Saturday, February 25, 2017

Reverend Nat's Cider Tasting

2 p.m. 'til 4 p.m.
All ages welcome | 21+ to drink

About Reverend Nat's Cider Tasting

Reverend Nat's will be in the shop pouring samples of their ciders from 2 p.m. ‘til 4 p.m. on Saturday, February 25. So stop by and try a few delicious offerings: New Moon Mandarin, Hallelujah Hopricot, Revival Hard Cider, Deliverance Ginger Tonic, and Sacrilege Sour Cherry.

New Moon Mandarin
On an overland to the Tien Shan mountains in Northwest China, I checked into in a hostel in a village along the Xingzi River. Having lost my diary a week before during a sudden retreat from a bar, I was unaware of the impending New Year's celebration. Never one to miss a party, I proceeded to nocturnal wandering and firecracker watching, passing decorated doorways draped in red. I became hopelessly lost as the invisible New Moon rose in the small hours, but awoke at Dawn on a snug park bench to find that a reveler had left, atop my satchel at my head, a red envelope containing six gold coins and one radiant Mandarin orange.
Upon my return to American I set about working with this orange, ever fickle and not one upon which many fermentative discoveries have been published. Eventually I determined that a combination of juice and zest, with a hint of chamomile flower, create a flavor so unusual that it had to be shared. I hope you enjoy this cider as much as I do.

Hallelujah Hopricot

This is my flagship cider, the cider I love to love. The making of Hallelujah Hopricot starts with classic American apples as a Belgian wit-style cider steeped with coriander, bitter orange peel and paradise grains, fermented with a Belgian saison ale yeast. On top of that rich base, I add pure apricot juice and finish with Oregon-grown Cascade and (whenever I can get them) Amarillo hops. A fresh and fruity concoction not dulled by sweeteness, this cider is my personal favorite.

Revival Hard Cider
My newest release is Revival Hard Apple and I couldn't be more thrilled to share it with you. I start with a secret blend of Washington-grown apples and add piloncillo, dark brown evaporated cane juice, purchased direct from Michoacan, Mexico. I ferment this dark base to all the way to dry using two exotic yeast strains: a beer yeast known for the round mouthfeel in Saisons and a rarely-used secret culture which produces aromas of pineapple, guava and peaches. This cider is brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage.

Deliverance Ginger Tonic
The second cider I ever made was Deliverance Ginger way back in April of 2012. I felt that the simplicity of apple and ginger, while delicious, was getting a bit long in the tooth. This new bottle, on the other hand, is rather futuristic. Behold Deliverance Ginger Tonic! To each batch of cider, I add gallons of pure squeezed ginger juice, hundreds of hand-cut fresh lemongrass stalks, the fresh-squeezedjuice and zest of thousands of limes (zested by hand!) and top it off with hand-extracted quinine from the bark of the Peruvian cinchona tree. This chemical has antipyretic, antimalarial, analgesic and anti-inflammatory properties. Should you contract malaria, proceed immediately to a doctor. Otherwise, please enjoy this refreshing libation. To those fans disappointed by the departure of the classic Deliverance Ginger, I tell them that this new concoction checks all the same flavor boxes but does so with more excitement. Enjoy!

Sacrilege Sour Cherry
Others profess to produce a cherry cider, but none begin with 100% sour Granny Smith apples (eschewing all other apple varieties for their lack of sourness) unified with the superior Montmorency sour cherry (aka Prunus cerasus, a superior and vastly dissimilar cherry to Prunus avid, the bird cherry, the mere mazzard, so commonly used in cough syrup and children's sweet-snacks) and the exotic Baladon sour cherry (hailing from my native country of Hungary), fermented with an English Ale yeast (procured from a fine brewery in Chiswick, London), rounded out with a spot of Bartlett pear juice (undeniably the world's greatest pear-flavored pear) and completed with a touch of spiciness (largely attributable to the ghost chili pepper, although married with a secret spice), precisely enough to make your vigor race and spirits embrace another gulp. This is a cherry cider like none you have ever tasted.