Seattle Cider Basil Mint 6Pk is a 6.9% ABV hard cider sold in six-packs of 12 oz cans, co-fermented with fresh basil and mint alongside Washington-grown apples. This expression earned a Platinum medal at the Great Lakes International Cider and Perry Competition (GLINTCAP) and scored 92 points from Tastings.com in 2016.Quick Facts: ABV: 6.9% | Origin: Washington, USA | Style: Off-Dry Herb-Infused Cider | Producer: Seattle Cider CompanyProduction & HeritageSeattle Cider Company operates out of Washington state and has been recognized as GLINTCAP's Large Cidermaker of the Year for three consecutive years. Basil Mint is built on a custom blend of fresh-pressed Washington apples — including Granny Smith, Fuji, Red Delicious, Golden Delicious, and Gala varieties — and co-fermented with an impressive 118 pounds of fresh basil and mint per batch. That co-fermentation approach, rather than a post-fermentation infusion, integrates the herbal character deeply into the cider's structure, with cane sugar rounding out the base.Tasting NotesAroma: Prominent fresh basil leads the nose, followed by green herbal notes and a subtle undercurrent of ripe apple. The aromatics lean savory and floral rather than sweet.Taste: The entry is distinctly savory, with basil arriving immediately on the palate alongside bright apple acidity. Mid-palate, cool mint emerges and mingles with the herbal backbone, while the apple blend provides a moderately tart, off-dry body. A slightly elevated acidity keeps each sip lively and well-structured.Finish: Clean and tart with lingering mint coolness and a dry, refreshing close. The basil fades gradually, leaving an herbal impression that invites the next sip.How to Drink Basil MintStraight from the can, well-chilled, is the most direct way to appreciate the herbal intensity. For those who enjoy mixing, this cider works in several directions: Cider Mojito: The existing basil-mint profile mirrors a mojito's herbal-citrus backbone — add a squeeze of lime and a splash of white rum. Garden Shandy: Mix equal parts Basil Mint with a light wheat beer for a low-ABV, herbaceous summer drink. Cider Mule: Combine with ginger beer and lime juice; the mint and basil amplify the ginger's spice without competing with it. Best For Summer cookouts where a savory, herbaceous alternative to beer stands out Gifting to a craft cider enthusiast who has tried every fruit variety Pairing experiments at a dinner party focused on garden-fresh cuisine Introducing hop-averse friends to the complexity available in modern hard cider Frequently Asked QuestionsWhat does Basil Mint taste like? It is an off-dry cider that leads with prominent savory basil and cool mint layered over tart, fresh-pressed apple, finishing clean and dry with lingering herbal notes.How does Basil Mint compare to Woodchuck Cellar Series Mint Cider? Woodchuck's Mint Cider leans toward a sweeter, more straightforward peppermint character, while Seattle Cider's Basil Mint adds a savory basil dimension and higher acidity that creates a drier, more complex profile at a comparable ABV range.Is Basil Mint good for cocktails? Yes — its co-fermented basil and mint provide a ready-made herbal base that works especially well in cider mules, cider mojitos, and garden-style spritzes without needing additional muddled herbs.Where is Basil Mint made? Basil Mint is produced by Seattle Cider Company in Washington state, using a custom blend of locally grown apple varieties including Granny Smith, Fuji, Red Delicious, Golden Delicious, and Gala.What foods pair well with Basil Mint? Thai basil chicken benefits from the cider's matching herbal intensity. Caprese salad echoes the basil while the acidity cuts through mozzarella. Grilled shrimp skewers pair naturally with the mint and citrus-like tartness. Fresh spring rolls with peanut sauce find balance against the dry finish. Goat cheese crostini complement the savory-floral profile.What sizes does Basil Mint come in? Seattle Cider Basil Mint is commonly available in six-packs of 12 oz cans.Is Basil Mint worth the price? Basil Mint positions as a premium craft cider within the herb-infused category; the Platinum GLINTCAP medal, 92-point Tastings.com score, and the labor-intensive process of co-fermenting 118 pounds of fresh herbs per batch give it strong credibility at its price tier.Why Basil Mint?Very few commercial ciders co-ferment with fresh herbs at this scale — 118 pounds of basil and mint per batch is a commitment that separates Basil Mint from ciders relying on extracts or post-fermentation flavoring. The Platinum medal at GLINTCAP, one of the most respected international cider competitions, validates that the technique translates to the glass. Backed by a producer named Large Cidermaker of the Year three years running, this is not an experimental side project but a flagship expression from a cider house with serious production credentials. For drinkers who find fruit-forward ciders one-dimensional, Basil Mint delivers a genuinely savory alternative grounded in Washington terroir.
