The Ciders
$62.00
The Ciders
-Fluxion
-Still Point
-Emanation
Emanation 2020 / 7.15% abv
sparkling pet-nat cider made from organic cider apples of Walden Heights.
Bottled young with primary fermentation finishing in bottle for carbonation - known as petillant natural (pet nat for short)/ ancestral method. Usually bottled in January directly post harvest. 3-4 months of fermentation in stainless steel. Over 150 different types of organic Cider apples grown and juiced by Walden Heights Nursery and Orchard (the rest of the ciders are foraged by us). Most akin to English style ciders and other craft cideries. Mid to big/champagne like sparkle.
Fluxion VI 2018 + 2019/ 7% ABV
Our flagship barrel aged sparkling cider — fluid interplay of tannin and acid
Fluxion and still point are Our solera style ciders - (solera refers to a multi-vintage blending of wines) Fluxion is bottled as a sparkling and still point is bottled still. We have been making Fluxion / still point since 2010 but we began our solera process with the 2015 vintage. We blend and bottle Fluxion/still point once a year, before bottling we barrel down the blend to incorporate into the next blend the following year so each blend has cider as far back as 2015 in it. The blend consists of a 1 year barrel aged cider blended with 2 year barrel aged cider. Bottled as Traditional Method - (secondary fermentation in bottle for carbonation) using maple syrup as priming sugar. Mid sparkle. Most akin to spanish style ciders with a bit higher acidity. Same blend as still point but carbonated.
Stillpoint 2018 + 2019/ 7% abv
Barrel aged still cider - soft buttery with integrated acidity - SAME BLEND AS FLUXION BUT BOTTLED STILL - OUR FLAGSHIP CIDER - THE ORIGINAL MUSE
1 year barrel aged cider blended with 2 year barrel aged cider. Not too many folks will be familiar with still cider as the modern pallet craves bubbles. This style is Jonny’s favorite. Cider was drunk in its still form very regularly throughout history. Most akin to what it tastes like right out of the barrel. But time in bottle further softens/integrates the cider. Still point exemplifies the soft buttery, integrated acidity that results from metabolic action of Lactic acid bacteria.