It took 12 recipe trials for Buffalo, Minnesota’s Number 12 Cider House to settle on the right recipe for their flagship sparkling dry cider. Since 1997, the team behind the cidery have been taste-testing their batches of homebrew and turned it up to commercial in 2011. Sourcing local Minnesota apples for their traditional cider production, the fruit is pressed, racked after primary fermentation then undergoes secondary/malolactic fermentation before it is bottle-conditioned and aged anywhere between two months and two years. The Sparkling Dry cider immediately reveals earthy notes of skin dusted by dirt and ripe golden aromas of apple and raisin. The palate is fresh and tart with flavors of Meyer lemon rind and tangy apple.
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