First we harvest Newtown Pippin apples
near Bent Mountain, VA. Then we store this late season apple over
the winter until the sugars and complex spicy flavors are at their
peak. Then, on the coldest day in March, we press this delicious
apple on our outdoor crush pad. Then we concentrate the flavors by
freezing the cider—not so hard to do in March at 3000 feet in the
Blue Ridge Mountains. Then we ferment the intensely flavored juice
to about 5% residual sugar and add 100% Virginia apple brandy,
purchased from a historic brandy maker in North Garden, VA. A year
or so later we bottle this nector. At 18% alcohol, sip this rich
dessert cider alongside blue cheese and walnuts. Or pour it over
pound cake and ice cream. Or, like our favorite chefs, saute fois
gras in Pippin Gold and serve a small glass alongside for a rich
and sumptous appetizer. Our mountain neighbors like a small glass
by the wood stove. Cigar optional.
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Exceptional apple flavors on palate
From John from Asheville of Asheville, North Carolina on .
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5/18/2011
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What makes Foggy Ridge Cider different than other hard ciders on the market?
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