By Nick Thomas
Nestled in the quaint and isolated Yakima Valley region of Washington state, which grows a significant portion of the United States’ hops and apples, Tieton Cider Works has been happily producing cider since 2008. But its apple lineage doesn’t begin there—the land used to grow Tieton’s apples has been family owned and producing fruit since the 1920s. Needless to say these guys know apples, but they also offer a wide variety of ciders infused with other fruits.
Tieton’s Apricot Cider is tart and brilliant with acid. It successfully captures the crispness of biting into a fresh apple in the first wave across the tongue, but slowly transitions into the familiar stone fruit sweetness of apricot almost immediately. It’s labeled as a semi-dry cider, finishing with a kiss of sweetness to balance the sharpness of the tart apple.
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