Before I get into this week’s reviews, I do want to remind folks of two upcoming cider competitions for which I’ll be volunteering. I admit my bias freely, but I’m excited to be involved with both of these competitions, and I hope cider makers of all styles and categories will enter their favorites.
New York Cider Competition through the Raise a Glass Foundation: https://cider.raiseaglassfoundation.com/
GLINTCAP (still a few more day for discounted registration): https://glintcap.org/register/
This week, I have two fun and different ciders. Before I start my reviews for the week, let me mention that both ciders were samples shared with me for review. A free cider doesn’t sway my opinion; I review based only on my perceptions. Both of this week’s are on the more inventive rather than traditionalist side of the spectrum. The first is Stem Cider’s Banjo
Stem Ciders is a company out of LaFayette, Colorado. The company dates back to 2013, but the flagship cider Real Dry Apple Cider was born even before the company in 2011. The company’s philosophy section of the website identifies a clear focus and mission within the cider world: one that straddles experimentation and apple-focus. (Read it here: https://stemciders.com/philosophy/).
I have reviewed two Stem ciders before.
I tried the Pear Apple in 2017: http://alongcameacider.blogspot.com/2017/06/pickcider-review-stem-ciders-pear-apple.html
And I enjoyed Stem Ciders’ Perry last year during Very Perry May: http://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html
You can find out all about the company online: https://stemciders.com
Here’s the official description, “Crisp apple melodies and smoky undertones come together to create Banjo. Carefully picked apples are fermented dry and aged in bourbon barrels to smooth perfection. Pour a glass, find a band and marinate the day away.” 6.9%ABV.
Appearance: hazy, no visible bubbles, pale honey
I know it’s a cheat to call a cider honey colored because honey comes in as many colors as cider does, but that’s what looking at the Banjo makes me think about. It’s pale and nearly transparent but not bubbly, not golden, and not quite brilliant. Instead it looks like a mild pale honey.
Aromas: Alcohol, bourbon mash, vanilla, smoke
Almost all of the Banjo’s smells relate to the barrel aging. It’s scent pours forth with notes of bourbon mash, alcohol, corn, smoke, wood, steel. Secondarily, the cider smells of sour and sweet apple notes, but then we return to barrel qualities with sweet creaminess and vanilla. This collaboration is going to be very barrel forward, I predict.
Sweetness/dryness: off dry
This cider is mostly dry and has lots of different moments of flavor, but sweetness only makes a fleeting appearance at the beginning and end of the cider’s flavors.
Flavors and drinking experience: whiskey, hot, astringent, tannic
This is almost certainly a divisive cider for Stem fans. It tastes overwhelming of whiskey and barrel notes. I imagine whiskey drinkers and barrel fans (perhaps even stout drinkers) like it very much but those who want a more fruit forward cider might be less into it. I can see both sides of the story; for me, this has to come down to how such a cider might be best served.
The Banjo’s first note is grainy and intriguing, following instantly by a big wave of astringence sweeping the tongue front to back. It feels a little hot despite the perfectly reasonable ABV. The wave dissipates, and what comes after both feels and tastes lighter. The barrel contributes corn, toasty, vanilla, and smoky notes.
Somehow this cider can swing between cool and then warm all in one sip. I’m glad that there’s plenty of acid, which serves to deliver the bitterness in a more balanced way. Though I couldn’t see them, the Banjo brings plenty of fine bubbles. It goes all over the place, but averages out to mildly more than medium mouthfeel. Yes, it’s tannic but only in a barrel way. I got into its groove, but as a whiskey collaboration, it's definitely heavy on the whiskey end. I had this cider with veggie barbeque, corn, and cheddar. It could have handled even heartier foods. I’d love to try it again with a rich and smoky bean chili and cornbread.
Grand Illusion Cider’s Blue Illusion
Grand Illusion Cider comes from Carlyle, Pennsylvania. The company has a restaurant and makes cider. You can also find a variety of beers, wines, and special events at the location.
Visit Grand Illusion’s website to learn more : https://www.grandillusioncider.com
A few months ago, I shared my first review of a cider by Grand Illusion Cider: Mystic Citra Pineapple: http://alongcameacider.blogspot.com/2018/08/cider-review-grand-illusion-hard-cider.html
The official description of the Blue Illusion is short and to the point, “This well-balanced blueberry-lavender cider offers a pleasant sweetness and a light berry fruitiness; it finishes with a touch of English lavender.” 6.5% ABV I’ve not had very many lavender ciders, so I’m curious to see how that flavor profile will blend with apple and blueberry.
Appearance: Cloudy, magenta, bubbly
This cider bubbles excitingly, just as the color strikes an intriguing ambiguous place between red and purple. Let’s call it magenta, but I’m hard pressed to know if it’s more like red grape or a plum color. What I can tell is that it’s not filtered; this cider is cloudy!
Aromas: yeast, lavender, acetic acid, blueberry and apples
There’s a rich fermenty note that starts off my experience of the Blue Illusion; I think this comes from the yeast chosen. The Blue Illusion smells very much of both lavender and blueberry, with some tart acetic acid thrown into the mix. While there’s not a lot of apple in the aroma, I do smell some, blended with the clean yeast to remind me of apple pastries.
Sweetness/dryness: Semi-dry
This is a semi-dry cider but one kept there by acidity rather than by austerity.
Flavors and drinking experience: Blueberry, lavender, lemon curd, high acid
The Blue Illusion tastes of lavender but most of its character can be traced back to blueberry; it’s not very apple-forward. The acidity in this cider is high and reminds me of lemon curd. That’s a flavor I love! This cider tastes enjoyable in an easy-going and approachable way.
The mouthfeel is wet and full. The whole experience reminds me of blueberry muffins; that could also be the yeast notes from the smell coming through in a new way with all of the fruity notes. The Blue Illusion boasts high acidity but no tannins. I’m guessing the apples involved are eating varieties, though I cannot be sure.
I had this cider with some some pineapple pizza! Two fun easy things together: both fruity and flavorful.
Hey cider friends. I am so sorry to have a late blog post up this week, but I’m glad it’s here late rather than not at all. I got knocked out with a cold late in the weekend, and I’m only just now crawling out from under the germs. But before falling ill, I was able to try two really intriguing ciders this week. But before we get to the reviews I do want to give one last show out to Cider Week NYC!
It's happening all over the city from through November 11th. Read about it here: https://ciderweeknyc.com/nyc/
One of the most tempting events is the Lower East Cider Fest coming up November 8th! There are a ton of fantastic cideries sharing samples and pairings in a beautiful historic market setting. Read all about it and buy tickets here: https://www.eventbrite.com/e/lower-east-cider-fest-tickets-50910466576
On to Finnriver’s Lavender Black Currant Cider!
Finnriver is a farm based cidery on the north Olympic Peninsula of Washington state in the Chimacum Valley. The cidery is organic and very locally minded. They have a year round cider garden and an active events calendar for visitors.
You can find out all about the company on it’s website: https://www.finnriver.com
I have previously reviewed only one cider by Finnriver, the Dry Hopped: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html
The official description of Finnriver’s Lavender Black Currant is divided into sections online, so I will share a few including the Cidermaker’s Notes.
“Our botanical ciders share the earthy essence of life in the fields and forests of the Olympic Peninsula. Small batch seasonal production features cider fermented on the farm, blended cider with organic black currant, and then steeped with organic lavender flowers sourced from local farms (Jardin de Soleil and Wilderbee Farms) A final addition of unrefined organic cane sugar adds depth, sweetness and flavor. Lightly carbonated.” 6.5% ABV
And the aromas and flavors are described, “Bright apple fruit balanced by berry complexity and the rich, floral depth of local, organic Royal Velvet lavender. Notes of purple and chocolate.” The apples aren’t listed super specifically, but they are organic eating varieties from Washington state.
Appearance: Deepest glow of purple, impossible to tell clarity, few visible bubbles
Wow! I am amazed by this cider’s impossibly deep color; it looks black at most angles. I can see deepest purple color when light shines through the cider but only then. I cannot tell how brilliant versus hazy this cider is. The color is so dark that the question is difficult. There aren’t many visible bubbles.
Aromas: lavender, black currants, and ripe apples
This cider smells like all of its constituent parts: lavender, dark berries, and apples. I appreciate that all elements are distinct and notable. The overall impression is one that’s primarily herbal but also fruity. I also get hints that make me think this cider will be semi-sweet. For those who fear that lavender might smell too soapy, rest assured it’s only one note in the whole.
Sweetness/dryness: semi-sweet
This is a semi-sweet cider that might perceive as semi-dry to some drinkers. The level of acidity and complexity of flavors make this one a little challenging to quantify.
Flavors and drinking experience: high acidity, lots of black currant flavor, medium-low sparkle
The first thing I notice when I sip the Black Currant and Lavender is the different balance of the three elements when compared to the cider’s aroma. The cider loses intensity of apple flavor as compare to its aroma, but it increases the black currant flavor and maintains a consistent lavender presence. Both levels are lovely, but they are distinct.
Other elements of the drinking experience that stood out to me is how the cider is a medium-low level of bubbly but with lots of body. Again and again the cider’s tartness makes its presence felt. The very first hint of flavor introduces that tart zing and it lasts through to the cider’s finish.
I had mine with a dinner of a fried egg with savory carrots and little broccoli and cauliflower patties. The cider’s sharpness was a pleasurable contrast to my salty, garlicy, vegetables and egg. I like the body and tartness very much, and I appreciate that the lavendar isn’t overpowering. I could still enjoy a bit stronger apple presence to balance both of the adjunct flavors, but it was plenty tasty as is.
Peckham’s cider with Boysenberry
I found this cider on a trip home to Louisville to visit my family. After having tasted some of Peckham’s ciders at CiderCon, I was thrilled to have the chance to try another one. Finding these ciders is something of a rarity because the cidery is in New Zealand. Luckily Shelton Brothers imports some varieties, but they still aren’t seen everywhere.
Caroline and Alex Peckham planted their current orchard in New Zealand in 2007, but the couple has been orcharding in New Zealand since 2004. Though the company is now bigger than its roots as a two person operation, it still has the feel and approachability of a small family agricultural business.
Here’s a link to the Peckham’s website which describes all of the company’s ciders: https://www.peckhams.co.nz/
I have reviewed one Peckham’s cider before, the Wild All the Way: http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html
Here’s the Official description: “This delightful cider is made with heritage Moutere apples and boysenberries grown in the Peckham’s orchard. 120 grams of Riwaka Choice boysenberries in a pint deliver a fresh-picked, intense berry taste, but the background cider still comes through. It pours a rich deep red.” ABV of 5.7%.
Appearance: deep deep red, brilliant, no visible bubbles
This is a lovely cider to see. It looks like a rich red wine with its deep dark red color. When looking carefully I can see that it’s brilliant, and it doesn't show much in the way of visible bubbles.
Aromas: grape, black currants, malic acid
The cider with Boysenberries smells to me like grapes and black currants. I don’t know Boysenberries particuarly well as a fresh fruit. I’ve eaten them but not more than a few times. It’s a tart berry not unlike a blackberry, but I’ve found them often less sweet.
Certain smells in the cider remind me of both citric acid and malic acid. A few notes add depth and darkness like dark malt and chocolate too. It’s a wholly intriguing smell that makes me even more excited to try the cider.
Dryness/sweetness: Semi-sweet
Like many berry balanced ciders. It it almost certainly more sweet than it tastes because the berry notes add so much flavor that’s not in a traditional apple-only cider.
Flavors and drinking experience: balanced, burnt sugar, dark berries
I can definitely still taste a dark berry flavor, but something I didn’t expect from the aroma is a fun burnt sugar note. This is not an American berry cider. There’s some different flavors and the overall profile is much less acid based.
I think this cider has a beautiful balanced finish. Maybe it’s because I am American, I do find it a teensy bit low on acid, then a full second later the apple flavor comes through to give the finish a great boost. It gets plenty of tannins from berries and likely some of the apples as well.
Overall, I find this cider very pleasant and balanced. I had this cider with a homemade hearty vegetable soup, and it was excellent.
