Cider with Montmorency cherries and foraged wild plums. Pasta is my favourite food group (we'll come back to that). Last summer, we picked plums growing in the wild. We put about one bushel into a very small amount of cherry-infused cider, whole. Leaving them whole put them in a semi-carbonic state, giving this cider a huge juicy vibe. What's it like?: Notes of strawberry cotton candy, ripe apricot, mandarin juice and candied Sfusato lemon peel. The tannins of the plum skin and the texture of the stones has give this cider a chewy kind of tannin that coats the roof of your mouth. It’s the perfect kind of texture. Drink this with a lemony tagliatelle. 25 cases made. 6.7% ABV | 750mL Ingredients: Apples, Cherries, Plums. Gluten free. Wild ferment, zero residual sugar, vegan.
