2 Towns Ciderhouse Releases 2013 Pommeau

Port-Style Cider Impresses with Aromas of Crème Brulee & Tobacco, Notes of Dried Apricot

2 Towns Ciderhouse releases its 2013 Pommeau this week—a port-style cider perfect for capping off a feast or sipping fireside. This 19% ABV cider yields notes of dried apricot, oak-barrel character and subtle hazelnut, as well as aromas of crème brulee and light tobacco. Pommeau was previously produced by 2 Towns’ sister company, Traditions Ciderworks.  Past vintages were honored with multiple awards from the Great Lakes International Cider & Perry Festival and Sip Northwest Magazine’s Best of the Northwest.

To create the Pommeau we press Dabinette, Porter’s Perfection, Kingston Black and a variety of other apples for a robust blend of juice that’s high in fermentable sugars and rich with complex tannins. We then take the blended juice, lightly ferment it, transfer it to oak barrels, fortify it with apple brandy and age it for over a year.  We use brandy distilled from our own cider and age the Pommeau in barrels previously used for chardonnay, pinot noir, sauterne, muscat and brandy.

“This Pommeau demonstrates exceptional integrated complexity—it’s smooth and multifaceted, full-bodied and delicate,” said Dave Takush, head cidermaker for 2 Towns Ciderhouse. “It pairs well with a variety of holiday fare, including oven baked figs stuffed with blue cheese, slices of a rich terrine or even a bold cigar.”

Fewer than 500 cases of 375ml bottles of the 2013 Pommeau were produced. It will be available in limited quantities in Oregon, Washington, California, Idaho, Nevada, Minnesota and Chicago.

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