Big & Bold, The Bad Apple is made in am imperial style, fermented with local meadowfoam honey and aged on Oregon White Oak. Complex notes of apples and wood make this a Northwest favorite.
Each spring local beekeepers bring their hives to the giant meadowfoam fields near our ciderhouse to pollinate the flowers. The rich amber colored honey produced by these bees is some of the highest quality honey, with incredibly strong notes of vanilla, toasted marshmallows, marzipan and creme brulee.
The meadowfoam honey is added along with the fresh pressed apple juice, directly to the fermenting tank, boosting the initial gravity (or fermentable sugars) of the cider which give the yeast enough food to produce the 10.5% alcohol by volume, from which The Bad Apple’s namesake originates.
The Bad Apple is then aged on Oregon white oak(quercus garryana), which is Native to the Pacific Northwest. Similar in profile to french oak, but with stronger vanilla notes, our local cooper (barrel maker) gives a slight toast to the oak, adding to the complexity of the aroma and flavor.
Both the honey and the oak are high in vanillin, the compound which gives vanilla it’s signature flavor. The resulting cider is rich and multifaceted with notes of mead on the mid-pallet and an alcohol warmth without overpowering and a coating vanilla finish.
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