The latest Troy Hard Cider, produced primarily from apples harvested in and around Sebastapol, California in 2013, starts the show with a rich, straw-hued hazy coloring that suggests no filtration and likely no fining. The aroma sports a sweetly sour note that serves as a strong layering over the peach and apple notes that linger below. There is a definite Asturian character to this cider that is made with Apples, pears and a little quince. It’s a light bodied sip that possesses a good balanced of moderate tannin and acid., but delivers a very smooth caress across the palate. The carbonation here is extraordinarily slight. The flavors follow the nose. A sour, acetic character that will remind most of fresh, light vinegar is first and foremost onto the palate. And there is a certain fresh intensity to this flavor. Past this, you get to notes of dry hay, herbs, and sour apple. The cider finishes with a slight bitter note derived from lingering tannins. This is a very unique American cider insofar as the aroma and flavor profile is unlike most produced in this country, though it will be very familiar to those who drink the Asturian ciders from Spain. It’s very good, very refreshing, unique and made with care and determination. Seek it out. - See more at: http://ciderjournal.com/review/troy-2013-wild-fermentation-hard-cider/#sthash.aBEczEwY.dpuf

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