December 2021
December’s Explorer Box features Frigid Auger (Riesling Yuzu Peach Cider) and Native Chardonnay, a Hudson Valley Spontaneous Chardonnay Cider.
BOOK OF NOMAD | FRIGID AUGER
It’s gonna be a wild wine kind of winter. This winters, Book of Nomad features grapes sourced from Brotherhood Winery, the oldest winery in the United States. This season we decided to explore how spent wine grape skins would co-ferment with our house cider and fruit. The interaction between these ingredients leads us to some pretty wild flavors that we cannot wait to share with you. Cheers to Winter!
NATIVE | CHARDONNAY
Hudson Valley native cider apples, yeast, and bacteria take a day trip to the oldest winery in the United States, Brotherhood Winery. First, we crushed HV Heirloom apples into pomace, rested the pomace for one week in open stainless steel tanks to encourage the native yeast and bacteria growth from the skins of the apples. We pressed the pomace into juice the week after, then barrel-aged the cider in oak on the lees for nine months
Late fall during harvest season, we picked up freshly spent wine grape skins and co-fermented said Chardonnay skins with our house cider. The yeast that naturally lives on the skins of grapes helped to kick start secondary fermentation. Once fermentation was complete, we blended barrel-aged cider to pump up the layers of complexity, tannins, and acid. This co-fermented melange of wild fermented cider represents a unique pairing of Hudson Valley terroir.
Delightful to drink at any temperature, best at 60 degrees Fahrenheit.
TASTING
Are your ciders chilly? Do you have your tasting card and a pen handy? Taste through your Cider Explorers Box with Kyle.
CIDER COCKTAIL
Edward Gibbons-Brown, one of our favorite local mixologists and theater lover, has created a custom cocktail for you, Cider Explorers, using ingredients found in the common pantry.