About Farnum Hill Ciders

 

On Farnum Hill, we use the word “cider” to mean an alcoholic beverage fermented from particular apples, just as “wine” is fermented from particular grapes. The word “cider” covers a huge worldwide range of adult beverages fermented from apple juice.  (Fresh apple juice is – well – fresh apple juice, or ‘sweet cider.’) So most of the apples we grow here are not grocery apples,  but CIDER APPLES. Be aware! Our ciders don’t sport fresh-apple flavors any more than wines have fresh-grape flavors … And they’re not sweet. Talented cider apples can create a wild variety of aromas & flavors…

 
Farnum Hill Extra Dry (totally dry)  7.5% Alcohol

Filled with keen, complex, aromatic pleasures, that light up the flavors of food alongside.  Please serve cool, 55-60F, not iced down! (Any label printed with “Serve Ice Cold” says “Kill The Taste.”)

     It’s gold, bubbly and radically dry. Aromas of myriad fruits of the earth, and the earth itself, precede a complex, palate-cleansing balance of fruit, astringency, and acid. Sugar content zero, fruit notes rampant!

     Delicious with homey summer flavors like potato salad and grill food, and any hearty main-dish flavors. With Indian, Thai-, or Szechuan spices, Extra-Dry clears, and cools the palate, highlighting both cider and food. Flavors will not lose out to Extra Dry’s acidic profile, but will stand out more vividly against it.

     
Farnum Hill Extra Dry STILL (totally dry)  7.5% Alcohol

Gold, not bubbly, and radically dry. No fizz between you and full flavor fun! This blend generally follows XDS above, except more of its fresh acidity and cheerful sting come from “sharp” cider apples – dancing CO2 not needed! At our recent tastings we’ve been surprised by the growing preference for still ciders among fellow Americans.  Still ciders remain very rare, though. Big brands don’t make them. A still cider must taste orchard-great. No hiding behind bubbles.

(Still wines dominate the U.S. wine markets, bubbly ciders ditto the U.S. cider markets. World-wide, still cider is perfectly normal. On Farnum Hill we’ve always gone by the pre-Prohibition meaning of “cider,” so we’ve made still ciders from the outset.)

       
Farnum Hill Semi-Dry (barely off-dry) 7.5% Alcohol
Our Semi-Dry cider is much less sweet than semi-dry Champagnes(actually we need to change the label.) Golden, gently bubbly, with a delicious array of tropic fruit notes, citrus, and exotic aromatics in the nose and on the palate. To taste its full character, serve cool not cold.  It balances the gentlest sweetness with sharpness, astringency, and fruity abundance. Till recently, this was our the most popular among people tasting true cider flavors for the first time.  Lately the American taste for extremely dry ciders has grown. We aim to complement food, not compete with it. With Semi-Dry, try: the solid salads of summer, snack food, seafood, cheeses, ham, poultry, sausage, rabbit, pork, omelettes or quiches.        
Farnum Hill ‘Farmhouse’ (slightly off-dry) 6.5% Alcohol

Our most casual cider, pale gold, bubbly, with a hint of sweetness amid tart, bitter, and fruity elements: citrus, pineapple, bittersweet apple, and a whiff of good barnyard funk.  A clean, appetizing finish makes it congenial with food, from the snackiest to meatiest and whole-grainiest.  Picture a fresh-tasting second cousin to Magner’s (alias Bulmer’s Ireland), and slash the sugar. ‘Farmhouse’ is more of a pub cider than our others, with less complexity, and a point less alcohol. It’s blended from a group of real cider apples that ripen earlier than most. So it’s a bit easier to make and more economical to buy.

(Farmhouse Cider can seem more bitter and feel more rustic (rough?) than our more elegant blends. You who wince at Farmhouse might find pleasure in our smoother, more complex Semi-Dry.)

FH Ciders in Trade Now      Cidermaking Video

 
 
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