Cider Review: Blake's Hard Cider's Snapdragon

I feel that hibernation season and the holidays are both upon us. Perhaps, I am not alone in feeling like we’re living in the land of eternal 9pm, and more offers for ways to spend our time than we have time to spend. This time is chaotic and demanding, but it’s also full of surprises and little lights in the cold dark. I'll take all the brightness the world can muster, even if I'm run off my feet. On one such a night recently, some friends and I took a breath and quiet night for ourselves to drink cider, catch up, and generally be cozy.

One of the select ciders that evening was Blake's Hard Cider's Snapdragon. Blake's Hard Cider comes from Armada, Michigan, where the company produces 19 varieties of cider, runs a taproom and restaurant, and grows 45600 apple trees. I found out these little nuggets of information on the website, and there are descriptions for all of their ciders there also.

You can learn more about the company on the website http://www.blakeshardcider.com/

My previous reviews of Blake's have included:

The Tonic (a ginger and cucumber cider): http://alongcameacider.blogspot.com/2017/03/cider-review-blakes-hard-cider-companys.html

El Chavo (a cider with Mango and Habenero): http://alongcameacider.blogspot.com/2015/11/cider-review-blakes-hard-cider-companys.html

I got my bottle in a cider trade with an illustrius friend (Hi Darlene!) who was travelling that direction. 

Blake's official description from the website:

Intentionally burning your mouth by plucking a molten hot raisin out of a fire and eating it used to be considered a fun game enjoyed all over the world, in fact people would do it in an attempt to mimic the face of a dragon. Snap Dragon, a game played only by the brave for centuries has now been captured in this handcrafted concoction. Enjoy the warm taste of burnt rum-raisins with the crisp taste of apples from Blake’s. 6.9% ALC. BY VOL.

and from the bottle:

Here at Blake’s Hard Cider Co. we’re steeped in tradition and as such our games are a bit old fashioned, but no less sophisticated. Our own version of the famous Snap-Dragon game involved the blue flames of rum from which the raisins used in our cider were skillfully procured. With their plumpness regained, a prolonged cider bath developed a lingering rich finish with just the right hint of warmth as though the flames were clinging to the fruit all along.

Appearance: hazy, warm straw, no visible bubbles

I don't see any bubbles in this slightly hazy cider. It looks warm and lazy like the color of warm straw tinted by the afternoon sun. 

Aromas: honey, flowers, sweet, fresh apple

The Snapdragon smells floral, with lots of honey notes. I find the aromas pleasantly sweet with just an edge of bite to the smells. I’m guessing that comes from the rum, but I’ll know more once I taste it.

Sweetness/dryness: Semi-sweet

I found it sweet, but among my fellow sippers, there was some disagreement between sweet and semi-sweet. I think the rich boozy notes and the hints of rum might affect how we perceive what sweetness is there.

Flavors and drinking experience: Raisins, concord grapes, bruised apples, booze

Tasting makes everything clearer, yes, we absolutely tasted raisin notes and a bit of booze, Concord grapes, and bruised apples. The most pronounced notes include honey, caramel, and flowers. Everyone did agree on how nicely balanced we found the cider.

The Snapdragon isn’t subtle, but its complex and I think pairing rum and raisin together did more for the cider than either of those additions would have done on its own. The mouthfeel is decidedly thick, to the point of feeling a bit syrupy after a small glass. It has enough acid to keep one going back for more sips, and the rum notes bring just a whiff of bitterness which helps that crucial balance. It’s a fun cider, and a perfect one for winter nights. 

We paired it with goat cheese, crackers, and conversation. You would have to look long and hard to do better. 

Reviewing Ciders for Winter: Tilted Shed Ciderworks' Barred Rock Barrel Aged Cider

Perhaps this season's last review of cider that I think will be specifically appropriate for winter. Wow. We've come through a good one this year, but Spring is undeniably coming. Between snow storms things are really melting, plus I've seen both snow drops and crocus. But back when I drank this cider, Barred Rock Barrel Aged Cider, I chilled it outside in the two feet of snow on the ground, and I simply needed to serve it with cider bread and veggie chili. You can even see some snow clinging to the bottle.

I chose the Barred Rock Barrel Aged Cider by Tilted Shed Ciderworks to become part of my winter cider series because of its barrel aging. I've had a few barrel aged ciders before. What they tend to have in common is a strong sense of warmth, sometimes smoke, and interesting savory notes. It is a really neat sub-category.

Here's the list

http://alongcameacider.blogspot.com/2014/04/cider-review-sonoma-cider-anvil-bourbon.html
http://alongcameacider.blogspot.com/2014/01/cider-review-woodchucks-private-reserve.html
http://alongcameacider.blogspot.com/2013/12/cider-review-crispin-georgia.html
http://alongcameacider.blogspot.com/2013/12/cider-review-thistly-cross-whisky-cask.html
http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html

Similarly I have a previous review of a Tilted Shed Cider that appeared earlier in this series. I sampled their January Barbeque which is a smoked cider. Here's a link to that post: http://alongcameacider.blogspot.com/2015/03/reviewing-ciders-for-winter-tilted.html

And you can read more about the company at their website: http://www.tiltedshed.com

Here's the official description with loads of info from Tilted Shed Ciderworks.

9% ABV • Only 84 (750ml) & 150 (375ml) cases produced • Released November 2014
A savory sipper, Barred Rock is a blend of late-season Sonoma County heirloom and cider apple varieties slowly fermented in the New England style, then aged for over 3 months in Tennessee bourbon barrels. Heady butterscotch on the nose, plush mouthfeel, clove, amaretto, and vanilla notes, and a long, rich finish. This cider was fermented to dryness, no backsweetening, so your palate will experience all that the barrel aging has to offer, without any cloying effects.  This is dessert in a glass, but it's also delectable with apple crisp, figs, and rich cheeses. Let this warm up to 60 degrees or more, don't be afraid. The warmer, the more decadent. Serve in a white wine glass.

Appearance: Dark red gold, glittering

As recommended, I found a white wine glass for this cider and the glass really shows it off visually. Gorgeous! Just off brilliant. The bubbles travel in the tiniest lines up to the top and mostly show just at the bottom of the glass, like someone tossed a handful of gold pebbles into the glass. The color reminds me of tangerines, orange leaves in the fall, and the shiniest of new pennies.

Aromas: barrel, sweetness, minerals

The Barred Rock smells like whiskey barrels and s'mores, so a very grownup camping trip! I also the distinct sweetness of aroma that makes me think of marshmallow, syrup, and fruity depths. Separately I can smell hints of tannins which so often come across to me as dust and minerals.

Sweetness: Dry

This is hard to quantify as either sweet or dry because it has so much going on that is neither. But I'll call it dry yet extremely flavorful.

Flavors: alcohol burn, dry, extremely fine bubbles, tannins, Very little fruit.

The Barred Rock plays all over with flavors of wood and caramel and booze notes. It has a sense of whiskey barrel burn, which isn't really a plus for me but might be for some folks. I do like the dryness and texture; dry dry bubbliness is something I dig. Whoa, continuing, I can barely get over how boozy this is. I'm glad I'm drinking it with food! My pairings are cider bread and veggie chili which I would recommend with this cider. And it is definitely warming, making it a perfect way to wrap up this list of ciders for winter!

Reviewing Ciders for Winter: Sheppy's Vintage Reserve Oak Matured Somerset Cider

Winter is barely beginning to release its salty, icy, blustery hold on upstate NY, but I think we can slip at least one more winter cider in the series before spring takes hold.

This is my first review of any Sheppy's Cider. Like many of my import finds, I got it at The Cellar D'Or. Like always, I checked out the Sheppy's website to learn a bit more about the company and their approach to cider. What I found is absolutely charming, from the encouragement for visitors to walk their orchards to their organized orchard information to the newly redone tea rooms. I can barely emphasize enough just how approachable and lovely I find Sheppy's presentation of their brand. (Again, I'm an admitted Anglophile, so your mileage may vary.) Here's the link if you want to check it out for yourself: http://www.sheppyscider.com

This is what Sheppy's says about themselves:

Farming 370 acres at Three Bridges Farm since 1917, three generations of the Sheppy family have weathered the ups and downs of farming and cidermaking by embracing change and opportunity.

Craftsmen cidermakers for over 200 years.

Quality is central to all our ciders, which are produced from local and home-grown apples here at Three Bridges Farm. Modern technology has been used to assist the completely traditional production of fine English cider, but never to compromise the quality which is associated with the name Sheppy’s Cider.

The cider of theirs that looked the most winter friendly on the shelves was their Vintage Reserve Oak Matured Somerset Cider. I know I like oaked ciders and that sometimes the effect is a warm one, so I tasted it recently in hopes it would fit into this winter series.

Here's how they introduce this one.

A fine full-flavoured sparking vintage cider in a medium taste, created from the best varieties of cider apples of a single harvest here at Three Bridges Farm.  Always matured in oak.  Winner of many prestigious prizes including overall winner of the Quality Drink Awards competition,  2010.

BEST SELLER

Recently placed in the top 50 of the Great Taste Awards for 2014, out of over 10,000 products and winner of the cider category of the Quality Drink Awards!

Alcohol 7.4% by volume.

Appearance: Brilliant, pumpkin colored, few visible bubbles

The color certainly strikes me as warm, specifically the orange of a harvest moon or a ripe pumpkin. I see no haze and very few bubbles. The ones that do appear clustered glittering at the bottom of the glass.

Aromas: leather, overripe apples, oak

The Oak Matured Cider smells like leather with a hint of overripe apples and softness. My hunch that this will be a very winter friendly cider seems correct so far. It also smells salty, oaky and woody but not vinous at all, like seasoned dry firewood. The smell promises many good things.

Sweetness: Semi-dry

Sheppy's is entirely on target to call this a semi-dry cider. The sweetness doesn't hit right off because the opening is more a first note of bitter orange.

Flavors and drinking experience: rich mouthfeel, tannins, phenolic, drinkable

This Somerset Cider is not syrupy, not sour, but rather rich in mouthfeel. Definitely a winter friendly cider because of how it manages to be thick and creamy but not cloying. I get a continuation of the leather aromas in the flavors, like a Doc Marten boot soaked in apples. It tastes gentle but with astringency, rather than too much bitterness.  It has the rare clean phenolic; just a little bit of barny Englishness, but it's very tasteful, with no geranium or olive brine notes.  Highly drinkable.  complex, refreshing in small and large drinks. I remain struck by the cider's beautiful long velvety finish.  this is a cider to covet year round, but especially in the winter. 

The seasonality is something I get not only from the tannins but also the relatively gentle carbonation.  Somehow it is warm and crisp at the same time. I had this cider on its own, and it didn't need any accompanying food, but it would taste wonderful I'm sure with a jacketed potato with beans and cheese or other hearty warming foods. Hopefully we won't need to many more winter ciders, but try this one for sure!

Reviewing Ciders for Winter: Schilling Spiced Cider

Welcome to my series of posts reviewing ciders especially suited to winter! Though February is more than half over, I feel like much of the United States is buried deep in a winter. Right now winter feels so deep that it makes many of us think of Westeros and that Winter has finally and actually arrived. Anyhow, geeking out aside. It is cold and snowy and for some folks very cold and very snowy.

We need ciders that can somehow complement this insanity. Hence, I've looked through my collection and identified a handful of ciders that for one reason or another seem like they are best enjoyed in winter. I'll be reviewing through these types of ciders: spiced, oaked, things with flavors of bourbon, caramel, vanilla, cinnamon, nutmeg, etc. etc. and saving my summery stuff for later.

My first winter-friendly cider is Schilling Spiced Cider. This is one my amazing husband brought back from his trip to Oregon last fall. The company is not from Oregon, but from Seattle, Washington. They also make a point to use only Washington State apples.

Since I didn't know very much about this company, I visited their website:
http://schillingcider.com

The site has plenty of information presently clearly with a warm and pleasant aesthetic.I actually found far more interesting material than I can use in one post, so I though I'd start with Schilling's first statement about themselves, "Here at Schilling Cider, we believe in minimizing our impact on the environment." First statements make first impressions and tend to show a company's primary focus. In this case, Schilling identifies themselves as a cidery invested in sound environmental practices.

The other thing I like to include is a company's last statement about themselves because it often underscores something of particular importance in a clear way. Schilling's final statement on their about us page says, "We founded Schilling Cider to bring great cider to the masses by crafting high quality cider in affordable packaging and offering it at a fair price." This presents a very different identity than one solely based on environmental concerns; it taps price, value, and, oddly enough, packaging. (Side note: if I'm not mistaken, I think this refers to their use of cans in addition to bottles. Lots of people have opinions about cider coming in cans. They fuss about it. Eh. That's not what we're talking about today.)

More interesting to me and perhaps to other cider geeks, this is what Schilling says about their cidermaking process:

We believe the yeast selection and fermentation processes play a major role in the characteristics of the final product. We focus our energy accordingly. We use several yeast strains across our different ciders, sometimes multiple in a single batch. We carefully select the highest quality and most unique adjuncts for recipes that call for them. We also always choose quality ingredients including local hops, raw ginger puree, and American white oak. We don’t believe in following tradition. We believe in innovation.

Sounds like they focus on yeast choice and creative additions. They aren't as focused on apple varieties. Good to know and very logical for their location.

One last thing I learned is that Schilling both sells their own cider and runs a cider tap room in Seattle seven days a week. If you want to learn more about their tap room as opposed to their house brand, their Facebook page is the way to go: https://www.facebook.com/SchillingCiderHouse
Schilling Spiced Cider

Here's some more specific information from Schilling about their Spiced Cider

• Our “taste of the holidays” cider!
• Warming notes of cloves, cinnamon, allspice, nutmeg, and cardamom
• 6.9% ABV

Appearance: brilliant, lots of visible bubbles, persimmon

It looks very deeply flavorful and spiced in the glass because of its intense color. I can see through the cider easily, so I'd call it brilliant. As the photo shows, we can see some small bubbles but no foam or head.

Aromas: Maple, oak, apricot, dust

Frequently when I smell dustiness in a cider I also smell cooked apples and stones. Not so for the Schilling Spiced Cider. I can smell mostly maple, molasses, oak, and apricot. I don't really smell apples much at all.

Sweetness: Semi-sweet, especially at first

This cider hits with an immediate sweetness that backs off as I can taste more of the spices.


Flavors and drinking experience: mace, allspice, nutmeg, a bit of ginger; some bitterness

First and foremost this cider gives me a progression from sweet to spicy. At first it can taste that maple sweetness that comes across in the aroma, but it is quickly replaced by a strong blend of wintry spices. Next, the cider tastes oaky, boozy and lingering. It stays more than a little spicy. I can detect shades of minerals.  Big sips give complex notes, with nice bitter, almost leafy, papery back-end bitterness.  This isn't the smoothest cider, but it is so far from boring.

This cider is entirely appropriate for winter. The spices are enticing and exciting. It doesn't feel sleepy. As my photos reveal. I enjoyed this cider while playing Scrabble. The pairing worked well. I tried it also with two desserts, first chocolate cake with cream cheese frosting and then cranberry oatmeal cookies. It paired much better with the oaty and hearty cookies that offered up their own dose of wintery spice. 

Cider Review Doc's Draft Cranberry Spice

This is probably far later than anyone was expecting to see a review of a holiday cider, but I ran into this at a New York wine store randomly the other night. We happened to have a cold drizzly night not long after, and I felt like I could really enjoy something both fruity and spicy.

I've reviewed Doc's Draft and written a bit about their brand before, http://alongcameacider.blogspot.com/2013/01/cider-review-docs-draft-hard-apple-cider.html Here is a link to their cider page: http://wvwinery.com/cider/ but to stay up to date on their news, I'd suggest their Facebook page instead: https://www.facebook.com/docshardcider?fref=ts

The Cranberry Spice is their winter seasonal, and I looked for it casually for months before catching one in May. Here's what they say about their own special flavor, "A unique, hand-crafted holiday spiced hard cider. Made from pressed NY state apples, fresh cranberries and spices fermented with champagne yeast and malice acid to excite the action." I'm curious what the very unspecified spiced blend will include, let's find out.

ABV: 6%



Color and appearance: clear dark pink

When poured, this cider gives a brief appearance of a head that dissipates quickly. Lots of visible bubbles all along the glass at first but these too disappear quickly. The color is lovely.

Aroma: Spice! Cranberry and a surprising hint of wintergreen

The scents of baked goods, especially cinnamon, dominate the cider. I did not smell much apple or fruit, but I did note a secondary element of wintergreen in the spice. A nice wintery smell that does make me think of holiday celebration more than a cool spring night.

Sweet to dry: semi-sweet

The cranberry makes the sweetness very different from most ciders. The sweet and tart come together to keep it from being a true sweet. The Sweet-tart candies actually show some pleasant similarities here.

Flavors and drinking experience: punch-like, tart

This is a beverage more than a cider. Between the cranberry and the spice, there is not much apple flavor. Some cider drinkers would find this to be a fault. I think it merely specifies what this cider is. It is a cider-based punch. Very appropriate for winter parties.

Finish: sour candied apple

The finish on this cider continues to keep sweetness and tartness absolutely side by side and feels like a sour apple candy finish with a shadow underneath of minerals.

Pairs with: Creaminess! Tofurkey! Parties! Though I might have enjoyed this on the last cool night of spring, it truly is a winter cider. I'd drink it with foods with cream sauces. My husband's side of the family (shout out to the amazing Reeds, Laytons, and Troys who share this with me every year) makes Béarnaise sauce a special part of Christmas dinner and I think this could taste very very good with the rich herbed butteriness of Béarnaise sauce. For more info on this wonderful sauce: http://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce

As far as ideal activities, take this to an office holiday party; it will be an excellent conversation starter and add something genuinely pleasant and bright to a mix that may or may not be satisfying on its own.

In Conclusion, the Doc's Draft Cranberry Spice's strength of cranberry and spice notes make it really unusually. So unusual that it tastes not very much like a cider, but tasty nonetheless. I enjoyed it for a treat, but I doubt I could make this a staple.

Cider Review: Woodchuck Winter

Woodchuck is one of the most familiar cider brands to United States cider drinkers, and it is also fairly divisive. Some folks find all of Woodchuck’s offerings to be too sweet, while others enjoy the varieties and availability of Woodchuck ciders. I quite like several of the varieties, but I can see the validity in some critiques. That’s all I will say about that. On to tonight’s cider: Woodchuck Winter.

Cider fans can only buy this cider in November, December, and January. Winter cider, winter availability. The company describes the Winter as having notes of vanilla and oak. The ABV is on par with many Woodchuck ciders at 5%. Though the price is not consistent shop to shop, much less state to state, six-packs tend be available in $9-12 dollar range. That makes the Winter an easy cider to take home for casual drinking.

Here are my findings based on several trials.

Color and appearance: Warm topaz

It looks like a sparkling maple syrup in the glass. It produces no head, just a slight ring of foam around the glass.

Aroma: burnt sugar and caramel, vanilla, toasted gentle woods

The aromas of this cider are not at all difficult to detect when drinking from a pint glass. Straight from the bottle, I have a harder time getting much in the way of scent without awkwardly bringing my proboscis directly to the mouth of the bottle: not  a recommended move when enjoying this cider with friends or loved ones. The smells are nice, so taking the time to pour this cider into a glass is well worth it.

Sweet-dry scale: sweet

All Woodchuck ciders are sweet. That is simply a fact we must accept. The particular character of the Winter’s sweetness is a mellow friendliness. I can taste it high in my palate, but it isn’t annoying. Some ciders’ sweetness (say that ten times fast) give one a sense of youthful hijinks and morning-after headaches. But Woodchuck Winter is definitively not one of those. Thankfully. The sweetness is tempered by the vanilla, making the Woodchuck Winter a more mature beverage with an interesting character.

Drinking experience and flavors: Woodsiness, maple, very drinkable

The oakiness or a more general woodsiness comes the forefront when actually drinking this cider (particularly with food). The level of sparkle/carbonation is on par with other Woodchuck ciders, and, in general, this is most reminiscent of their 802 cider. The carbonation remains through pouring, but takes on a finer character (read: tiny bubbles) after some time in a glass. Drinking from the bottle puts the carbonation more at the forefront of the experience if that’s your thing.

Finish: pleasant, relatively clean

The restraint in the sweetness really pays off throughout drinking the Woodchuck Winter, but it offers the most benefit in the finish. Each sip, drink, and gulp of this cider leaves the mouth tidily with only a ghost of vanilla. A real highlight.

Drinking Notes: hearty dishes or salty snacks

Woodchuck Winter goes well many savoury but not spicy winter dishes. The flavors show excellently against chili, pizza, and hot sandwiches. It can cut through a bit of greasiness, so don’t be afraid to take it to a bonfire potluck. It also goes well with freshly popped popcorn and BBC programming for the couch hibernators among us.

All in all, I think it is a better than average cider, though it could still be less sweet.   I wish I could get it for more of the year; three months a year is not a lot of quality time together.