5Ws of Cider: Jolie Devoto Wade & Apple Sauced Cider
2012 “Save the Gravenstein” Original
Apple Sauced Cider 2012 “Save the Gravenstein” Original
CIDER MAKERS NOTES: 100% Gravenstein, Single Varietal Cider. Made from 100% Gravenstein apples, an heirloom apple variety that our county was once famous for but is now disappearing as the orchards are being pulled out and replaced with wine grapes. So we are calling it “SAVE THE GRAVENSTEIN” as part of our mission is to increase awareness for the variety. 22oz bottles, 6% ALC/VOL, 672 cases produced.
Fruitful Legacy: A Historic Context of Orchards in the United States, with Technical Information for Registering Orchards in the National Register of Historic Places
GPO Stock Number: 024-005-01266-4 ISBN:9780160821271
USA Price: $39.00 International Price: $54.60
Publisher: Interior Dept., National Park Service, Olmsted Center for Landscape Preservation, Pacific West Regional Office, Cultural Resources;
Park Historic Structures and Cultural Landscapes Program
Author: Dolan, Susan A.
Year/Pages: 2009: 251 p.; col. ill. Binding: Paperback Cover: Paper
Complaints from various sources that Booze still being served.
15 shops entered by Special Deputies.
Stocks of cider seized – from 10 gallon jug to haul of 17 barrels.
Gathered, tagged with owner’s name and moved to Police HQ for alcohol testing.
Some tested on site – results: up to 6.5% ABV.
No arrests made.
Facts to go up before Grand Jury.
Cider seized from the following: Alahambra Cafe, Palace, Cafe, Patsy Clyne’s Cafe, Meany’s Cafe, The Exchange Cafe, The Hub Cafe, Conway’s Cafe, Willsey’s Cafe, Purcell’s Saloon, The Globe Hotel, The Office Hotel, The Oakhurst Hotel, The Leigh Valley House, and Herson Brothers (and a quantity of Jamaica Ginger was found at Flynn’s Grocery Store).
For a fascinating look at alcohol production and consumption across America during Prohibition read this republished 1931 article from Fortune Magazine, U S Liquor Industry, Fortune 1931. Handy map included.
Tasting Notes: In The Glass: Deep clear shining amber. Strong aromas of baked apple and caramel, enriched by splash of Slyboro Harvest Ice Cider.
Our Pairings – The Tasting Lab: We tried with Berkswell raw sheep milk cheese*.
Cheesemonger’s Notes: Pair with a rich double or triple creme such as Pierre Robert for a creme brûlée effect. Bolder, slightly complex companions such as Harbison, Batch 35, Ossau Iraty, and Roquefort should produce delicious results as well.
Overall Impressions: A well crafted American cider that needs a re-tasting away from all the lovely Asturian acidity and funk.
Makers Fruit Notes: Blend of Northern Spy and Liberty apples grown at Hicks Orchard in the Adirondack foothills.
Tasting Notes: In The Glass: Bright, pale golden. Aroma of baking apples, buttery, warm caramel, hints of toffee and spice. Sweetness balanced by fresh crisp acidity.
Our Pairings – The Tasting Lab: We tried with Montgomery’s Cheddar from Somerset, England.* Somerset Cheddar is a Slow Food Forgotten Foods Ark of Taste heritage cheese. This raw cows milk cheese is wrapped in linen and rubbed with lard before cellaring, and ripens from the inside out creating a delicious rind.
Cheesemonger’s Notes: The subtle qualities of this cider will nicely support the sweet butterscotch notes in Aged Goudas (Old Amsterdam, Robusto, 3 or 5 year vintages) plus the carbonation and acidity will cut through the dense flavor giving this sometimes overpowering cheese more play time with your palate.
Overall Impressions: All around pleasing cider. Worth another try when palates are not overwhelmed with Asturian “amargo”.
“Cider Ireland is a group of artisan Irish cider producers, making cider from Irish grown apples. It’s all about the apple.
Cider Ireland is a trade association for makers of what we consider to be Real Irish Craft Cider. We havea collective and sincere interest in the quality and integrity of the final product.”
“Apples in Ireland Apples are an integral part of Irish culture and history and are first recorded from pips found at an archaeological excavation in Co. Meath and carbon dated to over 5000 years ago.
Cidermaking in Ireland For various historical reasons it is thought that cidermaking in Ireland stretches back at least 2000 years if not much further.”
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