Whenever we gather at The Murder Table for a research session, we like to maximize our time and review a wide variety of beverages. Although Whisk(e)y and Craft Beer are our usual focus, we’re always willing to mix things up a bit.
After a recent research session where we reviewed several whiskies (seven to be exact), we decided to review something a little different. That something a little different was a Rosè cider from Shacksbury of Vergennes, Vermont which I just happened to have two of in my refrigerator. We called this part of the evening, The Digestif Round.
Dry, Crushable and made like a rosé wine.
When we set out to make a rosé cider, we knew we wanted to pay homage to our friends in the winemaking world. Unlike many commercial ciders that rely on food coloring or additives to achieve a “rose pink” blush, our rose gets its color and flavor from grape skins — just, as we believe, like a rosé should. We start with fresh New England apples, pressed and fermented at cellar temperature; then age our cider on Syrah and Zinfandel grape skins to impart tannin, structure, and berry notes. We source grape skins from California because we cannot find a high enough quantity here in the Northeast. Together, these add up to a fun-loving but refined marriage of New England apples with traditional wine grapes, as tasty as it is beautiful.
Fun-loving and refined??? If we didn’t know any better, we’d think they were talking about us! Cause you know, we’re most definitely fun-loving, and there’s no doubt that we’re refined. As refined as Top Tier high-test gasoline. Vroom Vroom!
To see and hear all that we had to say about this delicious sounding Cider from Vergennes, Vermont, click the play button on the following video:
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