Boar’s Back Sidra (500ml)
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For centuries in the Annapolis Valley, farmers have pressed apples and fermented the juice in cool cellars over many months as a means of preservation and to yield a diverse range of cider refreshments. Boars Back Cider uses native and selected wine yeasts to ferment pure apple juice in oak casks, for a natural taste that harkens back to years past. The cider is bottled with a small amount of residual sugar remaining, allowing for the fermentation to continue and finish in bottle, yielding a naturally sparkling dry cider.
Equal parts Russet and Spy with lesser volumes Cortland and McIntosh apples were pressed in November 2017 and allowed to spontaneously ferment slowly through the winter. A still cider the Spanish tradition, this sidra is barrel aged to dryness for 8 months then bottled unfiltered with zero sulphur addition. An intense floral nose gives way to dry red apples with a touch of volatile acidity. Drink it now or let it turn to delicious vinegar.