This is the second cider to come from acclaimed Hood River, Oregon, brewery Double Mountain, and from an estate orchard, nonetheless. The brewery — a serious producer of fruit beers also from estate or Columbia Gorge-area farms — grows, presses and ferments Newtown Pippins (plus some European cider apples) to dryness via a house-curated yeast strain and ages it in barrels that previously held an eight-year bourbon then a two-year-aged apple brandy. The Oak Aged Dry Cider took the oak casks for their final run, resting for nearly one year prior to bottling. The end result? Ample servings of yeast, guava and pineapple are lifted with a clean and medium-weight palate, bundled with sprightly acidity and dry oak finish of herb-scented caramel.