Crispin Ultra-Premium Ciders

At some point in 2010 I saw tweets go by from and about Crispin Cider. Being a cider lover I quickly looked them up and attempted to find out where I could get some. No luck. I contacted the rep through Twitter and was at first hopeful from the news that distribution in New England was being coordinated for 2011. It turns out that that arrangement will apparently take a bit longer and I’d have to travel to New York State to try to find some on my own. With much thanks and appreciation to Crispin Cider and their marketing staff I am able to bring you reviews using the selection of free samples that I was provided with.

We received eight different varieties to sample and review. With such a selection to work with we will be breaking it up into several outings, attempting some food pairings and we might even side by side some with our own ciders. So many options should lead to much fun!

This weekend we cracked open the Crispin Original and the Landsdowne Artisanal Reserve.

The basic serving suggestion for Crispin Ciders is over ice. This is peculiar to me as I don’t believe I have ever consumed a cider over ice. My only theory is that the ice interaction with the cider is similar to that found when serving a fine scotch on the rocks. The idea is that the water and the reduction in temperature bring out subtle flavors in the beverage. Without concern for past experience this is how we will serve them for our reviews.

The Crispin Original has a straw color and aromas reminiscent of dry white wine and hints of bottled apple juice. The flavors are restrained and the dryness is not so much that you pucker from it. Margot remarked that the familiar sour flavor from many other ciders she has had was noticeably absent. I concurred. The apple flavor is most prevalent in the finish. Margot’s quote while drinking it was “They know their shit!” You heard it here first folks.

The second selection we tasted was the Landsdowne Artisanal Reserve. This cider is made with Irish Stout yeast, organic molassesand is bottled unfiltered. This was definitely a new combination for me, but new experiences are always exciting.

The cider is brown in color and sets up with a light brown head that dissipates quickly. Aromas of spice and molasses meet you immediately. It is dry with flavors of baked apples. Margot felt the comparison to the aromas and flavors of pumpernickel bread was fitting. I couldn’t disagree with that.

This is definitely one of the most unusual ciders I have ever tasted, and one I would recommend others try. The confluence of aromas, flavors and brewing tradition is truly notable and something I am sure I will share far and wide.

Cheers!

Jason

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”