Cider with Cascara + Persimmon

Apple

NC - North Carolina

$14.00 / 375 mL Bottle

Alcohol 6.9%

The story behind this cider is really a story about the 3 degrees of separation. Bailey, our Head Cidermaker’s partner Alex is a coffee buyer Counter Culture, so we get to try A LOT of coffee from all over the world and get tons of exposure to coffee-related things around here at Botanist & Barrel. On a coffee trip, Alex was talking about Bailey’s work as a cidermaker with Aida, a coffee grower, and the idea of a cascara cider was born. Cascara is the dried skin of coffee cherries. We infused it to make a delicious and unique type of cider, by making a cascara cider tea. The resulting tea had a sweet, fruity flavor with notes of cherry and raisin. The cascara comes directly from coffee grower Aida Batlle, a fifth-generation coffee producer operating her family’s three farms—Fincas Los Alpes, Kilimanjaro, and Mauritania—in El Salvador’s Santa Ana region. The cascara adds complexity to the flavor profile of the cider, giving it a unique taste that is both fruity and floral. 🥂Persimmon custard, guava, mango and banana chips that finishes with tea-like tannins. Elevage: Aged in fresh Cardinal Gin Barrels 🍏Made with Japanese Persimmons from Indian River Farms, Mt Airy, NC / Made with Cascara from Fincas Los Alpes, Kilimanjaro, and Mauritania—in El Salvador 🍴Fresh Fruit Salad, Avocado toast & grilled cheese.