Thursday, March 23, 6-8pm
$20 for non-members
This month for cider club we will be doing a vertical tasting of three years of single varietal Golden Russet ciders. We always press our Golden Russets last in the fall. Letting the apples sweat for weeks softens them, concentrates their sugar content, and increases their overall complexity. Because of this, the acidity levels of our GR ciders are typically much mellower than others. These ciders are bold and full-bodied, creamy and elegant. Many believe Golden Russet to be the absolute pinnacle of American cider apple varietals.

2020 SV: Golden Russet - This cider started fermentation spontaneously with wild yeast in a stainless tank. As fermentation slowed we pitched wine yeast and transferred the cider to Speyside scotch barrels for aging. It was the first commercial cider that we bottled in 2021. ABV 10%

2021 SV: Golden Russet - Fermented and aged in French Oak Calvados barrels, this cider was wild fermented and aged for over a year on the lees. It was never racked and we regularly practiced batonnage mixing the lees back into solution.  ABV 10%

2022 SV: Golden Russet - Wild fermented in stainless steel this cider never touched any barrels and is all about the apple. We pressed in November 2022 and bottled on March 14th, 2023. It is still young and will likely age for another month or two in the bottle before we release it.  ABV 11%