LIMITED RELEASE CIDER
This Habanero cider was inspired by the quest for something strange and a hankering for heat during the Strange Brew Fest that happened last winter in Port Townsend. Cidermaker Chris Weir, a man who likes his spice, surprised us one day by soaking chili peppers in cider and making it taste delicious!
The combination of chili heat and tart apple, mellowed by a dash of sweet, offers a memorable fermented adventure. We encourage you to enjoy this strange and wonderful cider in any latitude with rice and beans, fish tacos, mole enchiladas, burritos of all kinds, or just a crackling bowl of chips and salsa. Made with a blend or organic Washington apples and habanero chilies. Spicy & Semi-Sweet. 22 oz. 6.9% abv.
Jameson Fink's Tasting Notes:
I can understand if you’re a bit intimidated by a habanero pepper-infused cider. You can smell that smoky chile in the glass; just don’t stick you sniffer too far in or for too long. Keep your distance! But don’t be scared; this cider is not nuclear-level hot. A nice sweetness from the cider tames those flames and the heat is actually more of a warming glow that fades into a tingle. Try it with some Camp Fire from peninsula pals Mt. Townsend Creamery. This smoked Jack cheese sings with the Habanero cider!
Tasting notes written by Seattle writer Jameson Fink during an arduous spring afternoon on the farm, sipping cider and listening to the cows low. Nominated for a 2013 Saveur Best Food Blog Award, you can keep up with what's in his glass at jamesonfink.com.
Photo credit Jameson Fink