Cider Review: Fenceline Cider's Seedling Colorado Plateau Cider

I cannot get a movie out of my head. This weekend, I watched The Menu, and I think it’s relevant to the blog. The film satirizes high end food culture on both the production and consumption sides. There are reviews, cooks, foodies, service industry lifers, and one very particular chef. It’s dark, but it’s also tremendously funny. I recommend it. I will say that I hope that my reviews convey the love and appreciation I feel for cider makers and apple growers. I know that I can’t do what you do, and I’m so grateful that you share it. If you watch The Menu, let me know what you think!

If you’re curious to read more, here’s the Internet Movie Database page for The Menu: https://www.imdb.com/title/tt9764362/

Today I’m reviewing Fenceline Cider’s Seedling Colorado Plateau Cider. Yes, that’s a mouthful! This is my first ever review of Fenceline Cider. This was shared with me for review through a cider competition for which I volunteer. Many thanks!

This is what I found on the website about Fenceline Cider’s identity as a cidery. 

Rooted along the upper tributaries of the Colorado River, Fenceline was founded with a curiosity and admiration for wild and historic apples. Reviving the region’s cider traditions, our cider is crafted with cold, slow fermentation — producing a drier libation, with complex flavors, and less sugar. 

Surrounded by thousands of abandoned orchards that continue to grow in Montezuma County’s rich soil and arid climate, we are committed to upcycling the region’s heritage apples and wild, one-of-a-kind varietals into extraordinary craft cider.

You can visit the cidery online here to learn more about all of the ciders: https://www.fenceline.co/

Today I’m tasting the Seedling Colorado Plateau Cider. Here’s what Fenceline Cider has to say about it. 

Colorado Plateau Cider

The classic American cider. Cool fall days slowly ferment a refreshing and approachable, off-dry craft cider with balanced apple notes.

TASTING NOTES:  fresh, crisp, light

OFF-DRY

6.5% ABV

Appearance: hazy, warm straw, few tiny bubbles

The Seedling is nearly transparent with just the gentlest suggestion of haze. I can see a few very small bubbles, and the color is a medium intensity warm straw.

Aromas: minerals, dust, multiple acids, peach and pineapple

This cider brings scents that remind me of minerals, dust, and malic acid, but that’s not the only acid going on. There’s a bit of volatile acidity as well. These are the notes that hit first followed by ripe pineapple and peach.

Sweetness/dryness: Dry

My household disagreed a bit about the sweetness in this cider. To me, it tasted dry. The tall one agrees with the official description and calls it off dry. Either way, this cider isn’t using sweetness as a primary carrier for flavor. 

Flavors and drinking experience: wild, tangy, green apples, leather, acetic acid

The Seedling tastes untamed indeed! My first impression is one of Acetic acid and fruity tartness. The cider is sharp with tangs of wildness and a leather finish. The mid-palate reminds me of Granny Smith apples and twigs. Underneath these notes, there’s something unusual and harder to identify: maybe peanut and breadcrumb notes. It’s almost malty.

What a complex set of flavors! I keep coming back to words like wild, rustic, and funky. Though this cider might not be ideally suited to the casual cider drinker, the Seedling is likely to be a huge hit for the natural wine crowd. It certainly gives my taste buds lots of excitement and zesty stimulation.

Cider/Perry Review: Snow Capped Cider's Jala-pear-no Cider

We’re headed into Thanksgiving week here in the United States. There’s so much cultural emphasis on tradition for this particular holiday. There’s a parade every year, there’s a football lineup, there’s a traditional menu and for lots of folks a very set-in-stone way to do the whole day. It’s an uncomfortable holiday for many for some very real reasons, like the fictitious history we’re taught in school.

 It’s also the closest thing we have to a nationally recognized harvest celebration. It’s a feast of seasonal food with a strong suggestion of gathering with loved ones and expressing the gratitude out loud that we usually hold silent in our hearts. That’s how I like to celebrate Thanksgiving. Well, harvest and *my birthday* since my birthday is always near to the holiday and this year it's on the day itself. 

Does that mean my birthday meal is turkey and pumpkin pie? No! I value a bit of innovation rather than unchanging adherence to tradition. My birthday meal will be Celebration Roast, Brussels sprouts, dressing, cranberry relish, rolls and who knows what else will show up at the table. All this to be followed by a caramel crumb apple pie. And there will be cider. 

Speaking of innovation, that’s the theme with which I chose this week’s perry for review. I wanted something fun and different, and Snow Capped Cider’s Jala-pear-no seems ideal for my purpose.

I’ve reviewed a few Snow Capped Ciders before. Here’s the list.

Ashmead’s Kernel: http://alongcameacider.blogspot.com/2022/09/cider-review-snow-capped-cider-ashmeads.html

Blanc Mollet: http://alongcameacider.blogspot.com/2022/06/cider-review-snow-capped-ciders-single.html

Gold Rush: https://alongcameacider.blogspot.com/2022/04/cider-review-snow-capped-ciders-gold.html

Harrison Reserve (My #5 favorite cider of 2021): http://alongcameacider.blogspot.com/2021/12/cider-review-snow-capped-cider-harrison.html

Check out Snow Capped Cider’s website and find out about all of the ciders: https://snowcappedcider.com/

JalaPEARño

Organic Colorado Bartlett’s 

Golden hue, with a fresh fruit nose, balanced by a notable Jalapeño infusion and pear sweetness. soft smooth finish.

( Perry )  100% fermented pears

Low heat/ high flavor/fresh jalapeños

ABV 6.9%

This spicy perry is available year round!

Appearance: hazy, few visible bubbles, pale straw

The color is the gentlest shade of pale straw. I don’t see many bubbles, but the perry has a slight haze throughout.

Aromas: bell peppers, fresh pear flesh, fermentation, sweetness

The Jala-pear-no smells sweet and very obviously pepper-like. There’s just the tiniest burn when you take a big whiff. The aromas are stony and fermented, and include fresh pear flesh.

Sweetness/dryness: Sweet

It’s sweet, but there’s a lot more going on than just sweetness!

Flavors and drinking experience: spicy, full bodied, vegetal, medium acid

I found the Jala-pear-no sweet and very spicy but The Tall One disagrees. He may be more trustworthy on topics like level of spice. He says it's only mildly spicy. We both found the perry 

Full-bodied and plenty bubbly! The bubbles make the spice sharper than they would feel in a more gently petillant or even a still perry.

With repeated sips, the spice keeps coming! It mellows out to a low vegetal prickling amidst the fruity notes of fresh pear.  It’s a genuinely interesting and innovative perry. 

I enjoyed mine with a movie and some good company, but I think it could go with all sorts of things. I’d like to try it again with fish tacos and pineapple salsa!

Cider Review: Angry Orchard's Buddy King

I should be thinking about Thanksgiving, about food, pairing, and gathering. Here’s the thing; I just don’t feel ready today. Tonight, I was ready to come home from work and enjoy vegetarian sausage, bell peppers, broccoli and some goat cheese and sun-dried tomato ravioli. It's a nice for living in the moment and enjoying the peace of not yet guesting, hosting, planning, or prepping. The big days will come soon enough.

Tonight I’m so happy to remember my trip to Angry Orchard’s Walden Orchard facility this past Summer and review the Buddy King cider that I picked up there. If you’re not familiar with the Walden Research and Development facility, it’s magical. Let go of all of your expectations of Angry Orchard or stereotypes about national brands. This cidery is doing its own thing and the ciders are very different from the super approachable and often sweet choices that Angry Orchard supplies to grocery store shelves. 

Here are a few of my earlier Angry Orchard reviews which include a mix of national and more limited offerings.

Supernatural: http://alongcameacider.blogspot.com/2019/03/cider-review-angry-orchard-super.html

Newtown Pippin: http://alongcameacider.blogspot.com/2022/08/cider-review-angry-orchards-newtown.html

Baldwin: http://alongcameacider.blogspot.com/2022/05/cider-review-angry-orchards-baldwin.html

Understood in Motion 2: http://alongcameacider.blogspot.com/2020/02/cider-review-critz-farms-double-vision.html

Understood in Motion 3: this collaboration with Tom Oliver of Oliver’s Cider (this was my #6 cider of 2018): http://alongcameacider.blogspot.com/2018/08/cider-review-angry-orchard-ciders.html

Wooden Sleeper: http://alongcameacider.blogspot.com/2018/12/cider-review-angry-orchards-wooden.html

Spiced Apple: http://alongcameacider.blogspot.com/2017/03/cider-review-angry-orchards-spiced-apple.html

Pear: http://alongcameacider.blogspot.com/2018/05/very-perry-may-review-of-greenwood.html

Rosé: http://alongcameacider.blogspot.com/2018/03/cider-review-angry-orchard-rose-and.html

Walden: http://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

Visit Angry Orchard online here to learn about the ciders and what’s happening at Walden: https://www.angryorchard.com/

Here’s how Angry Orchard describes the Buddy King, “A wild fermented cider that we aged on Missouri-grown blackberries and blueberries from our friends at Side Project Brewing. 7.2% ABV.”

Here’s a link to the collaborator Side Project Brewing: https://www.sideprojectbrewing.com/

Appearance: apricot, bubbly, brilliant

This brilliant cider shows off some lovely active bubbles. The bubbles are easy to see because the cider is so very transparent in its welcoming shade of apricot.

Aromas: wild, acetic acid, twiggy

Buddy King smells very obviously like a wild fermented cider. It’s zingy with notes of tropical fruit and acetic acid. What I like about the aroma is that it’s anchored with some twiggy wood notes. I definitely know to expect a tart or even sour cider from these aromas.

Sweetness/dryness: Dry

This is a completely dry cider. It’s unusual to have a wild fermentation that retains sweetness because of the difference in controlling a pitched fermentation and a wild one.

Flavors and drinking experience: sour, high acid, pineapple, peppers, tannic 

My estimation based on the Buddy King’s aromas was proved right; its super sour! This high acid cider tastes like malic and acetic acids. My first impression is how very basque-inspired or Sidra like it tastes. It’s far from one dimensional though. The cider also proffers red bell pepper and tropical fruit notes while it remains bone dry.

The Buddy King is very angular with all that acid and some tannins. The hints of tomato and berry seem like they’d be in conflict, but they work harmoniously together. I appreciate that it’s petillant rather than more strongly sparkling. The acid provides enough excitement on its own without needing the needling of aggressive bubbles. 

I need to emphaize just how much tart acid the cider has. The Buddy King can cut through any food! Be sure to use this superpower and pair it with food. You could choose something hearty like Shepherds Pie or something with plenty of cheese like my ravioli meal. The fun thing about pairing the Buddy King is how much the cider changes. The cider’s funk is revealed even as the acid is tamed. What a complex and wild offering from Angry Orchard’s Walden Cider House!

Cider Review: Milk & Honey Ciders' Fauna

I write with my eyes full of sunset tonight. It’s coming earlier, but I’m glad to pay that price in order to have a few more weeks of mornings with even just the barest hint of light. I need it to get up and feel like there is a universe outside of my bed. Other folks feel the evening’s loss more keenly, I know it. I’ll take the gratitude though. In any case, I like plenty of quiet dark evenings at home with good food and good cider. This review is from just such a night; I’m trying Fauna by Milk and Honey Ciders.

This week’s cider is my first from Milk & Honey Ciders. This is a cidery out of St. Joseph, Minnesota. I’m so excited to try the Fauna. This cider was shared with me in a trade, so many thanks to everyone in my cider trading communities! You know who you are.

I recommend visiting the cidery online: http://www.milkandhoneyciders.com/. 

Here’s how Milk and Honey describe the Fauna:

Inside you will find an elite group of apples capable of a truly great cider. Tannic apples for depth and body. Sharps for bright fruity-vinous character. Interesting Heirlooms for aromatics. Every year the apples may change depending upon the whims of the orchard, but they will always impress. Let the apples shine.

Alcohol 6.90%

Appearance: hazy, warm straw, bubbly

The Fauna seems like a tremendously active cider. I can see tiny bubbles racing for the surface through the mild haze and warm straw color. It pours with a little bubble, but the mousse dissipates quickly.

Aromas: Malic acid, minerality, rock candy, fresh apple

This cider is brimming over with interesting scents! The first smell I notice is rock candy & malic acid in the attack, followed by something funky and more deeply minerally. Overall, it’s an austere set of smells that concludes with a sense of cold, sharpened apple.

Sweetness/dryness: Dry

This is a nice dry cider. It’s neither harsh nor deceptively fruit forward.  

Flavors and drinking experience: high acid, pineapple, mild tannins, bitterness on the finish

The Fauna taste well-balanced and admirably restrained. Yes, the cider has high acid, but it’s balanced by also being very mildly tannic with a low, bitter finish. I appreciate the fruity acids that remind me of pineapple. The flavors are light and immediate for the most part. I do insist that the cider be poured from its serving container. Drinking from the bottle robs the experience of its best parts, so use a glass. I also love the Fauna’s small but pervasive bubbles. They enliven the experience in a big way.

I enjoyed my cider while I was perusing a game book before playing some table-top role play awesomeness with faraway friends. I'm sure no one is surprised by that level of nerdiness, but I have to own up. I think it would also go well with a hearty minestrone soup and good bread.  

Cider Review: Absolem Cidery's Ferryman

We’re rounding a corner with this beginning of November. Though Winter doesn’t begin until December 21, for me there’s almost a separate season between November 1st and then. This isn’t the Fall of red leaves, pumpkin spice, and golden apple afternoons. These are the newly longer dark nights of fall and the cozy candle afternoons and time to create comfort with loved ones. For me, it’s nesting season. 

And I am happy to share a very appropriate cider: Absolem Cider’s Ferryman. Somehow my images for this cider have vanished, so please enjoy my journey through the first half of fall instead.

Absolem Cider comes from Maine and this is the first Absolem cider appearance on the blog. Here’s a little about how the folks at Absolem describe themselves and their place. 

Our farmhouse cidery and nascent orchard is located along the western side of the Cobbosseecontee Lake nestled between dense woods, and rolling farmland. A short distance from the neighboring towns of Augusta and Gardiner along the Kennebec River that cuts through the heart of Maine. 

Our rustic 150 year-old barn hosts our small cidery where we produce cider and wine. In addition, our barn doubles as a tasting room space where guests can enjoy our hand-made ciders.

Our orchard is dedicated to growing apples varieties originally grown in Winthrop by visionary orchardists like Icabod Howe, Morris Towle, Bill Reid, and John Bunker.

You can check out Absolem Ciders online here: https://www.absolemcider.com/

Fermented with native yeasts in stainless, macerated on Frontenac Noir grape must, and aged in two Port Wine barrels for 12 months. The skin contact enhances the deep berry flavors embedded in the barrel.7.8% ABV.

Appearance: cloudy, rose gold, bubbly

This cider pours with some bubble. It’s cloudy to the point of being opaque. The color reminds me of rose gold. Everything about it is blushing and foggy in a most appealing way.

Aromas: barrel, apple stems and cores, powdered sugar, hay, booze, strawberry

Wow! What a varied range of intriguing smells. The Ferryman first smells like barrels and wine. That’s certainly the port barrel and grape must coming through. I also get a strong presence of apple stems and cores. Something in the mix gives off strong vibes of tannins. In the background, I get hints of powdered sugar, hay, booze, strawberry, and fermented peach.

It’s a wild array.

Dryness/sweetness: Off Dry

The Ferryman tastes dry but not bone dry.

Flavors and drinking experience: fruity, high tannins, soft acid, gently farmy

I love how the Ferryman’s flavor is intense and bold with just enough acid. What the cider really focuses on is high astringence with nutty tannins. I find the Ferryman very fruity in a peach and strawberry way without being a sweet cider. It tastes like it smells. 

What surprised me is how soft it is in both taste and mouthfeel. This is an impressive feat of texture given how tannic and barrel influenced it is, but it manages to be gentle and bright. I find the Ferryman gently farmy but not phenolic. It’s petillant rather than strongly sparkling. A lot of its complexity of tannins and acids may come from the use of grape must or barrel. This is a delicious cider that’s complex and quietly exuberant. What a treat!

Cider Review: 2 Towns Ciderhouse's Crimson Bliss

Last night, I made an apple crisp (with a little cider addition), and it’s already almost devoured. Fall has me feeling hungry for coziness, for movie nights at home, and for the return of my favorite flavors. Maybe it’s because I was born in the fall, but I just love so many of the tastes most associated with this season. Today, I’m sharing my review of 2 Towns Ciderhouse’s Crimson Bliss; it's a cider made with apples, black currants and cranberries. I love all three ingredients, so I’m hoping for good things. 

Two Towns is an Oregon Cidery based out of Corvallis and Portland. The cidery makes a wild array of different ciders. Here’s what 2 Towns Ciderhouse says to introduce the company. 

At 2 Towns Ciderhouse, we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any refined sugar or concentrates and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and the enrichment of our communities. We take pride in producing true Northwest craft cider.

My thanks to the kind folks at 2 Towns Ciderhouse who sent me some Crimson Blis for review. As always, samples do not guarantee a review, but I’m grateful and happy to consider the ciders I receive. I’ll admit, when a cider includes special apples or features that I especially like, I may reach for that cider faster!

My previous 2 Towns Ciderhouse reviews are adding up! Here’s the list:

Hollow Jack’d: http://alongcameacider.blogspot.com/2022/09/cider-review-2-towns-ciderhouses-hollow.html

Two Berry Dream: http://alongcameacider.blogspot.com/2022/08/cider-review-2-towns-ciderhouses-two.html

10th Anniversary Cider Pacific Northwest Heirloom Blend: http://alongcameacider.blogspot.com/2021/01/cider-review-2-towns-ciderhouse-10th.html

Good Limes Roll: http://alongcameacider.blogspot.com/2020/07/cider-reviews-two-towns-cider-house.html

Cosmic Currant: http://alongcameacider.blogspot.com/2019/12/cider-review-two-towns-cosmic-currant.html

Hollow Jack’d: http://alongcameacider.blogspot.com/2019/10/cider-review-two-towns-ciderhouse.html

Afton Field: http://alongcameacider.blogspot.com/2019/06/cider-review-2-towns-ciderhouse-afton.html

La Mûre: http://alongcameacider.blogspot.com/2019/02/cider-review-albemarle-ciderworks.html

Easy Peasy Lemon Squeezy: http://alongcameacider.blogspot.com/2018/12/cider-review-eden-ciders-siren-song-and.html

Cidre Bouche: http://alongcameacider.blogspot.com/2017/11/cider-review-2-towns-ciderhouses-cidre.html

Pearadise: http://alongcameacider.blogspot.com/2018/05/very-perry-may-2-towns-ciderhouses.html

Pineapple: http://alongcameacider.blogspot.com/2018/02/cider-review-portland-cider-company.html

Bright Cider: http://alongcameacider.blogspot.com/2016/07/cider-review-roundup-common-cider-co.html

Hop and Stalk: http://alongcameacider.blogspot.com/2014/12/cider-review-2-towns-ciderhouse-hop-and.html

You can visit 2 Towns’ ciderhouse online to learn about all the cidery’s releases and events: https://2townsciderhouse.com/

Two Towns Cider House - Crimson Bliss official description.

Crafted from a festive medley of Oregon cranberries, black currants, and Northwest apples, this vibrant cider is the final release in the 2022 Fruit Seasonal line, following Cherry Sublime and Two Berry Dream. Bright cranberries and black currants make this cider the perfect complement for gathering around the fire this season while taking some time to kick back with friends and enjoy a moment of bliss…Aromatic and vibrant, this festive fireside beverage is the perfect addition to any holiday gathering. 

Specs

5.2% ABV | Cranberry Currant Cider 

Made with Bandon Oregon cranberries, black currants, and Northwest apples

Characteristics

A festive medley of Oregon cranberries, black currants, and Northwest apples

Vibrant ruby red hue 

Bright cranberry flavor, rich cassis, with a kiss of sweetness

Appearance: brilliant, ruby red, intensity color, few visible bubbles

Wow! This looks like a cranberry punch. This is the truest red I may have seen in a cider for a long while. The color is fabulously intense with gorgeous brilliance. I don’t see much in the way of bubbles. 

Aromas: citric acid, rock candy, cranberry juice

The Cranberry Bliss smells to me like citric acid and rock candy. I am reminded of that sharp and sparkling treat that my grandmother would always let me choose at state parks. I get notes of cranberry juice as well.

Sweetness/Dryness: Semi-sweet

I thought this would be a sweet cider, but it's a semi-sweet, maybe even a semi-dry. I’ll explain why I find this determination difficult below.

Flavors and drinking experience: tart, sweet, bitter, sour, cranberry, currant, and apple

Zoinks! This cider tastes tart, sweet, bitter, sour and intense. I love that it delivers all of the above with balance and verve. The Crimson Bliss is indeed blissful to my palate. What surprises me most is that it’s a bit less sweet and sharp than I expected and instead more rounded and three dimensional.The cranberry speaks loud and clear, and the apple and black currant do crucial background work that rounds out the flavor. 

The experience is a pleasurable waft of briefly complex smoke, grape, and blueberry. I’m so grateful that it has a backbone of apple. It's wonderfully intense. It’s fun and punch like. The shape of the experience is front-loaded with a fast finish. The Crimson Bliss brings medium bubble and a nice full body. I had mine with a dinner of quinoa with pesto and cannellini beans, heirloom tomatoes and a silly side of broccoli tots. Perhaps not the most challenging and sophisticated meal I could create, but it warmed me inside and out. The cider also tasted positively delightful with my fresh apple crisp. 

Cider Review: Papa Moon's Mango Habanero Cider

Is Fall your season of celebration or one of retreating from the additional hours of darkness? I feel some of both. It is a season of blustery cold and mellow sunshine: the brightest colors and the dying back of much visible growth. I love it, but the newly blue dark mornings feel slow and unreal nonetheless. Yesterday, I took to the roads so I could see some color before more of the leaves fall and are replaced by the more austere beauty of skeletal branches. It was a magical afternoon all blue, gold, red and green. But long nights and overcast days are coming. That’s why when I chose my review cider for this week, I wanted to choose something exciting and vivid.

This week, I’m sharing my thoughts on Papa Moon's Mango Habanero Cider. What can be more bright and boisterous than fruit and spice with the year-round perfection of cider? This is my first Papa Moon Cider review, and this cider was shared with me as a review sample. Many thanks. 

Papa Moon is a vineyard that makes both wine and ciders in Scottsbluff, Nebraska. This farm based cidery recently celebrated 10 years of making craft beverages.  Here’s a little bit from how the company describes itself. 

As Western Nebraskas first craft beverage producer, we enjoy pioneering different flavor profiles and offering unique experiences. Crafting ciders, wines, and mead, we take pride in cultivating on-site ingredients and sourcing from local growers. Family owned & awesomely crafted since 2012

I’m reviewing Papa Moon’s Mango Habanero Hard Cider which won a double gold medal in 2021’s New York International Cider Competition. 

Visit Papa Moon Vineyards online here to learn about what’s happening in the tasting room, see the latest beverage releases and more: https://www.papamoonvineyards.com/

Here’s the official description of this one. 

Mango Habanero

Another fan favorite and New York International Cider Competition Double Gold Winner. Clean tropical mango blended with the fruity spice of habanero peppers.

Crisp, fruity, spicy, local habaneros mixed with tropical mangos and crisp apple cider. 

6.9% ABV

Appearance: hazy, few visible bubbles, butternut squash color

Papa Moon's Mango Habanero Cider pours hazily with a color that reminds me of butternut squash. I don’t see much in the way of bubbles.

Aromas: spicy peppers, lemon, smoke, tropical fruit

Oh wow! The spicy pepper is clear on aroma; it tickles the nose which is just the right amount of spice. I’ve sniffed peppery ciders that get dangerously aggressive in this regard, but this one is perfect. I also smell notes of lemon and smoke. fun. Rather than a ton of mango, the fruity aromas are more tropical in general: pineapple perhaps. There's a round and almost creamy element to the scent.

Sweetness/Dryness: sweet

This is a sweet cider, and it needs to be in order for it to do all of what it does.

Flavors and drinking experience: habanero spice, pineapple, ripe apple, mango

The Mango Habanero Cider’s taste is an inviting melding of flavors. You can absolutely taste the heat and peppery spice. The habanero hits immediately and might even make you cough, but it fades pretty fast. It feels almost like your tongue is sweating! I love that the cider is also fruity and vibrant. 

Papa Moon’s Mango Habanero cider has high acid and low sparkle (which makes sense, as there's already so much action on the tongue). It's sweet—and it has to be, otherwise you'd be overpowered by the spice. I get no tannins, but they'd feel tremendously out of place and wasted in a cider with this profile. The mango mostly comes through in the rounded (even boisterous) interaction of sweetness and acid. They comprise one flavor, operating in happy tropical partnership. This fruit is ultimately the lingering flavor along with some apple notes of Granny Smith and malic acid. It is clean, fun, and punchy.

As for pairings, this competes with the boldest grilled cheese sandwich, and could cut through pizza or burgers. It's a big taste, so it needs food pairings that are similarly outgoing.  I had mine with a pepperjack grilled cheese on my own sourdough bread accompanied by raw bell pepper and apple slices. It was a great weeknight meal.