lot of very tempting aroma here.

Sweetness/dryness: barely off dry

This cider is very fruit but mostly dry. There’s just a lick of sweetness in the mélange of impressions I get from this cider.

Flavors and drinking experience: Tart, creamy mouthfeel, full body, amazing fruit and spice notes

Wow! I knew I wanted to reach for a special cider, but this is shockingly good! The Virginia Hewes Crab tastes tart, acidic, but there’s so much more to it than acid. The cider is wonderfully fruity and spicy too. The bubbles keep it lively but that hint of sweetness and higher ABV also mean that it’s simultaneously thick! I love a bubbler with lots of body! I’d even call this cider creamy!

It’s extremely good! My cotasters and I agree that this cider with its well-balanced combination of zesty tartness, beautiful fruit, intense sparkle, and luscious mouthfeel is a total winner. The acidity really helped pair it with the lasagna as well. This is a combo to try!

Cider Review: Big Fish Cider Co.'s Wild Meadow and Aeppeltreow's Siskin Scrumpy

In upstate NY, We had a teaser of incredibly warm sunny weather for two days, but now we’ve headed back into unseasonable chill and the possibility of snow this week. Spring can be so fickle. I’m keeping my fingers crossed for my orchardist friends this week. We’re also still living in a strange and scary world without much certainty. That’s why I’ve been choosing to bring out more ciders that I have extra high hopes for than usual, and this week is no exception. I’m really excited to share my thoughts on Big Fish Cider Co.'s Wild Meadow and Aeppeltreow's Siskin Scrumpy.

Let’s start with Big Fish Cider Co.’s Wild Meadow. This is a small cidery in Monterey, Virginia. I’ve had fewer than a handful of Big Fish ciders, but each one has been something special. I received the kindest gift last week when a box of three ciders arrived in the mail for me along with a nice letter from Kirk.

This cidery is all about the orchard and all about apples. 

Visit Big Fish Cider online to read about the ciders and the Virginia shipping special! 

https://www.bigfishcider.com/

Here are my previous Big Fish reviews:

Allegheny Gold (my #3 cider from 2019): http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

Highland Scrumpy (my #3 cider from 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Church Hill Blush: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

Now for Big Fish Cider Co.'s Wild Meadow.

Here’s the official description for the Wild Meadow:

Wild Meadow is one of the most traditional ciders made at Big Fish Cider, Co. because we actually forage for wild apples in the fields and forest edges of Highland County. These are apples from trees that have grown up from seed, are higher in tannins and acidity, and typically have more depth and body that commercially grown apples.  The cider goes through a slow, cold fermentation, which also helps to retain those fruity esters and tannins. While fruity, it is not a sweet cider. You’ll find that it pairs well with pork dishes and cheese, particularly blue or sharp cheese.

Because we rely on a crop of wild apples to make this cider, and most years we cannot harvest enough. We are grateful for the farmers that allow these trees to grow. 7.7% ABV.

Appearance: brilliant, bubbly intense corn color

The Wild Meadow looks very bubbly on pouring. This cider shines with brilliance like champagne; it’s so bubbly and active! The color reminds me of ripe corn kernels. It’s a vibrant shade of gold. 

Aromas: cooked apples, spring blossoms, cherry and minerals

The Wild Meadow smell good and golden, like cooked fruit and spring apple blossoms. The notes remind me of flowers on trees. As I sit with these scents a bit longer, pie cherry notes unfurl. The last thing I noticed was some good minerality.

Sweetness/dryness: Off Dry

This cider has the ideal level of sweetness for this specific cider, which is to say not very much. The Wild Meadow’s sweetness that is present serves a role in the overall drinking experience; I’ll explain below.

Flavors and drinking experience: high acid, high tannins, great balance, Superb

The Wild Meadow tastes amazing! It soars on ear-curling high acid but brings heft and structure with high tannins. We need this cider to remain off-dry because it's so intense in other regards. There are so many flavors dancing through the experience. I get notes of light butterscotch and a plethora of fruits including: ripe apple, peach, apricot, and raspberry.  

The bitterness and tannins are pleasantly tactile but very integrated with the acid; they hit second and fate in the mid-palate.  I love that the Wild Meadow has a great big mouthfeel.  The sweetness, though slight, speaks clearly throughout the finish (amid a bit of spiciness).  This cider is superb.

I enjoyed mine with the first take-out I’ve had in two weeks. It went beautifully with my Broccolini and garlic sauce, veggie fried rice, and homestyle bean curd. I highly recommend setting this pairing up for yourself!

Next up, I’m so excited to share my notes on Aeppeltreow's Siskin Scrumpy.

Aeppeltreow is a Wisconsin based cidery, distillery, and orchard. Ordinarily, you can visit in Burlington, Wisconsin. Now, you can call them for a pick up appointment or order your ciders and perries shipped. The company is a family business with a deep fascination with all things fermentation science. I’ve studied cider faults with Charles McGonegal and had many a wonderful meal with him and Milissa. 

You can visit the site online here and learn about all of Aeppeltreow’s products and access the online shop: http://aeppeltreow.com/.

Here are my previous reviews of AeppelTreow Ciders. There are quite a few:

Scarlett Rosey Cider: http://alongcameacider.blogspot.com/2019/07/cider-review-aeppeltreow-scarlett-rosey.html

Sparrow Spiced Cider: 
http://alongcameacider.blogspot.com/2019/01/cider-review-aeppeltreow-sparrow-spiced.html

Blackbird  Berried Cider: http://alongcameacider.blogspot.com/2018/06/cider-cans-crush-it-aeppeltreow.html

Orchard Oriole Perry: http://alongcameacider.blogspot.com/2018/05/very-perry-may-aeppeltreows-orchard.html

Appley Brut: http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html

Sparkling Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html

Kinglet Bitter: http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html

Barnswallow Draft Cider: http://alongcameacider.blogspot.com/2014/03/cider-review-appeltreow-barnswallow.html

Now for Aeppeltreow’s  Siskin Scrumpy. Here’s how the folks at Aeppeltreow describe it, 

Siskin is our flavored cider named for English-style countryside ciders. Semi-sweet with a tickle, a tang, and some smoke. 5.5% ABV.

Appearance: bubbly, deep muted orange

This cider poured with a very tall head! This is not usual for cider. The color is a deep muted orange, and I see tons of bubbles just zooming through the Siskin Scrumpy.

Aromas: leather, orange, overripe apple, twigs

The Siskin Scrumpy smells both leathery and like sweet citrus. The apple notes are overipe and accompanied by zippy woody notes. I am reminded of twigs.

Sweetness/dryness: Semi-sweet 

This is a semi-sweet cider, just exactly as its official description described.

Flavors and drinking experience: low acid, spicy, oxidized, cooked fruit 

This cider has lots and lots of tannins and relatively low acidity.  It does indeed remind me of an English style cider, but the funk is milder than in some. I do get notes that remind me of apple cider vinegar. Other flavors I got include: maple, wet twigs, earth and rain. 

Somehow, this feels like a very autumnal cider to me. Like some English and english influenced ciders, it tastes caramelly and gently oxidized. This is very true to its style. I love that there’s both funk and spice. I can taste cinnamon and bacon in this cider. I had this one with a simple meal of rice and two kinds of beans with sauteed kale and cherry tomatoes. The sweetness and richness of the cider were an excellent counterpoint to the healthy and high acid meal.

Both of the ciders I tried this week can be purchased online and shipped to most states. If you like the sound of them, try them!