By Leesy Latronica
When Charles and Milissa McGonegal partnered with Burlington, Wisc.,’s Brightonwoods Orchard in 2001, they modeled AeppelTreow Winery and Distillery after a shared mission to produce hard cider and perry that remained “true to the apple.” Since its early days, AeppelTreow has rallied three generations of cider-passionate relatives to harness the traditional European farmstead approach to cider making.
Next door to the cidery’s woodland barn headquarters, the orchard grows and harvests 200 tart and tannic heirloom apple varieties that ensure each bottle is as local as it gets. In general, the ciders are aged for a minimum of four months using the traditional Champagne method, during which each bottle goes through the secondary fermentation process that creates a fine effervescence.
Part of an extensive lineup of specialty and small-batch ciders, AeppelTreow’s seasonal Sparrow Spiced Cider delivers a sweet, semi-dry apple flavor enhanced by cinnamon, cardamom, star anise and mace. The custom blend of warm spices cuts the apples’ acidity and highlights their sweetness, soothing the mouth, body and soul with a flavor profile perfect for chilly weather and the approaching holiday season.
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