Some of the weirdest ciders are produced in America.
LA SIDRA.- Cider tradition lies in the seed of an apple. And their flavours tend to move from crispy to sweet or dry, depending on the blend.
However, there are also weird combinations several cideries are offering. These are some of them:
Some intriguing combinations include The Tonic, by Blake’s Hard Cider Company, made with ginger root and cucumber; or the Hootenanny Hard Cider series, by Locust cider, with flavours which go from vanilla bean to smoked blueberry; and Argus Cidery’s Tepache Especial, containing spices and pineapple.
Strange cider combinations can be found in Urban Fermentory’ Dulse Seaweed, a cider infused with seaweed, whose saltiness balances its sweetness; or Brunch, by Farmhaus Cider, which makes a breakfast beverage by combining cinnamon and maple flavours; and Reverend Nat’s Br-er Rabbit, a dry cider made with carrot juice and carrot honey.
And, finally, extreme combinations are Blakes’s El Chavo, a cider with a blend of habanero peppers and mango; or Buskey’s Randall’d Cider, a series of experimental ciders, like their jalapeño-lime, cherry-lime, watermelon-rosemary, grapefruit-lemongrass or mango-mint.
Would you dare?
