bottle release

2 Towns Ciderhouse Releases 2013 Pommeau – Port-style Cider

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Those used to 2 Towns Ciderhouse more standard apple and fruited cider should take note of the vintage release of 2013 Pommeau in 375ml bottles this week. This is a port-style cider perfect for capping off a feast or sipping fireside or giving as a gift. At 19% ABV this cider yields notes of dried apricot, oak-barrel character and subtle hazelnut, as well as aromas of crème brulee and light tobacco and is excellent to keep around for awhile. 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.

More from the press release: To create the Pommeau 2 Towns 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.

About 2 Towns Ciderhouse

2 Towns Ciderhouse was founded in Corvallis, Oregon, in 2010 with the mission of bringing cider back to the people. 2 Towns Ciderhouse is a proud pioneer in the resurgence of America’s first beverage of choice. We planted our own orchard in 2012 to help revitalize old-world heirloom apples. We are committed to supporting local apple growers by insisting on using the finest fresh-pressed 100 percent Northwest apples and never take shortcuts in the cider-making process. Our process includes careful fermentation and no added sugar or essence flavorings, allowing the naturally fermented ingredients to speak for themselves. Named for two towns in our locale, Corvallis and Eugene, 2 Towns Ciderhouse has become one of the most award-winning and recognized ciders in the West.  Please visit www.2townsciderhouse.com for more information.

 

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: SamuraiArtist@NewSchoolBeer.com

1 Comment

  1. Kate (cidersays)

    December 17, 2015 at 1:03 pm

    This sounds amazing!

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