Our first Hard Cider reflects a 14 year experience making award winning wines. We started with all natural apple juice at 13 Brix inoculating the fermentation in 60 gallon French Oak Barrels. We used a yeast normally used for our Fume/Sauvignon Blanc. Fermentation took 15 days to become completely dry and the cider was racked to a clean barrels. Headbanger American Gold Whiskey was added to the cider and aged for another 30 days. The lots were carbonated, kegged, and bottled unfined and unfiltered.
The vanilla, caramel, and cinnamon flavors from the whiskey add the components enabling us to call this, “The Caramel Apple of Ciders.” Dry to the finish, the texture reminds us of an Italian Prosecco that is clean, refreshing, and leaves you wanting another sip. Headbanger Hard Cider, Arizona, USA
Common Cider
ABV:
7.50%
Desert Rock Winery
Scottsdale, Arizona