Cider: BREEZY HILL ORCHARD HUDSON VALLEY FARMHOUSE CIDER
Maker: Breezy Hill Orchard and Cider Mill
Origin: Staatsburg, New York
ABV: 4.5% ABV Bottle: 2 litre growler, screw cap
Maker’s Style Notes: Produced by Elizabeth Ryan of Breezy Hill Orchard. Hudson Valley Farmhouse Cider is fresh, unfiltered, unsulphited, authentic artisan farmhouse cider. It has a shelf life of 2-4 weeks and must be kept refrigerated. Slightly effervescent…a rare opportunity to enjoy a truly authentic beverage.
Tasting Notes – In The Glass: Opaque golden amber. Effervescent with mostly tiny bubbles. The primary flavors are all fruit but of various types: Pear, Tropical Fruit, Banana, Citrus, Culinary Apple. Vegetal and floral notes. Grass and Vanilla. Medium body with a silky mouthfeel. Sweetness balanced by salinity. Acid and bitterness are present but in low levels.
Rustic and easy drinking like a Saison.
Our Pairings – The Tasting Lab: Drank solo (before breakfast!) – but mused on cured meats, bitter greens, fudgey blue cheeses and best pairing of all – Maple Bacon Donuts. This one makes us think of our colonial forebearers. Surely Ben (Franklin) quaffed a beverage like this before bustling off to invent something extremely useful.
Red Flannel Hash (hash with beets) just begs to be paired with breakfast cider – channel your inner lumberjack.
Overall Impressions: This IS Breakfast Cider. Of course discerning cider drinkers may certainly find other times of day to enjoy this most wholesome and refreshing drink.
Tasting was over a period of days and the cider is so fresh and alive that each day it offered a different profile and was SO lively. Sweet, silky, astringent, slightly effervescent, and bursting with all kinds of apple cider goodness. We love this cider. High marks for transporting qualities.
If we were having Breezy Hill Orchard’s Hudson Valley Farmhouse Cider with donuts for breakfast we might try something like:
Dynamo Donut Maple Glazed Bacon Apple Donuts – AND they make a Quince Crumb Donut.
EVERYDAY is Bacon Donut Day.
Donut Plant‘s Ginger Donut – Cake or Yeast.
For further reading while enjoying your Breakfast Cider:
Donut Planet: the History of the Donut by Michael Krondl at Savuer.com