Bottle pour at Cider Summit Seattle 2015. I really wanted to give Millstone another chance, as I didn’t care for their Cobbler at all. I chose this one mostly as the other varieties they were pouring weren’t appealing (hopped, ginger, and strawberry rhubarb). Barrel aged and made from 40% Stayman Winesap, 30% Northern Spy, 25% Jonathan, and 5% Cameo apples. Apparently they are known for tart, funky, and astringent ciders which are similar to Sidra, although of course no one told me!
In contrast to Cobbler, I found this drinkable, but I still didn’t care for it. Definitely dry, tart, sour, funky, and astringent. To me all those qualities were overpowering such that that the cider couldn’t shine and I couldn’t detect any barrel influence, etc. A lot of folks really like sour ciders (and beers) though.
Reviewed on 16 Oct 2015