We all have heard of a fine red wine aging in a dark cellar for 5, 10 years or even longer if you’re particularly patient with a good bottle. Beer is much more volatile and is best fresh. But what about aging cider? Do you drink it fresh or stash it away, waiting for it to hit its peak?
Methode Perry is a very limited release cider by the Hills Cider Company from South Australia. You’ll see why this is a small run cider when you see how much time and effort goes into making this pear cider.
The Methode Perry started life in 2010. The Hills Company decided to make a French style perry (pear cider) using pears normally used for the fruit bowl, rather than pears bred specially for perry production, mainly because there are next to none of these varieties growing in Australia. Perry pears are famous for being hard to grow, tall trees that mature very slowly. Pears for your heirs as they say.
Back in 2010 two mates set themselves with a simple goal – to make Australia’s best cider! By keeping it local and keeping it simple, the Hills Cider Company has come up with a cider that is hard to beat and gives you every bang for your buck.