Very Perry May: Aeppeltreow's Orchard Oriole Perry and Big Fish Cider Co.'s Church Hill Blush

Welcome back to Very Perry May! This week, I want to share my thoughts on a more traditional perry, but also sample something else springy to stretch out my perry stores to last the rest of the month. It’s a beautiful time of the year right now, and I am so thrilled to spend it on this avenue of the cider world. 

This week’s perry is from Aeppeltreow winery and distillery out of Wisconsin. This small producer is one of my favorites because each beverage truly is its own beast, made from committedly interesting fruit choices and fermented with care. I received this bottle as a review sample after the cider maker saw last year’s Very Perry May.

Visit the website at: http://aeppeltreow.com/

Here are my previous review of Aeppeltreow ciders:

Most relevant is last year’s review of the Sparkling Perry: http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-1-aeppeltreow.html

Similarly sparkly, I do love the Appley Brut: http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html

My first review of anything by Aeppeltreow was the Barnswallow: http://alongcameacider.blogspot.com/2014/03/cider-review-appeltreow-barnswallow.html

And my all time favorite of the bunch thus far, the Kinglet Bitter: http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html

Official description of the Orchard Oriole Perry, “English traditional perry pears. Complex and tannic. Fermented to highlight cultivars and terroir. Subtle pear, different from Bartlett and not-so-subtle tannins, tart, slightly bubbly." 5.5% ABV

And some background,

Oriole Perry is our proud ‘estate’ perry.  It’s grown at Brightonwoods, within sight of the Winery.   It’s more subtle and complex than the Sparkling Perry- being fermented from 100% bitter perry pears.  We ferment it with a Sangiovese yeast that we think really brings out the tannin characters of the perry-specific cultivars.  These pears are exceedingly rare in the US, and not easy to grow.  When we get the question ‘Then why use them?’, we pour a glass of Oriole.  These are not mellow, easy-going French ‘butter pears’.  Perry pears think they are Cabernet – and have the tannins to back it up.

Appearance: deep topaz, brilliant, some bubbles

It took me much thinking and gesticulating to even approach this color with words. It’s a lovely tawny somber shade with some fire and clarity. Of course I think of semi-precious stones, and this one does remind me of my birthstone, topaz, in its dark yet brilliant form. I can see bubbles in the glass, and its there’s no hint of haze.

Aromas: Perry pears, tropical fruit, perfume

This perry smells distinctly like perry pears as opposed to dessert pears. Just like cider apples, perry pears are not enjoyable to eat  The aromas are intense and welcoming. I smell ripe tropical fruit, flowers, with a hint of concentrated sweetness. The overall impression is both perfume in its ethereal floral sense and also lush tropical immediacy.

Sweetness/dryness: semi-dry

It’s hard to describe this perry in terms of its sweetness, because it offers so much more. This does remind me of the unfermentable sugars in pear juice.

Flavors and drinking experience: high tannins

The Orchard Oriole Perry tastes immediately of high tannins from these special pears. The high tannins create strong drying action, but with a nice amount of sweetness still. The perry has very immediate pear flavor, but not not like Bartlett pears. The Orchard Oriole perry tastes fresh, with a pleasant high note of sourdough bread.

I’m grateful that the perry has a good amount of sparkle with small bubbles. That combination of mouthfeel features is a neat juxtaposition of cottony or astringent while also being scintillating and exciting. In terms of fruit flavors, there’s more than just pear going including a very round, lychee-ish taste. As I sip more, the tropical acidity lingers. The Orchard Oriole Perry is very beautifully  balanced and delicious to contemplate. Even if with all those tannins, it’s not thirst-quenching as such. 

I love that this perry is playful and enjoyable yet serious. It’s an unambiguous winner.

This is my first review of anything by Big Fish Cider Co., starting with the Church Hill Blush. This bottle is a review sample from Cider Con.

This Virginia cidery won a 2018 Good Food Award, and they’ve cleaned up at GLINTCAP, yet they launched in only 2015. Big Fish Cider Co. is based in Monteray, Virginia, where they have a tasting room. 

Read more about the company here: http://www.bigfishcider.com

The official description gives some nice context. 

Sparkling clear rose colored Medium Sweet cider, featuring locally grown heirloom apples and fermented with locally grown raspberries.  

Other than apples, I know of no other fruit that tops raspberries in the cellars and the hearts of cidermakers.  Church Hill Blush is made with raspberries from a local Highland County farm, Church Hill Produce. The color and the aroma are completely natural. This is a bright, festive drink that is poured for celebrations, big and small. 

The Raspberry comes through on the nose and at the beginning of the palate, with the sprightly apple flavors coming through to the finish. The sparkling character, the brightness of flavor, the beauty of the color, and the amazing aroma of this cider makes it a favorite for celebrations, weddings, anniversaries, and life’s celebrations. 

This cider also can pair well with just about any poultry dish, particularly crispy skin recipes. Also this can pair nicely with fruit salads.

Appearance: rose gold, brilliant

Rose colored ciders are just so lovely. I am not normally a fan of pink shades, but this rosegold is undeniably pretty. As the photo shows, it’s brilliant as well. 

Aromas: fresh raspberry, raspberry leaves, apple

Oooh! Such summery smells! This cider’s aromas has a backbone of apple, but fresh raspberry up front. I also get an almost tea like note of raspberry leaf. Very neat!

Sweetness/dryness: Sweet

Though this cider is sweet and fruity, it is complex. 

Flavors and drinking experience: ripe raspberry, high acid, balanced

What’s most important to me in any fruit-blended cider, is the final balance between the added fruit and the cider flavors themselves, I never want to taste just berry or just spice. The Church Hill Blush does an excellent job in that it has a very good balance between apple and raspberry. 

The cider starts with a dark and almost bitter first note, but that quickly gives way to notably sweet mid palate. The flavor of ripe raspberry comes across clearly. I notice both medium sparkle and  medium high acidity, with just a bit of tannin. This cider’s sweetness lingers but doesn't cloy. I am so impressed by this presence of both raspberry and apple. It doesn’t hurt that these two fresh fruits happen to be two of my favorites.

Keep reading for more perries all month!

Cider Review: Distillery Lane Ciderworks Witches Brew...Plus FLX Cider Week!

There's no denying that fall has come to Upstate New York. Our leaves are turning and mornings now swath everything in fog. Its a magical time. And for me that magic comes primarily from two things, apples and Halloween season. Yes, there's a whole season in my world dedicated (even more than usual) to all thing batty, spidery, and spooky. So, I couldn't wait to crack open a cider called Witches Brew.

This cider was a review sample shared with me by Distillery Lane Ciderworks. I have reviewed a few ciders by Distillery Lane before, but its been a little while. I don't always see them available, but I pick them up when I can.

I reviewed The Jefferson in 2015: http://alongcameacider.blogspot.com/2015/01/cider-review-distillery-lane-ciderworks.html

And the single-varietal Kingston Black in 2014: http://alongcameacider.blogspot.com/2014/05/cider-review-distillery-lane-ciderworks.html

And my favorite thus far the Tradition Dry Sparkling cider: http://alongcameacider.blogspot.com/2013/08/cider-review-distillery-lane-ciderworks.html

The last link includes more information on the background of this cidery. It is based out of Maryland and has been selling hard cider since 2010 and growing apple trees since 2001. You can visit them in person to taste the ciders and pick fruit.

Find out more at: http://distillerylaneciderworks.com/

Today's review is the Witches Brew. Part of what intrigues me about this cider is the use of Aronia Berries. I had to do a little research because not only have I not seen a cider that uses these before, I've never knowingly tasted anything that uses Aronia berries before. They are also called Choke Berries and are related (albeit not closely) to apples more than to other berries.

Official Description:

“Double, double, toil and trouble, fermentation made our cauldron bubble with this tart, sparkling brew. A delightful blend of DLC's Celebration cider and aronia juice, made form aronia berries grown at the DLC orchard. Tart, with bubbles and a perfect bitter finish.”

Appearance: transparent, magenta, bubbly

This cider is bottled in clear glass for a reason! People passing a shelf are bound to notice this sumptuous magenta color. The Witches Brew pours with foamy excitement, but the mousse doesn't stick around for long.

Aromas: Deep, dusty, leafy, purple aromas

I got berry aromas from this as soon as the bottle was cracked. I can smell all manner of gardeny and fruity smells like berries and stone fruit but also stems and leaves. These smells make me even more curious to taste it.

Dryness/Sweetness: Semi-dry to dry

There's a lot more going on than sweetness level here, but I'll say that the cider is on the dry side without feeling bone dry. Instead its more fruity and astringent at the same time.

Flavors and drinking experience: high acid, astringent, stemmy, dark fruit

Though its bubbly and perceptibly boozy, the Witches Brew reminds me of tea. The tannins are grippy and astringent. The cider offers up high acid tartness but with an unusual acid profile. This is not so much juicy but more stemmy. Some flavors are downright green-brown and woody.

Secondarily, I taste some buttery and toasty notes. And there's some fruit going on with sour cherry and apple elements. This cider has a nice medium bubbly texture. The finish is leathery and tannic. Overall, the Witches Brew remaings fascinatingly different.

I served this cider with a Quorn Turky Roast, along with mushroom gravy, amish yeast rolls, and oven-roasted beets and baby red skinned potatoes. I wasn't ever a big fan of gravy until I discovered my husband's vegetarian gravy, and now I'm totally hooked. This cider pairs with that salty, rich, umami sauce perfectly. The dryness and woody grippy tannins don't disappear even with an early fall feast.

And just to start whetting your appetite, Finger Lakes Cider Week is coming: September 28^th through October 9th! Expect more coverage in the coming weeks, but for now please check out the website to see the full schedule of events.

http://www.ciderweekflx.com/

I do want to highlight a few that sound especially exciting to me.

Finger Lakes Cider House Grand Cider Buffet on Thursday September 28^th:

This special ticketed event is being hosted at Coltivare and will feature 5 courses of cider oriented dishes and seven ciders by Kite and String Cidery. The pairing combinations will be myriad.

https://www.eventbrite.com/e/finger-lakes-cider-house-grand-cider-buffet-tickets-37257429976

Cornell Orchards Apple Spectacular Sunday October 1st

I went on this tour and tasting combination last year, and I loved it. Vistors get to taste fresh pressed juice and create their own juice blends as well as tasting New York State ciders and touring Cornell University's research orchards, learning about the exceptional projects that the Peck Lab is doing on behalf of cider lovers everywhere.

http://www.ciderweekflx.com/event/cornell-orchards-apple-spectacular/

Apple Identification and Documentation Day on Wednesday, October 4^th

Meet orchardists and folklorists alike at the Trumansburg Farmer's Market to have a chance to finally find out what apples your mystery tree is producing. This is part of the Finger Lakes Fruit Heritage Project. They are collecting the history of orchards and other fruit growing in the Finger Lakes.

http://www.ciderweekflx.com/event/apple-identification-and-documentation-day/

Fall Garden Mixer: Celebrate NYS Cider on Wednesday, October 4^th

At the New York State Wine and Culinary Center in Canandaigua, they are honoring New York's cider scene along with nibbles created by the culinary team. The theme is fall, and what better way to celebrate than with cider!

https://www.nywcc.com/events/1492714532/fall-garden-mixer-celebrate-nys-cider

Eve's Cidery Perry Dinner on Friday October 6^th.

This intimate dinner will focus on a vertical perry tasting through the perries made by Eve's Cidery, a Tom Oliver Perry, and other pear surprises amidst local food, music, all at their cider barn in Van Etten. I've never even heard of a perry dinner before, so this made it on to my list immediately!

https://www.evescidery.com/event/eves-perry-dinner/

Cider and Cheese Day at the Grand Opening of Brews and Brats Saturday October 7^th.

Folks from the Finger Lakes Cheese Alliance will be sharing samples of their cheeses paired with ciders from the NY Cider Association at the grand opening of this new spot in Trumansburg, New York. Featured Cideries include The Cider Lab, Lake Drum Brewing and Black Diamond Ciders. And this event is free!

Stay Tuned for more highlights in my next review!

Cider Review: Wyndfall Artisan Cyder Root River American Session Style Cider

I've been saving some really fun stuff for the summer, and not just canned ciders or hopped ciders. Those are fantastic, and you'll see more of them from me regularly, but summer brings out my inner fruit monster. I really enjoy my fruit blended ciders most with lighter summer foods or relaxing on my porch.

Today I'm trying my first Wyndfall Artisan Cyder. These folks are apple growers and cider makers in Minnesota. Today I'm reviewing their  Root River American Session Style Cider: something I got to take home from CiderCon. I've been waiting a while, but now just as raspberries are ripe here, I wanted to taste a raspberry cider.

Here's what I read about the cidery and orchard from the bottle itself. I think it gets at their identity very clearly, "Our cyders are produced with sustainably grown fruit on the family orchard in the blufflands of southeast Minnesota. Heritage variety apples add complexity and flavor you won't find in other ciders. Growing apples naturally can be challenging, but what you get in the bottle is simple: the purest cyder, the terroir of the Upper Mississippi River Valley"

Find out some more on the website: http://www.wyndfallcyder.com/

or on their Facebook page: https://www.facebook.com/wyndfallcyder/

"As for this particular cider, this is how the folks at Wyndfall describe it, Refreshingly tart, a forward fruitiness is balanced with a light sweetness to be everything a sweet Cyder should be, and nothing more." 6% ABV

Appearance: many warm hues, brilliant, few visible  bubbles

The cider is brilliant and its colors myriad: pink, orange, salmon copper, and rose gold.

Aromas: Raspberry, cherry, tart fruits, apple

This cider smells  very directly of raspberry,  with other bright tart fruit aromas like pie cherries and green apples.

Sweetness/dryness: Semi-sweet

This cider is described as sweet on the label, and I'm used to sweetness being undersold. This was the opposite. There's a ton of acid, so the sweetness is definitely kept in check and works well at this level.

Flavors and drinking experience: very sparkly, semi-sweet, high acid, fruity

Ooh neat, I love how the Root River tastes cold and just sweet enough. ( I am completely for real when I say this tastes semi-sweet, tops.) That's certainly due to the high acid which give it a bright and zesty character that's not painfully zingy.

The Root River entertains with a good level of sparkle. The cider finishes up with one nice warm note at the end: perhaps cinnamon? I get lots and lot of raspberry. But that's not the only fruit presence, apple and grapefruit show up too. Flavors also include a little hint of wood. 

I find the Root River exceedingly drinkable, while not lacking depth or interest. There's an herbaceous aura here—something almost resembling salad greens. What a fun, tasty, and interesting take on the raspberry cider.

I paired mine with creamy carrot soup, perfect for summer. I like a very fruity cider with a chilled or creamy vegetable soup. Usually, I add lots of curry spices to my carrot soups, but this was mostly carrots, caramelized onion, and coconut milk. This treat and this pairing were worth the wait.

The Great Vermont Cider Tour: Day 3! (Plus a bonus stop in New York)

After bidding a fond au revoir to Barney and Dee at Sunrise Orchards, my trusty cider assistant and I headed to downtown Middlebury where we met up with David of Shacksbury Cider.  He took us to Windfall Orchards, where we all hung out for a good while with orchardist Brad and with Misty the dog.

Shacksbury is the brainchild of David (originally from Kansas City) and his business partner Colin, both Middlebury College graduates.  They were fascinated by the tannic quality of English ciders, and so with unique transatlantic partnerships (most notably with Once Upon a Tree), they're now making cider in Vermont using a blend of American and English apples—even some Spanish ones too.  Since the start of 2015, they've gotten distribution beyond state lines and a earned thumbs up from Alice Feiring of the New York Times.  I served some of their Classic at my birthday party this year, since it's available on tap at Ithaca's own Cellar d'Or.  Keep an eye out for a review here.

Brad then showed us around his small but impressive and well-connected 3-acre orchard.  Windfall provides rare varietals to many cideries in Vermont, but their most public partnerships are with Shacksbury and Eden.  Brad and his wife (noted food author Amy Trubek) started working the orchard in 2002, but it's hardly new: their oldest tree is from 1918. That's the tree below. Glorious.

Windfall presses their apples three times per year, measuring careful blends of at least twelve varieties.  Shacksbury's batches are then given slow natural fermentation in uninsulated tanks, and afterwards are bottle conditioned. As David, Brad, and I discussed all this, I was casually handed a scrumptious Chenango Strawberry and St. Laurence apple to eat.

From there, the drive to Woodchuck Cider's home base was only five minutes, but in many respects it felt like a world away.  If you're reading this blog, you know who Woodchuck is.  

You need tanks like these to make eight million gallons of cider per year. You might also note, my adorable cider assistant. 

Woodchuck employs 150 Vermonters, and the cidery sources a huge amount of its apples from in-state (including from Sunrise Orchards, where we stayed last night), but as Caitlin their communications manager told me, their production demands exceed what Vermont can supply, and so they partner with growers in New York and the Yakima Valley too.  They value their local roots: I found their tasting room filling already at 11:30am, and this Saturday, August 20, they're hosting their annual Ciderstock concert, with Sublime.

Woodchuck is the flagship mark of the Vermont Hard Cider Company (which is owned by Pabst, and which also runs Wyder's), and offers both their classic drinks and a host of more recent mass-market experiments like Gumption and the Out On a Limb series.  I'm fond of some of their more straightforward ciders like the Local Nectar (of which I snagged a Michigan-edition sixpack), but I was also happily surprised by their June & Juice (review coming in a month or two.)

Their current facility opened in 2014, and it is enormous, clean, and designed for ecological efficiency.  

They can fill 600 bottles a minute here, and Woodchuck's R&D folks designed and built their own flavor extraction tank for specialty infusions like mint and chocolate.  As with other cideries, Woodchuck also barrel-ages a number of their ciders (like their Private Reserve Cherry).  

We picked up a growler of their 25th Anniversary Cider (like I said, I enjoy the classics), and then finally started the long drive home to Ithaca.  But there was one surprise stop waiting for us.

Glancing at the map, I realized that the Slyboro Ciderhouse was right on the way home, and so I called Dan from the road and set up a quick visit. He was amazingly kind to just let me drop in. Thanks, Dan!

Based in Granville, NY, Slyboro is part of the Hicks family farm and orchard, which has been operating as a public U-pick farm since 1905.  Nineteen-Oh-Five!  You can still visit the whole, beautiful complex, where they've been adding two acres per year of English and French varietals of bittersweet and bittersharp apples.

Dan's family came here in 1974, and the Slyboro cider brand was launched in 2005, which in the cider world makes them veterans.  Dan has made a number of ciders over the years (check out my reviews of his older varieties linked to the right), but these days he's settled on five in-house favorites, which total 12,000 gallons per year, mostly available in New York state.  

The Kingston Black is one of the best single-varietals and one of the best still ciders I've had, period.  Its notes are almost steak-like.  The Hidden Star is their flagship dry blend, with hints of malt.  La Sainte-Terre is a surprising and bold cider mixing complex bitterness with a 1/6 dose of sweet, rich ice cider.  Their Black Currant is a top-seller, and its fruit-forward notes make it easy to see why.  And their Ice Cider has compelling favors of peach and a good mouthfeel that finishes cleaner than many ice ciders.  I'll definitely go deeper in reviews later!

During a tour through the production room, Dan revealed that he and his team learned cidermaking by first creating single-varietal ciders of every apple they grew.  That way, the flavors were more easily understood.  "We learned quickly it was a blending art, needing one note of this and two of that to develop something that will stand on its own."  Knowing that Dan's background is in fine painting, it's easy to imagine how blending flavors might work like mixing colors. 

And from there, the long but lovely drive home.

So after all these exciting travels, tasty ciders, and thoughtful, kind people, two things occur to me.  First, the cider world is pretty small.  Folks know each other, and help each other out.  They offer apples, pressing, juice, bottling, internships, budwood, and advice to each other, and it really reinforces what I love about the larger cider family.  Second, everyone's experience is just a little different, depending on what they're doing and how.  An orchardist and an apple-dreaming mystic both approach business differently from one another, and an entrepreneur blends apple juices differently than a chemist.  I feel so lucky that these perspectives come together in creating so many different ciders, and to be afforded these visits and windows into these people's lives.  Thanks again to everyone for letting me visit!

In case you missed it here's Day 1: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-1.html

and Day 2: https://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html

And thank you for reading!

Cider Review: Aaron Burr's Homestead Elderberry Apple

On this still dark and snowy morning, Along Came a Cider finally reviews an Aaron Burr cider. I thought I'd reviewed one long ago, but a little looking reveals my error. I suppose I thought I'd reviewed a cider by Aaron Burr Cidery, because it is such fascinating cult cidery of sorts. Andy Brennan makes these ciders in Wurtsboro, New York in tiny runs from either heritage or foraged apples. Some blends include interesting additives or co-fermented ingredients. Brennan also doesn't add preservative sulphites. Its a very purist and historically oriented approach to cider making, which adds to the mystique

Read how Aaron Burr Cidery presents its cider identity on the website:

“The Cidery”, which produces Aaron Burr Cider in Wurtsboro, New York, is a small homestead farm dating back to the early 19th century. We specialize in growing cider-apples, which are different from eating-apples in the same way wine-grapes are different from table-grapes. We use our apples and other locally grown and foraged apples for one mission: to re-create “true cider”, the time-averaged most popular drink in America.

This focus is founded on the belief that early Americans drank history’s best cider. Reestablishing this involves holism -from farming to art, from the market to politics- cider is an identity. There is much from our recent past which must be undone but luckily the descendants of early cider apples do still exist in the wild. We believe their ability to survive the 20th century provides American cider its future.

You can find out more at the website itself: http://www.aaronburrcider.com/

Tonight I'm reviewing the Elderberry Apple which intrigues me mightily. I've only had one other elderberry cider, also from New York state, but one I suspect is nonetheless very different.

http://alongcameacider.blogspot.com/2013/09/cider-review-original-sin-elderberry.html

Here's the information Aaron Burr Cider presents about the Homestead Elderberry Apple

2014 Homestead Elderberry Apple 98 cases made, 7.4% abv , 750 ml

Specs: Tannic, dry, medium acidity. Deep crimson hue with slight carbonation.Notes: Woody/ forest aromas mixed berry upfront. Balanced, light body. Chalky and fruity.

Source: 10% elderberry foraged from BashaKill wetlands, 90% unsprayed west Sullivan County apples

Furthermore, the back label has a charming little addendum, "Dry. May become naturally effervescent." With a bit more instructional information in terms of how to pour a cider with lees (fermentation solids) and and how to store a cider without any added sulphites.

Appearance: hazy, rich watermelon color, a few tiny bubbles

I cannot over-emphasize how absolutely beautiful this cider is in the glass. It glows with the color of ripe watermelon flesh.

Aroma: tart, blackberry, yeasty

The smell is full and tart. It reminds me of both blackberries and orange, fruits that give flavor and tartness in equal measure. I also detect very real amounts of yeast that lean the aromas in the direction of a sour beer.

Dryness/sweetness: dry

The bottle tells the truth; this cider is dry. I know that fruitiness does not actually either take away from or add to dryness, but to call this cider dry without calling attention to its fruitiness only tells part of the story.

Flavors and drinking experience: rustic, light, tart, fruity and vegetal both

The Elderberry Apple tastes a little like a sour beer and like its aromas: tart. a bit of vinegar in with the berry notes. Perhaps the fermentation included a subtle level of acedification, which I know will excite any fans of Spanish style ciders. As the description predicted, it has a light mouthfeel—almost watermelony, to be sure. Texturally, the bubbles are small but not so present to be strongly sparkling. I can taste the yeast a little on the back of the tongue. The flavors include lots of citrus and berry notes, but I also get some vegetal elements like potato & celery, but not unpleasantly. The cider comes across as more balanced in big sips. If you enjoy a rustic cider, this cannot be beaten.

guess right now I'd say drink this cider while listening to David Bowie's music or watching a film he was in. Perhaps I'd say that about any cider right now; its all I want to do. But, I actually think this makes more sense with a special cider by this cidery more than most. Andy Brennan's ciders are unique and vary between being extremely playful and inviting and being somewhat more challenging. They always offer distinctive character and craft. If these qualities do not serve to parallel the towering achievements of David Bowie, I don't know whose ciders would. This, in my mind, serves as one of the highest possible compliments, and I mean it as such.

Cider Review: Slyboro's Black Currant Hard Cider

Just over the Vermont border in upstate New York, I'm back to review a cider from Slyboro Cider House out of Granville, NY. I've not yet been to their tasting room, but I understand that it's open from July to Thanksgiving. Hopefully, the next time I'm up in the Saratoga Springs area, I can take a detour to visit these guys. But for now, I'm just happy I can source their ciders locally.

This is what they say about themselves.

 Named for the centuries-old hamlet that is home to Hicks Orchard, Slyboro Ciderhouse re-introduces the lost craft of traditional American ciders. Just as grapes are transformed into wine, our ciders are fermented from our own orchard-grown apples; unlocking the full potential of the apple by creatively blending a a distinctive range of delicious, award-winning ciders.

We at Slyboro Ciderhouse are dedicated to reclaiming cider - "true cider" - as America's favorite drink. We invite you to explore and discover the flavors and delights of Slyboro Ciders. In any season, for special occasions, or to enrich the moment, "consider cider."

You can see some additional information at their website: http://www.slyboro.com

My most completely previous review of one of their ciders is of a drier one no longer listed on their website, the Old Sin: http://alongcameacider.blogspot.com/2013/06/cider-review-slyboro-ciders-old-sin.html

Today I'm reviewing their Black Currant Hard Cider. It strikes me as perfect for summer time, and July has really been cranking out the warm days and thunderstorms. This is summer, and I like to enjoy my sweeter fruit blended ciders ice cold on hot days to best show off their refreshing capabilities.

Skyboro's official description of the Black Currant Hard Cider reads, "A semi-sweet hard cider with Black Currants added after fermentation. It's purple, it's bubbly, with a nice black currant complexity. It's the New Black!"

Let me share now (as if it will surprise anyone) that I am not a cider purist. Gasp worthy, I know. I love the cider purists, and I frequently love the ciders that they love, but while I love apple and only apple beverages, I don't think shutting out blended, fruited, spiced, or spiked ciders is actually in the best interest of the cider drinker or the cider world. I tend to veer on the side of inclusion and open minded (empty glassed?) consideration most of the time. And one of the most common fruit blended styles I like to find and try are black currant ciders. Partly because I think black currant is a lovely fruit and partly because I learned to enjoy any drinks at all by drinking Snakebite and Blacks at the university pub in Norwich, England. I do want to own my biases and my happy memories.

Here's a previous review of a black currant cider, Doc's Draft Hard Cassis Cider: http://alongcameacider.blogspot.com/2015/05/cider-review-docs-draft-hard-cassis.html

Appearance: clear, deeply colored, no visible bubbles

The color appears cranberry. Very vampire blood—if a SyFy Channel vampire show runs low on props for the banquet scene, this'll do nicely. Also, I'm finally getting around to the last season of True Blood, so I've got deep rich reds like this on my brain.

Aromas: currant, black berry, cherry

I can smell immediately the black currant, blackberry,  fruit punch, and cherry. From the smell, I'm guessing the cider will be both astringent and sweet. Even just sniffing it activates my salivary glands. Beyond this, I'm noticing hints of red wine. Again, this strikes me as both rich and fruity.

Sweetness/dryness: sweet

The sweetness reminds me of fruit punch and cane sugar. It is a very direct sort of sweet.

Flavors and drinking experience:  fruity, foxy, sweet, bubbly

I get a sweet kick at beginning, lots of bubbles, and a long black currant finish. The fruit notes are very currant jam, Welch's grape and fruit punch. After a while, I can taste notes of burnt sugar and fascinatingly foxy grapes. Sometimes that's how black currant comes across to me: tangy, wild, and almost gamey.

 I taste this cider in the middle of the tongue.  The alcohol taste is mild and gentle, but with a slightly boozy lingering sensation. It offers plenty of natural acids, mostly malic but a bit of citric. One of the fun things about black currant, tannins are inherently tannic, so these ciders come at tannins in a totally different way, yet some tannic qualities are decidedly recognizable. I love that.  Maybe I'd  even call the tannins surprisingly medium high. I get some banana notes in the finish, but berries still dominate.

This isn't a cider for all of the time, but when the mood strikes, I can see this as quite satisfying. It does go well with feta and watermelon salad, baguette, and fabulously trashy TV. If you've not tried a black currant cider before, seek one out. They are fun and different! This is a great one to try.