Presenting a robust, well-rounded taste of traditional cider apples, this mature cider offers a whisper of whiskey and rye spice, smoky aromas, notes of caramel and vanilla with a soft tannic finish. Carefully farmcrafted and fermented using a blend of premium Finnriver orchard organic cider apples with white wine yeast in stainless steel tanks. Once the fermentation is complete, we then cask the cider in Washington rye whiskey barrels for about 5 months. The Fire Barrel is carefully blended from premium organic cider apples to achieve depth and bold balance. It is smoky, robust and ready for the heartiest of meals.
After chilling, allow cider to warm slightly and serve – we favor savoring Fire Barrel in a Belgian-style tulip glass. Try the Fire Barrel with roasted pork, slow roasted brisket, a blue cheese burger, cured meats, smoked cheeses or any other hearty, savory fare.
A delectable aroma of sweet citrus and classic apple. Flavors range from tangerine to floral tartness with a gently tannic finish and slight bittersweet sparkle that leaves your palate clean and refreshed. This cider is a slowly fermented blend of classic russeted apples, grown in the Finnriver orchard and sourced around the region. The blend of high acid cider fruit with the gentle bittersweet tannin profile offers a thoughtful combination with layered complexity in the mouth. A lovely cider to balance spicy foods like jambalaya or Thai noodles.
Nose of wine and sweet pears with a pleasant round grapefruit buried in the heart of clean tannic pear. The first harvest of Finnriver grown perry pears, which we fermented in two batches. After fermentation, we add organic cane sugar to round out the acidity and balance the strong astringent tannins. Once the pomace rests, the must (juice) settles out and the wine needs cold stabilizing, bentonite, and a polishing filter to get to the bright and quenching perry we have this year.
Sweet in the numbers but balanced on the palate this perry wants lighter fare - grilled chicken, fresh goat cheese, antipasti platters, and spring dinner salads full of spicy young greens