This is Willie Smith’s Whisky Aged Cider. I often talk about a sense of place with a cider. Apples reflect the soil they’re rooted in. Vintages reflect the season. Wild yeasts native to a cider house sneak in with a signature flourish. A simple glass of cider can be a lesson in everything from meteorology to geography and even history.
It may be staying the obvious but to make a good cider you need start with good apples. But if you start with just one type of apple, will it have the depth and character? In a test of what an apple can do, Willie Smith release the 2017 Somerset Redstreak Dry Cider .
Along the Coal River on the Tasmanian east coast, Lost Pippin is growing desert apples and a little bit of wild yeast. A cool climate helps grow great apples. So I’m very much looking forward to getting into this, the Wild Tasmanian Apple Cider.
Sometimes cidermakers make a cider that will have a wide appeal, to sell well and get their name out there. Sometimes they cut loose, experiment a bit and make something they want to drink. When you get your hands on one like that it’s probably something you want to pay attention to. That’s the back story for Lost Pippin’s Special Release 2014.