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This is our version of an ice cider, a style made famous in Quebec. We pressed local apples and froze the juice. Pure ice crystals are the first to freeze and the last to thaw, making the first 25% of the juice to melt more concentrated with sugar, flavor and acidity than the original juice. After a slow fermentation, the cider mellowed in neutral French oak for a year.
Alcohol by volume: 16.2%
Volume: 375ml
Carbonation: none (AKA still)
Apples: field blend from Two Broads' orchard in San Luis Obispo and heirloom apples
Pairings: blue cheese, salty honey pie, cheesecake
This is our version of an ice cider, a style made famous in Quebec. We pressed local apples and froze the juice. Pure ice crystals are the first to freeze and the last to thaw, making the first 25% of the juice to melt more concentrated with sugar, flavor and acidity than the original juice. After a slow fermentation, the cider mellowed in neutral French oak for a year.
Alcohol by volume: 16.2%
Volume: 375ml
Carbonation: none (AKA still)
Apples: field blend from Two Broads' orchard in San Luis Obispo and heirloom apples
Pairings: blue cheese, salty honey pie, cheesecake