Nose: Opening with a blast of fresh pressed apples. What we call cider in northern washington, to differentiate from that vapid shit people sell in stores as apple juice. Cider that pulls no punches, with off the chart sweetness and acidity. If your head doesn’t snap back, it’s not the right blend yet. Tonight my daughter cooked dinner, and she took it up a notch with some epic steak tacos. Heavily seared filet with a green mango coleslaw. The mayo / paprika / cider vinegar and sugar vibe pairs so well with shredded green mango and carrots. Earthy, sweet, rich creaminess and extra acidity given both our palates. Sorry mom, I know it’s not your jam, but the chef is in charge.
Palate: Oh. Oh… shit lads (n ladies), we have a belter. My mom sometimes allows the apple and pear juices to sit in a glass container and give the wild yeast some space to add a touch of character. It’s not quite alcoholic cider, not quite apple vinegar. Maybe kombucha is the closest coursin. Or a shrub. A funktastic expression of nature and time. Incredibly vibrant, tart, tonic and tannic without jumping the shark. Vanilla and turmeric. Rich earthiness of brown sugar rock candy.
Rating: 8 / 10 – Off the charts awesome if you love belgian sours. I wish I had a bigger amount as with more time this will most certainly evolve into a 9 (but might not).
