Pome Fruit Variety Cider Tasting

Pome Fruit Variety Craft Cider Tasting

SipScout Craft Alcohol Membership Club – June, 2023

Join us for this exclusive Craft Cider Tasting! Erik Madrid from Press Then Press Cider Shop as we dive into our beautifully curated Pome Fruit Variety SipScout Kit! We’ll be exploring an apple cider, pear cider, quince cider, and then a blended cider showing what happens when these three pome fruit play together! The four craft cider makers featured in this month’s kit are exceptional examples of the true artistry in the world of cider and we’re thrilled to share them with our SipScout members and you! During this virtual tasting we even take a little field trip to learn about grafting apple trees in Erik’s back yard!


Join us for our SipScout Pome Fruit Variety Cider Tasting…


SipScout members indulge in four Craft Cider:

1. Alpenfire Cider Traditional Cuvee
2. Independent Perry Sno Gem
3. Alma Cider Quince
4. Wildcraft Trinity Pome Blend

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Bottles of craft beer, wine, and spirits

Are You A Craft Drink Explorer?

Do you want access to exclusive, hard to find, or lesser known craft alcohol like those we featured here with Charbay Distillery?

Then you, my friend…are in the right place! Join the first and only rotating craft alcohol membership club to get each kit that goes along with our monthly SipScout party and join in on the fun!

Join SipScout

Read the transcript

00:00:04,543 –> 00:00:05,636
Welcome welcome.. Great

00:00:05,636 –> 00:00:13,140
to see you every one. We are excited to get
started here with our monthly SipScout party…

00:00:13,140 –> 00:00:16,740
welcome yeah I’m Suzanne I’m
the founder of The Crafty

00:00:16,740 –> 00:00:19,620
Cask… crap ohhh you haven’t even been drinking yet

00:00:19,620 –> 00:00:26,940
I am the founder of The Crafty Cask where we are
all about celebrating and supporting craft alcohol

00:00:26,940 –> 00:00:32,220
makers like the wonderful seriously wonderful
craft makers we have to tell you about today

00:00:32,220 –> 00:00:36,960
yeah we’ve got quite a selection and my name
is Evan I am a certified sommelier a certified

00:00:36,960 –> 00:00:45,420
cider professional um and I guess you’re kind of
boozy expert for the day but she loves learning

00:00:45,420 –> 00:00:49,860
from other people as well so while we’re talking
about these lovely ciders and cider in general

00:00:49,860 –> 00:00:57,000
uh we would love for you to chime in and share us
your experiences with it these ciders other ciders

00:00:57,000 –> 00:01:05,340
your experience with fighter uh broadly and um
yeah we hope that this is an edifying experience

00:01:05,340 –> 00:01:11,460
for you yeah absolutely so I just threw a little
chat in the chat saying chime in here to let you

00:01:11,460 –> 00:01:15,540
remind you where that is and help you find it if
it’s been a little while since you’ve been on Zoom

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we were all such Pros for a while there and yeah
now we’re now we’re not so much please feel free

00:01:22,320 –> 00:01:28,260
to utilize the chat yeah as well as the Q and A
section uh we’ll be keeping an eye on that and

00:01:28,260 –> 00:01:34,440
either answering your questions Live while we’re
talking um or responding to them in the Q and A

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section and at the end of our session we’ll uh
take the time to invite you all to join us uh

00:01:41,700 –> 00:01:49,080
live and in person um as it were and promote you
the panelist so we can see your smiling faces and

00:01:49,080 –> 00:01:56,520
learn all about what um you enjoy with regards
to the ciders that we tasted that like me just

00:01:56,520 –> 00:02:03,060
promoted the panelist Erik Madrid of press then
press hi Erik who is responsible for curating

00:02:03,060 –> 00:02:08,160
and helping us secure all of these delicious
ciders for you so we’ll leave him as a panelist

00:02:08,160 –> 00:02:13,560
here Erik if you want to unmute yourself or turn
your camera on and say hello that would be amazing

00:02:14,280 –> 00:02:20,760
hi folks this is Erik pleasure to be with you all
and I just cracked my first cider it’s tasting

00:02:20,760 –> 00:02:26,880
mighty fine I hope you all are catching up yeah
we’re behind the curb here we just got started and

00:02:26,880 –> 00:02:31,740
we’re just given a little a little house between
housekeeping house cleaning housekeeping who

00:02:31,740 –> 00:02:37,260
wants to come clean my house yeah so we’re gonna
start before well this is the order that we’re

00:02:37,260 –> 00:02:41,640
going to be drinking them in here so the Alpine
fire first is what we’re going to start with

00:02:42,600 –> 00:02:46,920
um and for everyone who’s here yeah maybe throw
in the chat let us know where you’re joining from

00:02:46,920 –> 00:02:51,600
we’re gonna keep this in webinar format for um
or you know we’ll do the webinar format the whole

00:02:51,600 –> 00:02:56,820
time but we’re going to keep it just us and Erik
for as long as he can join us um you know chatting

00:02:56,820 –> 00:03:02,760
talking cider doing some polls perhaps to see what
you guys know about cider um and then you know

00:03:02,760 –> 00:03:08,640
once we get through the educational entertainment
whatever you want to call it entertainment yeah

00:03:08,640 –> 00:03:13,440
edutainment portion of the evening um we’ll
we can promote everyone to panelists so we’ll

00:03:13,440 –> 00:03:17,760
promote everyone to panelists you can take your
turn your videos on unmute yourselves and then

00:03:17,760 –> 00:03:23,700
it’ll be more of like a happy hour scene where we
can get down and dirty with with all the questions

00:03:23,700 –> 00:03:34,680
and spiders talk so um I guess to get started we
should first Cheers Cheers yeah you should first

00:03:34,680 –> 00:03:40,260
here cheers a poor little line out here yeah
they don’t want to leave you out of the chair

00:03:40,260 –> 00:03:45,660
hey Cheers Cheers everyone Erik thank you for
joining yeah absolutely yeah absolutely cheers

00:03:47,940 –> 00:03:54,840
um gosh I haven’t Taste of this one in a couple
weeks now and it’s just like it shocks your palate

00:03:54,840 –> 00:04:02,880
a little at first especially for the first step
it’s heart but like quenching and bright yeah I

00:04:02,880 –> 00:04:09,600
think the bitterness of this really helps to kind
of provide that quenching characteristic yeah Erik

00:04:09,600 –> 00:04:13,320
do you want to tell us a little bit about this
spider or elephant fire or do they want to put

00:04:13,320 –> 00:04:18,360
you on the spot absolutely happy to they’re one
of my absolute favorites so anytime I can pump

00:04:18,360 –> 00:04:26,160
their tires I will um well so alpen fire cider is
uh based in Port Townsend on the Olympic Peninsula

00:04:26,160 –> 00:04:31,800
up here in Washington State so if you’re even just
familiar with the shape of Washington That Awkward

00:04:31,800 –> 00:04:37,980
uh short piece of it on the far Pacific Northwest
Edge is where Port Townsend is it’s actually the

00:04:37,980 –> 00:04:45,420
only rain forest in the uh lower 48 is based out
there so anyway they’re they’re based in a really

00:04:45,420 –> 00:04:50,520
quaint uh part of the state Which is far removed
from what’s commonly known as the Apple Capital

00:04:50,520 –> 00:04:55,740
uh which is more Central Washington where folks
get a lot of their red delicious eating apples

00:04:55,740 –> 00:05:03,000
all over the world but uh they are one of the
uh oldest traditional cider makers in on the

00:05:03,000 –> 00:05:09,780
west coast one of the very first certified organic
cider makers in the U.S they make uh traditional

00:05:09,780 –> 00:05:18,180
English style ciders primarily and this cider
is their heirloom Cuvee which has a recurring

00:05:18,180 –> 00:05:24,300
release that’s always a little bit different
but um the overall theme of this kit here is

00:05:24,300 –> 00:05:31,020
to introduce folks to all the different Palm
fruits that are most commonly included in any

00:05:31,020 –> 00:05:36,540
kind of cider or cider adjacent beverage so Palm
fruits being the apple pear and Quince primarily

00:05:36,540 –> 00:05:42,840
there’s a few others but those are the ones most
commonly in a uh cider or a wine and I I love

00:05:42,840 –> 00:05:49,440
this cider it is so approachable and it’s a very
good eye-opening cider for folks who might have

00:05:49,440 –> 00:05:55,020
otherwise only experienced more large-scale
cider production that’s often very sweet

00:05:55,680 –> 00:06:01,800
and uh to tie it into what album fire is doing
here the common difference between the different

00:06:01,800 –> 00:06:08,340
uh the more mass-produced ciders and this cider
and a lot of other fire insiders like this is that

00:06:08,340 –> 00:06:14,220
uh the sweet apples that were used to eating and
are available at the market or the grocery store

00:06:14,220 –> 00:06:20,520
have almost no tan and no acid qualities to them
and don’t make a very interesting cider unless

00:06:20,520 –> 00:06:26,040
it’s left very sweet or if it’s flavored with
something else and so what you’re getting here

00:06:26,040 –> 00:06:32,220
is a blend of Bittersweet apples which have more
tannins and bitter sharp apples which have more

00:06:32,220 –> 00:06:36,840
tannins and acid and so you said that bright
acid that just wakes you up and that little

00:06:36,840 –> 00:06:42,120
bit of bitterness which is you know tannin’s wine
drinkers are very familiar with tannins they have

00:06:42,120 –> 00:06:49,500
that astringency or that dryness feel to them and
then you still get so much good fresh apple or

00:06:49,500 –> 00:06:55,560
bruised Apple character from this despite it being
dry and with all that acidity and with all those

00:06:55,560 –> 00:07:01,200
tannins so I think it’s just a really nice it’s a
good cider that can be a good eye opener for folks

00:07:01,200 –> 00:07:07,740
who are relatively new to finer crafts absolutely
yeah and this is 100 Apple um and so that’s kind

00:07:07,740 –> 00:07:12,780
of what we’re the fun thing about what we’re doing
tonight is this palm fruit variety that Erik has

00:07:12,780 –> 00:07:19,020
we so nicely put together for us is taking us on
a little journey really um and so we’re looking at

00:07:19,020 –> 00:07:26,160
three Palm fruits so apple pear Quince so whoever
said Quince is not a palm fruit in our pool here

00:07:26,160 –> 00:07:34,140
and then a blend so these are all 100 of those
fruits and so we get to see the nice like what

00:07:34,140 –> 00:07:38,520
does an Apple bring to the table when it’s in a
cider what does a pear bring to the people what

00:07:38,520 –> 00:07:46,260
does point spring to the table um and then the
fourth one is backwards um is this Palm Trinity

00:07:46,260 –> 00:07:51,300
that brings all three together and so after
you kind of paste these three you can kind

00:07:51,300 –> 00:07:56,940
of see how they contribute and play and kind of
have a party together in their mouths and so if

00:07:56,940 –> 00:08:01,560
you’re not opening all four of these tonight if
you know it’s just one of you doing this or you

00:08:01,560 –> 00:08:06,300
want to save one I would really encourage you to
at least drink all four of these somewhere near

00:08:06,300 –> 00:08:11,160
each other so that you kind of still have a memory
in your brain of like what’s the Apple tasted like

00:08:11,160 –> 00:08:15,360
versus what the pear is so that you can get to
this one and kind of see that’s one enter player

00:08:16,200 –> 00:08:21,180
um Erik your comment about this being an
English Style with an open fire yeah it’s

00:08:21,180 –> 00:08:27,960
interesting because while it’s not cloudy it
does have some characteristics that remind me

00:08:27,960 –> 00:08:35,040
of the grumpy type uh yeah English the sliders
that you find in the West County and I think

00:08:35,040 –> 00:08:41,820
it’s that kind of that bruised Apple that that
almost that element of dare I say blue cheese

00:08:42,600 –> 00:08:48,300
at that that would probably be a delicious
pairing if anyone has blue cheese in their fridge

00:08:48,300 –> 00:08:54,900
go try it and report back and would you say that
that’s something that they’re aspiring to and as

00:08:54,900 –> 00:08:59,940
people that are trying to kind of emulate
English style ciders that’s part of the

00:08:59,940 –> 00:09:06,840
characteristic that is definitive for open fire
yeah absolutely alpen fire specifically uh they

00:09:06,840 –> 00:09:14,940
they grow on their estate Orchard primarily
English uh you know originally from UK cider

00:09:14,940 –> 00:09:21,720
Apple varieties so they’re becoming more and more
common across the U.S Insider makers and growing

00:09:21,720 –> 00:09:27,840
their own uh UK bitter sharp and Bittersweet
apples as are a lot of French cider apples

00:09:27,840 –> 00:09:33,300
and you know the apples that have been used for
cider for a couple thousand years now in Europe

00:09:33,300 –> 00:09:38,520
that were the original apples planted across
the United States for the same purpose making

00:09:38,520 –> 00:09:43,860
cider but that you know because of American
prohibition we saw a commercial commercial

00:09:43,860 –> 00:09:50,340
Orchards transfer to you know making primarily
sweet apples and so uh Alpine fire uh I’d say

00:09:50,340 –> 00:09:56,760
it’s about 90 of what they do is English style
Apple varieties but they have about 10 of French

00:09:56,760 –> 00:10:02,820
Bittersweet apples uh in the mix now as well as
some uh you know some Apple varieties that were

00:10:02,820 –> 00:10:07,080
originally found here in the United States too
but that are also bitter sharp or Bittersweet

00:10:07,080 –> 00:10:12,540
so they are very much driving towards traditional
English style ciders though so that’s a good call

00:10:12,540 –> 00:10:16,920
out that it reminds you of a scrumpy it has
a lot of those same flavor characteristics

00:10:17,940 –> 00:10:24,060
um for those of you who are unfamiliar uh
grumpy it’s just so fun to say one I want

00:10:24,060 –> 00:10:30,000
grumpy ciders all the time but it really just
means uh traditionally historically if memory

00:10:30,000 –> 00:10:37,560
serves is a essentially an apple that was was off
and probably that meant that the Apple itself had

00:10:37,560 –> 00:10:43,320
probably begun to ferment inside the apple
and people would take a bite you know apples

00:10:43,320 –> 00:10:47,460
generally you can store them in your Cellar
for a very long time prior to Refrigeration

00:10:47,460 –> 00:10:52,680
you would have to keep food in your pantry in
your in your Cellar uh to survive the winter

00:10:52,680 –> 00:10:58,320
and if that Apple tasted a little bit off it
was referred to as scrumpy and it was more

00:10:58,320 –> 00:11:03,660
likely than not beginning to ferment on its own
it’s kind of fun yeah it is kind of fun and for

00:11:03,660 –> 00:11:08,700
those of you you know who are wondering where
do you learn all this crazy stuff about cider

00:11:10,200 –> 00:11:15,240
um Evan is a certified cytop professional so we’ll
tell some stories tonight of how I studied abroad

00:11:15,240 –> 00:11:20,640
in Spain and cider was my very first love when I
was 19. um and you know really fell into it and

00:11:20,640 –> 00:11:25,140
then was disappointed in the U.S market when
I got back here and then fell in love with it

00:11:25,140 –> 00:11:29,760
again as the craft cider Revolution brought up
and was so in love with cider when Evan met me

00:11:30,600 –> 00:11:34,440
um that I just kept talking about it and having
him try them and he was why doesn’t this lady

00:11:34,440 –> 00:11:39,780
stop talking about apples and ciders he’s like
and you know and he’s like cider like angry

00:11:39,780 –> 00:11:45,780
would make some beautiful things from their
Walden facility this could be fair like the

00:11:45,780 –> 00:11:52,200
stuff you find in the grocery store is not all
they do um but so inspired my passion was so

00:11:52,200 –> 00:11:57,180
infectious that he you know the sommelier trained
I’m All About Wine went and studied his little

00:11:57,180 –> 00:12:02,640
butt off and got to take a lot of ciders
to take the exams yeah to take the exams

00:12:02,640 –> 00:12:25,500
so there’s an exam to actually become a there’s

00:12:25,500 –> 00:12:25,980

00:12:25,980 –> 00:12:30,300
uh which I guess we’ve been talking about
Palm fruits now it’s a nice pond it’s uh

00:12:30,300 –> 00:12:36,720
ripoff sommelier but also for the palm fruit
beverages so there’s a couple of handfuls of

00:12:36,720 –> 00:12:43,680
you right yeah I think it’s close to 70 now uh not
quite wow yeah there’s been a couple of cohorts

00:12:43,680 –> 00:12:49,260
of people who passed the exam here uh in the last
six months or so but there’s that’s still very few

00:12:49,260 –> 00:12:55,860
relative to either cicerone for beer or Somalia
kudos to you sir that’s the impressive thank you

00:12:55,860 –> 00:13:01,380
it’s required a lot of cider but it’s been a fun
journey and now you own a cider shot so you know

00:13:04,440 –> 00:13:10,980
um so the answer are poll question the which
is not a palm fruit Trixie Trixie pomegranate

00:13:12,300 –> 00:13:18,180
um so pomegranate is not a palm fruit and actually
interestingly botanically it is considered a berry

00:13:18,780 –> 00:13:26,580
so anything that comes from a single flower
um with one ovary if you will and have several

00:13:26,580 –> 00:13:30,840
seeds in them are considered berries and
So based on the way it is grown and it is

00:13:30,840 –> 00:13:38,520
it’s mechanically a berry I’ve read that um
biblical historians suggest that pomegranate

00:13:38,520 –> 00:13:45,180
is actually what you’ve been into right the
forbidden fruit not an enjoyable bite into

00:13:45,180 –> 00:13:50,580
yeah situation there’s a reason that they pervade
that I like throats it’s gonna break your tooth

00:13:51,420 –> 00:13:56,040
excellent cool um and so yeah we mentioned
briefly a few more people have joined Erik is

00:13:56,040 –> 00:14:01,680
joining us from Preston press they curated this
beautiful selection for us they have honestly I

00:14:01,680 –> 00:14:07,020
was gonna say one of the best but probably the
best craft cider selection online um and they

00:14:07,020 –> 00:14:13,680
deliver all over you know we’ve often talked about
shopsiders.com that is an amalgamation where you

00:14:13,680 –> 00:14:19,020
can look up all these fighter kind of makers all
over the country and find the ones that ship to

00:14:19,020 –> 00:14:22,500
your States and find the ones that are nearest
to you so that’s another great source where you

00:14:22,500 –> 00:14:27,300
can find individual cider makers who will ship to
you but the nice thing about pressbent press is

00:14:27,300 –> 00:14:32,340
he has a variety of cider so you can make a mixed
kit like this yourself you can get four or six or

00:14:32,340 –> 00:14:37,200
twelve um and get them shipped directly to you so
check out Preston press you have on your SipScout

00:14:37,200 –> 00:14:44,280
report a nice little discount code in there so
cider 10 for 10 off um but yeah this is lovely and

00:14:44,280 –> 00:14:48,840
what I love about this first fighter is I think
the perception is it still true Erik that a lot of

00:14:48,840 –> 00:14:54,120
people you know coming into your shop or whatever
talking about fighter still think cider is just

00:14:54,120 –> 00:15:02,460
like sweet and sticky and like kind of girly sorry
absolutely it’s it’s still very misunderstood it’s

00:15:03,000 –> 00:15:06,900
um you know it’s having a Renaissance and
no matter how you look at it that’s true

00:15:06,900 –> 00:15:12,120
the you know the macro data shows that there’s
nice growth between Regional cider makers you

00:15:12,120 –> 00:15:18,000
know the likes of all of these brands that
we’re featuring today uh and there’s some uh

00:15:19,080 –> 00:15:24,960
I don’t know the right word losses year over year
or at least you know shrinkage from the larger

00:15:24,960 –> 00:15:32,580
more uh macro and National producers so there
is some some change in that and uh but for the

00:15:32,580 –> 00:15:38,940
most part the consumer is still not as familiar
with just how nuanced cider can be you know the

00:15:38,940 –> 00:15:44,580
history of cider the styles of apples that make
really good cider I’ve mentioned bitter Sharps

00:15:44,580 –> 00:15:49,860
and Bittersweet apples these are apples that you
probably would never want to eat um but they make

00:15:49,860 –> 00:15:55,680
really delicious cider the tannins and the acids
drawn from them the range of characteristics that

00:15:55,680 –> 00:16:01,980
you can get from them it’s a beverage that can
really be just as diverse and interesting as any

00:16:01,980 –> 00:16:09,120
wine or any beer but doesn’t get that same type
of respect or understanding from the commercial

00:16:09,120 –> 00:16:16,500
you know consumer Market more broadly yes but um
that’s changing hopefully um and but it we get a

00:16:16,500 –> 00:16:22,560
lot of folks who find us and they’ll say hey I
I haven’t liked a lot of the ciders that I’ve

00:16:22,560 –> 00:16:28,140
tried but I know I like dry ciders and this
cider I’d actually say is probably semi-dry

00:16:28,140 –> 00:16:34,320
um really you would call this semi-dry it’s it’s
it’s got tannins in it that might make it feel

00:16:34,320 –> 00:16:42,120
more dry than it actually is um but it still has
a little bit of sweetness there um but the I can

00:16:42,120 –> 00:16:46,500
say that it’s somewhere in the dry to semi-dry
range there’s definitely ciders that are a lot

00:16:46,500 –> 00:16:52,260
more dry than this now part of the conversation
we have with folks who come to us with that type

00:16:52,260 –> 00:16:57,000
of understanding of cider it’s like from what
you’ve previously experienced all 400 ciders

00:16:57,000 –> 00:17:04,500
in our shop are going to be relatively dry to the
sweet stuff from larger producers but um yeah it’s

00:17:04,500 –> 00:17:09,240
a it’s a fun conversation to have there’s a lot
of aha moments and eye-opening moments for folks

00:17:09,240 –> 00:17:14,940
and uh tasting cider with them and it’s really
remarkable uh a lot of the customers that we

00:17:14,940 –> 00:17:19,500
work with they’ll they’ll order a box of cider
from us they’ll ask us for our recommendations

00:17:19,500 –> 00:17:25,320
we’ll try and include stuff that touches all over
The Fringe of the flavor profile different tannin

00:17:25,320 –> 00:17:30,180
levels different acid levels different sweetened
dryness levels you know range of flavor characters

00:17:30,180 –> 00:17:35,100
and then something really sticks out to them in
that second and third box it’s like okay we hone

00:17:35,100 –> 00:17:39,420
in on what you know what they enjoy most hey
buddy we got a pomalia in training over here

00:17:39,420 –> 00:17:47,100
all right excellent yeah it’s interesting
how flavor profiles can you know balance

00:17:47,100 –> 00:17:52,680
each other complement each other sufficiently
to the point where the perception of dryness

00:17:54,240 –> 00:17:59,700
um might be kind of obfuscated by the Cannons
or the acidity like the absence of all all

00:17:59,700 –> 00:18:05,460
three of those combined you’d be very readily
capable of saying oh that’s dry but when there

00:18:05,460 –> 00:18:10,980
is tanism when there is a city the way that
those kind of can cut through and pull that

00:18:10,980 –> 00:18:18,960
sweetness off your tongue so that you can
have a more I guess complete uh well-rounded

00:18:20,280 –> 00:18:23,820
um cider I don’t know I mean because
some of that are completely dry and

00:18:23,820 –> 00:18:30,000
have no tanning and have no I mean I guess
they’re still going to have some acidity task

00:18:30,000 –> 00:18:34,860
they’re a little bit more one-dimensional and
that can be much exactly what you’re looking for

00:18:34,860 –> 00:18:43,200
but they might not be as alluring perhaps yeah
very most commonly cider makers are blending

00:18:43,200 –> 00:18:47,700
different Apple varieties to achieve some
sort of balance they might not be going for

00:18:47,700 –> 00:18:51,480
you know Perfect Balance they might want
something with more acid or more tannins

00:18:52,080 –> 00:18:59,340
um but uh Blends are more common uh but when just
as in wine there’s a lot of single varietal ciders

00:18:59,340 –> 00:19:04,740
that are really exceptional cider apples don’t
have the brand recognition that you know wine

00:19:04,740 –> 00:19:10,380
grape does and there’s opinions out there that
vary where folks think there should never be a

00:19:10,380 –> 00:19:14,880
single varietal cider it’s going to be lacking
in something but there’s a lot of cider makers

00:19:14,880 –> 00:19:18,720
who are doing more and more single varietal
ciders that are you know very interesting

00:19:18,720 –> 00:19:25,560
expression of place that you know the terroir
and the differences you can get from the same

00:19:25,560 –> 00:19:31,980
cider apple but grown on the West Coast or in the
Northeast where it’s colder different climates

00:19:31,980 –> 00:19:38,040
Etc can get a nice range of complexity various
variations just from one apple to the next so

00:19:39,000 –> 00:19:44,880
um it’s fascinating to get into the weeds with
this stuff and uh you know the rabbit holes are

00:19:44,880 –> 00:19:52,860
fun they’re tasty and it’s it’s just a interesting
and un misunderstood beverage yeah for sure

00:19:54,000 –> 00:20:00,600
and hey our crew here nailed this one 36
pieces of fruit to make a gallon of cider

00:20:01,500 –> 00:20:06,480
um great job that you all got it you all
got it right now I couldn’t scare that there

00:20:07,320 –> 00:20:12,840
um yeah let’s move on to our second cider this
independent Prairie snow Gem and if you hold that

00:20:12,840 –> 00:20:19,020
up again I mean well if you’re drinking it at home
this has a beautiful blush to it it really just

00:20:19,020 –> 00:20:26,400
has this beautiful like very light almost almost
pink I feel like just like kind of oranges paint

00:20:26,400 –> 00:20:34,140
your skin used to it yeah and it’s really just a
beautiful and these are all donju pears they’re

00:20:34,140 –> 00:20:39,900
memory serves right Erik yep uh deandrew pears
and so uh contrary to what I was just saying about

00:20:39,900 –> 00:20:46,680
apples and how often the apples that you would buy
to eat in the store don’t make for the best cider

00:20:47,520 –> 00:20:51,900
um we’ve been eating the anju pears our
whole lives they’re sweet but they still

00:20:51,900 –> 00:20:58,320
have a depth of character that comes out very
nice in ferments especially this one I think

00:20:58,320 –> 00:21:04,740
it’s one of the cleanest representations of uh
the anju ferment that I’ve ever tried and it

00:21:04,740 –> 00:21:12,240
doesn’t have a ton of complexity in terms of acid
or tannins which there are Perry pairs so backing

00:21:12,240 –> 00:21:18,000
up a step you know Perry’s 100 pear products
which is different than a pear cider which is

00:21:18,000 –> 00:21:25,740
a co-flement of a pear and apple this is 100 pears
and it happens to be a single varietal 100 Beyond

00:21:25,740 –> 00:21:32,940
juice cider there are uh just as many bitter sharp
and Bittersweet and feral pear varieties out there

00:21:32,940 –> 00:21:39,300
that make really complex ciders I wouldn’t or
Paris I wouldn’t say this Perry is complex it

00:21:39,300 –> 00:21:48,120
tastes just like a really nice clean uh deonju
pear but light and of interesting notes for

00:21:48,120 –> 00:21:54,960
pears there’s a sugar compound in them called
sorbitol yes I’m so glad I put that pull Smith

00:21:54,960 –> 00:22:01,980
before he said that because oh my goodness that
was perfect I actually skipped a few because I was

00:22:01,980 –> 00:22:06,300
like uh-oh we’re drinking a parasite or there’s no
way we’re not going to talk about sorbitol so yeah

00:22:06,300 –> 00:22:10,800
four okay four out of our five people got it
right Sorbitol is the right answer um I had

00:22:10,800 –> 00:22:17,520
people put in the chat for bonus points throw
in the chat why it matters why that matters and

00:22:17,520 –> 00:22:22,800
so we got one guess color and that’s a good guess
because we were just talking about how this has a

00:22:22,800 –> 00:22:27,660
blush and this is beautiful and so good guess but
not quite the answer Erik I’ll let you continue

00:22:27,660 –> 00:22:33,060
with what you were going to say yeah the uh so
sorbitol does not ferment out like almost any

00:22:33,060 –> 00:22:39,300
other sugar does and so there’s always going to
be a natural sweetness in a Perry even if you find

00:22:39,300 –> 00:22:44,100
the most tannic or acidic pear and make a single
varietal Parry with it there will be some residual

00:22:44,100 –> 00:22:49,020
sweetness yeah um and with the di Andrew which is
a sweet pair anyway it’s a little more noticeable

00:22:49,620 –> 00:22:56,460
um and there there is it it will also impact
the not necessarily the color but the clarity

00:22:56,460 –> 00:23:03,720
there may be like a opaque not opaque but a
hazy or a cloudiness really light to a lot of

00:23:03,720 –> 00:23:09,600
parries because of impart the silver tall but
um yeah so a Perry will always have a little

00:23:09,600 –> 00:23:14,700
bit of sweetness and so that’s why you’ll often
have a pear cider that even if it’s made with

00:23:15,240 –> 00:23:20,460
sharp a bitter sharp Apple varieties if it has
you know a pear that’s part of that blend that

00:23:20,460 –> 00:23:25,500
adds a little sweetness to the experience yeah
and honestly because of that for a very long time

00:23:26,220 –> 00:23:29,820
um you know I was really primarily just drinking
apple ciders when I was really getting into

00:23:29,820 –> 00:23:36,540
this and as I first started frying parasiters I
was always just a little like yeah like there’s

00:23:36,540 –> 00:23:40,260
something in the back of my throat there was
something it almost was like artificial sweetener

00:23:40,260 –> 00:23:45,360
tasting to me versus real sweetener tasting
but that little like Discerning difference and

00:23:45,900 –> 00:23:52,380
um and that but so I feel like quality Wise
It’s much harder to find a really delicious

00:23:52,380 –> 00:23:57,600
amazing Cherry than it is a frost cider nowadays
and there’s less people making carry as well um

00:23:57,600 –> 00:24:02,880
but when you find them so another Terry producer
that I really love is Hemley ciders in California

00:24:04,140 –> 00:24:07,440
um they use boss pairs I
believe primarily for theirs

00:24:08,100 –> 00:24:13,980
um but their original dried I think the joke
was like my go-to like always keep them in the

00:24:13,980 –> 00:24:17,760
fridge when I’d want to crack something open
and like refreshing was that that was my go-to

00:24:18,660 –> 00:24:22,920
um so when you find a good pair cider that you
like hold on to it and like tell everyone about

00:24:22,920 –> 00:24:28,620
it because they’re beautiful and they’re beautiful
you know it’s funny is that sorbital is actually

00:24:28,620 –> 00:24:36,240
used as a non-sugar sweetener yeah I think you’re
right yeah totally so if you I want to add though

00:24:36,240 –> 00:24:41,040
something Suzanne said if you find a Perry product
you love you might want to buy a box of them or

00:24:41,040 –> 00:24:46,500
they age exceptionally well oh I didn’t know
that yeah they they have there’s a unique part

00:24:46,500 –> 00:24:53,280
of the tanning compounds in pairs that first off
ciders that are well made will age exceptionally

00:24:53,280 –> 00:25:00,300
well too but Perry’s have a difference in their
tanning compound structure that Aid to aging well

00:25:00,300 –> 00:25:09,420
literally 10 plus years if you find we have a few
in our shop now from UK Tom Oliver a legendary

00:25:09,420 –> 00:25:16,380
cider we have some Perry in our shop right now
that the Fruit Harvest season I think was 2011

00:25:16,380 –> 00:25:23,220
and he bottled it in 2013 and it’s still one of
the most delicious things in our shop it’s uh

00:25:24,360 –> 00:25:30,120
um the uh but you’re also absolutely right like
Perry’s are more difficult than even ciders

00:25:30,120 –> 00:25:36,180
which some would argue are more difficult
than even making wine but the pears from

00:25:36,180 –> 00:25:42,960
just growing them uh maintaining the trees they’re
more fickle than apple trees especially Perry pear

00:25:42,960 –> 00:25:48,780
varieties so the spitters that you wouldn’t want
to eat necessarily they don’t do well next to

00:25:48,780 –> 00:25:53,700
other period trees so it’s they’re they’re rare
to find and are rare to find really well and then

00:25:53,700 –> 00:25:58,740
when you get to the point in the process like
with this independent Berry to make one that’s

00:25:58,740 –> 00:26:06,720
super clean like this delicate soft uh and just
some nice pair characteristics without any off

00:26:06,720 –> 00:26:13,260
flavors in a Perry is pretty difficult so fine
Perry is really something that will probably

00:26:13,260 –> 00:26:18,840
once once cider gets its you know just do here in
America I think Perry will be right on its heels

00:26:18,840 –> 00:26:25,020
and probably become even more highly sought after
because of how rare it is to find something that

00:26:25,020 –> 00:26:31,080
just is very very well done but yeah and that
age ability factor with regard to people that

00:26:31,080 –> 00:26:36,180
you know achieve a measure of appreciation
where they would self-proclaim themselves

00:26:36,180 –> 00:26:43,620
doers being able to have like a Perry
seller would be a fun like Marcos

00:26:44,340 –> 00:26:49,680
Let’s uh you know let’s jump but who’s
got a better who’s got a better seller

00:26:50,940 –> 00:26:54,900
hey if you want to talk a minute we weren’t
doing the like making cider versus making wine

00:26:54,900 –> 00:27:01,320
about cannons in wine versus cannons in cider
like the grapes versus apples and that yeah

00:27:01,320 –> 00:27:09,180
people think about and talk about tannins and
wine all the time you know I feel like the

00:27:09,180 –> 00:27:13,080
average consumer is familiar with cannons and red
wine even if they don’t fully understand what it

00:27:13,080 –> 00:27:18,120
means and it’s interesting that it’s valuable with
with this comparison yeah and kind of dovetails

00:27:18,120 –> 00:27:22,560
into something that I wanted to to chat with you
a little bit more about Erik which is which is

00:27:22,560 –> 00:27:28,500
sorbitol um because there’s some nerds here
myself being one of them there’s some nerds

00:27:28,500 –> 00:27:32,820
here this is what we do we we geek out about
craft food guys this is what this is all about

00:27:32,820 –> 00:27:39,540
so in in like the most technical description
there’s also no such thing as the dry wine

00:27:41,040 –> 00:27:45,360
um the same way there’s no such thing
as a dry parry and it’s simply because

00:27:45,360 –> 00:27:52,440
in addition to the easily fermentable sugars
I think fructose being the easiest followed

00:27:52,440 –> 00:27:57,600
by sucrose and then glucose and as you go
along the bigger these sugar chains become

00:27:57,600 –> 00:28:04,500
the harder it becomes for yeast to break them
down into quote unquote digestible components

00:28:05,280 –> 00:28:11,340
um and then sorbitol isn’t fermentable
because it’s not truly a sugar right it’s

00:28:11,340 –> 00:28:18,060
a alcohol derivation and I’m just this is just
my recollection from one the certified side of

00:28:18,060 –> 00:28:24,600
professional training and then also chemistry
anything that ends in oast is a sugar uh xylos

00:28:24,600 –> 00:28:29,940
is an example of a sugar that doesn’t ferment
ingredients and then sort of a toll like alcohol

00:28:31,140 –> 00:28:41,820
ethanol uh is it’s a chemically not really a sugar
in the truest sense of you know what biochemistry

00:28:41,820 –> 00:28:48,180
teaches us about these I mean structures does that
ring true to you yeah that that’s my understanding

00:28:48,180 –> 00:28:52,740
I don’t you seem to I think you understand that
one a bit better than I do even but I’ve heard

00:28:52,740 –> 00:29:00,480
and read the same things uh it’s not exactly a
sugar in that sense but it’s sweet it’s sweet

00:29:00,480 –> 00:29:08,820
it has a sweet yeah it has a sweet flavor and um
it it doesn’t ferment out but I the only other

00:29:08,820 –> 00:29:14,100
uh sugar that I know that has a similar effect on
a beverage is lactose when it’s been used in milk

00:29:14,100 –> 00:29:20,820
Stouts for example um and there’s things like
like glycol in radiator fluid which is sweet

00:29:20,820 –> 00:29:25,260
which is why it’s very dangerous when you’ve
got a dog if you have a radiator leak because

00:29:25,260 –> 00:29:31,620
they’ll wrap that up thinking it’s sweet not
something that they should be drinking yeah yeah

00:29:32,280 –> 00:29:37,920
um and then the connection to that with sweetness
and then tannin particularly with the first one

00:29:38,580 –> 00:29:45,060
was the fun fact that tannins in in
grapes and Canon as a result in wine

00:29:46,140 –> 00:29:52,380
um come from the skins and the seeds the Flesh
of grapes is have no cannons yeah apples and

00:29:52,380 –> 00:29:58,440
opinions whereas by contrast with apples
there is tannins throughout the entire food

00:29:59,340 –> 00:30:04,980
um and so you really can’t get away from Canon
entirely right when you’re making a brighter

00:30:04,980 –> 00:30:10,140
now upon variation and that’s where it’s like so
if you think about that a little bit if you’re a

00:30:10,140 –> 00:30:15,600
Red Wine Drinker and you’re a red wine lover
and you love those Panic Reds like it seems

00:30:15,600 –> 00:30:20,400
weird but like start getting into cider because
like in the summer when you don’t want a red

00:30:20,400 –> 00:30:25,260
wine right like this is a great way to get
that Panic kind of mouth running like bite

00:30:25,260 –> 00:30:31,080
that you enjoy especially with foods and things
but from a crisp cold refreshing beverage right

00:30:31,080 –> 00:30:35,520
it would almost be like if a white wine had
tannins in it yeah there’s quenching nature

00:30:35,520 –> 00:30:40,740
this is a no small part due to the demons and
that’s also why I really love Orange Lines so

00:30:40,740 –> 00:30:43,860
or natural or um skin contact lines whatever
you want to call them that’s a whole number

00:30:44,820 –> 00:30:50,520
gonna do um but you know orange lines are similar
because they are white wine grates that are left

00:30:50,520 –> 00:30:55,500
on the skin a lot longer so because they’re left
on the Skin’s longer they have more tannins and

00:30:55,500 –> 00:31:00,120
so it’s like a white line with tannins kind of
like a white wine with tannins right like it’s

00:31:00,120 –> 00:31:05,820
all like as you start to understand this stuff it
allows you to break out of your mold of being like

00:31:05,820 –> 00:31:10,680
I really like I’m a Red Wine Drinker and start to
like expand in weird directions that don’t seem

00:31:10,680 –> 00:31:15,000
related but are super related and if you’re
a Beer Drinker if you’re a sour Beer Drinker

00:31:15,600 –> 00:31:19,740
get on over to the ciders especially the Spanish
style ciders right and we can talk a little bit

00:31:19,740 –> 00:31:24,900
about that so that’s what we’re all about we’re
all about diversifying your drinking experience

00:31:24,900 –> 00:31:32,400
and opening your palette all of these things
um I would say with cider the um you know just

00:31:32,400 –> 00:31:37,140
until as far as like lowering the barriers for
understanding cider just trust what you’re tasting

00:31:37,140 –> 00:31:43,260
and try to explore different for sure is that I
might have apples listed on the label that you’ve

00:31:43,260 –> 00:31:48,420
never heard of and uh specifically tannins and
acids is what you’ll find but then each of the you

00:31:48,420 –> 00:31:54,660
know the fruit how it’s how it’s the fermentation
is managed will lead to you know A diversity of

00:31:54,660 –> 00:32:01,440
flavor characteristics as well and the skin
contact for grapes that uh draw the tannins

00:32:01,440 –> 00:32:06,420
out of or grape skin that uh throw the tannins
out during the wine making process is one of the

00:32:07,140 –> 00:32:14,160
reasons I’ve often heard the real Hardcore Cider
lovers explain why cider is so much more difficult

00:32:14,160 –> 00:32:21,240
and that’s not to say winemaking is easy it’s
obviously but when you’re dealing with a with a

00:32:21,240 –> 00:32:27,300
product that you can’t really control the tannin
level of it whereas a wine maker can continue to

00:32:27,300 –> 00:32:31,980
taste you know what they’re punching the grape
skins back down into and see once it hits that

00:32:31,980 –> 00:32:38,100
balance they’re seeking in tannins then you know
they can draw the skins off or what have you

00:32:38,100 –> 00:32:44,040
but in apples it’s you can blend different Apple
varieties that’s why that often ends up happening

00:32:44,040 –> 00:32:48,720
to reach that achieve you know the right level of
balance and tannins and acids and whatever else

00:32:48,720 –> 00:32:56,340
but it’s just when you find one that just has that
perfect balance with robust Rich characters oh the

00:32:56,340 –> 00:33:03,420
Quince is tipping uh got it it’s just it adds
to the appreciation for a cider for me to know

00:33:03,420 –> 00:33:09,900
that there’s not a lot of control that a cider
maker has over this and we got a gusher a little

00:33:09,900 –> 00:33:13,920
bit a little bit just a little bit yeah probably
because we’re knocking them all around over here

00:33:15,900 –> 00:33:21,000
yeah no that makes perfect sense Erik and that
that’s a good you know one of the things you

00:33:21,000 –> 00:33:25,740
said I wanted to comment on was um Melissa I just
lost it in the in the excitement that’s happening

00:33:25,740 –> 00:33:36,240
overhead um Wow Come Back to Me wine making cider
making tannins control blending it’ll come back

00:33:36,240 –> 00:33:42,480
to me it was something good I had something genius
to say you guys know um well I did want to say oh

00:33:42,480 –> 00:33:46,020
I know what it was I was tying it this whole
question because you mentioned you know when

00:33:46,020 –> 00:33:50,820
you look at ciders you may not recognize some
of the apples on there and like don’t let that

00:33:50,820 –> 00:33:55,500
scare you away and I would say you don’t recognize
this but apples on there go for it like because

00:33:55,500 –> 00:34:01,500
honestly those are the most interesting ones um
and so related to that our whole question is if

00:34:01,500 –> 00:34:06,600
you ate an apple a day how long would it take you
to try all the Apple varieties that are out there

00:34:08,820 –> 00:34:15,180
and the answer is much longer than you think it
would be but you guys got it right 20 freaking

00:34:15,180 –> 00:34:20,820
years 20 years like how many Apple varieties
are there there’s there’s I think somewhere

00:34:20,820 –> 00:34:27,300
in the neighborhood of about 7 500 recognized
Apple varieties now this is not exclusive cider

00:34:27,300 –> 00:34:33,000
Apple varieties this is sure Apple varieties
or crop categories I think domestically they’re

00:34:33,000 –> 00:34:42,240
maybe around 400 or so recognized cider Apple
varieties um is that written true to you Erik

00:34:42,240 –> 00:34:48,780
yeah the that’s it absolutely but that said that
it’s also a very open-ended number uh interesting

00:34:48,780 –> 00:34:54,600
about apples is they don’t grow true to Seed where
you took a seed from an apple and you planted it

00:34:54,600 –> 00:35:00,540
there’s no telling what kind of apple that tree
is gonna produce they have a more complex DNA

00:35:00,540 –> 00:35:08,760
structure than even we do so the child trees
of any apple seed are less likely to be in this

00:35:08,760 –> 00:35:13,980
fruit that they bear is less likely to resemble
the seed that they came from then you know if we

00:35:13,980 –> 00:35:22,140
have kids and how they resemble us sure assemble
our parents so um so the Johnny Appleseed romance

00:35:22,140 –> 00:35:29,340
is one where it’s like okay even just it’s a true
story except for what’s lost in how it’s been

00:35:29,340 –> 00:35:35,040
told is that these seeds were growing trees that
nobody knows anything about you know what they

00:35:35,040 –> 00:35:40,440
were expecting in that tree and more often than
not it doesn’t lead to a Sweet Apple so those all

00:35:40,440 –> 00:35:46,020
those trees were planted for cider like cider
is the American Beverage it originally was and

00:35:46,920 –> 00:35:51,780
um the variety of Apple you’re going to get
probably had more tannins or acid than people

00:35:51,780 –> 00:35:55,380
were willing to eat unless they cooked it down
with sugar and pies or they let it ferment in

00:35:55,380 –> 00:36:03,900
a barrel and so there’s a lot more than even you
know 7 000 or so but most of them are unnamed uh

00:36:03,900 –> 00:36:10,200
haven’t been you know discovered or what have
you just feral growing Apple varieties that we

00:36:10,200 –> 00:36:15,300
commonly just call crab apples and um sometimes
that’s because of the size but it’s often just

00:36:16,020 –> 00:36:21,840
uh you know there’s so many more out there that
haven’t been propagated and grafted to make sure

00:36:21,840 –> 00:36:26,040
that they continue to have uh you know more
than just the individual tree they came from

00:36:26,040 –> 00:36:33,000
yeah that’s an interesting point I think to to
uh touch on with regard to propagation is that

00:36:33,000 –> 00:36:38,340
when you plant an orchard or similarly when you
plant a Vineyard you’re doing that from cuttings

00:36:38,340 –> 00:36:45,600
so that you can retain you know the uh like a
certain characteristic markers of whatever it

00:36:45,600 –> 00:36:52,800
is you’re planting so that you can have you
know a whole Orchard of the Anjou pears as

00:36:52,800 –> 00:36:58,860
opposed to yeah whatever they might become with
the genetic variation that occurs when you plant

00:36:58,860 –> 00:37:05,160
the seeds are we going on a field trip a lot
of field trip so yeah just uh this this spring

00:37:05,160 –> 00:37:10,020
I planted a little Orchard in our backyard
I’m gonna see if I can get it so I don’t know

00:37:10,020 –> 00:37:16,620
if you can quite tell but this baby tree is
only a year and a half old and then this year

00:37:17,580 –> 00:37:25,800
right uh you probably can’t see right here I fused
on yeah that’s the grappling graft of a specific

00:37:25,800 –> 00:37:30,720
apple variety I wanted to grow so this root stock
is going to give this tree all the Vigor I wanted

00:37:30,720 –> 00:37:35,820
to give but in order to grow the apple I want
you have to take the smallest cutting of this

00:37:35,820 –> 00:37:41,580
Scion wood and then on any tree fruit or otherwise
the only living part of it is what’s immediately

00:37:41,580 –> 00:37:46,440
underneath the bark and so that little green
layer right underneath there you need to fuse

00:37:46,440 –> 00:37:52,320
perfectly with the rootstock and with the Scion
wood and then ultimately everything that grows

00:37:52,320 –> 00:37:57,720
Above This graft Union will be the apple variety
I want what if a blossom comes out and turns into

00:37:57,720 –> 00:38:02,460
a branch below the graft Union it’s whatever the
original Apple stock was there’s no telling what

00:38:02,460 –> 00:38:09,480
that’s going to be so that that’s interesting
not only as it relates to you know if you want

00:38:09,480 –> 00:38:15,840
to make good cider with specific apples you have
to go through that process but that is also how

00:38:16,380 –> 00:38:22,140
in America what’s unique in The Cider culture
is prohibition wiped out cider apples in so many

00:38:22,140 –> 00:38:27,960
commercial Orchards that were originally built
for cider I feel like this is a hotly debated

00:38:27,960 –> 00:38:32,640
kind of topic with cider Pros I feel like there’s
some sight of people who are kind of like yeah

00:38:32,640 –> 00:38:37,800
yeah that’s not really the reason but like I this
is this is it makes perfect sense I think and I

00:38:37,800 –> 00:38:42,480
tell this story all the time too and it’s fitting
because we have some of our earliest presidents up

00:38:42,480 –> 00:38:47,520
there so we’re going back in history a little ways
here um for our poll but yeah I mean absolutely

00:38:47,520 –> 00:38:51,840
and I I was when you were talking earlier about
the different you know varieties that we just call

00:38:51,840 –> 00:38:57,480
crab apples and we don’t even you know know what
they are um I wanted to talk about shacksbury’s

00:38:57,480 –> 00:39:02,940
lost lost Apple project and ethics cider is doing
a lot of this as well and like you know talking

00:39:02,940 –> 00:39:07,320
about like what people are doing and why they
went away in the first place but before we do that

00:39:08,340 –> 00:39:19,860
this almost looks so crazy that the first time
we tasted it and we love all of these but this

00:39:19,860 –> 00:39:25,860
one is just like a weird wacky like we like
to say if it’s a break your neck so we have

00:39:25,860 –> 00:39:29,460
drinks where we’re like you know we drinking we’re
like oh that’s good and we like keep drinking and

00:39:29,460 –> 00:39:34,980
then we have other ones where we’re like hold it
what the f is going on like I can’t continue this

00:39:34,980 –> 00:39:39,660
conversation for a little while yeah seriously
especially the two of us together you know but and

00:39:39,660 –> 00:39:44,760
this is one of them and the first time I smelled
this and still tonight I keep saying and I don’t

00:39:44,760 –> 00:39:51,840
know how else to explain it but the she knows on
this it’s light and feathery like cotton candy

00:39:51,840 –> 00:39:57,720
in my nose kind of because it has some sweetness
to it but it’s also like tart and it is it’s just

00:39:57,720 –> 00:40:03,300
felt like nothing I’ve ever heard about wildly
floral and aromatic it’s really good and it’s

00:40:03,300 –> 00:40:10,200
like like textural almost like it’s really quite
fun and it’s a bitterness and the like funky like

00:40:10,200 –> 00:40:15,480
weirdness on the palette I don’t think I’ve ever
had 100 Quint cider before so that was part of the

00:40:15,480 –> 00:40:21,720
last explode it’s very rare to find 100 Quince
almost all Quince products and so kofor Manson

00:40:21,720 –> 00:40:26,100
is usually Apple maybe some pear but you know a
little bit of quince it’s rare to see more than

00:40:26,100 –> 00:40:33,420
five percent Quince in a uh Quinn cider but this
one’s 100 Quince and I think it’s remarkable I

00:40:33,420 –> 00:40:42,600
uh it’s hard to describe because coins has such a
distinct flavor in Aroma and um there are several

00:40:42,600 –> 00:40:50,400
varieties of Queens just like there are parent
Apple but uh some of those floral characteristics

00:40:50,400 –> 00:40:55,620
you’re getting in that otherwise undescribable
Aroma is just the flavor of quince so we’ve been

00:40:55,620 –> 00:41:01,140
helping a lot of folks study for the certified
Molly exam and we make sure to give them a quince

00:41:01,140 –> 00:41:05,640
product so that they can identify the flavor of
quince because once you’ve had it you’ll find it

00:41:05,640 –> 00:41:10,500
in a product that doesn’t have any Quince saying
oh this reminds me of quenches floral a little bit

00:41:10,500 –> 00:41:18,480
of a almost vegetal bite to it sometimes um but
not in an off-putting vegetable way yeah it does

00:41:18,480 –> 00:41:23,040
have like a Savory note to it kind of yeah like
really interesting and I think the first time I

00:41:23,040 –> 00:41:27,840
ever even heard of Quinn’s honestly was kind
of this is like such early days of The Crafty

00:41:27,840 –> 00:41:34,080
Cask when I first founded it I went down to Paso
Robles and visited Bristol Cider House and they

00:41:34,080 –> 00:41:39,240
do English style ciders the owners from England he
owns a winery as well I forget which Winery it is

00:41:39,240 –> 00:41:43,980
down there um but we did a video with them talking
all about their ciders and how they make them

00:41:43,980 –> 00:41:52,740
and they had a co-ferment with Quince and I was
like it’s a restaurant yeah it is it is but it’s

00:41:52,740 –> 00:41:58,320
so interesting and ever since like you do notice
it a lot so now that you guys have cried on 100 on

00:41:58,320 –> 00:42:03,000
which honestly you’re in a small group of people
because it’s kind of rare um you’ll start to see

00:42:03,000 –> 00:42:08,400
a lot more that blends have some points in them um
it is pretty common to use it because it has such

00:42:08,400 –> 00:42:14,700
an interesting characteristic to add to ciders
you know what it sounds like this time and I think

00:42:14,700 –> 00:42:21,000
it’s mainly because we just tried this recently
the age uh that 20 year old Alsatian Riesling

00:42:22,560 –> 00:42:30,540
that kind of almost like sleep petroleum I
could see that component I can see that oh

00:42:30,540 –> 00:42:36,720
yeah alone the Drone that’s right the winery
down there’s a I should know if somebody’s

00:42:36,720 –> 00:42:44,160
tasting this and just dislikes it uh you’re
not alone like cilantro or coriander there’s

00:42:44,160 –> 00:42:49,320
a even smaller percentage of people that just
have a genetic turn off to the taste of quince

00:42:49,920 –> 00:42:53,760
um kind of like cilantro tastes
like dirt to some books yeah

00:42:55,380 –> 00:43:03,660
so I think it’s remarkable this is it we’ve
increasingly gone down a list of fruits that

00:43:03,660 –> 00:43:09,660
are harder and harder to make really well yeah
the practices for making these beverages are

00:43:09,660 –> 00:43:14,880
exactly the same just like with wine you crush
them you juice them and you ferment them but uh

00:43:14,880 –> 00:43:21,060
they a quince product there’s so many out there
that it just tastes like a mixed fermentation

00:43:21,060 –> 00:43:26,820
gone wrong it’s got you know sulfuric all
over the nose it’s hard to get past that but

00:43:27,660 –> 00:43:35,820
um this one’s clean it’s a true expression of the
flavor and the smell of it yeah yeah for sure it’s

00:43:35,820 –> 00:43:40,440
there’s a bit of a Groundswell movement for Quince
too so all of these things are obviously you know

00:43:40,440 –> 00:43:44,760
to scale relative to most things since cider
overall isn’t as popular as it should be but

00:43:45,720 –> 00:43:50,160
um there’s folks lobbying to have quins be its
own category for awards because so many folks

00:43:50,160 –> 00:43:56,400
are finding a uh um you know themselves making
really nice Quince products so you can go to these

00:43:56,400 –> 00:44:01,500
cider award shows and there’s multiple parody
categories but Quince gets lumped into another

00:44:01,500 –> 00:44:07,140
so far but a lot of cider makers are starting
to flirt with the quince cool I love that see

00:44:07,140 –> 00:44:11,640
all your scout members are on The Cutting Edge of
like things that are up and coming and trending

00:44:11,640 –> 00:44:16,620
and like that’s what it’s all about and just for
those of you who are unfamiliar with Quince again

00:44:16,620 –> 00:44:24,240
the same way you wouldn’t want to eat a crab
apple biting into a quince is one of the like

00:44:24,240 –> 00:44:30,780
recommended things the only thing I would just
like recommend left with regard to biting into an

00:44:30,780 –> 00:44:37,320
actual food is probably an uncured Olive oh those
are bad I’ve done that before you’re in Italy and

00:44:37,320 –> 00:44:43,620
you’re like oh there’s Olive and you like tasted
um but finally Kristen is saying that if you can

00:44:43,620 –> 00:44:50,520
you can find a bunch of quippy that she loves that
has Quince in it and a whole bottle of wine in it

00:44:50,520 –> 00:44:56,400
oh nice an almond heart that sounds delicious
and Erik you pointed out something pretty fun

00:44:56,400 –> 00:45:04,260
that the word Alma is Hungarian for apple and you
know maybe not surprisingly apples come from that

00:45:04,260 –> 00:45:14,280
part of the world yeah they come from what is
now known as Kazakhstan um and apple as yeah uh

00:45:14,880 –> 00:45:19,200
derived into you know a lot of different
words in a lot of different languages

00:45:20,460 –> 00:45:31,140
the whole in Spanish yeah um anyway yeah the
idea that an apple is a soul or is people of

00:45:31,140 –> 00:45:37,200
a culture yeah yeah I think there was actually a
documentary that they showed that someone made at

00:45:37,200 –> 00:45:43,260
the Franklin County cider Days A couple of
years ago in Kazakhstan that was something

00:45:43,260 –> 00:45:47,760
about I vaguely remember that yeah that would
be interesting to find in a lot I think there is

00:45:47,760 –> 00:45:51,840
something about like apples and Kazakhstan and
like the origin yeah and how interesting that

00:45:51,840 –> 00:45:57,000
is yeah there’s there’s an imported product that
we’re trying really hard and I think we’re going

00:45:57,000 –> 00:46:02,400
to successfully pull in uh just for us first
time in the U.S that is cider made from the

00:46:02,400 –> 00:46:08,160
apples growing in the Apple forest in Kazakhstan
so I have no idea how good or bad it is I expect

00:46:08,160 –> 00:46:13,920
these trees are hundreds if not you know more
years old so that’s typically a good sign for the

00:46:13,920 –> 00:46:21,960
quality of the product but um interested to try
it nonetheless but the uh yeah so Alma is uh in

00:46:21,960 –> 00:46:27,120
his his name is Dave it’s a very small operation
in his own right he’s won a lot of cider Awards

00:46:27,900 –> 00:46:33,000
um but uh he’s also an orchardist that has
helped a lot of other cider makers plan he’s

00:46:33,000 –> 00:46:38,580
got an ambitious goal to plant 100 000 cider
apple trees in his lifetime as part of his

00:46:38,580 –> 00:46:45,420
Orchard business too so Wizard of Oz of sorts on
a lot of other side of projects on the West Coast

00:46:47,820 –> 00:46:56,340
yeah the correct answer for our poll here John
Adams he drank a tinkered with a Tankard we know

00:46:56,340 –> 00:47:01,620
what the measurement of a Pinker it is I mean it
sounds like a lot but he’s like less than a gallon

00:47:01,620 –> 00:47:07,920
more than a cup I’m thinking like a tank I think
I like the leather thing that you’d put it on

00:47:07,920 –> 00:47:14,940
your hip oh yeah so John Adams apparently drink a
Tankard of hard cider every morning with breakfast

00:47:14,940 –> 00:47:20,160
and he was known to be the longest live the U.S
president of his era so you know let’s just say

00:47:20,160 –> 00:47:26,760
an apple a day the rifle the age of 90 years
old which you know that many years ago I can’t

00:47:26,760 –> 00:47:33,540
imagine life expectancy was much more than like 60
right right are we ready to try the blend everyone

00:47:34,680 –> 00:47:40,140
are we ready to see these three beautiful
Expressions the marriage of the three yeah

00:47:40,140 –> 00:47:46,740
four let’s do it let’s do it I’m gonna look
up and remind myself if we even know what the

00:47:46,740 –> 00:47:52,980
percentages are on this so oh yeah Jay I’m not
sure if horses like apples because they’re local

00:47:52,980 –> 00:47:58,080
to that region but you know maybe I do kind of
feel like there was a horse there was a horse

00:47:58,080 –> 00:48:04,620
part of this documentary for sure in Kazakhstan
yeah yeah that I’m remembering um that kind of

00:48:04,620 –> 00:48:10,020
makes sense yeah look at the color on this one
oh this is like a rose a rose orange kind of

00:48:10,020 –> 00:48:18,420
there’s a uh Italian cheese called pecorino sheep
milk cheese and there’s also an Italian grape

00:48:18,420 –> 00:48:26,040
varietal called pecorino uh from the same region
they they go very well together like I’m not

00:48:26,040 –> 00:48:31,500
suggesting you pour them together but that’s one
of your favorite rules of pairing food and alcohol

00:48:31,500 –> 00:48:38,340
together right that’s why I like Dijon mustard
and quinoa and you know all that kind of stuff

00:48:41,100 –> 00:48:46,260
are obviously very popular these days
interesting about this uh Trinity Palm

00:48:46,260 –> 00:48:53,460
blend is it’s uh Blended after fermentation
so the notes on what percentage of quince in

00:48:53,460 –> 00:48:57,360
this product are it varies every year based on
what they’re trying to achieve in the drinks

00:48:58,560 –> 00:49:02,100
and so for people who are like wrapping
their head s around there’s two different

00:49:02,640 –> 00:49:08,760
ways romance I am at all the different fruits in
a bucket together and they kind of ferment and

00:49:08,760 –> 00:49:15,300
marry that way or you can make an apple Corbin A
pair for men a quince ferment and then blend the

00:49:15,300 –> 00:49:21,720
actual liquid together is that I think most folks
would say co-ferment is Blended previous prior to

00:49:21,720 –> 00:49:26,760
fermentation they ferment together okay this
is very tricky because all the native yeasts

00:49:26,760 –> 00:49:31,560
and microorganisms that exist on each fruit can
have a different impact on you know whatever

00:49:31,560 –> 00:49:38,460
fruit they’re not natively on so but a Cuvee post
fermentation or a blend of post fermentation is a

00:49:38,460 –> 00:49:44,640
bit different it’s more like you know a fruited
sour or a fruited cider which is very common uh

00:49:44,640 –> 00:49:50,040
you’re typically sweet and they taste more like
the fruit than the cider that’s uh you know after

00:49:50,040 –> 00:49:55,200
the ciders fermented they’re adding more fruit so
this is more like taking three separate wines and

00:49:55,200 –> 00:50:01,620
blending them which is kind of like that but not
necessarily a co-ferment um which especially with

00:50:01,620 –> 00:50:07,200
Quince you know the flavors that are involved I
can see why Wildcraft does that on this sure sure

00:50:07,200 –> 00:50:12,600
yeah and Wildcraft was another one of my earlier
kind of discoveries when I was really starting

00:50:12,600 –> 00:50:18,720
to get into this during the coffee task time um
and what I discovered of there is that honestly

00:50:18,720 –> 00:50:23,220
go on and look on it maybe you know if they have
this in stock right now um but go look for it now

00:50:23,220 –> 00:50:27,780
they always sell out by Thanksgiving and I have
given them the feedback time and time again that

00:50:27,780 –> 00:50:34,560
this is the best Thanksgiving cider they make a
sage cider oh yeah killer like and you know with

00:50:34,560 –> 00:50:38,400
things like this you can it could be too much it
can taste kind of soapy it can be like they just

00:50:38,400 –> 00:50:44,100
put the perfect amount of sage in it and on your
Thanksgiving table with stuffing and it is just

00:50:44,100 –> 00:50:48,540
like yeah but they are oh I think I think they
released it in the spring typically and it usually

00:50:48,540 –> 00:50:53,460
sells out by summer and I don’t think of it until
like October and I’m like you guys they’re doing

00:50:53,460 –> 00:50:59,940
the showers stop releasing it in the spring for
my sake yeah I think they already sold out of it

00:50:59,940 –> 00:51:05,160
because it’s starting to fly off our shelves we
still have it but I mean they still have it and

00:51:05,160 –> 00:51:13,620
you can get it so go get them yeah it’s nice and
it’ll hold up till Thanksgiving but um so a quick

00:51:13,620 –> 00:51:18,540
note all four of these ciders in Paris and Quince
products are from the Pacific Northwest but from

00:51:18,540 –> 00:51:25,620
very distinct uh fruit growing regions so wild
crafts in the Willamette Valley and Oregon which

00:51:25,620 –> 00:51:30,660
is very well known for some of its wines at this
point and increasingly becoming a cider Powerhouse

00:51:30,660 –> 00:51:36,300
and that’s where Wildcraft is yeah almost in the
Skagit Valley which is just North of Seattle south

00:51:36,300 –> 00:51:41,760
of Vancouver up in that area and they’re big time
tulip and Fruit Growers and so they’ve got really

00:51:41,760 –> 00:51:46,860
rich soil conditions for growing fruit and then
the independent Perry is actually grown in the

00:51:46,860 –> 00:51:53,520
apple of heartlands of central Washington
so um I thought that was a unique yeah

00:51:55,500 –> 00:52:03,300
yeah uh so Dryden is the more like traditionally
known part of the wine great or I’m sorry the

00:52:03,300 –> 00:52:09,180
grape green the Apple growing region of Central
Washington that’s where driving is it’s just

00:52:09,180 –> 00:52:13,920
outside of Wenatchee and the very popular
town of Leavenworth which is in the central

00:52:13,920 –> 00:52:21,600
Washington Cascade Hills um that’s the most
commonly known towns in the area Wenatchee if

00:52:21,600 –> 00:52:27,000
you pull into Wenatchee there’s a sign the size
of a two or three story building that’s just a

00:52:27,000 –> 00:52:31,500
big apple and says welcome to the Apple capital
of the world and I promise you if you travel

00:52:31,500 –> 00:52:40,080
I’ve been to really uh remote parts of Costa Rica
and some fish markets and an hour outside of Hong

00:52:40,080 –> 00:52:44,760
Kong a bunch of other places and seeing a red
delicious apple and turn it over and there’s a

00:52:44,760 –> 00:52:50,160
Washington sticker on it and all of those come
through Wenatchee which is probably the 15th

00:52:50,160 –> 00:52:57,540
biggest city in Washington state but it’s just
a um it’s a hub for commercial Apple growing and

00:52:57,540 –> 00:53:03,780
you know within two hours of there but almost all
of it is fruit that is horrible for cider and so

00:53:04,860 –> 00:53:11,700
um that said because of its its Legacy is a is
an apple culture you get anybody who’s uh you

00:53:11,700 –> 00:53:16,860
know on our level of nerdiness about app about
these beverages for them it’s apples and so you

00:53:16,860 –> 00:53:21,660
get the Orchards who grow you know smaller
Orchards with the Apple varieties that make

00:53:22,620 –> 00:53:27,540
um great cider so there are very good cider
makers in that part of the state too they’re

00:53:27,540 –> 00:53:33,780
just less than one percent of the overall
Apple production from the area I love this

00:53:33,780 –> 00:53:37,860
question about Cosmic crisp do you want my
diatribe or uh well I was actually going to

00:53:42,480 –> 00:53:47,280
gonna write persimmon you are in bad shape
but those ripe ones that make you feel like

00:53:47,280 –> 00:53:50,760
an animal because this is dripping
down your face are like incredible

00:53:51,480 –> 00:53:56,880
um but I was just gonna say let’s I’m gonna
promote people to panelists so people can turn

00:53:56,880 –> 00:54:01,740
on their videos or you know we can jump into happy
hour ride all four we’ve talked about the order

00:54:02,700 –> 00:54:06,420
um so I’m gonna you’ll get a little notification
that says you know you’ve been promoted to

00:54:06,420 –> 00:54:11,100
panelists you do not have to accept it if you
just ignore it you’ll just stay as you are um

00:54:11,100 –> 00:54:15,240
but if you want to turn your video on if you want
to be able to unmute yourself answer talk back

00:54:15,240 –> 00:54:23,700
get sassy with us it’s all good um but with that
yes let’s hear about Cosmic Chris yeah so Cosmic

00:54:23,700 –> 00:54:29,340
crisp um the only part of me that loves Cosmic
crisp is that I’m a graduate of Washington State

00:54:29,340 –> 00:54:34,680
University and that’s who came up with the cosmic
crisp apple so go Cubes but as it relates to

00:54:35,460 –> 00:54:42,060
um and this this carries over to my view on uh
Food Systems more generally there’s the cosmic

00:54:42,060 –> 00:54:49,560
crisp apple was uh it’s the byproduct of basically
lab work where it tries to maximize the fruitiness

00:54:49,560 –> 00:54:54,420
the juiciness and then the shelf life of apples
and there’s a place in the world for making sure

00:54:54,420 –> 00:55:00,720
that apples can last through an entire season and
in growing conditions that are usually subpar or

00:55:00,720 –> 00:55:06,480
uh you know growing apples so that more parts of
the world can have fresh local fruit so that’s

00:55:06,480 –> 00:55:13,380
the extent to which I will give Cosmic crisp its
props it’s otherwise uh the results of capitalism

00:55:13,380 –> 00:55:20,520
like legally you can only grow it in the state of
Washington it’s been trademarked if you will uh in

00:55:20,520 –> 00:55:27,300
that way and for cider though like it’s a very
delicious apple um it’s for eating it’s sweet

00:55:27,300 –> 00:55:34,140
it’s juicy it’s crisp it’s just it’s very nice for
that but the uh it’s it’s just a sweet apple with

00:55:34,140 –> 00:55:40,200
no tannins or no acids so in a cider it doesn’t do
much it is high in sugar content so increasingly

00:55:40,200 –> 00:55:45,840
popular are imperial ciders which are just High
ABV ciders there’s almost all ciders made with

00:55:45,840 –> 00:55:51,360
traditional cider apples are equally High ABV
but on the Mass on the grocery stores I’ve seen

00:55:51,360 –> 00:55:57,420
imperial ciders have you seen that term yet is
that a newer marketing yeah it’s a marketing Trend

00:55:57,420 –> 00:56:03,900
the last year and a half or so and it’s just a
boosted alcohol cider usually um you know with

00:56:03,900 –> 00:56:09,540
a high sugar low tan and low acid Apple they put
it in a can and it’s eight nine percent but the

00:56:10,500 –> 00:56:18,900
um the apple purists and specifically The Cider
purist but any orchardists will uh will tell you

00:56:18,900 –> 00:56:24,540
that there’s been more money spent trademarking
Cosmic crisp and then marketing Cosmic risk

00:56:24,540 –> 00:56:30,540
than has ever been properly given to you know
the farmers who could better utilize that uh

00:56:30,540 –> 00:56:36,720
benefit of a lot more people than just people
capitalizing off of cosmic crisp apples so

00:56:37,440 –> 00:56:42,120
um sure I mean it’s the same idea with Organic
right it’s like who who gets the money from all

00:56:42,120 –> 00:56:46,620
these fees for organic and there’s so many
farms that are technically organic but they

00:56:46,620 –> 00:56:52,500
just don’t pay the money to get that label and
they can’t help you like for the barrel corn

00:56:52,500 –> 00:57:00,240
seeds that Monsanto sells and if they find them
on your property then they take your property all

00:57:00,240 –> 00:57:06,000
sorts of craziness Tom and Steph hello Jay hello
Kristen Zach we’re thrilled to have you all here

00:57:06,960 –> 00:57:11,280
um the name of the game was happy hours just like
if you’re at a real bar you got to just like push

00:57:11,280 –> 00:57:17,280
on in and unmute yourself and start talking over
us and get yourself in there so don’t be shy

00:57:18,240 –> 00:57:21,960
um but yeah we’d love to hear what you think of
these ciders whichever ones you opened even if

00:57:21,960 –> 00:57:24,300
you didn’t open all of them we’re gonna have
a lot of drinking to do tonight we’re gonna

00:57:24,300 –> 00:57:42,420
what are some of the other popular fighter regions
that are cropping up I know New England is like

00:57:42,420 –> 00:57:49,320
that’s where I’m from and that’s a really hotbed
for cider other areas that are really new so New

00:57:49,320 –> 00:57:53,700
England and Virginia have the oldest history
of people growing in the U.S and there’s some

00:57:53,700 –> 00:57:58,980
great spider cultures there New York of course
the Hudson Valley all the way up they make some

00:57:58,980 –> 00:58:03,900
beautiful ciders up there I feel like there’s a
lot of single varietal stuff very specific I feel

00:58:03,900 –> 00:58:10,920
like they like that up there and uh California
of course uh all throughout California there are

00:58:10,920 –> 00:58:16,620
small pockets in different parts of California
that have some rapidly growing cider cultures

00:58:17,340 –> 00:58:23,280
um and even you know we should give a shout
out to parts of Canada that have really uh oh

00:58:23,280 –> 00:58:30,000
yeah cider cultures and you don’t have access to
all of those but so many of those areas are just

00:58:30,000 –> 00:58:36,300
an extension of here in the Pacific Northwest
or New York there’s um Michigan has a very big

00:58:36,300 –> 00:58:42,120
apple culture it’s mostly sweet apples there’s a
lot of makers out there it’s a blind spot for me

00:58:42,120 –> 00:58:46,020
we’ve traveled most of the country specifically
for cider but even though my dad’s from Detroit

00:58:46,020 –> 00:58:52,560
we haven’t done upstate Michigan yet so that’s
next on the list for us cool that’s great really

00:58:52,560 –> 00:59:00,240
like in North Carolina oh botanistan Barrel yeah
Barrel North Carolina is on the list of 10 most uh

00:59:00,240 –> 00:59:05,160
states with the most Apple production so anywhere
there’s a lot of Apple there’s it might be in the

00:59:05,160 –> 00:59:10,980
fringes but there’s awesome cider out there on
them sure does Georgia rank in that like I know

00:59:10,980 –> 00:59:17,340
we grow a lot in North Georgia but I don’t know
if they actually make much cider there are I’ve

00:59:17,340 –> 00:59:23,220
only recently learned of three or four cider
makers in Georgia um including only one that

00:59:23,220 –> 00:59:29,940
uses cider fruit grown in Georgia um it’s just
like in wine The Untold secret of ciders there’s

00:59:29,940 –> 00:59:34,860
people pumping out juice from all parts of you
know New York and Washington that sell trucks of

00:59:34,860 –> 00:59:39,600
juice to folks and uh and they so there’s a couple
cider makers that I know that make pretty good

00:59:39,600 –> 00:59:47,760
cider in Georgia that are using Washington and
ironically uh uh or not ironically but oddly uh

00:59:47,760 –> 00:59:54,720
Colorado apples so I should say the Mountain West
has a nice growing cider scene too um but they’re

00:59:54,720 –> 01:00:01,920
just spread all over you only played I think the
only state that has a cidery that doesn’t it but

01:00:01,920 –> 01:00:06,360
that doesn’t have any cider fruit growing in it
it’s Florida so everywhere else has something

01:00:07,440 –> 01:00:11,340
um there’s a couple cider makers in Florida but
the growing conditions there they get their juice

01:00:11,340 –> 01:00:17,520
from New Yorker Elsewhere on the East Coast yeah
I think wine is the same way I think all 50 states

01:00:17,520 –> 01:00:26,220
have Wineries and all 450 except Alaska grow great
in them for wine production for better for worse

01:00:27,120 –> 01:00:33,660
there’s some uh some really fine ciders that the
trees that have survived there for longer than

01:00:33,660 –> 01:00:39,540
the cider makers have been alive uh just make some
profound flavored beverages like we have a bunch

01:00:39,540 –> 01:00:45,060
of stuff we just brought in from Jackson Hole
Wyoming where they’re using forage fruit grown on

01:00:45,060 –> 01:00:50,640
the slopes of the mountains of the Grand Tetons
and then the Yellowstone Caldera and the it’s

01:00:50,640 –> 01:00:55,560
crab apples and it’s sweet apples but you would
never know it to drink it just because you taste

01:00:55,560 –> 01:01:01,560
the minerality of the growing conditions and the
concentration of sugars because of their very cold

01:01:01,560 –> 01:01:07,440
climates it’s uh it’s fascinating I don’t know
if that’s true in grapes or not uh where there’s

01:01:07,440 –> 01:01:14,520
just areas that grapevines Thrive despite you know
very sub-optimal growing conditions but you know

01:01:14,520 –> 01:01:22,140
otherwise very cold Rocky soils are producing some
it’s just the trees that have managed to live for

01:01:22,140 –> 01:01:28,800
hundreds of years without any kind of Orchard is
care in Wyoming of all places you can taste it

01:01:28,800 –> 01:01:34,800
when you pop a bottle it’s unlike anything even if
it’s 100 of one apple variety like MacIntosh and I

01:01:34,800 –> 01:01:40,620
can get a Macintosh cider from every other state
in the U.S they take not taste nothing alike it’s

01:01:40,620 –> 01:01:46,920
really remarkable well yeah I feel like grapes
are kind of the same way where you know it they’re

01:01:46,920 –> 01:01:53,640
Vines so they’re resilient they’re hearty they can
kind of grow anywhere what they produce you know

01:01:53,640 –> 01:02:00,300
if it’s a really rich soil with a lot of sunshine
and water the grapes are going to be tired and

01:02:00,300 –> 01:02:08,100
boring and full of water and not even grabbing
not particularly compelling uh but it is the

01:02:09,240 –> 01:02:15,780
challenging locations that tend to produce
fruit that has the most characters yeah for sure

01:02:17,160 –> 01:02:21,360
so I want to ask Kristen a little
bit or have a chat with Kristen about

01:02:21,360 –> 01:02:27,060
um fan Exciter um because Kristen was lucky enough
to join me and I was lucky enough to go there

01:02:28,020 –> 01:02:33,480
um where we went to gihong um and also San
Sebastian Spain so I actually studied abroad in

01:02:33,480 –> 01:02:41,220
San Sebastian scene when I was 19. um and so that
was my introduction to the world of like alcoholic

01:02:41,220 –> 01:02:47,760
cider was Spanish cider that you’re catching from
across the room in a cup and like really you know

01:02:47,760 –> 01:02:57,540
this whole deeply cultural experience that is you
know that people drink food is all one um and so

01:02:57,540 –> 01:03:00,600
that you know one of the founding reasons of the
crafty task for me and I was fortunate enough

01:03:00,600 –> 01:03:04,860
to have an opportunity to go back to gihon
and then pack on some time in San Sebastian

01:03:04,860 –> 01:03:12,600
this gosh three years ago Kristen something
like that but there’s no meaning anymore yeah

01:03:13,620 –> 01:03:19,680
um but Kristen and her partner Patrick joins me
for this and I think they both sell really hard

01:03:19,680 –> 01:03:24,300
in love with cider and Spanish style cider in
particular after being there so I don’t know you

01:03:24,300 –> 01:03:31,080
want to talk a little bit about the cider culture
with me like yeah sure yeah I mean I it was really

01:03:31,080 –> 01:03:36,060
fascinating also to see the differences in the
culture because it is really different between

01:03:36,060 –> 01:03:43,680
gihon and yeah yeah one of the 30th is kind of
the the region and then the other is bass country

01:03:44,340 –> 01:03:49,980
um yeah yeah and I think like it was it’s
fascinating to see actually the different styles

01:03:49,980 –> 01:03:55,800
of cider but then the different culture that’s
developed with them and I think Patrick and I in

01:03:55,800 –> 01:04:03,960
particular fell really hard for a story Insider
and it’s really hard to find outside of Europe

01:04:05,160 –> 01:04:11,040
um so it’s like difficult to get your hands
on here but we really love it it’s just

01:04:11,820 –> 01:04:20,040
very I don’t it’s very dry and very simple um
and I love the the cultural aspect of because

01:04:20,040 –> 01:04:29,820
they don’t uh carbonate it um you actually have
to carbonate it yourself with by pouring it into

01:04:29,820 –> 01:04:33,900
the glass right before you drink it so as a
result if you’re drinking a glass this size

01:04:33,900 –> 01:04:38,340
you would probably only pour like this much
anytime you want it and you take a little sip

01:04:38,340 –> 01:04:45,120
but there’s all all the culture around it is
fantastic too like just groups of young people

01:04:46,140 –> 01:04:54,900
um congregating next to the ocean on on like
the ocean wall to drink on a Friday and walking

01:04:54,900 –> 01:05:02,520
into what we would call a little Bodega to get a
bottle of cider to share around and usually just

01:05:02,520 –> 01:05:07,920
one glass too to share around because again
this is pretty pandemic we worry about those

01:05:07,920 –> 01:05:12,120
kind of things but the cultural tradition
because you’re just pouring a little of it

01:05:12,120 –> 01:05:17,460
to carbonate it right before you drink it is to
pour yourself some drink and then pass it along

01:05:18,420 –> 01:05:21,900
um and to leave a little bit in the
glass to actually pour on the ground to

01:05:22,560 –> 01:05:31,680
where your mouth just was and then you pass
the glass to the next person and they do the

01:05:31,680 –> 01:05:36,180
same thing and so the video that I just showed was
actually in Basque Country so I did the backwards

01:05:36,180 –> 01:05:40,200
for sorry I already had it pulled up but when
you’re at the barrel and they’re shooting it

01:05:40,200 –> 01:05:43,380
across the room that’s the way they do it in
vast country straight from the barrel for the

01:05:43,380 –> 01:05:47,580
same reason though it’s kind of carbonate it and
let off some of those volatile glasses I’ll pull

01:05:47,580 –> 01:05:52,080
up what Kristin’s talking about now which was
asterious which is very different I mean they

01:05:52,080 –> 01:05:56,580
really I can’t do it because if I stand up
in the camera but they really they hold the

01:05:56,580 –> 01:06:02,580
bottle straight above their head and the glass
way down here and it pours all the way down in

01:06:02,580 –> 01:06:08,100
front of you and I remember when we first saw it
and and that’s how you’re supposed to pour it if

01:06:08,100 –> 01:06:13,200
you buy yourself to learn skills for sure it’s
not something you’re good at right away I can’t

01:06:13,200 –> 01:06:18,300
remember if you were there yet or if it was
before you arrived but um we had a like weird

01:06:18,300 –> 01:06:22,140
little walk-in shower in the place we were staying
until Patrick and I just stood in the shower and

01:06:22,140 –> 01:06:26,460
practicing the privacy of our shower because
you spilled so much on the ground and we were

01:06:26,460 –> 01:06:30,600
like we can’t be out in public doing this and
just like dumping out our whole bottle of cider

01:06:31,140 –> 01:06:35,700
like it is it’s a really funny thing but once
you get the hang of it and everyone does it

01:06:35,700 –> 01:06:41,940
everywhere like certain like fancier restaurants
they actually have these mobile carts that they

01:06:41,940 –> 01:06:45,780
push around the restaurant that they stand in
so that if they do Splash or spill a little bit

01:06:45,780 –> 01:06:51,540
it’s like caught there and it doesn’t get on the
floor um so it’s it’s a weird more casual cedarias

01:06:51,540 –> 01:06:57,660
just have sawdust a lot more like go to like a
relatively nice Syria and it’s taught us because

01:06:57,660 –> 01:07:02,520
you’re spilling it all over the floor because
that’s how you drink it and yeah and it is it

01:07:02,520 –> 01:07:07,380
feels great fascinating well and the cultural
thing I ever remember visually the cultural

01:07:07,380 –> 01:07:12,240
thing is I was like man anytime you go out to eat
anywhere if you look up there’s just a bunch of

01:07:12,240 –> 01:07:17,100
people standing around with their arms in the air
like it’s just a visual like whole like you don’t

01:07:17,100 –> 01:07:23,940
see that anywhere and it also makes you realize
how everyone is drinking cider like everyone’s

01:07:23,940 –> 01:07:27,720
drinking it like they drink it like water like no
one is drinking all their things really and it’s

01:07:27,720 –> 01:07:34,800
just it’s it’s an incredible like I like I’m so
annoyed that you but now we just have to go back

01:07:34,800 –> 01:07:40,440
and do it all over again because it was it’s just
one of the most drink immersive cultures I’ve ever

01:07:40,440 –> 01:07:46,620
that’s so interesting too like the the visual like
awareness of it just if it’s an auditory awareness

01:07:46,620 –> 01:07:52,140
it’d be like every time someone ordered a beer
somebody blew an air horn yeah yeah something like

01:07:52,140 –> 01:07:58,140
that it’s very it’s really interesting you you’ve
been there Erik I’m I’m assuming yeah so that was

01:07:58,140 –> 01:08:03,720
uh my wife and I my our last name is Madrid and
this wasn’t by Design uh because of that we went

01:08:03,720 –> 01:08:08,700
to Madrid Barcelona and San Sebastian for our
honeymoon 15 or so years ago so it’s been a while

01:08:08,700 –> 01:08:15,300
but we we did the uh we didn’t get into serious
but we did a bunch of bask popping around and

01:08:16,320 –> 01:08:21,000
um yelling and get to gehoned because I was like
since I studied abroad in San Sebastian I was all

01:08:21,000 –> 01:08:26,400
about bask and San Sebastian and gihon from a
cider perspective has completely replaced that

01:08:26,400 –> 01:08:31,560
for me they’re they’re delicious so those barrels
that you were showing with the long pores and the

01:08:31,560 –> 01:08:36,660
tossing from the barrels they uh restaurants
from Madrid and North up into Northern Spain

01:08:36,660 –> 01:08:40,860
will go in there when the around this time of
year actually more like a month ago I guess

01:08:40,860 –> 01:08:45,360
and they’ll do tastings across all the barrels
and then the restaurants will say this is the

01:08:45,360 –> 01:08:49,680
barrel I love this Barrel give me X many cases
for their restaurant for the rest of the year

01:08:49,680 –> 01:08:55,320
and then what’s left gets blend ended into
bottles of stuff that does make its way to us

01:08:55,860 –> 01:09:01,200
um sure and so you get a more predictable flavor
from one bottle to the next but otherwise you’re

01:09:01,200 –> 01:09:06,240
in you know one of these scenerias that have
just these massive Oak barrels and everyone

01:09:06,240 –> 01:09:11,700
is so different uh I mean they’re they all have
fresh green apples some acidity even a little bit

01:09:11,700 –> 01:09:18,600
of acidic volatile acidity to it which is uh
appropriate for the style but they’re lovely

01:09:18,600 –> 01:09:23,760
and I mean cider in general I think is the best
alcohol pairing for food especially French English

01:09:23,760 –> 01:09:31,680
and Spanish ciders um but yeah just the culture
and just the food and the Sidra and the vibe it’s

01:09:31,680 –> 01:09:38,160
everybody’s popping bottles of seizure all the
time it’s incredible yeah it really here so here’s

01:09:38,880 –> 01:09:43,380
another this is indeed or outside of gihon a
little bit I was wondering if you were gonna

01:09:43,380 –> 01:09:52,200
show this one this one there’s the wall one yeah
this this was also like the most magical lunch so

01:09:52,200 –> 01:09:59,340
this is like the perfect example adorable little
town Northern Spain tiny tiny little fishing town

01:10:00,060 –> 01:10:07,740
and in a wonderful seafood restaurant and the
ability to pair this like completely fresh seafood

01:10:07,740 –> 01:10:14,940
with cider and have the owner of the restaurant
come teach you how to pour it it’s pretty magical

01:10:14,940 –> 01:10:20,520
it’s a good long pour in the wind and everything
I know the wind got me in the beginning I I got

01:10:20,520 –> 01:10:24,240
better at it over time but you’re right Chris and
that was one of the first place I think was that

01:10:24,240 –> 01:10:29,640
the first place you had Mercedes yes that was the
first place we had first Davis which persuaded for

01:10:29,640 –> 01:10:34,920
basically like Barnacles eventually and they’re
freaking delicious gooseneck Barnacles they look

01:10:34,920 –> 01:10:41,160
like dinosaur eggs or something but they’re
delicious yeah for sure and those bottles

01:10:41,160 –> 01:10:45,360
are five six euros a piece that’s the other
part of it that’s like oh my gosh you’re just

01:10:45,360 –> 01:10:53,340
constantly throwing back these cheaper than
water yeah yeah for sure so I just poured

01:10:54,600 –> 01:11:00,540
some of that Riesling I would have
compare it sequence geeking out yeah

01:11:00,540 –> 01:11:09,000
so this is a 2009 schmate Lisa from uh
the burn Kepler Vineyard in the Mogul

01:11:09,000 –> 01:11:15,120
and I I think I was right put your nose
in that now put your nose in the twins

01:11:17,280 –> 01:11:24,240
oh and they are kind of yeah that that like
I think it’s that kind of candy petroleum a

01:11:24,240 –> 01:11:28,260
little bit yeah so fun it’s so funny when
people hear things like that sometimes

01:11:28,260 –> 01:11:33,240
they’re like you know they’re like it’s not
a bad thing but it I don’t know like yeah

01:11:36,360 –> 01:11:38,760
what does everyone like that
they’ve tried what what are

01:11:38,760 –> 01:11:41,340
your opinions what are your thoughts on
what you’re what you’re drinking here

01:11:45,720 –> 01:11:53,760
I we’ve actually only over yeah but it’s
delicious you have some freaking treats

01:11:53,760 –> 01:11:58,260
to look forward to let me guess let me
tell you yeah get ready they’re they’re

01:11:58,260 –> 01:12:04,500
really all quite lovely because I love
the Apple it’s so dry and fresh so yes

01:12:07,680 –> 01:12:10,560
Jay Thomas up anyone yeah

01:12:11,700 –> 01:12:17,160
we’re actually going to San Sebastian in August
so I was great it was great to hear all that

01:12:17,160 –> 01:12:22,500
um description our daughter is studying in Sevilla
and then we’re meeting her in Madrid at the end of

01:12:22,500 –> 01:12:30,240
her semester and then spending a week at the beach
before she has to come back to Texas so so you’re

01:12:30,240 –> 01:12:35,400
gonna have an incredible time I am happy to send
you my food and drink map for fans of Ashton if

01:12:35,400 –> 01:12:42,240
you would like it yeah yeah uh if you were good
friends to have this is what it’s all about we

01:12:42,240 –> 01:12:47,580
but um get prepared to eat a lot too because they
do the Pinchos or the Tapas bars there and that’s

01:12:47,580 –> 01:12:52,260
that is the only thing you should eat there do not
go to a restaurant that you sit down at you know

01:12:52,260 –> 01:12:56,100
like unless you go to one of the Michelin star
ones because we have a lot of great Michelin star

01:12:56,100 –> 01:13:01,200
restaurants there too but some of those pincho
spots you just stumble in you have a couple snacks

01:13:01,200 –> 01:13:05,640
a couple ciders and then you walk out and you
notice oh this place has had three Michelin Awards

01:13:06,780 –> 01:13:13,440
that is another one of those things
culturally that Kristen was kind of

01:13:13,440 –> 01:13:14,880
talking about too where like the way you decide

01:13:17,520 –> 01:13:21,420
what the dirtiest floor which has the most matte
napkins and toothpicks on the floor because that

01:13:21,420 –> 01:13:24,180
just builds the holster and that’s what they
do and so that’s where the locals are eating

01:13:24,180 –> 01:13:28,020
if there’s a lot of napkins and toothpicks on
the floor and so that’s where you want to go

01:13:28,740 –> 01:13:30,480
um yeah you’re gonna have a great time it’s super

01:13:30,480 –> 01:13:33,420
fun um The Cider House that we
went to was called petrified

01:13:35,880 –> 01:13:39,120
um and it’s a really fun experience because
not only do you get to play with the fighter

01:13:39,120 –> 01:13:43,620
and pour it and try all the fighter but it’s a
very traditional meal that they serve with it um

01:13:43,620 –> 01:13:48,240
that it’s always bake and then take a cheese and
membrillo and marcona almonds and it’s communal

01:13:48,240 –> 01:13:53,280
and bread and you just go back and get more cider
whenever you want it and if you’re just gonna have

01:13:53,280 –> 01:13:56,940
an amazing time and it’s so envious even though
I’ve been there twice that you’re going to dance

01:13:58,980 –> 01:14:05,580
that’s great yeah definitely make sure
to go for one of the traditional cider

01:14:05,580 –> 01:14:10,260
Dunes you can visit most these cideries you
know throughout the day but make a point of

01:14:10,260 –> 01:14:14,760
doing one of the Traditions yeah do one of the
dinners for sure like and then they have all you

01:14:14,760 –> 01:14:18,120
know they’ll drive you out there they’ll
you know they’ll take this area is great

01:14:18,120 –> 01:14:27,900
yeah that’s a really fun one and certainly a
beautiful expression of a true you know just

01:14:27,900 –> 01:14:38,160
pair uh I guess a father fighter but yeah nice
fairies are all of these fruits uh you know can

01:14:38,160 –> 01:14:41,640
be all over the place just because there’s
so many varieties of each we talked mostly

01:14:41,640 –> 01:14:47,100
about apples and single varietals grafting
Etc same applies to any other palm fruit so

01:14:47,100 –> 01:14:51,660
there’s varieties out there that are all over
the flavor spectrum and so that’s a sweet pair

01:14:52,560 –> 01:14:58,560
um and there’s others that have a nice rich
tannins and a little bit of acid even and but

01:14:58,560 –> 01:15:03,720
they they carry that sweetness from impart the
sorbitol and um obviously the different flavor

01:15:03,720 –> 01:15:10,140
of a pear than an Apple so I’m glad you like that
one hey Erik um I don’t think we really touched

01:15:10,140 –> 01:15:17,820
when you mentioned that this has a little bit
of like a blush feel to it and my recollection

01:15:17,820 –> 01:15:26,880
of of carries doesn’t lead me to remember any
coloration In the Flesh yeah but do they do

01:15:26,880 –> 01:15:32,700
like skin contact because I know that the skin of
those pairs is you know darker yeah that’s a good

01:15:32,700 –> 01:15:37,320
question I would imagine it has to be yes because
some Deion Drew pears have a blush color on the

01:15:37,320 –> 01:15:43,080
skin but the flesh is very whites typically it’s
almost all parries will be very strong in color

01:15:44,160 –> 01:15:48,900
um but yeah that one does have a a bit of a blush
to it so I’ll bet you they have some skin contacts

01:15:49,980 –> 01:15:56,520
um it’s pretty common uh especially with
pears and Quints because even a deonjou

01:15:56,520 –> 01:16:01,380
pear other than a Bartlett pair where you can
bite into it and it almost is like a persimmon

01:16:01,380 –> 01:16:07,860
where it’s nice and soft most pairs even are
pretty dense and lack any real softness when

01:16:07,860 –> 01:16:12,420
you Chomp into them so it’s common for the
preparation of a Perry or a cider to even

01:16:12,420 –> 01:16:19,200
Shred the fruit and then let it sit together and
sweat before so I’ll bet you that’s what they do

01:16:20,760 –> 01:16:24,840
yeah I guess to my Recreation
it’s not common to peel

01:16:25,920 –> 01:16:37,320
but most of the difference is most the time
with Apple’s pairs uh you’re cleaning it you’re

01:16:37,320 –> 01:16:43,380
crushing it uh and then you’re pressing it right
away whereas with some Pairs and with a lot of

01:16:43,380 –> 01:16:47,100
Quinn’s products you’re letting it sit a little
longer to extract more of the juice before you

01:16:47,100 –> 01:16:53,160
press just to increase your yield and uh achieve
a you know better right because they’re so dense

01:16:53,160 –> 01:17:00,240
pressing it alone either are pressing harder than
you necessarily want to right or you’re losing a

01:17:00,240 –> 01:17:07,020
lot of the juice a lot of the sugar yeah a little
bit of everything else too so perfect okay yeah

01:17:07,020 –> 01:17:14,340
well kind of a random question where where does
where do Asian pears fit into all this if at all

01:17:15,300 –> 01:17:21,480
they are palm fruit yeah and they’re culinary
so more broadly than I’ve said like sweet

01:17:21,480 –> 01:17:26,160
versus Bittersweet versus bitter sharp which
are categories for apples there’s also sharp

01:17:26,160 –> 01:17:31,260
apples that’s like a granny smith um they’re
the same categories apply to pears and most

01:17:31,260 –> 01:17:37,020
Asian pears are a sweet apple or uh I was
gonna say more broadly you can call things

01:17:37,020 –> 01:17:42,660
a culinary or dessert fruit versus a
cider or Perry fruit and Asian pears

01:17:42,660 –> 01:17:48,060
are typically a culinary pair and there are
some really fine just like with this Di anju

01:17:48,060 –> 01:17:54,780
uh Perry here there are some really fine products
made by people who have uh really old Asian pear

01:17:54,780 –> 01:17:59,580
Orchards or have access to good fruit there
so one in particular up here in the Pacific

01:17:59,580 –> 01:18:04,860
Northwest is called Nashi Orchards and they have
Farms on some of the San Juan Islands out here in

01:18:04,860 –> 01:18:10,680
the Puget Sound and also down on the Hood River
in Oregon which is another really rich fruit uh

01:18:10,680 –> 01:18:18,240
growing region they have a lot of awesome Asian
pear single variety products and some Blends so if

01:18:18,240 –> 01:18:22,800
you’re interested in trying some stuff I would
look for Nashi now we have it of course I’ll

01:18:22,800 –> 01:18:28,440
hook any of y’all up if you just want to try some
Basque cider or some Asian berries whatever it is

01:18:28,440 –> 01:18:33,540
we’ve got most of them just message us and we’ll
get you something to try out we’re we’re doing

01:18:33,540 –> 01:18:39,060
this for the love of cider so if we can turn more
people into nerds we’re all for it absolutely yeah

01:18:42,360 –> 01:18:45,720
and all cropped alcohol nerds
United you know craft alcohol

01:18:45,720 –> 01:18:48,840
supporting these small Artisan
makers oh I would get yelled out

01:18:55,380 –> 01:18:58,380
um but yeah you know I mean we’re all about
celebrating and supporting craft alcohol

01:18:58,380 –> 01:19:03,480
makers with The Crafty Cask because you know
vote with your dollars and these people are

01:19:03,480 –> 01:19:09,480
pouring their hearts and souls and passion into
making incredible products and instead of buying

01:19:09,480 –> 01:19:15,300
what’s easy to buy on the big shelves and you
know making big companies richer we’d rather

01:19:15,300 –> 01:19:19,920
make people richer and you know we’ll reward them
for this hard work that they’re doing and I think

01:19:19,920 –> 01:19:25,680
you can tell by some of these examples here
that they’re really they’re aware yeah it’s

01:19:25,680 –> 01:19:30,360
a valuable transaction to like really support
craft and drink crafts and get the payoff of it

01:19:30,360 –> 01:19:34,860
and you sip them a little slower you’d Savor them
a little bit more you have a little bit more of

01:19:34,860 –> 01:19:39,360
a conversation with your drink I mean if you’re
just drinking for a fact all right go ahead and

01:19:39,360 –> 01:19:43,200
do big boobs you know like that’s fine but if
you’re really drinking to have an experience

01:19:43,200 –> 01:19:49,080
and this is this is where it’s at and so we’re
excited for our SipScout members to get their

01:19:49,080 –> 01:19:54,240
kits every month and continue down this journey
of exploration and Discovery with us next month

01:19:54,240 –> 01:19:59,160
is our mystery kit but she would she’ll be tell
people who are here what the mystery kid is sure

01:19:59,160 –> 01:20:02,460
do you guys want to know what the mystery
kid is or do you want the mystery to remain

01:20:06,240 –> 01:20:10,440
you want to just you want to just get
a box in your in your mail and see see

01:20:10,440 –> 01:20:14,160
what kind of craft booze is in it if you if
you really want if you really want to know

01:20:14,160 –> 01:20:17,040
you can you can message me and I’ll let you
know but I don’t want to ruin it for people

01:20:17,040 –> 01:20:20,640
who don’t want to but it’s an exciting one
it’s a fun one and it’s also actually from

01:20:20,640 –> 01:20:24,660
Pacific Northwest that’s right I will say
that that’s right but we’re kind of taking

01:20:24,660 –> 01:20:29,400
you on an international Journey as well
I’ll kind of say that good clue yeah yeah

01:20:31,680 –> 01:20:36,840
it’s gonna be a super fun one and we’re excited
about that and then the following month in August

01:20:36,840 –> 01:20:42,480
we have coming up a rum pacing um and we’re
partnering actually with blizzard rum so you

01:20:42,480 –> 01:20:46,080
may have heard of um and I always say that wrong I
think I think it’s plusers I think it actually is

01:20:47,580 –> 01:20:51,780
um better or worse I know I mean it’s it’s not
a great branding to be honest but they’ve been

01:20:51,780 –> 01:20:59,460
around forever yeah yeah they’ve been around
forever making rum and um you know Rum gets a

01:20:59,460 –> 01:21:04,200
little bit of a bad rap this is an interesting one
because we’re gonna do a little mini rum tasting

01:21:04,200 –> 01:21:08,040
and then we’re also gonna make a painkiller
cocktail which is an interesting cocktail

01:21:08,040 –> 01:21:13,800
because plasma rum has trademarked that cocktail
so if you have a painkiller on your menu at a

01:21:13,800 –> 01:21:19,860
restaurant you have to use Ramen okay and you have
to use their recipe and yeah and it’s and it’s one

01:21:19,860 –> 01:21:24,360
of the earliest trademark cocktails you know that
that’s been around there’s only a few of them out

01:21:24,360 –> 01:21:29,100
there and so it’s kind of a funny little story
and an interesting story and so that’s going to

01:21:29,100 –> 01:21:33,660
be in August a delicious story yeah it is hey
I always say painkillers are the adult pina

01:21:33,660 –> 01:21:38,760
colada I’m like you know I love pina coladas
but it’s like Burnett is the adult Jager one

01:21:38,760 –> 01:21:46,020
exactly exactly for sure definitely um and then in
September we’re doing Oktoberfest again because it

01:21:46,020 –> 01:21:50,640
was very popular it’s always popular every year so
we’re gonna do some Oktoberfest style craft beers

01:21:51,660 –> 01:21:57,060
um and then I think after that is American
single malts which is a really fun burgeoning

01:21:57,060 –> 01:22:01,260
category that it actually just recently
designated yeah just recently got your

01:22:01,260 –> 01:22:05,220
official designation of what an American
single malt is there are some beautiful

01:22:06,240 –> 01:22:10,440
there so we’ll get to try some of those and then
we’ll head into the holidays I think maybe with

01:22:10,440 –> 01:22:15,780
wine for November and holiday Mixology for for
the holidays so we have a lot of exciting things

01:22:15,780 –> 01:22:20,400
coming up lots of fun stuff coming your way yeah
for sure um we do always like to be respectful

01:22:20,400 –> 01:22:25,140
of everyone’s time so as we’re closing down here
if you have some questions that we have another

01:22:25,140 –> 01:22:30,480
eight ten minutes left and then most of you know
Evan and I will always stick around and chit chat

01:22:30,480 –> 01:22:34,260
and keep the party going a little longer if you
want to but if you have some questions you want

01:22:34,260 –> 01:22:41,880
to get in particularly for Erik yeah thanks for
saying the wrong time thank you yeah and support

01:22:41,880 –> 01:22:46,740
these amazing craft makers but also support Erik
and press then press and you know this supportive

01:22:46,740 –> 01:22:52,020
and yeah and grab some ciders from him and he
means it you know if if you message me I’ll hook

01:22:52,020 –> 01:22:55,380
you guys up and get in connection and you can
just tell them what you liked what you didn’t

01:22:55,380 –> 01:23:00,300
like what you’re looking to explore and still
make a little old sample Rock for you yeah or

01:23:00,300 –> 01:23:06,000
even if you just want to know who I think in your
area is make insiders yeah like these beverages

01:23:06,720 –> 01:23:11,520
um yeah pretty well tapped in so happy to make
local recommendations to the degree there might

01:23:11,520 –> 01:23:16,440
be some out there yeah we’re happy to do that as
well that’s common staff where are you guys based

01:23:19,080 –> 01:23:27,600
we’re in Dallas Texas okay but um our favorite
cider actually is just outside of Santa Fe at

01:23:27,600 –> 01:23:31,800
um black Mesa Winery they
have their own soccer nice

01:23:32,640 –> 01:23:37,920
yeah you’ll find on the a lot of wineries have
just a couple of apple or pear trees and they’ll

01:23:37,920 –> 01:23:43,440
they’re there’s probably a 100 year old estate
you know back a tree that dates back to the

01:23:44,820 –> 01:23:48,600
um Homestead era and it’s because
of the age of the fruit in their

01:23:48,600 –> 01:23:50,880
skills as a wine maker it turns out really nice

01:23:53,760 –> 01:24:00,180
hey Erik are you familiar with um trout Bridge
spiders say trout Bridge yeah that’s new to me

01:24:00,720 –> 01:24:06,780
they’re um old world Winery Derek Pro Bridge
so um he’s all all the world wineries all

01:24:06,780 –> 01:24:11,340
natural Lions so he’s really into the natural
line space and he has his own sub brand of

01:24:11,340 –> 01:24:16,080
carburetors and they are definitely kind of
more Spanish style so outside of Santa Rosa

01:24:16,080 –> 01:24:21,120
in the Russian River Valley this only makes
one honestly I think he just has one single

01:24:21,120 –> 01:24:25,020
that he makes every year about those are hard
to track down there’s a lot more of them than

01:24:25,020 –> 01:24:31,200
anybody I know even knows but every time I’m
in a rose I’m at Tilted shed though so yeah

01:24:31,200 –> 01:24:40,020
it’s maybe 15 minutes yeah it’s okay nice
yeah but tilted shed an epic are two of our

01:24:40,020 –> 01:24:46,380
our all-time favorites over there they’re all
Ned’s doing some fun stuff totally now for sure

01:24:47,880 –> 01:24:54,000
any any cider producers in in Arizona that you
know that we know because we’ve only been here a

01:24:54,000 –> 01:24:59,220
little over a year now so the Superstition need
folks make some decider but it’s very sweet and

01:24:59,220 –> 01:25:04,440
it doesn’t even taste like apples um we have those
yeah their meats are on the sweeter side too yeah

01:25:04,980 –> 01:25:09,660
um there is I can’t think of their name off top
there’s a couple folks who make cider including

01:25:09,660 –> 01:25:15,420
one who gets uh their fruit from uh somewhere in
the Hills out there in Arizona so there’s at least

01:25:15,420 –> 01:25:21,540
one that’s making it with local fruit I’ll message
you all the others that we have like this uh

01:25:21,540 –> 01:25:25,980
you know folks that we’re following
I forget can we do a need kit maybe

01:25:25,980 –> 01:25:29,160
maybe that’s the next surprise
maybe that’s the next surprise

01:25:29,160 –> 01:25:37,620
California is great and there’s one appearance
Flagstaff that’s doing some cool stuff too A

01:25:37,620 –> 01:25:41,640
lot of people similar to cider people think
of Mead and they think of sticky sweets and

01:25:41,640 –> 01:25:46,200
a lot of them are especially more so in me that
the whole style of them but there are a lot of

01:25:46,200 –> 01:25:50,760
dry needs being made now and sparkling needs
which are really fun the sparkly names I think

01:25:51,600 –> 01:25:56,580
um and so they’re pretty fun to explore
so that will be a future features let’s go

01:25:57,600 –> 01:26:00,720
now anything you guys would like
to see in future the Scout kits

01:26:05,100 –> 01:26:09,480
Kristen I think you’ve told me in
the past if you want an Amaro box ES

01:26:12,480 –> 01:26:16,860
I mean but that’s going to be a really hard to
curate because like oh my God how how would you

01:26:16,860 –> 01:26:22,920
decide like what direction to go in there’s so
much yeah um yeah an Amaro box would be super

01:26:22,920 –> 01:26:28,380
cool or even just a box that’s like a cocktail
kit box that highlights Amaro cocktails over

01:26:28,380 –> 01:26:34,620
or low ABB cocktails since those are
becoming so popular I like that idea

01:26:36,120 –> 01:26:40,260
um I mean I’m excited you’re doing a rum one
I would have said that except you already said

01:26:40,260 –> 01:26:47,100
that that’s coming so I promise definitely one
of those that I think is very misunderstood and

01:26:47,100 –> 01:26:53,280
people don’t realize that how wonderful it can be
I agree I had my way I would do like six rum boxes

01:26:53,280 –> 01:26:58,020
in a row so there are so many amazing craft makers
making Ram especially in the New England area

01:26:58,680 –> 01:27:03,000
um and you know people just think of like Roman
Cokes when they think of raw or pina coladas and

01:27:03,000 –> 01:27:07,560
it’s I always I keep saying I’m like move over
whiskey like when Whiskey’s done having a Payday

01:27:07,560 –> 01:27:12,540
I feel like rum’s gonna slide in there and people
are gonna start to realize that there are great

01:27:12,540 –> 01:27:20,460
sipping craft runs now um no no yeah I feel like
we’re you know sort of starting to see that with

01:27:20,460 –> 01:27:26,640
agave spirits and you know Tequila has taken off
so much and I’m really so pleased to see how much

01:27:28,020 –> 01:27:35,820
um um Mezcal has taken off but yeah I hope
I hope rum is next for sure we’ll have to do

01:27:35,820 –> 01:27:40,620
um it’d be fun to do an American Agave Spirit
okay there are some there are some good American

01:27:40,620 –> 01:27:47,100
I got it they’re being made now um we were
just in Mexico last week for um and got to

01:27:47,100 –> 01:27:56,700
drink some yummy yummy yummy yummy Tequilas yeah
gone well please feel free to reach out and let

01:27:56,700 –> 01:28:04,980
us know what you’d like to see uh yeah put on the
calendar for future tips because we would love to

01:28:04,980 –> 01:28:11,520
oblige yeah for sure yeah it’s fun introducing
people to things and the research designing what

01:28:12,360 –> 01:28:20,760
to offer that’s fun too my second gen yes yeah
are you second gen okay cool I like that all right

01:28:26,580 –> 01:28:32,400
making different cocktails with it yeah
basically my wife’s a workaholic so every

01:28:32,400 –> 01:28:36,120
day at five o’clock I made up a new
cocktail to get her to stop working

01:28:36,720 –> 01:28:41,880
man that’s that’s good Steph that’s
good I like that that’s a good point

01:28:41,880 –> 01:28:47,100
Evan’s done that with me a few times
too what’s the Spanish tune that we love

01:28:47,880 –> 01:28:51,780
Spanish fan that’s really fun for malorca

01:28:53,220 –> 01:28:59,880
um really just the label didn’t they I I would
get in trouble so Evan’s done that before too

01:28:59,880 –> 01:29:03,960
where he’ll like you know he’s a mixologist and
he’d like make these like fun drinks and bring

01:29:03,960 –> 01:29:09,480
it to me at my desk and just like during coven
when it’s like and seven o’clock now yeah and

01:29:09,480 –> 01:29:14,400
they bring it to me and then I would get in so
much trouble because I’d be like oh thank you and

01:29:14,400 –> 01:29:18,120
I’d put it down and then I start to Stage it and
I started to take pictures of it and he’d be like

01:29:18,120 –> 01:29:24,540
it’s for you it’s not for the camera and now it’s
been half an hour and it’s not even cold anymore

01:29:26,040 –> 01:29:33,540
so now we now we have just the the camera the
camera drinks first the camera eats first it’s

01:29:33,540 –> 01:29:38,220
a downside of the job you know it is what it
is but we do have a rule in our house now that

01:29:38,220 –> 01:29:42,900
Evan is allowed to say to me at any time when he
hands me a drink this is not for the camera this

01:29:42,900 –> 01:29:46,860
is for you and that means like I don’t want you
taking pictures of this one I just want you to

01:29:46,860 –> 01:29:50,760
be present and enjoy it with me are you gonna
serving with a coffee cup so they’re not ready

01:29:52,500 –> 01:29:57,300
you would never because you do eat
first with your eyes and drink first

01:29:57,300 –> 01:30:02,100
with your eyes for sure and then your
nose and then your nose pickle back

01:30:05,220 –> 01:30:10,380
that would be so funny we sent
some Spirits with ourselves

01:30:14,300 –> 01:30:15,300

01:30:15,300 –> 01:30:19,980
all right that could be a good April one for like
a little April Fool’s kind of joke I like it guys

01:30:19,980 –> 01:30:24,360
I like it that’s great big creativity
this is we’re better together I love it

01:30:24,360 –> 01:30:27,660
gotta jump in here with uh speaking of cider

01:30:28,440 –> 01:30:32,220
um in perhaps a little bit of shame we
gotta have to turn on my camera for this one

01:30:33,480 –> 01:30:40,680
um there is a cider a I will put in an air quotes
cider producer uh like practically down the street

01:30:40,680 –> 01:30:46,380
from us if there wasn’t a river in the way in
East Boston called down East I know down east

01:30:46,380 –> 01:30:53,700
yeah just out of pure Nostalgia they just
released this I think had to go and get this um

01:30:53,700 –> 01:31:03,840
and it is blue but man it it’s like childhood
meets alcohol and it’s a weird mix of nostalgia

01:31:04,740 –> 01:31:10,080
online and I I saw someone comment I don’t
even know if the ingredients include apple

01:31:10,080 –> 01:31:18,360
or apple juice on that so why possibly not no
yeah um oh man that’s that’s something I feel

01:31:18,360 –> 01:31:21,660
like you need to crush up some ice and actually
turn it into a fluffy if that’s gonna be the

01:31:21,660 –> 01:31:29,280
case speaking of childhood Nostalgia meets like
adulthood check out this book that I just picked

01:31:29,280 –> 01:31:36,660
up nice you can’t quite see it glaring down B is
for beer B is for beer by Tom Robbins who wrote

01:31:36,660 –> 01:31:43,140
Bill likes her woodpecker and even skinny
girls get the blues and Jitterbug perfume

01:31:43,140 –> 01:31:49,200
but it’s apparently like a grown-up book for
kids well the tagline is a children’s book for

01:31:49,200 –> 01:31:54,360
grown-ups yeah a grown-up book a grown-up book
for children and I say I think it’s all about

01:31:54,360 –> 01:32:00,240
like why dad like beer yeah like it literally
starts with like why does Dad drink beer so much

01:32:03,000 –> 01:32:07,800
kind of looks like pee-pee it does
say that then we’re like okay so how

01:32:07,800 –> 01:32:10,500
old does our niece need to be for us to
actually read this to her with a straight

01:32:10,500 –> 01:32:16,860
face and not get into so much trouble
with her mom we’ll see we’ll see yeah

01:32:19,380 –> 01:32:26,700
well looks like we lost there is battery’s
dying oh I think I think um he’s gonna say

01:32:26,700 –> 01:32:30,780
goodbye in a proper way but thank you for
joining us yeah Preston press is great go

01:32:30,780 –> 01:32:34,380
on their website and just check it out and see
what it’s about because they have a great variety

01:32:34,980 –> 01:32:40,380
um seriously and then shop ciders is the other
one to find individual fighter makers that ship

01:32:40,380 –> 01:32:45,240
online View and that’s a really fun one just to
explore ciders near you honestly or a wonderful

01:32:46,680 –> 01:32:51,120
um I hope you guys enjoyed this we certainly
enjoyed hanging out with you cider Hastings

01:32:51,120 –> 01:32:54,840
are always one of my favorites because I get to go
down memory lane about all of our time and space

01:32:55,560 –> 01:33:01,860
order yeah for sure one
last year’s have a great day

01:33:03,600 –> 01:33:07,860
happy Thursday everyone drink more
cider hope to see you next month

01:33:07,860 –> 01:33:09,411
[Music] [Applause] [Music]

01:33:09,411 –> 01:33:10,008

01:33:10,008 –> 01:33:10,508

Until next time… Drink craft and drink the world. Cheers!

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For this month's Bourbon Tasting & SipScout party we're joined by 5 craft Bourbon makers for a deep dive into American's spirit, a tasting of six unique and incredible bourbons, stories from legends in the industry, great guest questions, and more...

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