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Cider in peach country · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Julianna>Today we're trying some craft ciders from Atlanta hard cider company in Marietta, Georgia. And then the couple of botanist and barrel cidery and winery ciders in cedar Grove, North Carolina.
• 0:18
  > Dave>The Atlanta hard cider company Ciders we'll be trying today are the crisp apple craft cider, the tepache pineapple cider, the cherry pie craft cider, and the cranberry craft cider. The botanist and, um, barrel ciders and cidery and winery ciders we'll be trying. Are pinkies up? Um, cherry and blueberry and the farmhouse cider seriously dry.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > Dave>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smoke. And host, the good old boys. Suds, Suds, Suds. It's time for more suds.
• 1:59
  > Julianna>Welcome, everyone. How are we today? All right, here we are for another knocking it around.
• 2:06
  > Julianna>Knocking it around. Yep. So here we are for another stud segment where we believe it only takes one rotten apple to spoil the bunch. And it only takes one good old boy to spoil the episode.
• 2:20
  > Dave>I like this.
• 2:22
  > Julianna>Sure. Yeah. I'm one of your hosts. Good. Olgal.
• 2:26
  > Julianna>Juliana. And joining me at the table today is the illustrious. That one. Good old boy. Good old boy Dave.
• 2:35
  > Dave>I am better than you. So you like to think so I like to know.
• 2:43
  > Julianna>All right. As much as we love beer, I mean, and we really do.
• 2:47
  > Dave>Sure.
• 2:48
  > Julianna>Sometimes it's nice to take a break and try something a little different. Today we're trying some craft ciders from Atlanta Hard Cider Co. Hard in Marietta, Georgia. And then we've just flourished this with a couple of botanist and barrel cidery and winery ciders in Cedar Grove, North Carolina.
• 3:12
  > Dave>Sure.
• 3:13
  > Julianna>So, good old boy Dave, I don't suppose there's any chance you've got any information on them that might be longer than one sentence?
• 3:21
  > Dave>I mean, there's always a chance. Chance. Luckily for us and the audience and me, these folks actually took the time to not only build a couple of pretty good websites, but they also added a little bit of info on themselves. So, first, from the Atlanta hard cider website, our story. Welcome to Atlanta hard cider company and Atlanta Distillery. Crafted from passion poured with purpose, Our story starts with a simple love for apples. Oh, apple, I love you so much. Fermented apples, to be exact. What began in an Atlanta garage. Well, that's a weird way to start something with, uh, founders Mark and Liz Demo.
• 4:12
  > Dave>Dino. Sorry. Uh, brewing small batch cider has grown into something extraordinary. A passion driven mission to craft exceptional Apple Ford beverages that bring people together. Eight years later, that humble garage project has become Georgia's top selling craft cider brand, which, that's pretty cool. Now sharing its award winning creations with cider lovers across the southeast.
• 4:45
  > Julianna>Nice.
• 4:47
  > Dave>Now, from the Botanist and Barrel cidery and winery website, how we got here. Picture it. A, uh, Southern afternoon. Sun on your face, laughter spilling across the porch, plates of comfort food and glasses raised in good company. That's the south we love. But something was missing. The wines on the table didn't taste like home. We're two families tied by food, laughter, and a stubborn belief that wine should tell a story about where it's from. So we started making our own wines that taste like our South. Fresh, real.
• 5:32
  > Dave>Born of local fruit and shared moments. Turns out we weren't the only ones thinking like or thirsty for that. What began as a dream became a gathering place for friends, neighbors, and anyone who believes in flavor that speaks of land and people.
• 5:51
  > Dave>Botanist and Barrel isn't just a winery. It's a celebration. It's also a cidery.
• 5:57
  > Announcer>Haha.
• 5:57
  > Dave>Uh-huh. It's a celebration of family, community, and the wild geography of the South. Come raise a glass with us and taste what home feels like.
• 6:10
  > Julianna>You know, I'm proud of you. That was a lot of words.
• 6:12
  > Dave>That was a lot of words. Man. I'm gonna need a drink after you're
• 6:15
  > Julianna>ready for a cider, huh?
• 6:16
  > Dave>Well, I'll tell you what I like about this. They both started as passion projects with people who weren't really in the business or whatever, and they saw something that they wanted to bring, you know, for themselves and for the people they love and, and, and then they grew it from there. I think they both take two different approaches to how they do it, but, um, I like that there, that there's a shared passion with both these places.
• 6:45
  > Dave>So it'll be interesting to see how their ciders, how it translates. Yeah, there you go.
• 6:52
  > Julianna>Uh, that's cool.
• 6:52
  > Dave>Rock and roll.
• 6:53
  > Julianna>Okay, now let's see if you can keep up, um, on the success train of speaking words and give us today's lineup.
• 7:01
  > Dave>Okay. More words. Here we go. The Atlanta Hard Cider Company Ciders we'll be trying today are the crisp apple craft cider, the tapache pineapple cider, the cherry piece craft cider, and the Cranberry craft cider. Luckily, a lot of those words were the same words over and Over.
• 7:26
  > Julianna>Okay, well, that's good.
• 7:29
  > Dave>Uh, and the botanist and barrel ciders and cidery and winery ciders. Well, that's a lot of tongue twisters. We'll be trying. Are the, uh, pinkies up? Cherry and blueberry rose and the farmhouse cider. Seriously dry cider.
• 7:53
  > Julianna>Yes. Very good. All right.
• 7:55
  > Dave>Yeah.
• 7:56
  > Julianna>So just as a reminder, we are going to be tasting these beers on, uh, these beers. Listen to me.
• 8:03
  > Julianna>These ciders on the fly.
• 8:04
  > Dave>Yeah. Yeah.
• 8:05
  > Julianna>And then we're going to be rating them between 1 and 5.
• 8:07
  > Dave>Sure.
• 8:08
  > Julianna>5 being El Besto and 1 being Stinko. Sure. Yes.
• 8:16
  > Dave>Yeah.
• 8:18
  > Julianna>So, uh, yeah, let's get to it.
• 8:19
  > Announcer>Right?
• 8:20
  > Dave>Let's do it. Let's drink this stuff.
• 8:22
  > Julianna>Let's drink this stuff. Okay. Well, the first one is going to be the crisp apple. We're starting off with the basic, if you will. This one is from Atlanta Hard Cider Company. So this one is, uh, their flagship cider. Slightly sweet and crisp with a smooth, refreshing finish. Crafted with in the traditional European style. It's an easy drinker and it is 5.9% ABV.
• 8:51
  > Dave>Nice.
• 8:52
  > Julianna>Okay. Color's good?
• 8:54
  > Dave>Yeah, it's nice. It's a steel cider, so it's not like super bubbly or anything.
• 9:01
  > Julianna>Not super active, if you will.
• 9:03
  > Dave>Right.
• 9:03
  > Julianna>Okay.
• 9:07
  > Dave>Good mouth feel. I'll tell you what I like about it is that it, it's a simple, basic apple cider that they didn't backfill with a lot of sugar. Um, you know, some of these, like, angry orchard and cider boys and some of these people, they, they make a cider and, and I don't know what, you know, maybe they use crab apples or, you know, horse apples or whatever butt, um, apples maybe. But then they feel like they have to just back sweeten it with a bunch of sugar and it just, it turns it into this sugary little drink. And it's like if you're gonna drink cider, like you want to drink a grown up hard cider, this is kind of what it should taste like. This is maybe not the best one I've ever had, but this is a solid apple cider.
• 10:04
  > Dave>Kind of dry, not, not super dry, but it's a pretty dry, tart apple cider that's just sweet enough to make it palatable. Yeah, I like it.
• 10:14
  > Julianna>Okay.
• 10:15
  > Dave>What do you think?
• 10:16
  > Julianna>Yeah, um, I do too. And you know, like, getting back to like the sweetness versus non sweetness, etc. When you're, when you're talking about Angry Orchard compared to a craft cidery, I mean, in a way it's apples and oranges, don't you think, in the way that they are making their apple cider.
• 10:42
  > Dave>Apples and oranges. I get it. It was a joke, right?
• 10:45
  > Julianna>Well, it wasn't, uh, necessarily a joke. It just sort of worked out that way. Gotcha.
• 10:48
  > Dave>Uh, yeah.
• 10:50
  > Julianna>All right. To be continued after the break.
• 10:58
  > Julianna>Welcome back, everyone. So before the break we were talking about, um, the show.
• 11:05
  > Dave>Well, obviously Hard cider company.
• 11:07
  > Julianna>Yes, Chris Apple. Right. So we're doing not necessarily a takeover of One Cidery. We have two cideries that we're going to talk about today. But before the break we were talking about the Crisp Apple, um, which is their flagship from Atlanta Hard Cider. And what I find interesting in what good old boy Dave was talking about before, um, in the first segment is we've got big places like Angry Orchard and then we've got nice, small, more crafty cideries like Atlanta Hard Cider and, um, and Botanist and Barrel. And I wonder with part of the flavor of the apples is you got mass produced apples and then you don't have mass produced apples. And the selectivity maybe of the apples helps make it so you don't have to like overly backfill.
• 12:03
  > Dave>Yeah. I mean, if you think about how much Angry Orchard m. Like how many gallons, millions of gallons or whatever they make a year, like how many apples and how much of the flavor is actually from apples versus some sort of apple type.
• 12:22
  > Julianna>Right.
• 12:23
  > Dave>Chemical or whatever.
• 12:25
  > Julianna>And so like to relate, in the beer world, there are the Budweisers, the Michelobs, and all of those of the world. Fine. For some people.
• 12:32
  > Dave>Those, if that's what you like.
• 12:33
  > Julianna>Right, Exactly. And so like, to me that, um, equates to Angry Orchard and cider is like that.
• 12:42
  > Julianna>But whereas you and I like a more crafty approach.
• 12:47
  > Dave>Yeah.
• 12:47
  > Julianna>Uh, this one's hitting us pretty good, isn't it?
• 12:50
  > Dave>There you go. Yeah, no, it was a very tasty. Just dry enough.
• 12:55
  > Julianna>Right. Not overly sweet, just, you know, but a really good gateway for those craft beer likers or lovers, well, that want to maybe get into cidery for one reason or another. Starting off with something like this is nice. That.
• 13:10
  > Dave>Or if you're a non gluten person or you're a wine person who's going to hang out with somebody at a brewery or whatever. This is the kind of cider you could drink or something you can drink that won't hurt your stomach and sure. You know, won't make.
• 13:25
  > Dave>You have to think. You have to like beer.
• 13:28
  > Julianna>Sure.
• 13:28
  > Dave>You know.
• 13:29
  > Julianna>Yeah. So what shall we Rate the CRISP Apple. Yeah, good. 4. Okay, well, now let's kind of switch gears in a way. Let's go to the botanist and barrel the farmhouse cider. Seriously dry.
• 13:49
  > Dave>Incredibly different. Like this is. This could not be any more. More different of an experience from the previous one. I mean, look at the color difference.
• 14:00
  > Julianna>True. Okay, so this one is 6.9% ABV. Yeah, fine.
• 14:05
  > Julianna>Um, it's unfiltered, unpasteurized to show the true terroir of the southern apple. I'm assuming this is like a North Carolina type of thing. While fermentation shows off a bright tropical fruit like pineapple and citrus note. And the finish is bone dry now. Yes.
• 14:23
  > Dave>Color, first thing, appearance. So the very first one is like sort of a nice golden, you know, orange. Then this one looks. There's hardly any color.
• 14:35
  > Julianna>I know. It's very pale. It's like a very light wine.
• 14:38
  > Dave>Yeah. And it's very bubbly, very effervescent.
• 14:42
  > Julianna>Uh, are you smelling any terroir?
• 14:45
  > Dave>I mean, it smells a little more like tropical, like pineapple or something than it does apples to me.
• 14:56
  > Julianna>Okay.
• 14:56
  > Dave>But there is still a little bit of an apple aroma.
• 15:05
  > Julianna>Yeah, dry.
• 15:07
  > Dave>Super dry. Like no sweetness. This is like a white wine.
• 15:13
  > Julianna>It is, except an apple.
• 15:14
  > Dave>And it's got like a little, little bit of that jaw clench sort of acidity.
• 15:22
  > Julianna>Yeah.
• 15:23
  > Dave>On the back end.
• 15:24
  > Julianna>Yeah. The saliva comes forward after this goes down.
• 15:27
  > Dave>Yeah. This thing's pulling the, the moisture out of you.
• 15:31
  > Julianna>Right.
• 15:33
  > Announcer>Ah.
• 15:33
  > Dave>Um, very, very farmhouse. Like, like if you enjoy mixed fermentation beers. Um, like those subtle dry farmhouse beers that are, they're tart. I won't say sour. They're very tart. Uh, dry. This is, this is like very artisanal to me. Like the, the, the Land on one is a good craft cider. Right.
• 16:03
  > Dave>This one is like you go to France and get an artist. Like some of the stuff we've had from France and Italy.
• 16:10
  > Julianna>Sure.
• 16:10
  > Dave>That's what this one is like. It's very artisanal.
• 16:13
  > Dave>More you can tell they're a winery as well as a cidery because they, they make their ciders to resemble wine in a way in the same sort of methodology. To me.
• 16:25
  > Julianna>It's very impressive.
• 16:26
  > Dave>Yeah, no, it's very. But it's. But listen, this one's way more advanced. The Atlanta one.
• 16:31
  > Julianna>Mhm.
• 16:31
  > Dave>You could just ease into that and a lot of people who like apples will enjoy it. This one you're going to have to bring your A game to really be into into it, I think.
• 16:43
  > Julianna>Sure. But Again, for somebody that's highly into craft, this is the craft.
• 16:49
  > Dave>If you're. And if you're really into wine, too.
• 16:51
  > Julianna>Yeah.
• 16:51
  > Dave>You know, like the wine lovers, I think, would really get into that.
• 16:55
  > Julianna>Oh, sure. Uh, sure. And the layers of flavor.
• 16:58
  > Dave>Yeah.
• 16:59
  > Julianna>It's not just apple, whereas the Atlanta
• 17:02
  > Dave>cider, it's more just a straight celebration of.
• 17:06
  > Dave>Of apples and how you ferment them. This is, you're. You're taking not only apples, soil, like everything. You're putting it all into it and, uh, really creating something that's truly local experience.
• 17:20
  > Julianna>Yeah, yeah, true. Okay, what shall we rate the, um, the farmhouse cider?
• 17:28
  > Dave>I think it would be wrong to. To go any. I mean, I think they're both. Yeah. M. Now, we didn't really talk about food pairings on those first two, but I would say for the first one is like anything like, you know, like pub grub kind of stuff.
• 17:47
  > Julianna>Sure.
• 17:47
  > Dave>You could drink, you know, you have a burger, wings, whatever. The second one is more like where you're gonna meet, you know, maybe, you know, pick some nice cheeses or, uh, or try to, you know, go with like a charcuterie or something. Like you're gonna be a little pinky up kind of. I know this is not the pinky up one, but you're going to be a little more of a fancy pants. And what you pick to eat with it, I think.
• 18:13
  > Julianna>Yeah. And I think with the, uh, botanist and barrel, I would go with like pork, you know, or something more like. Something like farm to table Y. Yeah, yeah, definitely.
• 18:27
  > Dave>Like that kind of thing. Absolutely.
• 18:29
  > Julianna>Yeah. But, um, really cool. Okay. All right, so next up, we are going to go back to Atlanta, right?
• 18:38
  > Dave>Hot. Lana.
• 18:40
  > Julianna>Hotlanta. And this one is going to be. I love the can art on it. It's very Mexicano. M. You know, and, um, we are going to talk about. Yeah. Is that how you say it? Tapache?
• 18:56
  > Dave>I don't know. That's how I say it.
• 18:57
  > Julianna>Okay, so experience the authentic flavors and timeless delight of tepache, a traditional Mexican beverage dating back centuries. So tepache pineapple cider blends, unfiltered pineapple juice, canela and azukar merino to bring you a refreshing balance of sweetness, tart and fizz.
• 19:18
  > Julianna>This one is 5.9% ABV.
• 19:21
  > Dave>5.9. Wow.
• 19:22
  > Julianna>Yes. Right. So the color on this is going to be a little different.
• 19:30
  > Dave>Very hazy yellow.
• 19:31
  > Julianna>Right. And more. More real, like yellow, like reminds me
• 19:38
  > Dave>of a wheat beer. Okay.
• 19:40
  > Julianna>That kind of COVID To be continued after the break. Welcome back, everyone. So before the break, we started to talk about tepache, uh, which is from. It's a pineapple cider from Atlanta Hard Cider Company Trailer Park.
• 20:00
  > Announcer>Sangria.
• 20:02
  > Julianna>Or that. Yes. So in the ingredient list, besides the pineapple juice.
• 20:10
  > Dave>Yeah.
• 20:10
  > Julianna>Canela is cinnamon.
• 20:12
  > Dave>Cinnamon, yes.
• 20:14
  > Julianna>C. And then azakar marina is a brown sugar with, um, you know, with molasses and caramelly type of flavors. Okay, so, yeah, so there's that. So besides the color being really hazy and yellow, this is.
• 20:36
  > Dave>This is probably one of my new favorite things. I like. I've always liked pineapple ciders. Um, I think pineapple lends itself to the cider making process very well, just because of all the sweetness and just the depth of flavor you get from pineapple anyways. But this one with that little hint of cinnamon and. Yeah, there is sort of a little bit of caramel molasses flavor in the back end. Super tasty. And just. It's not. It's not overly sweet, but it's. It's sweeter. It's definitely sweeter than the crisp apple, but it's not cloying or anything like that. It's just a nice, tasty beverage that you would kind of just want to maybe just sip on a warm day, you know, and have a nice cold one and, you know, have some fish tacos or some chicken or something with
• 21:36
  > Julianna>it, you know, I mean, this one. This one is really impressive because the. The cinnamon is not overly sweet.
• 21:43
  > Dave>Right?
• 21:43
  > Julianna>You. You feel it.
• 21:44
  > Dave>It's not. It doesn't punch in the face. You know, it's not. It doesn't take over. And cinnamon, if you and aren't careful with it, will very easily.
• 21:53
  > Julianna>It'll burn you. Right. So the combination. And can you still taste apples in the background?
• 21:59
  > Dave>A little bit, yeah. Yeah.
• 22:00
  > Julianna>Which is nice. I mean, so, you know, it's still a cider, an apple cider, but the sweetness of the pineapple is better than the back filling of the apples, if you will.
• 22:11
  > Dave>I mean, you know how, like, sometimes we have tried those, like a pilsner that's like a single hop pilsner, where they make a nice base beer, and then they let the. The hop sort of showcase be the, you know, be the star. This is like, they have some apples in there, and they're. But they're just sort of the backbone of the thing, and they let the pineapple and the cinnamon and the sugar sort of float on top and be the star of the show. And then the apples are just sort of back there making part of the. The base of the thing, so it's nice. Yeah, it's really cool.
• 22:51
  > Julianna>I'm. I'm really impressed. I. I did not know how I was going to feel about this, you know, pineapple.
• 22:58
  > Dave>I got to go back and get some more of this.
• 22:59
  > Julianna>Yeah. Yeah. This is really good. So what shall we rate?
• 23:04
  > Dave>I'm gonna tip.
• 23:06
  > Julianna>Yeah. Five.
• 23:07
  > Dave>Gotta go. Five, man.
• 23:08
  > Julianna>Yeah,
• 23:12
  > Dave>I like this.
• 23:14
  > Julianna>Yeah, that's. That's a wow factor for sure. Okay.
• 23:19
  > Julianna>Um. Still sticking with Atlanta Hearth Cider Company. We're now going to cherry pie.
• 23:25
  > Dave>I am a cider drinker. I drinks it all on the day.
• 23:33
  > Julianna>Yes, well, we are cider drinkers today.
• 23:36
  > Dave>We are.
• 23:37
  > Julianna>Okay, so this cider is as good as your grandma's cherry pie.
• 23:41
  > Dave>What? Well, come on now.
• 23:44
  > Julianna>Hey, that's a bold statement, but they're up for it. So it's a perfectly balanced, seasonal blend of tart and sweet cherries, full, um, with apples, and then finishes with a slight hint of cinnamon sticks. And again, 5.9% ABV. Color is absolutely gorgeous.
• 24:03
  > Dave>Beautiful. I think the. Look. The color on is great. I think it's. It smells nice. There's a.
• 24:13
  > Dave>Obviously some apple, a little bit of the cherry.
• 24:16
  > Dave>Um, let me see if I can pick up any cinnamon. Uh, maybe a little bit in the aroma, but I'm not sure.
• 24:25
  > Dave>Um, but the flavor on this one. And maybe because we're coming off of what was possibly the greatest thing that's ever been made ever, with the tapache. Um, I'm not feeling it. And it's not as good as my grandma's cherry pie. All right, so I'm gonna say that.
• 24:42
  > Julianna>But was your grandma's cherry pie sweet?
• 24:45
  > Dave>Uh, well, I mean, not overly sweet, but this.
• 24:51
  > Dave>This. The. And again, this is a tasty cider. Okay, I'm gonna say that. And there's a nice cherry.
• 25:03
  > Dave>It's got a nice apple backbone to it. And then the chairs are. There maybe some cinnamon. But it's kind of subtle to me, and it. It just doesn't express itself in the way that the tapachi did.
• 25:20
  > Dave>And so I guess I. Maybe it's unfair of me to compare anything to tepache, because that's my new love. Um, but, yeah, I mean, I think this is a good cider, but it's not. It's not great.
• 25:34
  > Julianna>Okay.
• 25:35
  > Dave>It's okay.
• 25:36
  > Julianna>Well, we can. It's okay for us to have different.
• 25:39
  > Julianna>Right? We can agree to disagree. I don't necessarily enjoy something that's overly cherry, because then I feel like it's Syrupy. Yeah. And what I like about this is it's not syrupy. The texture on it is light.
• 25:54
  > Dave>Yeah.
• 25:55
  > Julianna>And the flavor is light. And I'm okay with that. I don't want an overly charged.
• 26:02
  > Dave>I think a lot of people would really like this cider.
• 26:06
  > Announcer>Yeah.
• 26:06
  > Julianna>Um, okay.
• 26:07
  > Dave>So until they have departure.
• 26:10
  > Julianna>Oh, my God. Okay, fine, Mr. Pineapple. It's cool.
• 26:18
  > Julianna>Now, what would you pair then with a cherry cider?
• 26:24
  > Dave>I, um, would pair this with tepache, and then I would just stop drinking this and drink. No, I'm just kidding. Um, no, I think I would. I think this you could have with, like, a burger. Like, this is another one. Like the first one where instead of. If you're not. If you're drinking this instead of beer, then just. Just eat what you're going to eat. You know, it's. Because, like I said, it's. It's not supercharged in the flavor.
• 26:51
  > Dave>It's nice and everything. But I think you could pretty much pair it with whatever. Like, you could just drink this.
• 26:59
  > Julianna>Yeah. I could even see, like, fish tacos with this.
• 27:02
  > Dave>I don't know. Fish tacos, beef tacos, chicken tacos, pork tacos.
• 27:10
  > Julianna>Tacos with tacos and a side of
• 27:14
  > Dave>tacos and a little bit of taco on the side. Yeah, no, of course.
• 27:16
  > Julianna>But I also feel like maybe a sweet bread would be.
• 27:20
  > Dave>Yeah.
• 27:21
  > Julianna>Nice with it, too.
• 27:22
  > Dave>Yeah, you can have bread. Bread's good. People like it.
• 27:25
  > Julianna>You know, like a, uh. Like a buttery pastry with it.
• 27:30
  > Dave>Maybe like a cherry tart.
• 27:36
  > Julianna>Not helping here.
• 27:37
  > Dave>I'm not helping.
• 27:38
  > Julianna>No, you're not. Okay, so what are we going to rate the cherry pie from Atlanta? Hard cider.
• 27:43
  > Dave>This or that or.
• 27:44
  > Julianna>I'm going for all.
• 27:45
  > Dave>Uh, right, we're going for. Go for it.
• 27:50
  > Julianna>Okay, now for something different. Right.
• 27:54
  > Announcer>Trailer park sangria.
• 27:58
  > Julianna>No, this is gonna be the probably fart water.
• 28:01
  > Julianna>What? No, this is gonna be the pinkies up. Uh, cherry and blueberry rose. Okay.
• 28:11
  > Dave>Ooh la la. Do I have to have my pinky up when I drink it?
• 28:15
  > Julianna>I don't know if you can do that. That might be too much to hold the glass and have your pinky up.
• 28:21
  > Dave>You're saying I have weak fingers?
• 28:23
  > Julianna>I'm just saying things can be complicated.
• 28:25
  > Dave>It is sometimes sort of pinkish.
• 28:27
  > Julianna>It is. Okay, so this is a cheeky twist on your usual cider. Bubbly, wild, fermented, packed with bubbly fart water. Oh, my gosh. It's balancing crisp apple with cherries and blueberries. Um, it's perfect for those that appreciate a bit of sass in their glass.
• 28:47
  > Dave>Wow.
• 28:48
  > Julianna>Like some people that I am. Yes. And this is 6.9% ABV.
• 28:54
  > Dave>I will say of the ones we've had so far, this has the best aroma.
• 28:59
  > Julianna>Okay.
• 28:59
  > Dave>Like the blueberry and the, like the cherry and the smelling.
• 29:03
  > Julianna>But you're smelling all of it.
• 29:04
  > Dave>It's very vibrant.
• 29:05
  > Julianna>Okay.
• 29:06
  > Dave>It's, it's just, it. It's engaging and it makes you want to drink it, you know?
• 29:13
  > Julianna>And I mean, from the outset, it looks like it could be a rose.
• 29:17
  > Dave>Yeah.
• 29:18
  > Julianna>A frozen well, ros. Yes. Okay.
• 29:22
  > Dave>If you get it cold enough, it could be a froze.
• 29:24
  > Julianna>Yeah. Yeah, I guess it. I guess it could.
• 29:27
  > Dave>Yeah.
• 29:28
  > Julianna>Wow. I don't know where that came from. All right.
• 29:33
  > Julianna>To be continued in just a minute.
• 29:35
  > Dave>You got it, man.
• 29:41
  > Julianna>Welcome back, everyone. So right before the break, we started talking about the pinkies up cherry and blueberry rose cider from Botanist and Barrel in North Carolina. Um, yeah, the color on this is just really beautiful. And it's just dry enough for me. Not too dry.
• 30:02
  > Dave>Yeah, no, I agree.
• 30:03
  > Julianna>And the flavor, well, it's, it's.
• 30:08
  > Dave>It's got the berries, it's got the apple, but it's, it's. Again, it's like the other one. It's very tart and very dry, and it just really reinforces. So these two places, Botanist and Barrel in Atlanta Hard cider, they're like less than six hours away from each other. One's in North Carolina, one's in Atlanta, which doesn't necessarily mean anything, but they're both southeast, but they're, they're approaches to making cider could not be any more. More different, I don't think, because Atlanta Hard Cider, they're like, we like apples. We're gonna make apple cider. Apples are always going to be like the forefront. We may add other fruits and different things to it, but it's. They probably have a house yeast that they use and they, they just do it.
• 31:04
  > Julianna>Sure.
• 31:05
  > Dave>And it makes variations on a clean ciders.
• 31:08
  > Julianna>Yeah.
• 31:10
  > Dave>Botanist and Barrel to me is way more like a farmhouse brewery like Jester King or Scratch or one of these places where they live off the land and they. And I guess it's. It's part of being a winery too, because you're. You're dealing with a lot of really local things and you're. You're showcasing what, what it tastes like to live off the land. Right. Like. Like if, if we were 200 years ago and we had a farm and we had some apple trees and we were making cider just for us to live off of or drink and stuff like this is this, is that right? Versus the other thing. And they're two very different takes on a similar product, you know, and so this one is fruity and nice, but it's still dry and bubbly and effervescent. And it's a really tasty little drink that I think you would have to be more of a wine lover to enjoy than you would have to be for one of the Atlanta cider places.
• 32:21
  > Julianna>Sure, sure. I mean, when you're comparing this, if you will, to the cherry pie that we had. Right. I mean, they are, yes, they're different because the flavor profile is different. But also you're getting more terroir, if you will, from the Botanist and Barrel.
• 32:39
  > Dave>Yeah.
• 32:39
  > Julianna>You know, which again, like you said, wine lovers would really appreciate that because there's that degree of terroir that you have in wine that, um, some people don't like, but a lot of people do like.
• 32:53
  > Dave>Yeah. I think there's a distinction between farmhouse and craft. You know, craft small batch.
• 32:59
  > Dave>You're really putting a lot of good things into it. But the ingredients may not be local. The yeast is not necessarily, um, something specific from that you pull, you know, pulled in from around your yard or whatever, you know. Yeah, it's more controlled. This is more like we're out here on an island and we're making stuff that is available to us, you know, right around where we live. Like, this is. We're living off the land, you know, and we're expressing what it, what our address tastes like, you know?
• 33:38
  > Julianna>Yeah.
• 33:38
  > Dave>And that's what I, I think they're doing a great job with it. Like, this is a tasty little cider that I think. But again, I think you have to be a certain type of. More of a certain type of person to enjoy this one than to enjoy the cherry pie or some of the stuff from Atlanta, you know.
• 33:59
  > Julianna>Yeah. That's fair. But I do, I. I really like this too. This is.
• 34:05
  > Dave>Yeah, no, it's a nice little drink.
• 34:07
  > Julianna>Yeah, it is. Um, so what do you want to rate? The cherry and blueberry rose? Yeah, yeah. Four. Very good. Okay. Well, last but certainly not least.
• 34:23
  > Dave>Well, we hope not.
• 34:25
  > Julianna>No, we are going to go and find some cranberries.
• 34:27
  > Julianna>So we're going up to New England. Oh, no, we're staying in Atlanta. Haha. So the cranberry Craft Cider Tartan Refreshing, it's a limited release and this is 5.9%. Um, and they released it for the holidays. Again, really nice color.
• 34:49
  > Dave>Yeah, well, we, you know, we love like cranberry cocktail and cranberry juice and the different things you can do with cranberries. Um, I think cranberry is a great component. It's, it's something that's not easy to ingest by itself because they're incredibly tart.
• 35:17
  > Julianna>Sure.
• 35:18
  > Dave>You know, so you have to, you have to sweeten it or you have to mix it with something. And I think apples are a good way to offset some of that tartness of the cranberry, add some sweetness, make something that is more palatable to a lot of people, uh, but still get that distinctive cranberry flavor.
• 35:42
  > Julianna>And I think this does it well.
• 35:45
  > Dave>Yeah, I would agree with that. This is not sweet, but it's not overly tart or bitter. It's very well balanced. Has just enough apple, just enough cranberry to make it enjoyable. Make it something that you could, um. I'm trying to think what you would pair with it though. Like
• 36:11
  > Julianna>roasted meats maybe.
• 36:12
  > Dave>Yeah.
• 36:13
  > Julianna>You know, I mean this is like, I think they're catering this to the holidays and the cold weather, you know, and that kind of thing.
• 36:21
  > Dave>Yeah, like ideally, like, if we'd had this during Thanksgiving, I think like you could, this could, could be your perfect dinner beverage, you know?
• 36:32
  > Dave>Yeah, mhm. Absolutely. Some roasted, you know, savory foods and things. And like wash it down with this. Yeah. 100%.
• 36:42
  > Julianna>Yeah. But also. And maybe I'm crazy, but.
• 36:46
  > Dave>Well, stop it. Maybe.
• 36:48
  > Julianna>But like some of the, um, like lobster, you know, like with lots of butter. With the lobster having something like this to cut through the butter.
• 36:56
  > Dave>Fatty and.
• 36:56
  > Julianna>Yeah, yeah, yeah. To cut through. That might be nice too. Yeah. I like this a lot and I, I like what they did, you know, it's not heavy handed.
• 37:05
  > Julianna>It's very balanced.
• 37:06
  > Dave>I would like to visit both of these places.
• 37:09
  > Julianna>I, I think this will definitely be on our. Yeah, both of these will be on our list for sure.
• 37:13
  > Dave>Yeah.
• 37:13
  > Julianna>What do you want to rate the cranberry?
• 37:15
  > Dave>I, I, uh, mean we, I don't think we should go.
• 37:18
  > Dave>Yeah, well, yeah.
• 37:19
  > Julianna>Four.
• 37:20
  > Dave>Yeah.
• 37:20
  > Julianna>Yeah. Very good. Uh, what a great pairing of two.
• 37:27
  > Julianna>Really. I. Solid cider ease.
• 37:31
  > Dave>Well, you know, and it's just nice to step away from beer a little bit, you know, for a moment and like try something else that provides a different perspective on fermentation and um, just get to sample some things from the southeast, you know, like families that are sharing what they love.
• 37:57
  > Dave>Yeah, it's nice.
• 37:58
  > Julianna>Yeah, no, it is. Um, and, and cheers. To both of these cideries.
• 38:03
  > Dave>Absolutely.
• 38:03
  > Julianna>What a great, great, great thing. Well, that's going to do it for us today. Good old boy Dave.
• 38:09
  > Julianna>Thanks for hanging out. Yeah, this is good old gal Juliana. Keep on chuggling and we'll catch you next time.
• 38:17
  > Dave>I just found out that a pickle was a cucumber yesterday.
• 38:21
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• 38:30
  > Julianna>Give it a little tappy tap, tap, taparoo.
• 38:33
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• 39:35
  > Dave>M.
• 40:05
  > Announcer>This has been a 110 hand production of sips, suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the Basement Studios, your host, the Good Old boys. We'll see you all next time.