My Favourite 10 Ciders of 2018

As I’m about to close the books on 2018, I’m startled to realize that this is my 6th year collecting my top 10 favorite ciders of the year! Wow! There is something different this year though; I reviewed almost twice as many ciders. I had some encouragement to switch from top 10 to top 20, but I think the cider world is ready for more competition. ; ) I reviewed more than 95 ciders this year!

But that’s not all that happened! I’m so happy to say that I continued learning and teaching about cider, giving talks, consulting, and I wrote more about cider for venues beyond the blog than ever before. 

Just in case folks want to take a peek at last year’s and those that came before. 

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

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

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

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

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

And I'll quote my own rules. “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[8]. These may or may not be your favorites, but I encourage you to taste them and make up your own mind.”

With no further addendum or caveats, let me show you what ciders I loved most this year!

10. Australia Peckham’s Wild all the Way 
https://www.peckhams.co.nz/

I tried this intriguing blend of wild fermented cider and perry at CiderCon, and I managed to sneak a can back home with me to enjoy months later. I was surprised by the awesome tartness of this cider. Many international ciders do not have the same focus on acidity that American ciders do, but I loved this one. It had great mellow fruitiness and some tannic heft too!

http://alongcameacider.blogspot.com/2018/09/cider-review-blakes-hard-cider-companys.html

9. Tieton Ciderworks Sparkling Perry
https://tietonciderworks.com/

When visiting friends after GLINTCAP, I got the chance to share a very special perry. I wanted to treat them to Tieton’s Sparkling Perry because I knew it would have some sweetness, some bubble, and tons of fruit character. These were all perfect as accompaniment to two vegetarian curries; and this cider wowed everyone! We loved the bright acidity and nuttiness.

https://alongcameacider.blogspot.com/2018/05/very-perry-may-tieton-cider-works.html

8. Number 12 Cider House: Chestnut Semi-Dry 
https://number12cider.com/

Number 12 Cider House just opened their Minnesota taproom this year, and they continued to put out totally delightful ciders including this rich and fruity semi-dry cider filled with buzzy zestiness. The barrel characteristics took this cider from tasty to really special!

http://alongcameacider.blogspot.com/2018/01/cider-review-number-12-cider-houses.html

7.  Descendant Cider Company: English Kills 
http://www.descendantcider.com/

This cider is described as and English Bittersweet Dry, all magical words to my ears. This cider delivers on lush aromas but keeps the taste cleanly austere. It tasted more savory than fruity but kept some tannic wow factor and a light enough body to be perfect with summer barbeque and corn on the cob. It was a delight.

http://alongcameacider.blogspot.com/2018/08/cider-review-descendant-cider-company.html

6. Angry Orchard Cider's Understood in Motion 3 
http://www.angryorchard.com/

This collaboration cider between Ryan Burk and Tom Oliver has so many of my favorite characteristics. I knew it would take a place in this list the moment I first caught of a whiff of those mouthwatering leather and cooked apple aromas. The taste didn’t disappoint either. I like my tannic ciders to maintain balance with acidity and the Understood in Motion 3 really managed that beautifully. Yum!

http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

5. Snowdrift Cornice: 
http://www.snowdriftcider.com/

Washington state’s Snowdrift Cider Co. put out a supremely wintery cider in the Cornice. It has body from barrel aging and enough tannins to really feel substantial in mouthfeel. I loved the acidity and plumminess. This cider was one to savor.

http://alongcameacider.blogspot.com/2018/01/cider-review-snowdrift-cider-cos-cornice.html

4. Whitewood Cider Company’s Kingston Black and Wickson Apple
http://whitewoodcider.com/

This cider was part of a very special birthday dinner my friend Elizabeth prepared. I chose this cider for the pesto and homemade pasta course, because the cider was going to offer up more herbal notes (to pair with pesto) due to some time spent aging in a gin barrel. The pairing worked splendidly, and everyone noticed this cider in particular. It was just so aromatic and botanical and delicious!

http://alongcameacider.blogspot.com/2018/09/my-dear-friend-el-just-had-birthday.html

3. Big Fish Highland Scrumpy
http://www.bigfishcider.com

This is another treat, I got to take home from CiderCon 2018; it’s a big blend of apples shared for a local community event. The final result is mellow, fruity, balanced and beautifully semi-dry. I especially enjoyed the burst of grapefruit: bitterness tempered with citrus fruit notes. 

http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

2. Eve’s Darling Creek: 
http://evescidery.com

This was my Thanksgiving cider this year. I’ve had the Darling Creek for years, but this particular vintage came out drier and more balanced than any previous. I just love how the aromas reminds me of autumnal apples and oak.This cider is funky, tart, substantive, and super bubbly. I absolutely adored it. 

http://alongcameacider.blogspot.com/2018/11/thanksgiving-ciders-eves-ciderys.html

1. Castle Hill Cider's Levity
https://www.castlehillcider.com/

This is just a fantastic cider. In a list this good, that almost feels like an understatement. The cider has body but lightness, structure and playfulness, balance and sophistication.I simply adore the richness and baking spice notes that manage to do so much in a completely dry cider. The Levity is bone-dry, beautiful, and bubbly. The apple varieties and use of terra cotta fermentation vessels combine to create a truly magical cider. 

http://alongcameacider.blogspot.com/2018/10/cider-reviews-castle-hills-levity-and.html

Let’s end this list with what I feel most: gratitude for cider people and the wonderful experiences we’ve had together this year. I appreciate the orchardists, restaurant folk, cider makers and cider geeks of all stripes. I raise my cider glass to all of us, loving, learning, and promoting our favorite beverage. Here's to even more of the good stuff in 2019! Cheers!

Cider Reviews: Finnriver's Lavender Black Currant and Peckham's Cider with Boysenberry

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.

Cider Review: Blake's Hard Cider Company's Wakefire and Peckham's Wild all the Way

I hope no one reminds me how finished I feel with summer right now when I’m freezing in March. We had two beautiful days of mild weather last week, but we’re already back into another uncomfortable heat wave. Still, I took advantage of those two days and spent one almost entirely outside and on the other day, I enjoyed a classic southern meal on my porch with a beautiful cider.

This week’s first cider is Wakefire by Blake's Hard Cider Company. The company shared a nice blend of their ciders with me earlier this year, but since I can’t really get them locally, I’ve been spacing them out. Once these are gone, it may be a while. 

Blake’s ciders are not easy for me to get  because the company is based out of Armada, Michigan. Blake’s makes a large variety of different ciders: a core lineup, a full calendar of seasonal releases, limited releases of experiments from the taproom, and a signature series of all traditional cider methods including keeved, champagne-style, and ice cider.  

I’ve reviewed several Blake’s ciders over the years of this blog.

Most recently, I got to taste the long-awaited Black Philip(cranberry and blood orange): http://alongcameacider.blogspot.com/2018/04/cider-review-blakes-hard-cider-black.html

Back in March 2017, I paired The Tonic (cucumber & ginger) with asian-inspired home cooking: http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

As part of my first Very Perry May, I tried the Grizzly Pear(pear, prickly pear cactus, & elderflower):
http://alongcameacider.blogspot.com/2017/05/very-perry-may-pt-5-e-z-orchards.html

Before that I tried the Snapdragon (rum raisins): http://alongcameacider.blogspot.com/2017/11/cider-review-blakes-hard-ciders.html

My first Blake’s cider was the El Chavo (habanero and mango): http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

Here’s a link to the Blake’s Hard Cider Company website: http://www.blakeshardcider.com/

This is Blake’s description of the Wakefire, “It’s impossible to replicate a Michigan summer. Recreating a northern night under the stars would be a futile endeavor. So, we’ve done the next best thing – we’ve crafted summer’s perfect ally. Experience WakeFire, a comforting blend of Michigan-grown cherries, orange peel and our famous Blake’s apples.” 6.5% ABV.

Appearance: brilliant, shell pink, almost no bubbles

This cider looks lovely in a glass. I understand that cans are practical, but if you are able pour the Wakefire in a nice clear glass to appreciate its brilliance and delicate shell pink color. I saw very few bubbles, but there were enough such that I don’t expect a totally still cider. 

Aromas: cooked apples, orange, minerals , barest hint of cherry.

I almost wish my friends and I could have smelled this cider blind and not known what to be sniffing for. I’m curious how many people would have identified cherry on the nose. It was present but only subtly so. I smelled more mineral, cooked apples, and orange peel. The aromas weren’t very strong in a wine glass; I’m not sure if they would come out at all in a can.

Sweetness/dryness: Semi-dry

Again, because I shared this with two friends, we were able to get a range of interpretations on the sweetness level. Our thoughts veered from off-dry to semi-sweet, but our average came out to semi-dry.

Flavors and drinking experience: tart, orange peel, good mouthfeel, balanced

I so enjoyed getting to quiz folks on this cider as we were tasting it. We agreed on a substantial mouthfeel and pleasant tartness. I perceived a lot more cherry in flavor than in aroma. Everyone noticed a predominance of orange peel on the finish. Folks agreed on a nice clean fermentation that left some yeast character that is more like a bakery than farm. 

The cider has plenty of fruitiness. The fruit notes include cherries, strawberries, tropical fruit, and jam. All of the fruit was a nice blend of both sweet and tart. I’m not the biggest cherry fan in the world; that’s why I enlisted the help of some friends more fond of this very popular fruit. They all agreed that they could have handled even more cherry, but I appreciate how much apple remained in this fruit blended cider. 

Peckham's Wild all the Way

My only previous coverage of Peckham’s Cidery and Orchard is from this year’s CiderCon. The international guest contingent was from New Zealand, and I got to taste this cider: http://alongcameacider.blogspot.com/2018/02/cidercon-part-2-including-heritage.html

I didn’t get to write up a full review then and there, so I was glad to snag an unopened can from the festivities and bring it home. 

You can learn about Peckham’s more from the website: https://www.peckhams.co.nz/

Here’s the official description for Wild all the Way, “2017 NZ Champion Cider. A blend of three wild ferments that have been maturing for over a year; a rich, caramel Kingston Black single variety, a gentle yet tannic bittersweet blend, and a complex oak fermented and matured Perry. The result is a rich Kiwi cider with deep English cider country roots.” 6.2% ABV.

Appearance: brilliant, small ring of bubbles, carrot

I don’t know if a cider’s color has ever reminded me of a carrot’s hue before, but that’s what I’m seeing. The cider is brilliant and poured with a petite ring of bubbles just where the liquid meets the glass. It looks very much like a cider made from cider specific fruit.

Aromas: apple sauce, straw, iron, water

I so enjoy the smell of this cider. I could smell it as soon as I cracked the can open, but it was so much more pronounced once poured into a proper glass. I can smell apple seeds, water, iron, sweet apple sauce, and warm straw. There's a lot of complexity and UK influence here.

Sweetness/dryness: Semi dry

This cider has a nice balance of sweetness. It’s enough to open up some of the fruit flavors and add to the mouthfeel, but not a touch more. 

Flavors and drinking experience: mellow, fruity, extra-tart

This cider manages both to taste extra tart in the beginning but fruity and mellow for the rest of the journey. The Wild all the Way has big satisfying mouthfeel and a tannic finish. I taste ripe apples and ripe pears with some tea and leather. There’s not a lot of bubble going on; I’d call it petillant more than fully sparkling. Other flavor notes include metal and wood.

I adore how much the pears come through. I expected more of an English style cider from the appearance and the ingredients, but the Wild all the Way is not quite like most United Kingdom ciders, while still showing the influence of those UK cider varietals.

I had this cider with veggie chicken nuggets, corn on the cob, and southern style green beans (They are the best. I will fight you.)The cider had a strong presence that complemented the meal beautifully. It was not a changing flavor after that initial shift from acidity to fruitiness. The Wild all the Way sustains it flavors and remains consistent but is simply excellent. I particularly appreciate how balanced in sweetness, tannins, and acid, it is, all with some nice dark flavors too.

CiderCon Part 2 including Heritage Cider Tasting with Foggy Ridge, Eve's Cidery, Castle Hill, and Dragon's Head Cider

Before I get into the rest of my CiderCon highlights, I do want to share a few facts I've learned about this year's event. Baltimore's convention hosted 1100 people from 12 countries and 41 states. Wow! That's fantastic attendance, and the number one thing that shocks people when they ask me about CiderCon. No one expects it to be this populated. I think folks must under-estimate the devotion cider inspires!

Also, if you haven't read Part 1: http://alongcameacider.blogspot.com/2018/02/cider-con-2018-pt-1-eden-specialty.html

My Friday started with an amazing panel, “Heritage Cider: Keys to Success in this Next Growth Category.” Diane Flint of Foggy Ridge Cider (https://foggyridgecider.com/) led this talk with verve, humor, and a compelling argument. Flint used pictures of her home state of Virginia to start in on the connection of land to cider, but soon used what at first seemed like a little local color with pictures of church signs to make her largest point. One sign said “Repent,” and Flint took us on a little etymological journey about the word. The takeaway was that to repent means to think again.

Flint used this theme to discuss several facets of heritage cider: orchards, format, style, and sales. What I appreciate is that she didn't just bring her own perspective as a talented cidermaker and business owner, but also brought on folks affiliated with on and off premise sales as well as Autumn Stoscheck of Eve's Cidery. Stoscheck has been growing her We also tasted a few heritage ciders

Eve's Cidery: Autumn's Gold

https://www.evescidery.com/

Three significant cider apples adding to this blend include Ellis, Dabinette, and Yarlington Mill. This cider was generous with smoky and overripe apple aromatics. Autumn's gold is a champagne style cider that has undergone two fermentations, spent nine months on the lees, and was finished with hand disgorgement. Like many Finger Lakes Ciders, much of the mouth feel comes from the double impression of high acids and medium to high tannins. The lingering finish on this cider totally wows me.

Castle Hill's Levity

https://www.castlehillcider.com/

The heritage fruit in the Levity includes Yarlington Mill, Golden Hornet, Dabinette and Albemarle Pippin. This cider spents time underground fermenting in amphora. Whatever they did, the resulting cider had more sparkling champagne-esque bubbles than anything in the champagne-style cider tasting the day before. Mesmerizing! I found it floral balanced with grassy. My primary experience was the duelling excitement of really strong bubbles with lippy, grippy tannins. There are almost no ciders in the world that do this tense and exciting combination like the Levity does.

Dragon's Head Cider Traditional Cider

http://www.dragonsheadcider.com/

This is an estate bittersweet cider. I enjoyed how it is a little yeasty and wild in its aromas. The most like an English cider in style, I found the Traditional astringent, bitter, and leathery. It is full of big big flavors and substantial body. It did have some excellent bubble in the mouthfeel. It's earthy, funky, with medium high acidity and wowza levels of tannins. This cider was a lot less fruity than the others in the tasting.

Hearing from not only cider producers but also from folks selling heritage cider both on and off premise made this panel well-rounded and persuasive. It had to be a highlight of the conference for certain!

Friday afternoon centered around the events planning and management panel: “Let's Get this Cider Party Started” with Jenn Smith, Eric Foster and Mattie Beason. In addition to having that adorable name and greeting us with cans of wonderful cider, this panel covered a hot topic of the conference.

This was a fantastic panel that packed the room with folks passionately eager to learn how to run events with their cideries. It said to me that if there's one area I think next year's Cider Con could meaningfully expand upon its this! One panel gave the audience a lot of help, but we were hungry for even more. Our speakers brough a pleasing variety of event experience to the stage including events large and small, for individual cideries, groups, and focuses that range, including, education, food and drink pairings, music, fund raising, and just enlivening slow week nights at a taproom.

Panelists gave answers to moderator questions that started out with the basics but included lots of real life stories and even got into some of the tricky stuff. How does one estimate how many people will show up for an even the first, second, or third time it happens. Audience members shared questions and got thoughtful answers that really showed the usefully different perspectives represented. It really makes me want to run some fun cider events up in the Finger Lakes!

Cider Con ended with a “New Zealand Cidermakers Panel” that led directly into the “Grand Tasting and Commencement Toast”. Here our guest cider makers from New Zealand answered questions from Ciderologist Gabe Cook (http://www.theciderologist.com) and from the audience.

 

My favorite of these was Wild all the Way by Peckhams Cider(https://peckhams.co.nz/). This cider is a bit non-traditional in that a third of the juice is from Comice pears. All of the New Zealand ciders showed some real stylistic differences from other cider regions; this was great for me to learn as I went into Cider Con 2018 with virtuall no knowledge of a New Zealand cider culture. I didn't even know what I was missing.

The evening continued with generous sharing and good times. I spent it at a Hawaiian fusion restaurant with cider friends old and new eating coconut milk lobster bisque and vegetable tempura. Delightful!

What's next you might, ask. The Gathering of the Farm Cideries in Albany!

https://www.facebook.com/events/327649811084399

At this sold out event, 17 New York State Cideries will be sampling there wares under one roof! I'll be on the scene with some beverage industry friends to scope and sip and tell you all about it!