Like wine, hard ciders range from light and fruity to complex, full-bodied and dry. Give your adventurous palate a treat with these mouth-watering craft libations.
Hard cider was more popular than water when it came to quenching the thirst of Europeans from the 12th to 17th century. So it was only natural that the first pilgrims who made the Atlantic crossing on the Mayflower carried in their pockets a precious cargo of heirloom apple seeds—sour and bittersweet English and French varieties used in traditional cider making recipes.
The undisputed beverage of choice of our great nation’s founding fathers and colonial settlers, it was the witticism of Benjamin Franklin who coined it best: “It’s indeed bad to eat apples, it’s better to turn them all into cider.”
Washington State is a hotbed of hard cider activity, with new cideries and tasting rooms popping up all; the port side community of Port Townsend on the Olympic Peninsula alone has three.
Cider’s back in vogue today partly because it’s a gluten free alternative to beer but mostly because today’s craft versions are superior. The new wave of cidermakers hold respect for traditional styles yet aren’t afraid of pushing the limits when it comes to creativity, experimentation and uncompromising quality.
“We’ve been shocked tasting our ciders against red wines as we tended to think they were less intense, but it’s hardly the case,” says cidermaker Tim Larsen of Snowdrift Cider Company. “Even our lighter ciders stand out next to many Malbecs and Merlots.”
Check out these five hard ciders—we found each of them irresistible.
Alpenfire Dungeness Orchard Blend Still Hard Cider, $10
Crafted from a blend of 70 heirloom apples harvested in the organically certified Dungeness Orchard in Port Townsend. This “still” hard cider has no carbonation, letting the complex flavors shine. Nose: Earth and leather aromas shaded with orchard fruit and sea foam. Taste: Explosive flavor, complexity and depth define this still cider, offering rawhide, jolly rancher apple, Asian pear and sea salt. Pairing: Marinated pork chops and roasted baby apples.
Eaglemount Quince Cider, $19
This unique cider is produced primarily from quince grown in the San Juan Islands. Vibrant, exotic and food-friendly. Nose: Fresh guava, pineapple, sugar cane and a subtle savory hint of dried oyster. Taste: Complex and balanced with tropical fruit, candied papaya, gingersnap and lime. Pairing: Shitake mushroom and ginger halibut.
Finnriver Fire Barrel Cider, $13
Pressed from heirloom and traditional English and French cider apples, then aged in fire-charred Kentucky bourbon barrels. Nose: Intriguing earthy notes with a smoky quality, shaded with vanilla and fruit. Taste: The rustic earthy flavors sweep through the palate adding layers of woodsy notes, caramel, honey and bittersweet apple. Pairing: Aged cheddar or hearty foods.
Snowdrift Winter Red, $20
Seasonal méthode champenoise sparkling cider made from several varieties of red-flesh apples that give it a pale strawberry hue. Nose: Flinty and fruity crushed strawberry, rhubarb, cranberry and crème fraîche. Taste: Lively cranberry, strawberry, rhubarb, pear, apple and lime. Pairing: Creamy desserts and pastries.
Tieton Cider Works Wild Washington Apple, $7.50
Tieton planted the largest acreage of cider apples in Washington, with 55 acres in the Yakima Valley. Nose: Fruity aromas mingle with honey and crimini mushrooms. Taste: Minerally flavors of white peach, green apple, lemon and chalk. Pairing: Spinach salad or pasta with a spicy sauce.
Written by John Vitale