Located in the unique water-locked agroecosystem of Washington state’s Olympic Peninsula, Alpenfire Cider thrives as the state’s first organic cidery. Owners Steve “Bear” and Nancy Bishop began their cider education in France, England and Spain, where they learned the technique of Old World cidermaking. Upon their return to Washington, they took a class on cider at Washington State University that was taught by renowned cider master and educator Peter Mitchell. Soon after the completion of the class, they ordered 900 French and English cider tree varieties that began to take root along with their cider business culminating with their first harvest is 2008.
Triple fermented in whiskey and mead barrels, Alpenfire’s Smoke Barrel Aged Cider is made with Kingston Black, Dabinett and Vilberie apples. One sniff holds aromas of sharp cider apples with a nuanced and gentle lingering aroma of oak similar to the scent to hot buttered rum. After the first sip, you’ll notice peatiness like a scotch about the drinkable feel of the cider from the barrel age. This cider is viscous, although not too saccharine with a long, rich finish. Drink this next to the fireplace or at a campfire to pay ode to the flavor of the smoky aged drink.
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