Maker Notes
Research and development (but with cider!)
Why notes?
Taste, of course, is a highly subjective thing. But cider making is an art and a science. Cider apples have unique flavor characteristics - which for nerds like us - are worth noting, helping expand our appreciation and enjoyment of each cultivar. Tasting notes can also identify how apples respond to growing conditions – helping us make better, more delicious choices in how and where to grow varietals. This library details nearly every cider we’ve made since 2019, using a common “spider chart” format ranking 18 criteria ranging from basics like sweetness, tartness and astringency to how each cider recalls other fruit and spice categories. Members of our Core Club receive copies of these with each shipment, along with a crib sheet providing background on how we define our criteria - making it easy and fun for fans to compare their experiences with ours.
Use the search tools below to explore the archive, noting batch numbering for each release, wherein the first digit(s) represent product sequence followed by abbreviated year of release. Above all, enjoy cider!
Brown's Apple
Reserve Series | Batch 03.20
This classic "sharp" UK apple seems to love the Palouse region, bearing profusely and yielding an unusually balanced profile. Noticeably pink from the apple's flesh, this cider's pleasant bittersweet nose leads strong baked apple, stone fruit, strawberry and burnt sugar flavors. Lovely!
Core Club 2020 Q2 Selection
Splintercat
Reserve Series | Batch 02.20
A cyser (cider-mead hybrid) made from Dolgo crabapples and honey from Sunny Valley Apiaries in Sprague WA. This cyser has a dual nature, balancing it's relative sweetness with a tart, crabapple finish. Rich and full-bodied, enjoy this one's berry notes, citrus bite and unmistakable honey character!
Core Club 2020 Q2 Selection