Two Towns Sipping Session
Here's what we'll be pouring:
Pommeau (Port Style Cider)
"Our Pommeau is made from locally grown traditional bittersweet cider apples which are hand-harvested and ‘sweated’ at cool temperatures. After the apples have sweetened, the fresh-pressed juice is lightly fermented and then aged with Apple Brandy. Our Pommeau is then matured in French oak barrels for one year. The result is a tremendously complex apple Pommeau that blossoms with aromas of fresh-pressed cider, dried fruit, and wood. This bottle will improve with cellaring for up to 20 years. 19% abv."
"French style keeved cider with Oregon grown bittersweet heirloom apples and aged in French Oak casks. This keeved cider is rich, thick and brimming with overripe bittersweet apple character."
"Tangy & wild, Rhubarbarian is crafted with locally grown Crimson Red Rhubarb that we whole-press and ferment with Northwest apples. A sour cider not for the faint of heart—this ain't no pie, we ain't your mom! "
"Tropical and exotic, the Ginja Ninja’s training is complete when raw ginger root collides with Northwest apples to deliver a balance of sweet and spicy. Made with Whole Ginger Root."
"Rugged and fresh, OutCider isn’t afraid of taking the trail less traveled. Jonagold apples are pressed, fermented, and left unfiltered, so you can experience their raw character. Made with Jonagold Apples."