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Cider is a traditional beverage with a rich history that dates back thousands of years. It was an integral and vibrant part of Colonial American life and remained so up until the turn of the 20th century. In a new, harsh, and unforgiving climate, the bounty of the apple harvest could be preserved as cider for enjoyment and sustenance the year round. Anxo seeks to revive the rich cider culture that once existed in the Mid-Atlantic by celebrating the remarkably diverse apple. They do not use any adjunct ingredients, as doing so would detract from the mission to explore the possibilities afforded by the apple.
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Blended at Shacksbury in Vermont after a long tasting session with cidermaker Colin Davis, this cider is primarily made with wild apples foraged from Dorset Mountain in Danby, VT and blended in cider made from apples sourced from Dragon Orchards in England, and a cider made from all organic apples from the famous Petritegi ciderhouse in the Basque Country. #5 is a medium-bodied cider with red berry notes, great acidity, moderate tannin, and stone on the finish.
Pair with: pork chops, soft cheese, roasted vegetables, risotto, poultry
Serve at: 40º
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- Anxo Collaboration #6, Anxo Transcontinental