Ever the audacious experimenters, the team at Reverend Nat’s in Portland, Oregon, riffed on a New England-style strong cider with the Winter Abbey Spice. Second fermented on an abundance of raisins, dark muscovado sugar, cinnamon and nutmeg, this seasonal release is then also aged in toasted American oak for three+ months. Expect a touch of the company’s characteristic funkiness to offset the warm spices and sweet notes from the oak. Try this one gently warmed with a splash of rum, a perfect fortification against the dropping of mercury.
