The Disturbance is a combination of a 20% wild ferment and an 80% inoculated ferment. The result is a natural cider with a seriously sour presentation not unlike a tart lemonade. The majority of the cider was inoculated with Monastery Ale yeast and blended with a wild fermented Golden Russet/Ashmead Kernel blend. The resulting cider is in the Spanish style that is smooth, yet tart in mouthfeel.
Awards:
2018 Northeast Gold Cider & Perry Competition Silver Medalist
2018 New York Wine Classic Bronze Medalist
2018 GLINTCAP Bronze Medalist
Tasting Notes: The Disturbance is a dry cider that is rustic and tart. Served best when poured from some height into a glass over crushed ice. Goes well on a hot summer day or served with higher fat foods.