Fruit Ciders have been a growing segment of the cider market for a few years now. Much to the horror of Cider purists. While I tend to agree with them, there is a strong argument if people are drinking crappy fruit ciders why shouldn’t the craft Cidermakers get in there and show them how it’s done right.
Quinces are the often-forgotten member of the pomme family, you may have only heard of it in the quince paste form next to the brie on the cheese board. Pagan Cider has a history with apples combined with extra fruity bits in ciders. The Pagan Quince Cider is the latest in their lineup.
Pagan Apple Cider from The Huon Valley, a traditional apple growing region of Tasmania. Pagan Cider source the apples from Lucaston Park Orchards. These guys have been growing fruit in Tasmania for 4 generations. What Pagan cider don’t do to their cider is the interesting bit. The Cider isn’t pasteurised, as this dulls the flavour. There is no sugar added because this is an Australian “Real Cider” and that is (morally) not allowed. It does not have gluten or egg white. Odd things to put in a cider but they can be used as a clarifier, but this is a proper cider; its just full to the brim with Tassie apple juice.