The growing interest in cider has provided a fertile ground for the production and appreciation of single varietal or even experimental types of cider. Both can lead to creating a sales niche that can develop into a successful part of a cidery’s business.
Many cideries around the country are experimenting with different apple varieties while looking to push the boundaries of traditional cider making.
Consumers are increasingly seeking out unique and authentic experiences, and cideries look to offer just that. As the demand continues to grow, cider makers are motivated to explore all types of apple varieties along with driving innovation in the industry.
Since the inception of Albemarle Ciderworks, Guy Wallis said they have focused on single varietal ciders.
“Over the last couple of years, single varietal ciders have started to become more available from producers across the US,” he noted. “This trend has validated our commitment to seeking out superior cider apple varieties and using them to make fine single varietal ciders.
With the “better for you” trend in the marketplace and having more mindful consumption, Wallis notes that a cidery like Albemarle fits into the category and can use that to its advantage.
“Our product has little to no residual sugar and aligns with this trend,” he said.
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Ice cider, with its enchanting production process and decadent flavors, represents a pinnacle of craftsmanship within the cider world. Cider fans can seek out novel and exquisite beverages with something like ice cider continuing to drive sales for a cidery like Bent Ladder.
“We have had a lot of success with our ice cider the past couple years,” Matt Vodraska said. “We are excited that 2024 will see an expansion of our dessert cider line with the addition of our first Pommeau.”
Pommeau is a French aperitif that blends unfermented apple juice and Calvados, an apple brandy from the Normandy region. It’s characterized by its amber hue along with a rich, complex flavor profile.
“We really became interested in making this as a way to preserve the harvest and capitalize on space,” Vodraska said. “One barrel of distilled apple spirits takes up a lot less space than a tank of cider.
“Our operation is very focused on highlighting the fruit and terroir of our orchards. We think that pommeau will be another great expression of our land in a new format.”
Photo courtesy Bent Ladder
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