Cider Review: Right Bee Cider Clementine Barrel Aged Series

I hear from my mom that daffodils are striving several inches from the ground in her yard in Kentucky. I witnessed some upstate daffodils just barely poking their heads above the soil; that was on the one day we had bare ground between different blankets of snow. Surely this means that Spring will arrive, perhaps even before too terribly long. But for right now, I’m grateful for the warmth of friends and loved ones. 

This past week, the cider community launched #OpenThatCiderBottle across a few social media platforms, directing all of us to take the time to look at the cider we have and choose something special. We then opened our ciders and shared the stories of what makes the bottles meaningful or exciting. I’m all about using and enjoying the good things we have. I shared Right Bee Cider’s Clementine from the Barrel-Aged Series, because it was a surprise gift from my cider friend Matt. 

Matt not only shared a lovely cider with me, but he helped me out with some supplies I needed for an art project that is still in process. As soon as I put out the call for help, he answered and got me not only what I needed but this cider too. I feel touched by his perceptive generosity! And what an intriguing cider; I’ve never gotten to review anything by Right Bee Cider before. 

Right Bee Cider is based in Chicago by Katie Morgan and Charlie Davis in 2014. Here’s how they describe themselves as cider producers, “We are passionate about the art of cider-making, made by hand with natural ingredients and sustainable practices. Our cider brought us together, and we hope it continues to bring others together as well.”

I’m so excited to share my thoughts on the limited-release Clementine (Barrel Aged Series).

You can visit the cidery website here: https://www.rightbeecider.com/

I don’t have a lot of info about the cider, but it is “Aged in Thornton Distilling Dead Drop Bourbon Barrels.” The ABV is 6%. 

Appearance: intense warm copper, brilliant, fine bubbles

Oh, this color is amazing. I’ve never seen a cider with such a deep warm copper hue. It’s brilliant with fine visible bubbles.

Aromas: cherries, apricots, butterscotch, old paper

The Clementine has aroma notes of old paper, cherries, and apricots.  I also smell minerals, water, and intense butterscotch. There’s a rich apple concentration that reminds me of fruit on the equipment after it has been pressed; juices that have dried and intensified. I get notes of barrel and dust as well.

Dryness/sweetness: Off-dry

I find it a little challenging to determine sweetness level in barrel aged ciders. I’m perceiving a more complex set of qualities that all affect one another. This cider has a lot going on in multiple dimensions, but it’s not notably sweet. At the same time, it’s also not bone-dry, so I’ll call it off-dry and acknowledge the imprecision!  

Flavors and drinking experience: fruity acid, buzzy, gently bitter

The first impression I get is that this cider is in some ways like an oaked Chardonnay. The Clementine tastes refreshing, acidic and not too tannic. The cider rises with a little wave of gentle bitterness a second or two after the initial taste. I find the texture petillant, with a silky body. I appreciate the wonderful interactions between bright fruity acid and the dark barrel notes. The whole experience is full and complex with a long dark pleasant finish.

I had my co-tasters investigate for diacetyl acid, because I’m not particularly sensitive to it, but they assure me that the buttery-ness is barrel-y not popcorny or oily.

Though the barrel characteristics are emphatic, they do not unbalance the drinking experience. Another wine reminder arrived in the buzzy sense of alcohol, but this remains absolutely clearly a cider, just one with a few wine-like characteristics.

I enjoyed the Clementine with wonderful companionship and a funky tasty cheese. Yet again, I must say that I am thankful for friends, family, loved ones. A special bottle shared with special people made for a very warm and cozy night.

Cider Review: Prima Most

Tonight I’m reviewing something quite special and unusual. Prima Ciders come from Long Grove, Illinois, near Chicago. Prima has spent over 30 years on their cider-making process, though their labors have only been available to the public for a fraction of that time. Only six liquor stores in the United States sell their locally beloved ciders. While visiting Chicago over the weekend, I purchased a 750 ml bottle for 18.50; this would be a bit steep for ordinary cider, but tasting the Prima Most really is a rare opportunity.

The Most cider, one of their three varieties, contains 7% abv. The special methods Pima uses for the Most cider include cold-cellar fermentation and bottle or cask conditioning. They refrain from filtering their ciders for a farmhouse cider taste, look, and experience.

Color: cloudy light blonde

Immediately after pouring, this cider gives the glass an almost frosted appearance because of its color and cloudiness. The Most cider makes a tremendous fizz in the glass, but the bubbles dissipate quickly rather than forming a head. The choice to share this cider unfiltered supports its claim of being farmhouse style, at least in appearance. Let’s find out how it smells.

Aroma: sour and fruity, red currants, hints of funky fermentation

The smell is sharply unlike most American ciders in its bold earthiness. It harkens to English farmhouse ciders of the rough and rustic sort. The cider’s aroma reminds me of The Black Rat, a Somerset cider, but with less horsiness.  

Flavors and drinking experience: lemon zest, grapefruit, lots of carbonation 

The Prima Most gives a first impression of a citrus bitternessness that is tremendously refreshing. This smoothly transitions into a crab apple bite that makes me feel just a bit of tannic pucker in my cheeks and jaw. For a farmhouse cider, it is aggressively effervescent. Wonderfully balanced.

Sweet to dry: dry

 The combination of a more sparkle with true dryness and fruit notes is a surprising and satisfying combination. I love how dry it is, but I expect that it will surprise some cider drinkers who haven’t had any small batch dry ciders before. The American cidery with the most in common with this quality of dryness has to be Farnum Hill. Good company to be in.

Finish: Extra lemon on the back, minerals

It has some of the mineral qualities of a dry white wine, but the citrus farmy notes definitely give the last impression.

Pairs with: salad, many cheeses, and whole grain breads

At the risk of sounding stereotypical, this farm-style cider goes well with simple foods. A heavily-grained bread like oatmeal bread or a dense wheat would be a delightful counterpoint. To bring out the light fruitiness of the cider, it could also be paired with salads. Like many many many ciders, it enhances a whole spectrum of cheeses delightfully. Since this cider is relatively hard to come by, I'd not suggest pairing it with any activity at all. Let the Most be your entertainment.

This cider makes me sad to leave Chicago, despite the terrible weather. The Prima Most shocks me with how good it is. This cider has some of the best characteristics of English and American cider traditions. The aromas tantalize; the flavor satisfies; the bubbles add zip. What a wonderful beverage. I hope someday to be able to try their other two varieties.