This cider is dry and crisp with integrated tannins, bright acidity and small bubbles.
Location: Sullivan County, NY
Production: 80 cases
This cider is dry and crisp with integrated tannins, bright acidity and small bubbles. Bitter-sharp, off-dry, dense carrot-amber color. Cloudy with medium to high effervescence. Tart tropical and citric fruit plus blueberry and birch beer. Woodier body toward the end with piercing cherry sustained by high tannin.
Fermented with wild yeasts, no bottle-conditioning or disgorging to allow the yeast, sediment and cider to coexist.
Aaron Burr Cidery has become the sought-after icon of local, traditional cider making. This small homestead farm dates back to the early 1800s and is located in Wurtsboro, NY, in the neighboring Sullivan County. Andy Brennan and Polly Giragosian are dedicated to making “true cider,” their main source of apples are those that they forage themselves around the Hudson Valley and Lower Catskills. Mamakating is the name of the town that encompasses the village of Wurtsboro, and ‘Mamakating Hollow’ refers to the area south of rt. 209, one of the original highways in the country, originally known as Old Mine Road. It was a Paleo-Indian trail thousands of years ago, and eventually was used by the Lenape. There is a densely forested area full of apple trees, and the apples are foraged from the location closest to the cidery.