![]() I picked up a tasty Caprese sandwich from across the street. I sat at the cider house bar for a few minutes to figure out what I wanted to start with. Then Mick found me and I went over to the cool kids table with the distributor dudes. Also, although I didn’t yet know it, I would also be trying some bottled cider! I should have just gone for the full 6, as I think it ends up being cheaper, but I was holding out to try some 2 Towns stuff later. Schilling Barrel #2: A 21% ABV concoction which was barrel aged. I’m a little unclear as to how it was made (I heard once it was fortified with brandy and another time it was distilled cider). ![]() However, its not really cider at this ABV, more like apple brandy, apple jack, Pommeau, apple spirits, whatever you want to call it. I loved the honey and almost floral notes.ĭefinitely booze-forward, but I found it easily drinkable on its own when it was cold (and I usually don’t do straight alcohol). Highly recommended! They still had some of this on tap as of Sept 25 by the way. Moonlight Meadery The Last Apple: A 16% ABV cyser (when apple juice is blended with honey, then fermented). It was then barrel aged in Jim Beam barrels for 6 months. I’ve had both meads and ciders from Moonlight, and now a cyser. On the sweet & syrupy side, but very flavorful. I loved the honey flavor which was bold but not overdone. All around complex and tasty! This was also still on tap as of Sept 25.Īspall John Barrington: A 8.4% cider from Aspall in the UK. I didn’t know anything about this cider going into it, but put it on my flight card as I’ve been impressed by Aspall so far. The scent was quite dry, but it came across as semi-sweet to me in taste (although Schilling had it listed as dry per their taste test). I liked this one.įinnriver Barrel Berry Sour: A 6.5% sour blueberry-apple cider which was barrel aged. Although I’m not a fan of sour cider (about the only sour thing I like is candy), I decided to give it a try as it was barrel aged, and I’m a sucker for barrel aged! Definitely sour, and I thought more so than their Country Peach I tried at Cider Summit which was described as a sour (but didn’t have sour in the name). For me the sour overwhelmed the flavor so much I couldn’t pick up the barrel influence or any other flavors I’m not a fan, but glad I tried it. Apparently lots of folks like sour ciders, beer, etc…I’m just not one of them. Next, I got to partake in samples of two bottled ciders that some of the guys bought, Poire Domfront from Domaine Pacory and Roman Beauty from E.Z. ![]() The Schilling Cider House doesn’t charge an extra fee beyond the bottle price to drink any of their bottled ciders on the premises, but I don’t see why you would want to with 32 ciders on tap?ĭomaine Pacory Poire Domfront: A 5% ABV French perry made primarily with “plant de blanc” pears. Mick thought it was hilarious the first comment out of my mouth upon tasting it was “that’s fizzy!”. I really do love a highly carbonated cider though, and we don’t get it too often here.
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