Cider Review: Bantam Cider's Americain and Slyboro Ciderhouse's La Sainte Terre

Alrighty! All of the students are moved into both of the local colleges. I’ve been to the New York State Fair(where I definitely saw people enjoying plenty of New York cider). Apples are starting come into season. Halloween stuff has started appearing in store around. All of these signs tell me that fall is coming. The temperature however has other plans. The weather often does. This time, we’re headed into a brief heat wave just as I’ve been thinking about how to say goodbye to summer. But on my way this week, I’ve enjoyed two forward thinking ciders. 

The first of these comes from Bantam Cider. I found this can when I was travelling and picked it up a few months ago. Bantam Cider hails from Massachusetts. I found this introductory paragraph on the website’s Mission Statement to be an excellent introduction, “We are committed to making creative and distinctive crafted cider using fresh pressed apples and high-quality, all-natural ingredients.”

A long while ago, I had the chance to review Bantam’s Wonderkin: http://alongcameacider.blogspot.com/2014/01/cider-review-bantam-ciders-wonderkind.html

You can read more about this company and all Bantam ciders on the website: http://www.bantamcider.com/

Today, I’m reviewing the Americain. Here’s it’s official description.

Contrary to popular belief, The Americain was born in the spring, not the fall. It was first made to remind us of the rich and amazing flavors we experienced in our friend’s homemade batch of apple butter. Green Cardamom, Coriander, Clove, Cinnamon and Rose Petals create a rich and aromatic character that is luscious and deliciously edible. And why the French name? Well, anything said in French sound sexier, don’t you agree? And while this cider takes its name from the French, it’s cloudy like English Scrumpy and features traditional Persian spices, its taste is truly American; as American as apple pie.

The Americain is the perfect easy-drinking cider that's just as enjoyable during the dog days of summer as the chilly nights of Autumn. Cheers! 5.2% ABV.

Appearance: cloudy, citrine, no bubbles

This cider looks totally cloudy and very cheerful citrine color. I couldn’t see any bubbles in the glass

Aromas: spicy, ripe red apples, brown sugar, chai

The Americain smells spicy but not quite like apple pie. Instead the spices remind me of Middle Eastern cuisine. Though the palette includes cinnamon the overall effect is still almost savory. But spices aren’t the only part of the story; the cider smells of ripe red apple too. I definitely got a salivary reaction.

Sweetness/dryness: Semi-dry

The lusciousness of the aroma is met with a semi- dry level of sweetness; it’s not too sweet but not to tart either.

Flavors and drinking experience: spicy, caramel, medium high acid

What a fun cider and what a change of pace. I haven’t had anything with this realm of spices for months, and I feel ready for them. I can taste cinnamon, allspice, clove, and cardamom. But in addition to those spicy notes this semi-dry cider is caramelly even as it’s semi dry.

The cider has medium high acidity and lovely tiny bubbles. The whole experince is very balanced. The Americain tastes full of flavor; it’s juicy but mature. And it finishs with a quick lick of brown sugar. I paired it very simply with a movie (The Guernsey Literary and Potato Peel Pie Society) and popcorn. It made for a nice night.

Slyboro Sainte terre

In a lovely hamlet of New York near the Vermont border, Slyboro Ciderhouse makes its home in Hick’s Orchard. I’ve visited the cidery and tasted most of the ciders. Here’s how the website introduces Slyboro.

 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."

Previous review include: 

Most recently, I reviewed the Hidden Star: http://alongcameacider.blogspot.com/2018/04/cider-review-slyboro-cider-houses.html

Before that I tried the Kingston Black: http://alongcameacider.blogspot.com/2017/10/cider-review-slyboro-hard-ciders.html

I also used their Ice Cider in my Thanksgiving lineup two years ago: http://alongcameacider.blogspot.com/2016/11/happy-to-pickcider-for-thanksgiving.html

In 2016, I had the pleasure of visiting Hick’s orchard and the Slyboro tasting room: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

I tried the Black Currant as soon as I found it: http://alongcameacider.blogspot.com/2015/07/cider-review-slyboros-black-currant.html

My first Slyboro review was the Old Sin: http://alongcameacider.blogspot.com/2013/06/cider-review-slyboro-ciders-old-sin.html

A late season saunter to a lost corner of the orchard leads to the chance discovery of pomological perfection. La Sainte Terre blends the crisp and floral notes of Golden Russet and MacIntosh with a hint of earthy bittersweet apples and a voluptuous dose of ice harvest ice cider.

La Sainte Terre celebrates our connection to the living world, the unhurried moment, the long 'path which we love to travel in the interior and ideal world,' as Thoreau once said. You must lose yourself before you find your way to La Saint Terre, the Sacred Earth." 8% ABV.

Appearance: dried apricot color, brilliant, no visible bubbles

I'm loving the rich color in this cider, even in a non-traditional glass. The cider is brilliant. I don't see many bubbles. 

Aromas: black pepper, fresh grapes, overripe apple

How very interesting. La Sainte Terre smalls astonishingly of black pepper and grapes. These aren’t notes I’m used to noticing, but I’m intrigued. These aromas are layered with wet cool overripe apple.

Sweetness/dryness: Semi sweet

This cider is unambiguously a semi-sweet cider. The concentration of sweetness of the ice cider used to give it sweetness comes across beautifully. 

Flavors and drinking experience: High acidity, raisins, watermelon

La Sainte Terre has a lot going on. I first noticed that the black pepper aromas were matched with black pepper flavors too. That savory is balanced by golden caramel brown sugar and high acidity and medium-low tannins. There’s some fruit notes as well, notably raisins, watermelon, and more ripe ripe apple. La Sainte Terr simultaneously offers up some fermentation almost barrel-like notes that run the gamut from wood to turpentine. This cider has a thick mouthfeel; its acid mellows out in the finish.

I enjoyed this cider with a feast! My dear friend had a garden party to celebrate the season and the fact that deer can no longer destroy her vegetables and flowers. The caprese salad was an especially nice pairing with this complex delicious cider. 

My 10 Favorite Ciders of 2014

 
Like last year (http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html), I want to pause now at the end of 2014 to bask in complete gratitude for this year. Along Came A Cider has had a great 2014. And do you know who I have to thank for it? My wonderful readers and all the cidermakers I know!

Without further ado, allow me to share my top ten ciders of the year. The caveat is that I'm not listing more than one cider from any company, but, unlike last year, I am going to limit myself to ciders that have a full review on the blog. I'm also going to up the suspense a bit and list them from 10 to 1, and only reveal my absolute favorite cider of the year at the very end. I know, you'll all be barely able to contain yourselves. But, I think a little anticipation is good for the soul.

10. Bantam Cider's Wonderkind

So, I'm starting out my list with I cider I enjoyed surrounded by family. And I did really enjoy it, though this particular cider surprised me considerably with its honey aromas and substantial mouthfeel. The Wonderkind managed to be both fun and sophisticated, which means it is something I'd enjoy pretty much anytime. You can see the full review here:

http://alongcameacider.blogspot.com/2014/01/cider-review-bantam-ciders-wonderkind.html
9. Virtue Cider's The Mitten

I still enjoy what I've tasted by Virtue Cider completely, and I think this particular meal paired with their bourbon barrel aged cider was my favorite Virtue Cider experience of 2014. (Mind you, grabbing late night vegan buffalo wings with my dad and having that with a Virtue Red Streak before Christmas was also great.) My favorite quote from that review says,  "I can taste caramel and vanilla notes from bourbon plus woodiness and somehow this all equals maple, plus the cider's buttery mouthfeel equals waffles." One of my favorite ciders of the year makes me think of waffles. Who knew that would happen? This review also has the first picture of my cider apple tattoo with some color:

http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html
8. Whitewood Cider Company's Northland Traditional Blend

Old Timey Dave has been a fixture in the cider blogging world since long before Along Came a Cider, so getting to try one of his ciders was a big deal for me. I'm thrilled to say that Whitewood Cider Company's Northland Traditional Blend was delicious. This experience impressed me particularly because of the slowly unfolding complexity of this cider. Great fruit and great tannins. Here's the rest of what I had to say:

http://alongcameacider.blogspot.com/search/label/Whitewood%20Cider%20Company
7. 2 Towns Ciderhouse Hop and Stalk

A recent one, and yet another winner of a cider that I first experienced with pizza. This is beginning to tell me that I eat rather a lot of pizza. Oh well. What I enjoyed wasn't just the pizza though; I loved the building rhubarb flavors, robust carbonation, and tons of planty herby hoppy notes. Hopped ciders continued throughout 2014 to provide me with some of my favorite flavors of the year. The Hop and Stalk really took that fruit plus hops combination to new places by adding tart and zesty rhubarb.
 

http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html
6. Vintage Henney's Still Cider 2012

I remember not only how gorgeous Henney's Still Cider 2012 tasted, but also how much I adored its appearance. I wrote my review in late October still at the height of fall, and perhaps the season affected how I perceived this particular cider. I said, "This color reminds me of certain fall leaves, dark amber grade B maple syrup, or cinnabar. This is a color for the smell of woodsmoke and the crunch of leaves already fallen to the ground." But aside from its beauty, this cider also offered plenty of rich deep tannins and some fabulous fruit. See for yourself:

http://alongcameacider.blogspot.com/2014/10/cider-review-vintage-henneys-still.html

5. Farnum Hill Farmhouse Cider

It is not likely a surprise to anyone that Farnum Hill produced a cider that made it to my top ten list. They've been making really good cider for a very long time now. This review is one of the last ones to feature photos taken in my old apartment. The surface under the cider is a little ladder that permanently connects a small sleeping loft to the TV nook in that apartment. I loved that place, and I loved this cider. It's aromas especially just left my mouth watering.

http://alongcameacider.blogspot.com/2014/08/cider-review-farnum-hill-farmhouse-cider.html

4. Millstone Cellars Hopvine

Hoppy, bottle conditioned, and dry, what's not to love here? There isn't much, as it turns out. This cider is wildly funky with lots of unexpected notes in the aroma. I really enjoyed that about it. But for those who might be scared off by a cider that honestly smells like a baseball mitt, it does taste gentler and more mild than the aromas would imply. I'm not at all afraid of an untamed cider with tons of flavor and acidity, so this suited me very well in both smell and taste.

http://alongcameacider.blogspot.com/2014/07/cider-review-millstone-cellars-hopvine.html
3. West County Cider Cider Maker's Favorite

A cider that fits my ideal flavor profile: tannic, low alcohol, plenty of acidity, dry, and richly and deeply flavorful. I couldn't ask for a more Meredith style cider. I still wish I knew more about it, but in this case I'll just have to settle for a delightful mystery. Truly something special.

http://alongcameacider.blogspot.com/2014/12/cider-review-west-county-cider-cider.html

2. Appeltreow Kinglet Bitter

I knew one of my Appeltreow cider experiences would make it high on this list. I simply love what they do. I wish I had easier access to more of their cider varieties. My review of the Kinglet Bitter ends with, "Thanks so much to AeppelTreow for making the Kinglet Bitter. Yes, it is worth growing the difficult cider apples. Keep up the great work."This is in reference to their own descriptive copy that talks about the struggle to grow the rare and fussy cider apples used for the Kinglet Bitter. Those apples, however difficult, add the best tannic depth and mellowly rich fruit notes. I stand by my earlier appreciation, and I want to go searching out another bottle of this stuff!

http://alongcameacider.blogspot.com/2014/09/cider-review-appletreow-kinglet-bitter.html
And now for my number 1 cider of the year...


1. Redbyrd Orchard Cider's Wild Pippin

It tastes like no other cider I've ever had. As much as I completely enjoyed each and every cider on this list (and I did) this had to be my top choice. It goes beyond what I thought cider could be. I adored the Wild Pippin's herbaceous spicy notes. They blew me away. It balanced them with gorgeous sparkle, clean dryness, and great acidity. Redbyrd Orchard Cider did a marvelous thing with their wild gathered apples. I doubt, I'll ever get to taste anything quite like it again, but I do know that they are working to get some material for grafting from some of these wild trees, so I can hope for a cider with fennel, peppercorn, and basil notes. If you want to read my further adulation of this cider and see cute kitten pictures, follow this link to my review:


http://alongcameacider.blogspot.com/2014/12/cider-review-redbyrd-orchard-ciders.html

Thanks again to everyone! My special appreciation to friends, family and guinea pigs who  tried any weird ciders I offered. Thanks to those who hunted rare or faraway ciders for me to taste and review. As always, I must thank all the cider sellers and producers I know. You guys make this passion of mine possible. I cannot forget thanks to every commenter, reader, and visitor to Along Came A Cider. I'd enjoy cider no matter what, but sharing this with all of you enriches my life tremendously. Cheers!

Cider Review: Bantam Cider's Wunderkind

To celebrate my return from lovely, warm, comfortable Florida, I'm reviewing my very first Bantam Cider. You can check out their website here: http://www.bantamcider.com. It has a beautifully simple design and lots of excellent information. The company operates out of Cambridge, Massachussetts where they share some equipment with a small winery: a good practice for a young company.This is how Bantam describes its own identity as a cider company:

Bantam Cider was born from a proud family tradition of
winemaking and a desire to be part of a creative process
rooted in the local community.

We were inspired to do something special, to create a truly unique and
modern line of products that would reshape the way people experience
cider. We source our apples from local orchards and create and trial
cider concepts at our small lab in Cambridge, Massachusetts. By shar-
ing capacity with a regional winery, we are able to scale up production
to meet demand. This allows us to grow our business while maintain-
ing flexibility and a compact footprint.

We are a small enterprise in a world of big brands. While we don’t have
a big budget, we do have big ambitions and hope to challenge conven-
tional thinking about what cider should be.

We are committed to making creative and distinctive crafted cider using fresh pressed apples and high-quality,
all-natural ingredients. 

These are some pretty admirable (and lofty) goals. I'm curious about how their focus on innovation and experimentation will translate to taste. I like a good traditional cider in many different styles, so we'll see what breaking tradition tastes like.

Bantam makes a few different ciders. My wonderful brother-in-law picked the Wunderkind up for me during a family visit. He chose just the right one because this is their first cider, which is always a grand place to begin. The bottle didn't give me very much information, but when I looked up the Wunderkind online, I found much more. Here it is:

We are proud to introduce our first cider, Wunderkind.
Bantam's maiden voyage is named in honor of one of
the greatest modern adventurers, Amelia Earhart. She
was bold and courageous and never settled for any-
thing less than achieving the extraordinary. It is her
fearless spirit and sense of adventure that inspires
our own quest.

Wunderkind is bright and crisp and gently lingers on
the palate. It is made from a blend of local apples,
slowly fermented to capture subtle esters, and del-
icately balanced with a hint of flower-blossom honey.
It is the result of countless test batches on dozens of
apple varieties and yeast strains to arrive at just the
right combination of flavors, aroma and body.

Wunderkind isn't simply a new twist on a familiar
theme, it's a new story altogether.

Still curious about what they mean about a new story. Let's see.

Appearance: White, very pale, super clear

Bantam's Wunderkind just shines in this big gorgeous glass my family let me borrow. Obvious brilliant. The color looks nearly white, almost light green. The bubbles look like champagne bubbles in that they are so very active and fine. I wish I'd taken more time for photos, but getting photos and tasting notes while enjoying cider and family at the same time isn't actually as easy as I'd like it to be.

Aromas: Honey

I can smell just oodles of honey. Secondarily, the Wunderkind wafts off notes white wine, pear, and vanilla. It doesn't not smell very much like apple. Perhaps this is the innovation to talked up in Bantam's promotional copy. It smells back sweetened, which means that the cider was likely fermented to dryness and then sweetened after fermentation to taste. This is a very common technique for cidermakers producing on any scale. Smells lovely but different.

Sweetness: Sweet

The taste matches the smell in that I can definitely taste some significant back sweetening with honey on the finish. That really affects the character of the sweetness and the cider.

Flavors and Drinking Experience: sophisticated even while being sweet, creamy, and approachable

At first the Wunderkind tastes sweet, then it blooms into a creamy floral mid palate. Next, I get spices  and very easygoing, fleeting honey-vanilla on finish. What really sets the Wunderkind apart is that it isn't strongly fruit forward even while having plenty of flavor and sweetness. I experience this cider primarily as something light, sophisticated, and pleasant. It goes well with any number of desserts, and since I was visiting family I got to try it with several. I enjoyed it most with almond cookies. The  tiny bubbles seem to occur naturally and add wonderful texture and lightness.  The Wunderkind comes across as bright but not super acidic, very low in tannins, and very friendly.

I'd definitely bring this cider to party. It seems meant for light conversation and little desserts. I'm curious to try Bantam's other offerings. This one really worked for me despite not tasting very much like my usual favorites. Maybe they are achieving exactly what they were talking about in terms of breaking tradition?