Alabang, Manila, Philippines. Not the first place I’d travel to in search of quality cider. In fact most people I have spoken to here have never heard of it. But where there is a will there is a way. With some local knowledge I got my hands on a bottle of Casino Cidre Bouché Brut
Rebello Wines are doing some interesting things in cider these days, they are introducing new ideas to the Australian market under the Cheeky Rascal label. They’ve done mulled cider kits and cider with fresh strawberries. But today I get to review Cheeky Rascals’ most premium cider, the Methode Traditionelle apple cider.
Turning our attention to a Brut(e) of a cider by Lobo Cider. The first time I reviewed a Lobo it was just a bit too sweet for me. Now I get to review Norman by Lobo, their “European” style bottle conditioned dry cider. If I can stop admiring the artwork on the bottle I might lift the cap.
There are many ways to make cider. I want to talk about the champagne method or as you may have heard me call it Methode Traditionelle Cider. But this French sounding technique was actually pioneered in England and what happened next changed the beverage world forever.
So lets talk about how it works then a little about the history of it.
I’m pretty excited about this cider review. Not only is New England Cider Company one of the newest names in the Australian Cider industry they are also from my region of New South Wales. This makes their first cider, the Ice Breaker, as far as I can tell, the most northern cider in Australia.