Cider & Smoke

The New York Times, After Crispy Pigs Ears, 10 Trends for 2013 cites Smoked Everything as a major food trend in 2013 because “smoke’s not just for meat anymore.” From smoked ice cream, to smoked Cherry Coke in Manhattan cocktails, smoke is everywhere.

Two of Seattle Magazine Favorite Dining Trends of 2012 are Smoke as a Flavor, and Cooking Over a Wood Fire.

A few US cider makers are exploring the world of smoke.

A post from 2011 notes Oregon’s Bushwhacker Cider released an extremely small batch of alderwood smoked apples-turned-cider, which sold out in less than an hour.

California’s Tilted Shed Ciderworks just released January Barbecue Smoked Cider. Their tasting notes: “This dry, aromatic cider is tart and bright, with a mellow smoky finish. Imagine drinking an extra brut champagne near a bonfire.”

Are other US cider makers crafting with smoke ?

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