OMG PEDRO

9.5

Serious cider for serious drinkers... the combination between the apples and noble smoky wood made my day. Fermented to perfection. Dry, tart and smoky with a clean and refreshing finish. It taste like ancient wisdom got thirsty. Can’t get much better than this... IMPERATIVE!!! # To serve, we splash it into the glass, pouring from a very long distance so the cider aerates — if you let it linger too long in the glass, the aeration gets lost and the cider won’t be enjoyable to drink. — 7 years ago

Bob Dylan

9.7

Dry floral funky so good — 7 years ago

Simon Sollberger

9.6

Glorious/ pear content shows well on nose — 7 years ago

Melissa Kawecki

9.8

This husband and wife producer make really cool, really weird stuff. The quince in here makes this acid-bomb sparkle.. Serious horseradish notes. Worried for my tooth enamel though... — 8 years ago

with Brandon

Jason Adams

9.1

Smells bad. Tastes great — 9 years ago

David Sanfield

9.2

Another genius selection from Becky Wasserman Selections — 9 years ago

Peg Hanssen

9.6

In the tradition of ice wines and ice ciders. Slightly effervescent and pairs wonderfully with roast turkey. — 9 years ago

Amy F

9.0

Dry, a little funky, not too yeasty — 7 years ago

Julia Geisler

8.9

Delicious, predictable.
Wish I could write more, but oh well 🤷🏻‍♀️ — 7 years ago

with Lesly

David Shaw

8.9

Eight varieties blended. Light golden brown. No carbonation. Perfumed apple aromas. Heavy malic and McIntosh flavor profile, apricot skin too, watery with subtone of apple flavors. Light to moderate acid, fairly dry. "Taut tannins" were light, "austere flavors", definitely. 6.9% a/v, RS 0.8% — 7 years ago

Christin Stanford

9.3

At Hog Island Oyster Company in San Francisco at the Ferry Building. Perfect pairing with a dozen on the half shell. With Erik after a hot day at the baseball game. — 9 years ago

Melissa Kawecki

10

Still showing very nicely in 2016.
It's a 10 for me, as is everything they do. Crisp, well-balanced, and as elegant as a 'flavored' cider gets. — 9 years ago

with Brandon

Melissa Kawecki

9.0

Unlike ice cider or frost cider made in the United States and Canada, apples are frozen using refrigeration technology meaning the frost only goes one way--in. In nature, apples will freeze, thaw, freeze partially and unfreeze partially, moving sugars throughout the apples. You'll notice a difference in style here because the producer oxidizes the cider as a way to compensate for the artificial freezing process, but it's still a delightful dessert choice on a list. A rep told me to pour it over vanilla ice cream, but I'd rather just drink it straight. Notes of oak, caramel and baked fruit, it reminds me of a dreamy blend of sherry and Madeira. — 9 years ago

Reinhard Wall

9.5

Sidra??? Nunca, pero esto sí!! — 7 years ago

Eric

9.0

Not your momma’s cider. — 7 years ago

Severn Goodwin

9.0

Only Randall could imagine this unique combination. — 8 years ago

Sarah Heston

9.0

Santa Claud sings jazz to you in a small bar in Normandy, and you're cold but ruddy. Is this stand up or true mirth? It's the holiday you imagine in a bar near Skid Row in Downtown LA when you take a sip of this and are transported by a northern bite to your tongue. Irony or sincerity--it's so fresh but so sweet! I could go for more fizz, but one only feels permitted to request such things when engulfed by luxury — 8 years ago

Matt Sterr

9.0

Nelson Sauvin and cascade hops. Ultra dry. — 9 years ago

Lucy Tang

10

Super dry! Not funky. V. Refreshing — 9 years ago

Olivia Ragni

9.2

So lovely funky method traditional Chilean sidra for New Years — 9 years ago