Pome Fruit Variety Cider Tasting

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Welcome welcome.. Great

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to see you every one. We are excited to get
started here with our monthly SipScout party…

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welcome yeah I’m Suzanne I’m
the founder of The Crafty

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Cask… crap ohhh you haven’t even been drinking yet

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I am the founder of The Crafty Cask where we are
all about celebrating and supporting craft alcohol

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makers like the wonderful seriously wonderful
craft makers we have to tell you about today

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yeah we’ve got quite a selection and my name
is Evan I am a certified sommelier a certified

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cider professional um and I guess you’re kind of
boozy expert for the day but she loves learning

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from other people as well so while we’re talking
about these lovely ciders and cider in general

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uh we would love for you to chime in and share us
your experiences with it these ciders other ciders

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your experience with fighter uh broadly and um
yeah we hope that this is an edifying experience

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for you yeah absolutely so I just threw a little
chat in the chat saying chime in here to let you

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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

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to utilize the chat yeah as well as the Q and A
section uh we’ll be keeping an eye on that and

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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

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live and in person um as it were and promote you
the panelist so we can see your smiling faces and

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learn all about what um you enjoy with regards
to the ciders that we tasted that like me just

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promoted the panelist Erik Madrid of press then
press hi Erik who is responsible for curating

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and helping us secure all of these delicious
ciders for you so we’ll leave him as a panelist

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here Erik if you want to unmute yourself or turn
your camera on and say hello that would be amazing

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hi folks this is Erik pleasure to be with you all
and I just cracked my first cider it’s tasting

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mighty fine I hope you all are catching up yeah
we’re behind the curb here we just got started and

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we’re just given a little a little house between
housekeeping house cleaning housekeeping who

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wants to come clean my house yeah so we’re gonna
start before well this is the order that we’re

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going to be drinking them in here so the Alpine
fire first is what we’re going to start with

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um and for everyone who’s here yeah maybe throw
in the chat let us know where you’re joining from

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we’re gonna keep this in webinar format for um
or you know we’ll do the webinar format the whole

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time but we’re going to keep it just us and Erik
for as long as he can join us um you know chatting

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talking cider doing some polls perhaps to see what
you guys know about cider um and then you know

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once we get through the educational entertainment
whatever you want to call it entertainment yeah

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edutainment portion of the evening um we’ll
we can promote everyone to panelists so we’ll

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promote everyone to panelists you can take your
turn your videos on unmute yourselves and then

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it’ll be more of like a happy hour scene where we
can get down and dirty with with all the questions

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and spiders talk so um I guess to get started we
should first Cheers Cheers yeah you should first

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here cheers a poor little line out here yeah
they don’t want to leave you out of the chair

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hey Cheers Cheers everyone Erik thank you for
joining yeah absolutely yeah absolutely cheers

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um gosh I haven’t Taste of this one in a couple
weeks now and it’s just like it shocks your palate

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a little at first especially for the first step
it’s heart but like quenching and bright yeah I

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think the bitterness of this really helps to kind
of provide that quenching characteristic yeah Erik

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do you want to tell us a little bit about this
spider or elephant fire or do they want to put

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you on the spot absolutely happy to they’re one
of my absolute favorites so anytime I can pump

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their tires I will um well so alpen fire cider is
uh based in Port Townsend on the Olympic Peninsula

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up here in Washington State so if you’re even just
familiar with the shape of Washington That Awkward

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uh short piece of it on the far Pacific Northwest
Edge is where Port Townsend is it’s actually the

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only rain forest in the uh lower 48 is based out
there so anyway they’re they’re based in a really

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quaint uh part of the state Which is far removed
from what’s commonly known as the Apple Capital

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uh which is more Central Washington where folks
get a lot of their red delicious eating apples

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all over the world but uh they are one of the
uh oldest traditional cider makers in on the

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west coast one of the very first certified organic
cider makers in the U.S they make uh traditional

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English style ciders primarily and this cider
is their heirloom Cuvee which has a recurring

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release that’s always a little bit different
but um the overall theme of this kit here is

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to introduce folks to all the different Palm
fruits that are most commonly included in any

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kind of cider or cider adjacent beverage so Palm
fruits being the apple pear and Quince primarily

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there’s a few others but those are the ones most
commonly in a uh cider or a wine and I I love

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this cider it is so approachable and it’s a very
good eye-opening cider for folks who might have

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otherwise only experienced more large-scale
cider production that’s often very sweet

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and uh to tie it into what album fire is doing
here the common difference between the different

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uh the more mass-produced ciders and this cider
and a lot of other fire insiders like this is that

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uh the sweet apples that were used to eating and
are available at the market or the grocery store

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have almost no tan and no acid qualities to them
and don’t make a very interesting cider unless

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it’s left very sweet or if it’s flavored with
something else and so what you’re getting here

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is a blend of Bittersweet apples which have more
tannins and bitter sharp apples which have more

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tannins and acid and so you said that bright
acid that just wakes you up and that little

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bit of bitterness which is you know tannin’s wine
drinkers are very familiar with tannins they have

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that astringency or that dryness feel to them and
then you still get so much good fresh apple or

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bruised Apple character from this despite it being
dry and with all that acidity and with all those

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tannins so I think it’s just a really nice it’s a
good cider that can be a good eye opener for folks

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who are relatively new to finer crafts absolutely
yeah and this is 100 Apple um and so that’s kind

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of what we’re the fun thing about what we’re doing
tonight is this palm fruit variety that Erik has

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we so nicely put together for us is taking us on
a little journey really um and so we’re looking at

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three Palm fruits so apple pear Quince so whoever
said Quince is not a palm fruit in our pool here

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and then a blend so these are all 100 of those
fruits and so we get to see the nice like what

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does an Apple bring to the table when it’s in a
cider what does a pear bring to the people what

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does point spring to the table um and then the
fourth one is backwards um is this Palm Trinity

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that brings all three together and so after
you kind of paste these three you can kind

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of see how they contribute and play and kind of
have a party together in their mouths and so if

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you’re not opening all four of these tonight if
you know it’s just one of you doing this or you

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want to save one I would really encourage you to
at least drink all four of these somewhere near

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each other so that you kind of still have a memory
in your brain of like what’s the Apple tasted like

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versus what the pear is so that you can get to
this one and kind of see that’s one enter player

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um Erik your comment about this being an
English Style with an open fire yeah it’s

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interesting because while it’s not cloudy it
does have some characteristics that remind me

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of the grumpy type uh yeah English the sliders
that you find in the West County and I think

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it’s that kind of that bruised Apple that that
almost that element of dare I say blue cheese

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at that that would probably be a delicious
pairing if anyone has blue cheese in their fridge

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go try it and report back and would you say that
that’s something that they’re aspiring to and as

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people that are trying to kind of emulate
English style ciders that’s part of the

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characteristic that is definitive for open fire
yeah absolutely alpen fire specifically uh they

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they grow on their estate Orchard primarily
English uh you know originally from UK cider

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Apple varieties so they’re becoming more and more
common across the U.S Insider makers and growing

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their own uh UK bitter sharp and Bittersweet
apples as are a lot of French cider apples

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and you know the apples that have been used for
cider for a couple thousand years now in Europe

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that were the original apples planted across
the United States for the same purpose making

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cider but that you know because of American
prohibition we saw a commercial commercial

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Orchards transfer to you know making primarily
sweet apples and so uh Alpine fire uh I’d say

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it’s about 90 of what they do is English style
Apple varieties but they have about 10 of French

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Bittersweet apples uh in the mix now as well as
some uh you know some Apple varieties that were

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originally found here in the United States too
but that are also bitter sharp or Bittersweet

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so they are very much driving towards traditional
English style ciders though so that’s a good call

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out that it reminds you of a scrumpy it has
a lot of those same flavor characteristics

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um for those of you who are unfamiliar uh
grumpy it’s just so fun to say one I want

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grumpy ciders all the time but it really just
means uh traditionally historically if memory

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serves is a essentially an apple that was was off
and probably that meant that the Apple itself had

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probably begun to ferment inside the apple
and people would take a bite you know apples

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generally you can store them in your Cellar
for a very long time prior to Refrigeration

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you would have to keep food in your pantry in
your in your Cellar uh to survive the winter

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and if that Apple tasted a little bit off it
was referred to as scrumpy and it was more

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likely than not beginning to ferment on its own
it’s kind of fun yeah it is kind of fun and for

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those of you you know who are wondering where
do you learn all this crazy stuff about cider

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um Evan is a certified cytop professional so we’ll
tell some stories tonight of how I studied abroad

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in Spain and cider was my very first love when I
was 19. um and you know really fell into it and

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then was disappointed in the U.S market when
I got back here and then fell in love with it

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again as the craft cider Revolution brought up
and was so in love with cider when Evan met me

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um that I just kept talking about it and having
him try them and he was why doesn’t this lady

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stop talking about apples and ciders he’s like
and you know and he’s like cider like angry

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would make some beautiful things from their
Walden facility this could be fair like the

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stuff you find in the grocery store is not all
they do um but so inspired my passion was so

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infectious that he you know the sommelier trained
I’m All About Wine went and studied his little

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butt off and got to take a lot of ciders
to take the exams yeah to take the exams

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so there’s an exam to actually become a there’s

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[Music]

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uh which I guess we’ve been talking about
Palm fruits now it’s a nice pond it’s uh

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ripoff sommelier but also for the palm fruit
beverages so there’s a couple of handfuls of

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you right yeah I think it’s close to 70 now uh not
quite wow yeah there’s been a couple of cohorts

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of people who passed the exam here uh in the last
six months or so but there’s that’s still very few

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relative to either cicerone for beer or Somalia
kudos to you sir that’s the impressive thank you

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it’s required a lot of cider but it’s been a fun
journey and now you own a cider shot so you know

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um so the answer are poll question the which
is not a palm fruit Trixie Trixie pomegranate

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um so pomegranate is not a palm fruit and actually
interestingly botanically it is considered a berry

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so anything that comes from a single flower
um with one ovary if you will and have several

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seeds in them are considered berries and
So based on the way it is grown and it is

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it’s mechanically a berry I’ve read that um
biblical historians suggest that pomegranate

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is actually what you’ve been into right the
forbidden fruit not an enjoyable bite into

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yeah situation there’s a reason that they pervade
that I like throats it’s gonna break your tooth

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excellent cool um and so yeah we mentioned
briefly a few more people have joined Erik is

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joining us from Preston press they curated this
beautiful selection for us they have honestly I

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was gonna say one of the best but probably the
best craft cider selection online um and they

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deliver all over you know we’ve often talked about
shopsiders.com that is an amalgamation where you

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can look up all these fighter kind of makers all
over the country and find the ones that ship to

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your States and find the ones that are nearest
to you so that’s another great source where you

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can find individual cider makers who will ship to
you but the nice thing about pressbent press is

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he has a variety of cider so you can make a mixed
kit like this yourself you can get four or six or

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twelve um and get them shipped directly to you so
check out Preston press you have on your SipScout

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report a nice little discount code in there so
cider 10 for 10 off um but yeah this is lovely and

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what I love about this first fighter is I think
the perception is it still true Erik that a lot of

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people you know coming into your shop or whatever
talking about fighter still think cider is just

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like sweet and sticky and like kind of girly sorry
absolutely it’s it’s still very misunderstood it’s

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um you know it’s having a Renaissance and
no matter how you look at it that’s true

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the you know the macro data shows that there’s
nice growth between Regional cider makers you

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know the likes of all of these brands that
we’re featuring today uh and there’s some uh

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I don’t know the right word losses year over year
or at least you know shrinkage from the larger

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more uh macro and National producers so there
is some some change in that and uh but for the

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most part the consumer is still not as familiar
with just how nuanced cider can be you know the

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history of cider the styles of apples that make
really good cider I’ve mentioned bitter Sharps

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and Bittersweet apples these are apples that you
probably would never want to eat um but they make

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really delicious cider the tannins and the acids
drawn from them the range of characteristics that

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you can get from them it’s a beverage that can
really be just as diverse and interesting as any

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wine or any beer but doesn’t get that same type
of respect or understanding from the commercial

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you know consumer Market more broadly yes but um
that’s changing hopefully um and but it we get a

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lot of folks who find us and they’ll say hey I
I haven’t liked a lot of the ciders that I’ve

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tried but I know I like dry ciders and this
cider I’d actually say is probably semi-dry

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um really you would call this semi-dry it’s it’s
it’s got tannins in it that might make it feel

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more dry than it actually is um but it still has
a little bit of sweetness there um but the I can

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say that it’s somewhere in the dry to semi-dry
range there’s definitely ciders that are a lot

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more dry than this now part of the conversation
we have with folks who come to us with that type

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of understanding of cider it’s like from what
you’ve previously experienced all 400 ciders

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in our shop are going to be relatively dry to the
sweet stuff from larger producers but um yeah it’s

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a it’s a fun conversation to have there’s a lot
of aha moments and eye-opening moments for folks

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and uh tasting cider with them and it’s really
remarkable uh a lot of the customers that we

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work with they’ll they’ll order a box of cider
from us they’ll ask us for our recommendations

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we’ll try and include stuff that touches all over
The Fringe of the flavor profile different tannin

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levels different acid levels different sweetened
dryness levels you know range of flavor characters

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and then something really sticks out to them in
that second and third box it’s like okay we hone

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in on what you know what they enjoy most hey
buddy we got a pomalia in training over here

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all right excellent yeah it’s interesting
how flavor profiles can you know balance

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each other complement each other sufficiently
to the point where the perception of dryness

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um might be kind of obfuscated by the Cannons
or the acidity like the absence of all all

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three of those combined you’d be very readily
capable of saying oh that’s dry but when there

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is tanism when there is a city the way that
those kind of can cut through and pull that

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sweetness off your tongue so that you can
have a more I guess complete uh well-rounded

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um cider I don’t know I mean because
some of that are completely dry and

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have no tanning and have no I mean I guess
they’re still going to have some acidity task

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they’re a little bit more one-dimensional and
that can be much exactly what you’re looking for

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but they might not be as alluring perhaps yeah
very most commonly cider makers are blending

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different Apple varieties to achieve some
sort of balance they might not be going for

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you know Perfect Balance they might want
something with more acid or more tannins

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um but uh Blends are more common uh but when just
as in wine there’s a lot of single varietal ciders

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that are really exceptional cider apples don’t
have the brand recognition that you know wine

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grape does and there’s opinions out there that
vary where folks think there should never be a

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single varietal cider it’s going to be lacking
in something but there’s a lot of cider makers

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who are doing more and more single varietal
ciders that are you know very interesting

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expression of place that you know the terroir
and the differences you can get from the same

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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

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Etc can get a nice range of complexity various
variations just from one apple to the next so

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um it’s fascinating to get into the weeds with
this stuff and uh you know the rabbit holes are

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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

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and hey our crew here nailed this one 36
pieces of fruit to make a gallon of cider

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um great job that you all got it you all
got it right now I couldn’t scare that there

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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

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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

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has this beautiful like very light almost almost
pink I feel like just like kind of oranges paint

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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

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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

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apples and how often the apples that you would buy
to eat in the store don’t make for the best cider

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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

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have a depth of character that comes out very
nice in ferments especially this one I think

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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

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doesn’t have a ton of complexity in terms of acid
or tannins which there are Perry pairs so backing

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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bit of sweetness and so that’s why you’ll often
have a pear cider that even if it’s made with

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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

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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

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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

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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

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

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

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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

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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

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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

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

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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

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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

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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

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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

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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

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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

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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

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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

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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

250
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

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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

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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

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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

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

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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

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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

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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

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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

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

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

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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

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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

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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

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

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

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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

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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

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

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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

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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

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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

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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

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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

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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

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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

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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

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

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

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

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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

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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

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

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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

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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

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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

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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

287
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

288
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

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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

290
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

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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

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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

293
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

294
00:29:38,580 –> 00:29:45,060
was the fun fact that tannins in in
grapes and Canon as a result in wine

295
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

296
00:29:52,380 –> 00:29:58,440
opinions whereas by contrast with apples
there is tannins throughout the entire food

297
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

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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

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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

300
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

301
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

302
00:30:25,260 –> 00:30:31,080
that you enjoy especially with foods and things
but from a crisp cold refreshing beverage right

303
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

304
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

305
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

306
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

307
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

308
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

309
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

310
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

311
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

312
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

313
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

314
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

315
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

316
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

317
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

318
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

319
00:31:54,660 –> 00:32:01,440
flavor characteristics as well and the skin
contact for grapes that uh draw the tannins

320
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

321
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

322
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

323
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

324
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

325
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

326
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

327
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

328
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

329
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

330
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

331
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

332
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

333
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

334
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

335
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

336
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

337
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

338
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

339
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

340
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

341
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

342
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

343
00:34:20,820 –> 00:34:27,300
in the neighborhood of about 7 500 recognized
Apple varieties now this is not exclusive cider

344
00:34:27,300 –> 00:34:33,000
Apple varieties this is sure Apple varieties
or crop categories I think domestically they’re

345
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

346
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

347
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

348
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

349
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

350
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

351
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

352
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

353
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

354
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

355
00:35:40,440 –> 00:35:46,020
those trees were planted for cider like cider
is the American Beverage it originally was and

356
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

357
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

358
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

359
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

360
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

361
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

362
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

363
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

364
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

365
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

366
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

367
00:36:52,800 –> 00:36:58,860
opposed to yeah whatever they might become with
the genetic variation that occurs when you plant

368
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

369
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

370
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

371
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

372
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

373
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

374
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

375
00:37:41,580 –> 00:37:46,440
underneath the bark and so that little green
layer right underneath there you need to fuse

376
00:37:46,440 –> 00:37:52,320
perfectly with the rootstock and with the Scion
wood and then ultimately everything that grows

377
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

378
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

379
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

380
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

381
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

382
00:38:22,140 –> 00:38:27,960
commercial Orchards that were originally built
for cider I feel like this is a hotly debated

383
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

384
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

385
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

386
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

387
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

388
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

389
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

390
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

391
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

392
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

393
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

394
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

395
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

396
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

397
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

398
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

399
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

400
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

401
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

402
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

403
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

404
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

405
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

406
00:40:42,600 –> 00:40:50,400
varieties of Queens just like there are parent
Apple but uh some of those floral characteristics

407
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

408
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

409
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

410
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

411
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

412
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

413
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

414
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

415
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

416
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

417
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

418
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

419
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

420
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

421
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

422
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

423
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

424
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

425
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

426
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

427
00:42:49,920 –> 00:42:53,760
um kind of like cilantro tastes
like dirt to some books yeah

428
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

429
00:43:03,660 –> 00:43:09,660
are harder and harder to make really well yeah
the practices for making these beverages are

430
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

431
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

432
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

433
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

434
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

435
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

436
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

437
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

438
00:43:56,400 –> 00:44:01,500
cider award shows and there’s multiple parody
categories but Quince gets lumped into another

439
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

440
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

441
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

442
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

443
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

444
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

445
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

446
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

447
00:44:50,520 –> 00:44:56,400
oh nice an almond heart that sounds delicious
and Erik you pointed out something pretty fun

448
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

449
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

450
00:45:14,880 –> 00:45:19,200
derived into you know a lot of different
words in a lot of different languages

451
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

452
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

453
00:45:37,200 –> 00:45:43,260
the Franklin County cider Days A couple of
years ago in Kazakhstan that was something

454
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

455
00:45:47,760 –> 00:45:51,840
something about like apples and Kazakhstan and
like the origin yeah and how interesting that

456
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

457
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

458
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

459
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

460
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

461
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

462
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

463
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

464
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

465
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

466
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

467
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

468
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

469
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

470
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

471
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

472
00:47:34,680 –> 00:47:40,140
are we ready to see these three beautiful
Expressions the marriage of the three yeah

473
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

474
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

475
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

476
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

477
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

478
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

479
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

480
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

481
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

482
00:48:41,100 –> 00:48:46,260
are obviously very popular these days
interesting about this uh Trinity Palm

483
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

484
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

485
00:48:58,560 –> 00:49:02,100
and so for people who are like wrapping
their head s around there’s two different

486
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

487
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

488
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

489
00:49:21,720 –> 00:49:26,760
fermentation they ferment together okay this
is very tricky because all the native yeasts

490
00:49:26,760 –> 00:49:31,560
and microorganisms that exist on each fruit can
have a different impact on you know whatever

491
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

492
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

493
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

494
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

495
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

496
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

497
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

498
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

499
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

500
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

501
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

502
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

503
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

504
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

505
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

506
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

507
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

508
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

509
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

510
00:51:18,540 –> 00:51:25,620
very distinct uh fruit growing regions so wild
crafts in the Willamette Valley and Oregon which

511
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

512
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

513
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

514
00:51:41,760 –> 00:51:46,860
rich soil conditions for growing fruit and then
the independent Perry is actually grown in the

515
00:51:46,860 –> 00:51:53,520
apple of heartlands of central Washington
so um I thought that was a unique yeah

516
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

517
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

518
00:52:09,180 –> 00:52:13,920
outside of Wenatchee and the very popular
town of Leavenworth which is in the central

519
00:52:13,920 –> 00:52:21,600
Washington Cascade Hills um that’s the most
commonly known towns in the area Wenatchee if

520
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

521
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

522
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

523
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

524
00:52:44,760 –> 00:52:50,160
Washington sticker on it and all of those come
through Wenatchee which is probably the 15th

525
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

526
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

527
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

528
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

529
00:53:16,860 –> 00:53:21,660
get the Orchards who grow you know smaller
Orchards with the Apple varieties that make

530
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

531
00:53:27,540 –> 00:53:33,780
just less than one percent of the overall
Apple production from the area I love this

532
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

533
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

534
00:53:47,280 –> 00:53:50,760
an animal because this is dripping
down your face are like incredible

535
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

536
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

537
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

538
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

539
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

540
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

541
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

542
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

543
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

544
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

545
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

546
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

547
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

548
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

549
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

550
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

551
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

552
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

553
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

554
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

555
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

556
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

557
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

558
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

559
00:56:18,900 –> 00:56:24,540
that there’s been more money spent trademarking
Cosmic crisp and then marketing Cosmic risk

560
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

561
00:56:30,540 –> 00:56:36,720
benefit of a lot more people than just people
capitalizing off of cosmic crisp apples so

562
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

563
00:56:42,120 –> 00:56:46,620
these fees for organic and there’s so many
farms that are technically organic but they

564
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

565
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

566
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

567
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

568
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

569
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

570
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

571
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

572
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

573
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

574
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

575
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

576
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

577
00:58:10,920 –> 00:58:16,620
small pockets in different parts of California
that have some rapidly growing cider cultures

578
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

579
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

580
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

581
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

582
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

583
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

584
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

585
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

586
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

587
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

588
00:59:17,340 –> 00:59:23,220
only recently learned of three or four cider
makers in Georgia um including only one that

589
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

590
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

591
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

592
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

593
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

594
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

595
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

596
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

597
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

598
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

599
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

600
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

601
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

602
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

603
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

604
01:00:55,560 –> 01:01:01,560
the minerality of the growing conditions and the
concentration of sugars because of their very cold

605
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

606
01:01:07,440 –> 01:01:14,520
just areas that grapevines Thrive despite you know
very sub-optimal growing conditions but you know

607
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

608
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

609
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

610
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

611
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

612
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

613
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

614
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

615
01:02:09,240 –> 01:02:15,780
challenging locations that tend to produce
fruit that has the most characters yeah for sure

616
01:02:17,160 –> 01:02:21,360
so I want to ask Kristen a little
bit or have a chat with Kristen about

617
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

618
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

619
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

620
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

621
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

622
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

623
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

624
01:03:04,860 –> 01:03:12,600
this gosh three years ago Kristen something
like that but there’s no meaning anymore yeah

625
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

626
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

627
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

628
01:03:31,080 –> 01:03:36,060
fascinating also to see the differences in the
culture because it is really different between

629
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

630
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

631
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

632
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

633
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

634
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

635
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

636
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

637
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

638
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

639
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

640
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

641
01:05:02,520 –> 01:05:07,920
one glass too to share around because again
this is pretty pandemic we worry about those

642
01:05:07,920 –> 01:05:12,120
kind of things but the cultural tradition
because you’re just pouring a little of it

643
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

644
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

645
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

646
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

647
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

648
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

649
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

650
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

651
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

652
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

653
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

654
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

655
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

656
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

657
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

658
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

659
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

660
01:06:35,700 –> 01:06:41,940
everywhere like certain like fancier restaurants
they actually have these mobile carts that they

661
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

662
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

663
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

664
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

665
01:07:02,520 –> 01:07:07,380
feels great fascinating well and the cultural
thing I ever remember visually the cultural

666
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

667
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

668
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

669
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

670
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

671
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

672
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

673
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

674
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

675
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

676
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

677
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

678
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

679
01:08:21,000 –> 01:08:26,400
about bask and San Sebastian and gihon from a
cider perspective has completely replaced that

680
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

681
01:08:31,560 –> 01:08:36,660
tossing from the barrels they uh restaurants
from Madrid and North up into Northern Spain

682
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

683
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

684
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

685
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

686
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

687
01:09:01,200 –> 01:09:06,240
in you know one of these scenerias that have
just these massive Oak barrels and everyone

688
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

689
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

690
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

691
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

692
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

693
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

694
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

695
01:09:52,200 –> 01:09:59,340
this is like the perfect example adorable little
town Northern Spain tiny tiny little fishing town

696
01:10:00,060 –> 01:10:07,740
and in a wonderful seafood restaurant and the
ability to pair this like completely fresh seafood

697
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

698
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

699
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

700
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

701
01:10:29,640 –> 01:10:34,920
basically like Barnacles eventually and they’re
freaking delicious gooseneck Barnacles they look

702
01:10:34,920 –> 01:10:41,160
like dinosaur eggs or something but they’re
delicious yeah for sure and those bottles

703
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

704
01:10:45,360 –> 01:10:53,340
constantly throwing back these cheaper than
water yeah yeah for sure so I just poured

705
01:10:54,600 –> 01:11:00,540
some of that Riesling I would have
compare it sequence geeking out yeah

706
01:11:00,540 –> 01:11:09,000
so this is a 2009 schmate Lisa from uh
the burn Kepler Vineyard in the Mogul

707
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

708
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

709
01:11:24,240 –> 01:11:28,260
little bit yeah so fun it’s so funny when
people hear things like that sometimes

710
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

711
01:11:36,360 –> 01:11:38,760
what does everyone like that
they’ve tried what what are

712
01:11:38,760 –> 01:11:41,340
your opinions what are your thoughts on
what you’re what you’re drinking here

713
01:11:45,720 –> 01:11:53,760
I we’ve actually only over yeah but it’s
delicious you have some freaking treats

714
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

715
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

716
01:12:07,680 –> 01:12:10,560
Jay Thomas up anyone yeah

717
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

718
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

719
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

720
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

721
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

722
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

723
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

724
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

725
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

726
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

727
01:13:06,780 –> 01:13:13,440
that is another one of those things
culturally that Kristen was kind of

728
01:13:13,440 –> 01:13:14,880
talking about too where like the way you decide

729
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

730
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

731
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

732
01:13:28,740 –> 01:13:30,480
um yeah you’re gonna have a great time it’s super

733
01:13:30,480 –> 01:13:33,420
fun um The Cider House that we
went to was called petrified

734
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

735
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

736
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

737
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

738
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

739
01:13:58,980 –> 01:14:05,580
that’s great yeah definitely make sure
to go for one of the traditional cider

740
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

741
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

742
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

743
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

744
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

745
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

746
01:14:41,640 –> 01:14:47,100
about apples and single varietals grafting
Etc same applies to any other palm fruit so

747
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

748
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

749
01:14:58,560 –> 01:15:03,720
they they carry that sweetness from impart the
sorbitol and um obviously the different flavor

750
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

751
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

752
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

753
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

754
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

755
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

756
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

757
01:15:49,980 –> 01:15:56,520
um it’s pretty common uh especially with
pears and Quints because even a deonjou

758
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

759
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

760
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

761
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

762
01:16:20,760 –> 01:16:24,840
yeah I guess to my Recreation
it’s not common to peel

763
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

764
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

765
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

766
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

767
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

768
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

769
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

770
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

771
01:17:21,480 –> 01:17:26,160
versus Bittersweet versus bitter sharp which
are categories for apples there’s also sharp

772
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

773
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

774
01:17:37,020 –> 01:17:42,660
a culinary or dessert fruit versus a
cider or Perry fruit and Asian pears

775
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

776
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

777
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

778
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

779
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

780
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

781
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

782
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

783
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

784
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

785
01:18:42,360 –> 01:18:45,720
and all cropped alcohol nerds
United you know craft alcohol

786
01:18:45,720 –> 01:18:48,840
supporting these small Artisan
makers oh I would get yelled out

787
01:18:55,380 –> 01:18:58,380
um but yeah you know I mean we’re all about
celebrating and supporting craft alcohol

788
01:18:58,380 –> 01:19:03,480
makers with The Crafty Cask because you know
vote with your dollars and these people are

789
01:19:03,480 –> 01:19:09,480
pouring their hearts and souls and passion into
making incredible products and instead of buying

790
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

791
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

792
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

793
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

794
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

795
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

796
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

797
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

798
01:19:49,080 –> 01:19:54,240
kits every month and continue down this journey
of exploration and Discovery with us next month

799
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

800
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

801
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

802
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

803
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

804
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

805
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

806
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

807
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

808
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

809
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

810
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

811
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

812
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

813
01:21:04,200 –> 01:21:08,040
and then we’re also gonna make a painkiller
cocktail which is an interesting cocktail

814
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

815
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

816
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

817
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

818
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

819
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

820
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

821
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

822
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

823
01:21:57,060 –> 01:22:01,260
category that it actually just recently
designated yeah just recently got your

824
01:22:01,260 –> 01:22:05,220
official designation of what an American
single malt is there are some beautiful

825
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

826
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

827
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

828
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

829
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

830
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

831
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

832
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

833
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

834
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

835
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

836
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

837
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

838
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

839
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

840
01:23:27,600 –> 01:23:31,800
um black Mesa Winery they
have their own soccer nice

841
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

842
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

843
01:23:44,820 –> 01:23:48,600
um Homestead era and it’s because
of the age of the fruit in their

844
01:23:48,600 –> 01:23:50,880
skills as a wine maker it turns out really nice

845
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

846
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

847
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

848
01:24:11,340 –> 01:24:16,080
carburetors and they are definitely kind of
more Spanish style so outside of Santa Rosa

849
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

850
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

851
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

852
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

853
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

854
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

855
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

856
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

857
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

858
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

859
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

860
01:25:21,540 –> 01:25:25,980
you know folks that we’re following
I forget can we do a need kit maybe

861
01:25:25,980 –> 01:25:29,160
maybe that’s the next surprise
maybe that’s the next surprise

862
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

863
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

864
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

865
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

866
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

867
01:25:57,600 –> 01:26:00,720
now anything you guys would like
to see in future the Scout kits

868
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

869
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

870
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

871
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

872
01:26:28,380 –> 01:26:34,620
or low ABB cocktails since those are
becoming so popular I like that idea

873
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

874
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

875
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

876
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

877
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

878
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

879
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

880
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

881
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

882
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

883
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

884
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

885
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

886
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

887
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

888
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

889
01:28:26,580 –> 01:28:32,400
making different cocktails with it yeah
basically my wife’s a workaholic so every

890
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

891
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

892
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

893
01:28:47,880 –> 01:28:51,780
Spanish fan that’s really fun for malorca

894
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

895
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

896
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

897
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

898
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

899
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

900
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

901
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

902
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

903
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

904
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

905
01:29:52,500 –> 01:29:57,300
you would never because you do eat
first with your eyes and drink first

906
01:29:57,300 –> 01:30:02,100
with your eyes for sure and then your
nose and then your nose pickle back

907
01:30:05,220 –> 01:30:10,380
that would be so funny we sent
some Spirits with ourselves

908
01:30:14,300 –> 01:30:15,300
[Music]

909
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

910
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

911
01:30:24,360 –> 01:30:27,660
gotta jump in here with uh speaking of cider

912
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

913
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

914
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

915
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

916
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

917
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

918
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

919
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

920
01:31:21,660 –> 01:31:29,280
case speaking of childhood Nostalgia meets like
adulthood check out this book that I just picked

921
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

922
01:31:36,660 –> 01:31:43,140
Bill likes her woodpecker and even skinny
girls get the blues and Jitterbug perfume

923
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

924
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

925
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

926
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

927
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

928
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

929
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

930
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

931
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

932
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

933
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

934
01:32:46,680 –> 01:32:51,120
um I hope you guys enjoyed this we certainly
enjoyed hanging out with you cider Hastings

935
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

936
01:32:55,560 –> 01:33:01,860
order yeah for sure one
last year’s have a great day

937
01:33:03,600 –> 01:33:07,860
happy Thursday everyone drink more
cider hope to see you next month

938
01:33:07,860 –> 01:33:09,411
[Music] [Applause] [Music]

939
01:33:09,411 –> 01:33:10,008
[Applause]

940
01:33:10,008 –> 01:33:10,508
[Music]