New on Tap: Ovino from Oregon
Sour. Very sour. In a good way. Pretty dry. Not getting much depth from it, but it is tasty.

Faint Apple aroma. Not much else to say. It’s possible that my allergies are acting up and getting in the way, but it doesn’t feel like it.

Wandering Aengus, “Anthem Hops”
First impression, smells slightly beery. Light, not very sweet, certainly more going on than the Ovino. Sour finish with Apple in the aftertaste. This is a cider that makes me want to know more about tasting cider. There’s a lot going on in the middle that I don’t have the vocabulary for. Highly recommend.

Wandering Aengus “Wanderlust”
I’m biased. This totally hits my sweet spot. More than slightly sour, kind of dry and all delicious. A bit of yeast mixed with Apple in the finish. Sooooo good. This is what I would drink all day if I wasn’t so curious about everything else.

Bushwhacker “Cold Brooklyn Nights”
Just went for a taste, just too sweet, obvious honey/cyser component. Maybe when the weather is colder, maybe even warmer than room temp. On cask.

Sarasola (Basque style)
One of my absolute favorites. Sour, complex, yeasty, almost reminds me of some kind of off-brand cola when it first hits the tongue. The only thing I get from the nose is very distant vinegar, maybe a little “farm”, but the flavor kicks you in the teeth. It has a greasy or oily texture that I can only assume comes from the sediment. There is so much going on in these, I just don’t have the words. It’s raw and incredible. The French ciders may be very complex, but the Basques are the masters, for now.

Side note: Amber is the bartender/chef with mad skills. Her cheese plate was generous and balanced, but her chili is from another planet. Habenero and Goat Cheese. Wow.

Appeltreow “Sparrow Spiced Cider”
I usually avoid the spiced ciders, but Amber gave me a taste and I decided to go for it. The nose is certainly clove. The flavor is light and crisp, not too dry. Excellent balance with the clove and nutmeg, really.