Downeast Cider House, based in Boston, is the brainchild of brothers Ross Brockman, Matt Brockman, and their college friend Tyler Mosher.
After we met with them last year, they were inspired to take on the challenge of producing a different style cider from our usual offerings.
The idea was to showcase New England apples with a winemaking approach. They bought fresh juice from Farnum Hill in October 2015; a blend of Rhode Island Greening, Ellis Bitter, Yarlington Mill, and Dabinett. The cider was fermented in stainless steel with a cabernet yeast for 5 months. Next, the cider came to rest for 3 months in freshly emptied 2012 Dutton Goldfield Chardonnay barrels, then kegged.
This exclusive Wassail blend will be tapped this evening, with the cidermakers present.
All are welcome to this pay-as-you-go event.