Cider: Aaron Burr Cidery BOURBON BARREL CIDER Sparkling
Maker: Aaron Burr Cidery
Origin: Wurtsboro, New York
ABV: 7.6 % Bottle: 500 ml, mushroom cork, wire cage.
Style Notes: Sparkling cider. Aged 2 years. Home-tapped and boiled maple sap.
Fruit: Apple. Orange County, New York Apples: Spy, Idared, and Empire.
Cider Maker: Andy Brennan has some interesting thoughts on the American cider revival. See Cider 101:
“Unbeknownst to Americans born in the 20th century, cider is a world-class low-alcohol drink which expresses the character of the land. It also allows for stylistic variation from farmer to farmer. Some cider-makers strive toward refinement and complexity, cultivating for flavor nuances (i.e. tannin and sharpness), while others produce a rough and earthy drink popular in taverns. Think of them as culinary folk artists.”
Makers Notes: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel. Drinks like a French-style white when still, less dry and w/ faint maple exhale when carbonated.
Our Tasting Notes: Aaron Burr Bourbon Barrel Cider: Reviews composed over (3) separate tastings.
In The Glass: First Impressions: Beautiful vintage inspired bottle and lovely graphic design with handmade letter-pressed labels. Almost as much fun to pour as to drink.
On First Pour: Prolific miniscule bead. Active, lively, spry bubbles create a pétillant fog in the glass.
Color & Clarity: White gold. Lightly opaque as a result of the exuberant effervescence.
Aroma: Delicate aromas of apple flesh, clean oak and vanilla. Hints of spice, black pepper and citrus.
Taste: Apple custard, cream, oak, vanilla, bourbon, and whiskey, followed by flavors of baked apple, and ‘sous bois’ orchard aromas. Warming medium-long finish, expressing subtle hints of spice, quinine, sulphur, resin, dried apricot and orange peel.
5 Tastes Scale: From 0 Low – 9 High:
Aaron Burr Cidery BOURBON BARREL CIDER scores: Bitter 4, Sour 3, Salty 3, Sweet 0, Umami not noted.
The Tasting Lab: We enjoyed Aaron Burr Bourbon Barrel Cider at The Queens Kickshaw, one of our favorite spots for imbibing, alongside a few of their menu items that practically begged to be paired with cider.
The spiciness of the blue mold in the Great Hill Blue grilled cheese sandwich (with prune jam and fresh pear salsa), comes alive when mingled with the varied whiskey flavors present in the cider.
Bread pudding with caramel sauce was caramel-apple whiskey perfection. A whipped cream smothered warm apple cobbler accentuated the ciders pure apple flavors, revealing tannins, and creating an explosion of flavor.
Cheesemonger’s Notes: Pair this cider with aged cheeses: Goudas, Cabot Clothbound Cheddar, Catamount Hills, or Sartori Gold.
Overall Impressions: A unique example of the beneficial effects of barrel aging on cider. An extremely refined, lean, sophisticated cider, Aaron Burr Bourbon Barrel Cider pairs exceptionally well with sweets, complex cheeses, and has enough depth and substance to be enjoyed simply, by itself. The finesse and quality of Aaron Burr Bourbon Barrel Cider signals this is a cider maker to watch.
Makers Cider Stats:
Bourbon Barrel Cider (2010-2011) 31 cases made
Specs: Dry and light bodied. Full M/L conversion: buttery with imparted smoke and vanilla from barrel.
Source: Orange County (NY) Spy, Idared, Empire apples, home-tapped and boiled maple sap.
If you have tasting notes to add please leave a comment.