My 10 Favourite Ciders of 2019!

We’ve almost made it through 2019. That means I get to look back at my ciders before beginning another fresh and new year. 2019 was a heart breaker, but also I experienced many moments of joy. I hope you did too. I took part in some fantastic cider experiences, and I hope you did too. I reviewed more than 100 ciders this year, so I had the largest field yet of contenders for my favorite. It was tremendously difficult for me to narrow down to just ten favorites, but each of the ciders below is a gem. 

Here are all of my previous year’s top 10s! Please go back and find your favorites!

2018: http://alongcameacider.blogspot.com/2018/12/my-favourite-10-ciders-of-2018.html

2017: http://alongcameacider.blogspot.com/2017/12/my-10-favorite-ciders-of-2017.html

2016: http://alongcameacider.blogspot.com/2016/12/my-10-favorite-ciders-of-2016.html

2015: https://alongcameacider.blogspot.com/2015/12/my-10-favorite-ciders-of-2015.html

2014: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

And my first ever cider countdown from 2013: 

http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

And I'll quote my own rules again. “As in earlier years, I have two rules: I'm not listing more than one cider from any company, and I am going to limit myself to ciders that have coverage in the blog. Beyond that, my only caveat is that these are my personal favorites that I wrote about in 201[9]. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

With no further blathering, let me show you what ciders I loved most this year! Please share your favorites with me in the comments!

10. Woodchuck/Farnum Hill’s Odd Crush 

http://www.woodchuck.com/age-gate/

http://www.povertylaneorchards.com/farnum-hill-ciders/

As soon as I heard about this collaboration between New Hampshire legend Farnum Hill with Vermont’s Woodchuck, I was eager to try it. Both of these companies have been making ciders since the 1990s, and their experience gets to shine in this cider. If you prefer things drier than most Woodchuck and sweeter than most Farnum Hill, this might be the perfect treat you’ve been waiting for. Even if you normally shun canned ciders, I urge you to give this aromatic, well-balanced, delicious canned cider a try. 

http://alongcameacider.blogspot.com/2019/07/cider-review-woodchuck-farnum-hills-odd.html

9. Potter’s Craft Cider Pippin Cuvee 

https://www.potterscraftcider.com/

I feel so luck to have been included for the promotion of Cider Week Virginia this year. I got to try some excellent ciders that I otherwise would have had access to. The cider smells like a bouquet of fresh garden greener and ripe apples. I loved it’s bubbly enthusiasm, spiky acidity, and gentle wildness. Congratulations to Potter’s on their new tasting room as well! 

http://alongcameacider.blogspot.com/2019/11/cider-review-potters-craft-cider-pippin.html

8. Aeppeltreow Scarlett Rosey Cider 

http://aeppeltreow.com/

Whether or not you want to call this cider a rosé, this pink semi-sweet cider is delicious. What I love about it comes primarily from crab apples. The acidity is lively and a perfect match for it’s fruity sweetness, plus there’s enough tannin there to enhance the cider’s structure substantially. This cider was completely emblematic of summer sipping while watching the sun cast long evening shadows across my yard. It is lovely. 

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

7. Eden Specialty Cider’s  Ezekiel

https://www.edenciders.com/

I knew from the moment I tasted the Ezekiel last January, that it would be a front runner for my year end favorites list. This dry Kingston Black Cider has everything. I chose to drink in January for it’s dryness plus body. Sometimes, I give cider makers a hard time for trying so often to create a truly delicious and balanced single-varietal cider. It often holds them back because so few apple varieties are ready to appear unblended, but the Kingston Black can do it. And the Ezekiel does it’s beautiful fruit full justice. I love the intensity of flavor in this cider!

http://alongcameacider.blogspot.com/2019/01/cider-review-eden-specialty-ciders.html

6. Treasury Cider Homestead Semi-Dry Orchard Cider

http://www.treasurycider.com/

I enjoyed Homestead Cider Semi-Dry at a birthday party. I taste it as a mellow, firm drink; it doesn’t taste austere or pointed, yet it’s still very driven by acid. I appreciate the cider’s balance and plethora of bubbles. But my favorite part has to be the pear notes on the finish. I do recommend this one for fans of dry ciders, as I think most folks would find it plenty dry.

http://alongcameacider.blogspot.com/2019/11/cider-review-treasury-cider-homestead.html

5. Uncle John’s Cider’s Baldwin 

http://www.fruithousewinery.com/

The enticing aromas of this cider let me know I was going to enjoy it: ripe apples, rock candy, salt, leather and mild phenolics. The Baldwin was fruity with notes that remind me of pineapple, melon, tropical notes, and lush green leaves. It still managed to be dry. I really enjoy this complex, super tart cider.

https://alongcameacider.blogspot.com/2019/02/cider-review-cider-labs-empire-royale.html

4. Eve’s Cidery Kingston Black 2017 

https://www.evescidery.com

Another single-varietal made the list. I can’t be surprised because the Kingston Black is a great apple, and Eve’s Cidery cares about bringing the best qualities out of each batch of juice fermented. I love the body, structure, and acidity in this dry cider. The Finger Lakes is home to many talented cider makers, and we are lucky to count the crew at Eve's Cidery among them. 

https://alongcameacider.blogspot.com/2019/08/cider-review-eves-cidery-kingston-black.html

3. Big Fish Cider Co’s Allegheny Gold 

https://www.bigfishcider.com/

I don’t often get the chance to try anything from Big Fish Cider Co, but everything I’ve tried has been delightful. The aromas on this cider are simply inviting; I can smell ripe apples, oats, carrots, golden raisins and caramel. It also really brought lively bubbles, making this cider a party. It was a mature and tasteful party, but a party nonetheless. I loved it!

http://alongcameacider.blogspot.com/2019/01/cider-review-whitewood-cider-company.html

2. Blue Bee Harrison 

https://www.bluebeecider.com/

The Harrison cider by Blue Bee tastes tannic, acidic and fruity. It’s astringent in a way that reminded me of all manner of old and beautiful things like  maps, paper, antiques, sunlight, and dust. The fruit notes included lychee, lime, and ripe apple. The acidity was overwhelming brightness. It was magical. The Harrison created an overall image both golden and overripe.

http://alongcameacider.blogspot.com/2019/11/cider-review-de-vergeten-appels-het.html

1. Dragon’s Head Wild Fermented 

http://www.dragonsheadcider.com/

This off-dry cider expanded my expectations for wild ferments as an entire category. Often I find them interesting but not the most hedonistically enjoyable. Dragons Head changed my mind by creating a wild-ferment cider that had appealing aromas like sugar dusted lemon slices and ripe apples. It tasted amazing with notes of citrus and fantastic balance. I was completely bowled over. 

I paired this cider with a fun vacation trip to Seattle, and someday I’d like to pair more Dragons Head with a trip to their orchard on Vashon Island! 

http://alongcameacider.blogspot.com/2019/04/cider-review-dragons-head-wild.html

And with that, I wish everyone a relaxing and happy end of 2019! 
Thank you so much to all of my cider friends new and old. Thanks very much to folks who invited me to great cider events, kind people who judged cider with me, tireless volunteers I worked with on state and national cider committees, and members of the friendly and generous online communities that make the cider community fun. I appreciate all of you! And I am so grateful for everyone growing apples, making cider, and promoting this fine beverage. May 2020 be filled with good fruit for all of us! 

Cider Review: Woodchuck / Farnum Hill's Odd Crush and the Cider Lab's Empire Blanc

Now that I’ve moved to upstate NY, I wait for summer every year, thinking about it, looking forward to it, worrying it will somehow never arrive. And yet, that doesn’t mean I’m prepared once it comes. This year that means I didn’t manage to keep deer out of my raised vegetable beds, and I’ve already gotten sunburned twice. I have no good excuse, but I do bring a glass of water and a glass or can of cider with me into the shade while I wait for long summer evenings to walk and wander. 

Just this past Friday, I got a very exciting delivery to my workplace. I’d heard about a collaboration between Woodchuck and Farnum Hill. I know both of these companies; I like both;  both were pivotal to my early cider days (back in 2002) when there were very few ciders available. And the timing of this delivery was perfect. The cans arrived just in time to get stowed in my weekend bag and taken up to the Thousand Islands region for a summer weekend getaway. 

The Woodchuck / Farnum Hill collaboration is called Odd Crush, and the can features both New Hampshire and Vermont on the cans. 

Previous coverage of Farnum Hill includes:

Cider Con 2017: http://alongcameacider.blogspot.com/2017/02/cider-con-part-2-panels-workshops-and.html

Visiting Farnum Hill in New Hampshire: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-1.html

Extra Dry: http://alongcameacider.blogspot.com/2015/08/cider-review-farnum-hill-extra-dry-and.html (this was my #1 cider of 2015)

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

Summer Cider: http://alongcameacider.blogspot.com/2013/09/cider-review-farnum-hill-summer-cider.html

And here are a smattering of my previous reviews of Woodchuck ciders. (There are many more if you look)

Pearsecco: http://alongcameacider.blogspot.com/2019/05/cider-review-very-perry-may-with.html

Bubbly Rose: http://alongcameacider.blogspot.com/2015/08/cider-review-farnum-hill-extra-dry-and.html

I am still waiting for Woodchuck to bring back the June and Juice: http://alongcameacider.blogspot.com/2016/10/cider-review-woodchucks-june-and-juice.html

The Local Nectar: http://alongcameacider.blogspot.com/2016/07/cider-review-woodchucks-local-nectar.html

I reviewed the Pear Ginger as part of 2018’s Very Perry May: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-woodchucks.html

And I loved visiting them on my Vermont Cider Tour: http://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-3.html

Here’s information about  the Odd Crush from it’s press release:

 The name "Odd Crush” points to our drastically different styles, which originally sparked the diverse new era in American hard ciders. In VT, Woodchuck paved the way for popular six-pack ciders, sold across the country. In NH, Farnum Hill opened a future for regional orchard ciders in wine-style bottles.With Odd Crush we combine both styles of cider making. The cider has a bright, golden hue that is clear and brilliant. The aroma has fruity notes of peach, raspberry and citrus that lead to a clean finish, excellent with food.

This cider’s ABV is 5.4%.

Appearance: old gold, brilliant, bubbly

This cider looks bubbly and mellow with the rich hue I remember being called old gold. It’s more intense and warm than simply yellow, straw, or amber. 

Aromas: ripe apples, cinnamon, caramel

The Odd Crush smells like ripe apples, cinnamon, and something darkly sweet. The aromas are as intense as fresh pressed juice with a hint of caramel.

Sweetness/dryness: off dry

This is definitely a meeting of the minds, it’s more dry than any other Woodhuck cider and sweeter than anything I’ve previously had from Farnum Hill. 

Flavors and drinking experience: tart, rich, brightly fruit forward, well balanced

The Odd Crush tastes darn good. I am impressed. It’s tart without being pointed. The flavors include caramel notes without too much sweetness. This cider’s acid hits early and disappears before the finish. In terms of texture, I note strong bubbles, medium body and some tannins.

I appreciate this cider’s delightful parade of bright dry fruit flavors. Initially, I taste citrus for sure, but also pear and kiwi. The Odd Crush tastes clean throughout, and offers up a warm bright finish.  The relative dryness makes it special and carries the other flavors with structure and restraint. It’s really quite lovely.

Next up it’s The Cider Lab’s Empire Blanc.

“Science. Art. Premium Craft Cider,” These are the words that introduce Cider Lab on it’s website. This Geneva, New York project focuses on not only their own ciders but working on developing the process that made delicious ciders. For more background check out my earlier reviews of the brand and project.

Empire Royale: http://alongcameacider.blogspot.com/2019/02/cider-review-cider-labs-empire-royale.html

Empire Golden: http://alongcameacider.blogspot.com/2019/04/cider-review-eastmans-forgotten-ciders.html

Visit The Cider Lab online and learn about all of the ciders: https://theciderlab.com/our-cider/

Here’s how the introduces the Empire Blanc:

An award-winning, dry, hard cider made from fresh-pressed New York Empire apples grown on the golden shores of Lake Ontario. Like fine wine in its balance of tannins and acidity, The Cider Lab’s Empire Blanc is crisp, bright and complex. The effervescence of this brilliant straw-colored cider floats a bouquet of orange blossom and melon awakening the senses with carefully blended fermentations. A refreshing cider experience that pairs well with food or stands out on its own. Enjoy responsibly and share Empire Blanc with friends.
This cider has an ABV of 7.1%.

Appearance: pale pollen, brilliant, no bubbles

This cider almost glows. The color looks like pale spring pollen and it’s totally brilliant. I can’t see bubbles, but that doesn’t mean the cider will be still.

Aromas: Perfume pollen floral

Again, I am reminded of pollen. This is not a theme that comes up in many ciders, but that’s how this one looks and smells to me. It’s very floral and perfumed like honeysuckle.

Dryness/sweetness: off dry

The sweetness is hard to detect because of the extremely high acid.

Flavors and drinking experience: grassy, tart, peach, bright

This cider is so bright and tart, it’s almost shocking! The Empire Blanc tastes like green tea, sun-baked hay or dried summer grasses. It’s not funky but it is herbal and grassy. The cider tastes very tart but not astringent. I how how fruity- specifically how filled to the brim with peach notes this cider is.

Acidity is the defining characteristic of the Empire Blanc from it’s initial sizzling taste to it’s lingering brightness. The Empire Blanc doesn’t bring many tannins to the experience, but it has enough mouthfeel from the acid to feel complete. The cider uses a medium intensity of sparkle.  I had this cider with banana pudding and good company. It was a delicious pairing.

Cider Con Part 2: Panels, Workshops, and Tastings of CiderCon 2017

I love seeing cider friends, making new ones, and tasting unfamiliar ciders at Cider Con, but I'm a cider geek. What makes me look forward to the event months ahead of time is the schedule of workshop, panels, and guided tastings. I love learning about cider more than most anything in the world. 

I started my schedule with "U.S. Cider in 2017 "by Angry Orchard's Ryan Burk. This description does not tell the whole story of the talk, but it says, "Insights and outlook for U.S. cider in 2017, covering the importance of drinker education, highlights and successes from across the country, and the future of apples in the U.S." What we learned was so much more. 

Ryan showed current market data about cider, but then he took us on a journey through the chain of cider production. Almost everyone in the room was reminded to think of a step further away from their relationship to cider than usual. We heard from nursery growers, orchardists, cider makers, distributors, and drinkers about how we can get good cider into glasses.

It all comes down to apples. Ryan talked about why we need more cider varietals grown in the United States and we talked about how to make that economically feasible for every link in the chain of production. And for some encouragement, he called out some love for cider companies providing great long-term commitment by planting their own orchards.

I next attended "Tools for Success: Marketing, Branding & Storytelling" by Caitlin Braam and Kate Bernot. Caitlin is the president of Seattle Cider Company and Kate does all the cider coverage she can get her hands on through Draft Magazine.

This is what I knew about their talk going in, "This session will focus on tools and techniques to take your cider brand to the next level. Whether you’re just starting out or are looking to enhance an existing brand, hear about tried and true tips for increased exposure, assisting with sales and gaining recognition for your brand through media outreach. Learn how to pitch, contact press, and craft the perfect story while understanding the challenges beverage writers face when writing about cider. Caitlin and Kate will also discuss some of the hurdles currently facing the industry, including style definition, Brix scale, macro vs craft and more." These were great presenters, and I appreciated the choice to pair a cider company president with a journalist so multiple angles could be covered. 

Everyone who attended "Cider Trends in the US & Abroad" by Danny Brager and Matthew Crompton from Nielsen and CGA got a great window into some Nielson data presented compellingly.  Here's how they described the talk. “Nielsen and Nielsen CGA will take a look at the Cider category in the U.S., and France, its performance at retail (both on and off premise), as well as the consumer dynamics driving its sales – the ‘why’ behind the ‘buy’. They’ll provide some comparisons to other Cider markets elsewhere, and to the performance of other U.S. adult beverage categories, and offer suggestions for growing the U.S. Cider market." I really appreciated the way these gentlemen broke down some numbers and let us know where and how cider really is selling in America.

Next came, "Online Branding" my talk with Eric West of Cider Guide (find his fine work at https://ciderguide.com/)

We pitched our talk, “Online branding can help or hurt a cider brand tremendously. Frequently, cider fans encounter a new brand for the first time online. That means that cider makers cannot simply let the beverage speak for itself. Instead they need to craft an online identity for their cider company. This talk will introduce people to the why and how of online branding and content marketing strategies. We’ll talk about the types of online communication necessary for a cider brand including: blogging, newsletters, and social media. Plus, we’ll address both basic and intermediate strategies for managing them.”

I feel quite pleased with our crowd and their questions. Eric gave some great granular thoughts about using specific applications and some excellent book recommendations. I stayed a bit more big picture and talked about information, communication, and guiding priciples for the most part. I did give a few tiny tidbits about various social media platforms. Rather than summarize though, I'll just give a link to the slides of our presentation: https://ciderguide.com/wp-content/uploads/2013/09/Online-Branding.pdf

Next came a panel I looked forward to more than most was the “Women in Cider” a discussion organized by the Pomme Boots Society (founded by Gemma Fanelli Schmit, Jennie Dorsey and Jana Daisy-Ensign)

Here's how they introduced the panel, "Meet and learn from women working in different segments of the cider industry. Panelists share their experience, insight, challenges and inspiration from orchard to bottle and tasting room to market. Pomme Boots Society is honored to present a forum for discussion that shares the stories of women in our dynamic field." Also, for those not yet familiar with the group, here's how they introduct themselves, "The Pomme Boots Society is an organization for women working in the cider industry. The group supports positive network connections, education and professional development for women in the dynamic field of cider."

Of course there were many talks I really really wanted to attend but couldn't. First among these was, “Apple Orchard Mythology vs. Reality” by the legendary Pete Brown.

This description made me gnash my teeth for being unable to attend: “The apple is the most symbolic, mythologized fruit in human history. In this talk based on his new book, The Apple Orchard, Pete Brown traces the apple along a faultline between the real world and the mythological, through ancient Greek myth, Arthurian legend and the Garden of Eden, and attempts to answer key questions such as why the apple has such great significance, what was really going on with Snow White? And was the Biblical Forbidden Fruit really an apple or not? The answers shed new light on cider’s core ingredient.”

For those who might not yet be familiar, Pete Brown is an English beverage and culture writer who penned World’s Best Cider (with Bill Bradshaw) among several other beloved books. Luckily, I was able to purchase Brown's latest book The Apple Orchard at CiderCon and get it signed! Wow! For those who want to take a peek at the new book: https://www.amazon.com/Apple-Orchard-Pete-Brown/dp/1846148839/ref=sr_1_2?s=books&ie=UTF8&qid=1487645778&sr=1-2&keywords=the+apple+orchard

My favorite tasting had to be the “Northeast Cider Tasting with Jenn Smith and Ian Merwin”

The description for this one read, "A lively conversation with a focused selection of cider makers from NH, NY and VT, including, Autumn Stoscheck (Eve’s Cidery). Eleanor Leger (Eden Specialty Cider), Stephen Wood(Farnum Hill), Jonathan Oakes (Steampunk Cider), and Dan Wilson (Slyboro Cidery). This dynamic panel will share a tasting of representative ciders and will discuss apples, methods and styles from the Northeastern United States; spirited debate will ensue."

The reality was a bit different as Autumn had the flu and could not make it and there were a few other substitutions. In the end we tasted the five ciders listed in my photo and heard from Ian Merwin in place of Autumn Shosteck.

The talk that made me what to change my life the most, was probably “Selling Against the Trends: Tradition and Authenticity in an Innovation Driven Marketplace” by Lauren Shepard. 

It was described as, "The question of where cider fits into the current alcoholic beverage marketplace has been debated ad nauseam. Within the beer industry, Shelton Brothers is attempting to redefine how artisanal beverages are sold today, by focusing on tradition rather than innovation, knowledge rather than marketing dollars, and competitive pricing rather than uniform margins. This session is for any small or midsized cidermaker who doesn’t want to put their cider in a 6-pack, but knows that they will likely be working through beer buyers in their home market and beyond."  Lauren's talk came from her experiences as a distributor of very fine ciders and beers. I think her points make a lot of sense for a market like Ithaca and several others I'm sure.

The biggest surprise of all came from “History of Apple Culture in the US” by Original Sin's Gidon Coll. Gidon is a friend of mine (I'm proud to say), and I really wanted to see what he could teach us about apple history. A lot as it turns out. 

The description of the talk was relatively simple, “A brief look at the history of apple culture in the United States with a look at historical text documenting the early days of cider production in our country.” Coll planted an orchard in 2012, made up of heritage, rare, and cider specific varietals, in Upstate New York. His talk and his credentials are both so much more than was promised. Gidon brought historical books on apples, vintage nursery catalogues, and shared with us information that wooed everyone into the world of orchard history. If any talks gave me the sense that I have homework I really *want* to do, this was it.

Cider Con ended with a panel discussion and Grand Cider Tasting with our guest french cidermakers. Folks got the chance to ask questions about keeving, the cider market in France, and hear these cidermakers' stories. Plus we got to try a few of their delicious ciders and perries. This was a perfect way to wind up a conference. We'd worked hard and learned a lot, so everyone felt pretty ready to listen and mellow out with some cider.

I know presentations will go online in the coming weeks, so folks who weren't able to attend Cider Con will get to have access to some of this great material. Though this is far from the full experience of Cider Con, I hope you guys enjoyed getting to share some of the ways in which I enjoyed geeking out!

My Fantastic Vermont Cider Tour: Day 1 (Starting with New Hampshire)

I know my trip is Vermont trip, but it starts with a significant stop in New Hampshire. After breakfast with family at the Fairlee Diner and a quick stop in Hanover, we were off to the legendary Farnum Hill at Poverty Lane Orchards, where we were greeted by the cider dogs Crosby, Marianne, and Newton—and of course, by Steve Wood and Nicole LeiBon.  Nicole took us on a pleasantly casual but deeply educational tour of Farnum Hill's complex. She's famous within the cider world as, "the nose" for her fabulous sensory abilities and her passion for blending great ciders.  

One of the ways that Farnum Hill has communicated with fans this year has been the #OrchardYear project.  Every Wednesday they post an Instagram photo of what's going on at the cidery that week.  Mid August is clearly preparation for apple harvest: dozens of bins are left to dry in the sun before they're needed, and it reminds me of just how many apples go into those lovely bottles.  

Farnum Hill harvests entirely by hand and press small batches on-site.  According to founder Steve Wood, The orchard, dating to the early 1960s, is as important to them as their cider. He says, "The two are inseparable."  

We explored two holy barrel rooms and sampled (with a pipette!) some of the perry and the semi-dry. These barrels sit stacked high to the ceiling; some are twenty years old, and neutral in flavor, "save for an occasional hint of vanilla," according to LeiBon. 

Our conversation ranged broadly but centered on the current state of the cider world until Steve gave us a tromp through his orchards.  Steve Wood has been working with these trees since he was eleven years old, "and if that doesn't blow your mind, it should."

The public face of Poverty Lane Orchards is the grove of U-pick McIntosh and Cortland apples, but behind it are the Wickson, Spitzenberg, Golden Russet, and Dabinett apples that made Farnum Hill unique.  The trees are old and widely spaced; beneath each grows tall grass that cushions the apples' fall.  I was reminded of England and its cider heritage. These trees are grown deliberately for their results and not for their aesthetics. 

I could have chewed the fat with these two all day, but it's a working farm, and I had miles to go.  Specifically, our next stop was Fable Farms in Barnard, a cooperative so new that their cider is really only found at the local farmer's market and a few high-end restaurants.  But if their gorgeous production barn (modeled after a 1745 building) and lofty ambitions are any indication, you may be hearing more about them.  

Christopher Piana looks the young rural prophet and speaks much the same: his vision of cider is foraged apples, wild fermented, and creatively combined with other local fruits, botanicals, and honeys. Fable Farms is unabashedly ecological and esoteric in their craft, which was invigorating and inspiring.  

"There are no boundaries to cider and what it could and should be," says Christopher.  Similarly cidermaker Johnny explains that in pressing 3500 gallons from apples all hand-foraged within an eight-mile radius, Fable has begun to think of terroir as more than merely the ground, but the broader context and origin story of a cider.  

We tried four bottles by Fable and were thrilled to buy and take home a few with us.  Their strengths lay in their high tannins, strong acid, and a unique combination of the better elements from both English and Basque traditions.  Expect reviews in the coming months.

We then switched things up with a brief but absurdly delicious visit to the Vermont Creamery.  Oh goodness, that butter, that cheese.  Or as our server's t-shirt declared, "Chèvre Forèvre." I'll stand by that.

Finally, we drove to the buzzing tourist destination of Stowe, where Stowe Cider has just opened their new tasting room.  There we met with Nikki, a longtime fan of the blog and the tasting room manager for the company.  Hi Nikki!

Nikki let us try all five ciders on tap, and we walked out having purchased an armload more.  Among our favorites from Stowe Cider were their Smuggler's Bourbon (a very drinkable winter cider with good notes of maple and a little tannin) and their surprising Snow's Raspberry (sweet, yes, but so much basil!).  

Stowe Cider has a really clean finish and look (thanks in part to their cross-flow filtering), and their plans to expand their reach into New Hampshire will surely excite our Granite State readers.  I got a great vibe from Nikki's energy and from the thematics that Stowe is going for, and the elegant balance they strike between local ingredients, modern methods, and accessibility.  

That's all for the cider today!  I'd be remiss if I didn't mention the completely amazing dinner we had at Plate in Stowe.  Ho. Ly. Cow.  Forward-thinking and delicious, with lots of creative vegetarian options.  Paradise on a platter.  Tomorrow, we're off to Citizen, Shacksbury, and Champlain.

Here's the link to Day 2:https://alongcameacider.blogspot.com/2016/08/the-great-vermont-cider-tour-day-2.html

My 10 Favorite Ciders of 2015

Thank you! Along Came A Cider has had a fantastic 2015, and I am so grateful. I tasted cider in England, at CiderCon, at GLINTCAP, and in kitchens, tasting rooms, and restaurants everywhere I went. Thanks so much for each glass, each apple, each conversation shared this year.

Cider itself also had a great year in the United States and around the world. Many new cideries and cider bars opened their doors. Others grew in taste and reach. My favorite news though has to be the CIDER Act. This act makes cider more comprehensible to the United States Federal Government, and begins to support this internationally popular agricultural product. Read what the United States Association of Cidermakers says about it here:

http://ciderassociation.org/resources/Documents/Meeting%20Minutes/CIDER%20Act%20Passage.pdf

To share my joy and gratitude, I want to share which 10 ciders have thrilled me the most this year. At this point it's a tradition for the blog. 

(my 2014 list: http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html and my 2013 list: http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html) 

To borrow from last year, I have two rules: I'm not listing more than one cider from any company and I am going to limit myself to ciders that have a review on the blog. Beyond that, my only caveat is that these are my personal favorites that I reviewed in 2015. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.  

10. New Day Craft's Johnny Chapman

I love how this cider—made in Indiana—smells malty and tastes fabulously balanced yet sweet. Its character of  maple, caramel, and sorghum charmed but did not overpower. 

http://alongcameacider.blogspot.com/2015/05/cider-review-new-day-crafts-johnny.html
  

9. Rev Nat's Hallelujah Hopricot 

This west coast cider not only struck me as super tart, bitter, hoppy and mildy fruity, but it also made a major impression with its creativity and innovation. This, to me, is the most outstanding contribution of American west coast ciders in 2015. 

http://alongcameacider.blogspot.com/2015/07/cider-review-rev-nats-hallelujah.html

8. Awestruck Premium Hard Cider Hibiscus Ginger 

Staying with my theme of exciting ciders, I was amazed by how developed and balanced this adventurous offering the taster. It looks beautiful in the glass, but is so much more than that. Awestruck, a young New York State cider company, really has something to say with this zesty blend of apple, hibiscus, and ginger.

http://alongcameacider.blogspot.com/2015/10/cider-review-awestruck-premium-hard.html

7. Cornwall Cider Co. Lyonnesse 

My review of Lyonnesse was part of a longer entry on all of the ciders I found and tried during my trip to Devon and Cornwall this May. This cider smells like cooked apricots and is semi-dry. It stood out because it offered great bubbles and a higher level acidity than most UK ciders. I was just endlessly impressed with its bright acidity and medium-high tannins. Its full and oaty mouthfeel kept it uniquely English and decidedly special.

http://alongcameacider.blogspot.com/2015/06/along-came-cider-goes-to-england-pt-2.html

6.Good Life Cider's Barrel Rye

This is my most recent addition to the list, and it's a special one. I tasted this New York state cider a few times before reviewing it, including on the night the CIDER act was passed. What a perfect celebratory drink: bright with acidity yet deep with caramelly oxidation. It's recalls maple and coconut, uniquely combined with clementines. Very yummy indeed.

http://alongcameacider.blogspot.com/2015/12/cider-review-good-life-ciders-barrel-rye.html


5. Castle Hill Cider's Celestial 

This high-acid off-dry cider from Virginia was a special treat found in a Florida grocery store. I have the highest praise for its clean fermenation and stone fruit notes.

http://alongcameacider.blogspot.com/2015/02/cider-review-castle-hll-ciders-celestial.html

4. Eden Sparkling Dry Cider

Now we've crossed into the rarefied terrority of the top four. These are the ones that start to reveal my preferences and biases as a cider drinker. Vermont's Eden Sparkling Dry Cider hits all of the notes I enjoy: great mouthfeel, high tannins, enough acidity to keep things firm, and gorgeous sparkle!

http://alongcameacider.blogspot.com/2015/06/cider-review-eden-sparkling-dry-cider.html

3. AeppelTreow Winery's Appley Brut Sparkling Cider

And now for the second appearance of an AeppelTreow Cider in my favorites list. This year I loved the Appley Brut, and previously I adored their Kinglet Bitter (which I just tried on draft for the first time at a top notch beer store in Louisville and loved again). But this Wisconsin cider offers a crisp, very bubbly, and cracklingly sharp experience with great balance.

http://alongcameacider.blogspot.com/2015/09/cider-review-appeltreow-winerys-appley.html
 
2. Aspall Imperial English Cider

My choice here cannot surprise anyone who knows me. I love English ciders of the particular type Aspall offers—what can I say, we get along well.  Their sense of balance is difficult to beat and the mouthfeel is nearly always outstanding. This particular cider is smooth, dark, rich, and just cuddly.

http://alongcameacider.blogspot.com/2015/11/cider-review-aspall-imperial-english.html
 
And now, drumroll please...

1. Farnum Hill Extra Dry Cider

Farnum Hill, based in New Hampshire, is the only cider company to have made all three of my yearly favorites lists.  (Previously, I'd nodded to both Kingston Black and Farmhouse.) That might tell us all something about their quality, or maybe something about my tastes. I tried this as part of Protocol Wine Studio's month of Twitter discussion amongst wine and cider folks. It was really a great time.

What I love about this cider is its complexity and controlled funk. Yes, the Extra Dry was earthy and mushroomy, but it still offered loads of fruit. A cider that gives me orange, leather, and butter is doing something right.

http://alongcameacider.blogspot.com/2015/08/cider-review-farnum-hill-extra-dry-and.html

With that, I wish you all a safe and happy New Year! Let's enjoy cider together in 2016!

Cider Review: Farnum Hill Extra Dry and my experience thus far with Protocol Wine Studio

As summer has turned from balmy to doggedly hot, I've been grateful to have a cool evening activity to look forward to once a week. I've been participating in the Protocol Wine Studio (http://protocolwinestudio.com)August conversation on cider. Every Tuesday evening, several folks from the curious to the extremely knowledgeable chat about cider using the hashtag #winestudio.

The neatest part for me is that this whole month of August is not only cider themed but further focused on Farnum Hill Cider. When I agreed to participate, I was sent a box of four of Farnum Hill's Ciders, two of which we cracked open last week. The remaining two will likely have to wait until the last night, August 25th. The actual name of the event series is:

 Drop that Axe! Cider Then, Now and Future –
A Cider Comprehensive with Farnum Hill Ciders

You can read more about the ongoing event here: http://protocolwinestudio.com/event/winestudio-online-session-xxvii-farnum-hill-ciders-new-hampshire/

We talked so far about terroir, cider apples, minimal use of sugar , bold embrace of high tannin, high acid, super dry, slightly funky ciders and many many larger questions about the current world of cider. I'm really enjoying it. Please join in the conversation and check out what's going on with the hashtag #winestudio this Tuesday and next Tuesday at 9pm EDT.

Beyond wanting to share the cider conversation on Twitter, I wanted to share my more in-depth review of the 2013 Crop Extra Dry Cider.

As always you can go visit Farnum Hill's website and learn about their farm, their history and their ciders here:

http://www.povertylaneorchards.com/farnum-hill-ciders/

As far as my own history with Farnum Hill, I've enjoyed their ciders since 2002 and reviewed a few of them.

Here's the Farmhouse:
http://alongcameacider.blogspot.com/2014/08/cider-review-farnum-hill-farmhouse-cider.html

And the Summer Cider:
http://alongcameacider.blogspot.com/2013/09/cider-review-farnum-hill-summer-cider.html

And they frequently make my 10 Favorite Ciders list for any given year:
http://alongcameacider.blogspot.com/2013/12/my-10-favorite-ciders-of-2013.html

http://alongcameacider.blogspot.com/2014/12/my-10-favorite-ciders-of-2014.html

 
 Here's the description that I received along with my sample bottle (it's different from what appears on the website):

Unlike wine language, our "extra dry" means this cider contains zero sugar,  residual or returned. But it sports mad fruit from citrus to mango, a real example of the different between 'fruit' and 'sweetness.' Many apple varieties combine in this blend, principally Dabinett, Yarlington Mill, Chisel Jersey, Harry Masters' Jersey, Wickson, and Golden Russet.

I love this description. It gives me apple names, sweetness/dryness level, and some expectation of what to look out for in terms of flavor. And it isn't over inflated. Perfect. 

There were some great aroma and flavor notes noticed by different folks. I'm definitely going to benefit from tasting in a group of several folks rather than my usual experience of tasting mostly by myself.

Appearance: deep butterscotch gold

Everyone noticed how rich a color this cider has. Most ciders look much paler in the glass. When asked, Farnum Hill's cider blender Nicole Leibon, attributed the color to oxidation of the fruit. Interesting! 

Aromas: Spice, orange peel, summer flowers

Different folks noticed a huge range of aromas everything from sweet floral aromas, to baking spice, other variations on spiciness, lemon, citrus, other fruits including both stone and tropical fruit.


Sweetness/dryness: Dry

We agreed on the dryness of the cider but it came across differently to different drinkers.

Flavors and drinking experience: bottle conditioned, slightly funky, high acid, high tannin

Aside from those broader descriptions all manner of more specific notes stuck out to diffent people. Lot of fruits were noticed, mostly citrus. I tastes lots of orange and orange peel. For me, what stood out the most (and in a very positive way) was the balance of both high acid and high tannins.  For folks perhaps more surprised by cider's funky side, people noted cheese, leather, butter, mushrooms, yoghurt and earthy flavors. I can taste them, but they don't stand out to me. I find the Extra Dry beautifully balanced.

We also talked about mouthfeel. You have to when a cider does mouthfeel this perfectly. Seriously. The cider is taut, sharp, but also velvety and rich. I'd call all of that relevant to the high acid plus high tannin factor. We also discussed the bubbles and bottle conditioning of this cider. What was interesing to me were the more abstract words that came up like intense or focused.

I had my ciders with an heirloom tomato pie with a cheese crust followed up by a dark chocolate bar. Both pairings worked with not only this cider but also Farnum Hill's Farmhouse cider. 

Needless to say, I love this cider. I also really enjoyed talking about it with a wide variety of other interested folks. Please join us next week and learn more about cider and Farnum Hill!