The honey for this cyser was infused with 60lbs chinook hops for 2 weeks to extract the hops flavor into the honey before fermenting with cider. We then wild fermented apricots on the skin before pressing off and blending into the cyser. Then dry hopped with fresh cascade hops for 2 weeks to retain the bright hop characteristic. Bottle conditioned with wildflower honey.
All ingrediants are procured within a 150 mile radius of the cidery.
Stone-fruit, hops/herbs, tannins, high acidity, dry.
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