Before I even woke up this morning, I was immersed in ideas and imagination. The brightness of the fall sunrise seeped into my unconscious mind to gift me with notions of lush greenery, hidden adventures, and the image of a blue opal cartouche. Sadly, none of it was cider-oriented, so I’ll have to save these ramblings for other creative outlets. What I love to do though on the shorter autumnal evenings is to let my ruminations cavort wildly with a cider in one hand and a paper notebook in the other. We’ll see how much these two worlds ever overlap in the coming weeks and months.
Most recently I tried this with a cider that’s been waiting in my cellar for far too long: Western Cider Co.'s Dry and Dandy. It’s my first ever taste from Western Cider Co. out of Montana. I love how the cidery folks introduce the company, so I’ll quote from the website, a whole section called, “Who the Heck Is Western Cider?”
WESTERN CIDER is located on the banks of the Clark Fork River in Missoula, Montana. Our dream was seeded in 2012 when co-founder Michael Billingsley planted 2,500 cider apple trees in Montana's Bitterroot Valley - just south of Missoula. Now, we have nearly 5,000 trees and over 50 varieties of apples. We use those apples, as well as apples from Northwest orchards, to produce easy going and traditional ciders. We are plain-speaking cider weirdos who can hang with the nerdiest of cider nerds and the gnarliest of dive bar flies. As a company, Western Cider aspires to create an institution of great cider, good times and a life worth living in this far-flung region of the American West.
Visitors can come try Western Cider Co.’s offerings in the Missoula, Montana tasting room. I recommend checking out Western Cider Co.’s website to learn more.
Find it here: https://westerncider.com/
The official description of the cider tells us lots of meaningful information including the apples used for the cider and the cider-making style.
A Pet-Nat from our Orchard in Montana’s Bitterroot Valley
A refreshing blend of Golden Russet, Harrison, Calville blanc D’Hiver, Baldwin Ashmead’s Kernel, Hudson’s Golden Gem, Bedan des Parts, Binet Rouge, and McIntosh apples. Bottled at the tail end of fermentation in the petillant naturel style. Rested for 6 months. Lightly hazy, ripe pineapple aromatics, eminently drinkable.
And the cider comes with a warning adorably put, “The bubbles dance! Chill before Serving and Open slowly!
The cider is listed as 8.1% ABV.
Appearance: extremely bubbly, gentle haze, warm popcorn kernel yellow
The Dry and Dandy poured with an impressive head. The bubbles are multitudinous and active. When the label said that they dance, it’s accurate. It’s a lovely medium intensity color that reminds me of golden popcorn kernels with just a hint of haze.
Aromas:candied pineapple, cherry, and golden syrup
Wow! Based on the petillant naturel style of this cider I didn’t expect its rich concentrated fruit aroma. This oozes with candied pineapple, cherry, and golden syrup scents. I’m sure it won’t taste as sweet as it smells just because fermentation will have transformed the sugar to bubbles and alcohol, but what I smell reminds me of sweet things!
Dryness sweetness: Dry!
My brain wins over my sensory expectations. Indeed, fermentation sciences is real and the fruity smells of the cider do not translate into residual sugar. The Dry and Dandy is dry as promised.
Flavors and drinking experience: very high acid, tannic, floral, bitter, bubbly
Now that I’m actually tasting this cider instead of speculating about it based on descriptions or aromas, I understand what’s happening. The Dry and Dancy is aggressively zingy in that’s fully dry while also tasting super tart! The high acid causes an immediate salivary reaction. Not only does this cider bring the acid, tannins are part of the celebration too!
By bottling the cider before its fermentation is complete, it has become an extremely bubbly beverage with tiny bubbles. As I continue tasting, I notice something blocky in the tannins as they create the mouthfeel. Flavorwise, it seems related to a streak of floral bitterness like a powdery spring flower. I really enjoy the strong wood notes and powerful malic acid.
Dang! This is a complex and grown-up cider. As I continue to sip, more notes come to the fore, including mild lemon peel and ripe cherry. The finish swings back green wood and salt. What a remarkable cider to contemplate! I enjoyed it very much with writing and thinking time, but it would taste ever so nice with an orzo casserole and the last of the summer squash.
