Willie Smith’s most recent evolution towards their goal of producing very special highly structured and aromatic limited release ciders is the development of the 23 Varieties Apple Cider which has been made through the combination of 23 single French and British bittersweet cider apple varietal ferments. The result is a multi-layered textural cider which is full–bodied and has a balanced rounded tannin profile. A complex nose that expresses floral notes that combine with apricot and other stone fruit aromas and are underpinned by sweet spice. The traditional approach of leaving milled apples to rest prior to pressing has contributed to the soft mouth feel of the cider and a cloudy deep amber colour that is specific to true tannic cider varieties.
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Willie Smith’s most recent evolution towards their goal of producing very special highly structured and aromatic limited release ciders is the development of the 23 Varieties Apple Cider which has been made through the combination of 23 single French and British bittersweet cider apple varietal ferments. The result is a multi-layered textural cider which is full–bodied and has a balanced rounded tannin profile. A complex nose that expresses floral notes that combine with apricot and other stone fruit aromas and are underpinned by sweet spice. The traditional approach of leaving milled apples to rest prior to pressing has contributed to the soft mouth feel of the cider and a cloudy deep amber colour that is specific to true tannic cider varieties.
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