Flavor-wise, it’s lightly tart and somewhat complex, with a touch of apple skin tannin. On the nose it’s mild and mellow, and reminded me of a dry white wine with light fruit, hints of tart character, and a stony earthiness. It’s a still cider, no carbonation, and very clear and bright, with yellow sparkly highlights. They say they “blended five apple varieties, Gravenstein, Grimes Golden, Golden Russet, JonaGold, and Winesap to achieve a cider as distinct and diverse as our great state!” It’s 6.4% abv. The Oregonian Hard Cider is a semi-dry estate cider aged in oak. After sampling through their ciders (and the wines), I bought three bottles. Light and drinkable, with a touch of tannic mouthfeel, it finishes with a bit of a Sweet Tart candy impression.įruity, refreshing, and enjoyable, I was impressed at how well they captured the apricot.īack in June we spent a weekend in Walla Walla, and on the way home stopped in at Blue Mountain Cider Company in Milton-Freewater (way up in northeast Oregon). The cider is produced by the same folks who run the Watermill Winery, and the tasting rooms share a space. Drinking was much the same, it was a balanced fusion of a sweetish cider with fresh apricots, presenting some earthy fruit skin character. The aroma was full of fresh apricots, very bright, ripe, and sweet, they really captured the essence of the fruit well. It was a hazy, pale yellow colored cider without much carbonation. This seasonal apricot cider was 6.2% alcohol by volume and was received as a marketing sample from 2 Towns. Not that this is a bad thing! But rather than post half a dozen of individual reviews, here’s a wrap-up of those various ciders (besides the reviews already posted). ![]() One result is having drank more cider these past several months, and a bit of a backlog of reviews for them. ( Check out my early August article in our local paper for a rundown of local cider options.) Here in Central Oregon we saw two new cideries open up this year. ![]() ![]() It’s fresh, well-balanced and has the 2 Towns hallmark of not being too sweet.”Ĭot in the Act is available July through October in 500 ml bottles as well as ? BBL and ½ BBL kegs throughout Oregon, Washington, California, Alaska, Idaho, Hawaii, the Chicago area, and parts of Nevada and Minnesota.Cider has been top of mind this past summer, in part because of PR efforts from companies like 2 Towns Ciderhouse, McMenamins, and Angry Orchard, but also because I think there has just been more visibility with increasing numbers of cider makers and growth of the market. “We crammed so many apricots into Cot in the Act that you can practically feel the fuzz in your mouth. You couldn’t find a better picnic cider,” said Ian McKinnon, production manager for 2 Towns Ciderhouse. ![]() “This is one of the best summer ciders we have ever made. Paying homage to the bountiful apricot, Cot in the Act is a testament to the fun spirit of summer and pairs well with barbecue season fare like kabobs, goat cheese tarts and summer shortcake. With its golden color, vibrant apricot nose, and 6.2% ABV, Cot in the Act will quench your thirst and turn on that ‘you got me’ glow.Ĭot in the Act started as a limited release, and has been brought back by popular demand now that the previous summer seasonal favorite, Made Marion, has become a year-round offering. Unfiltered and stone fruit-forward, each gallon packs two pounds of Washington- grown, ripe and juicy Rival Apricots–and, as always, 100 percent fresh-pressed Northwest apples. – Cot In the Act debuts in the 2 Towns Ciderhouse Fruit Seasonal line of ciders this week.
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