Fermented with 400lbs of Satsuma Mandarin, this dry “cider-mosa” will have you saying, “Yes please!” With warm butterscotch aromas followed with a sharp citrusy bite, this cider goes down way too easily. The citrus really shines through initially and a tart finish on the back of the palate. A great alternative to actual mimosas and makes a mean mixer to create an actual cider-mosa.
Apples are among the most genetically diverse fruits on the planet. Each seed contains a unique genetic code such that if you plant it, the fruit from the ensuing tree will be nothing like that of it’s mother. Traditionally, American hard cider was made from native apples trees that were considered too bitter to eat on their own. Most old time cider was not sweet, but rather emphasized the bright and brilliant natural acidity in these apples. Many dry ciders are aged in oak barrels and taste great both still or carbonated.
- ABV: Medium to high alcohol
- Color: Light to caramel
- Glassware: Libbey hard cider glass
- Temperature: 40 oF
- Food Pairing: Think anything you cook with apples as an ingredient - pork chops, butternut squash, roasted vegetables