Few cider folk know organics like Alpenfire Cider. As the first certified cidery in the state of Washington, Port Townsend’s Alpenfire also has been growing their own organic fruit since 2005 and received certification on their processors in 2009—not to mention the vast majority of this organic estate orchard is comprised of traditional French and English cider apple varieties too. Although owners Steve “Bear” and Nancy Bishop have recently planted some early American varieties on the orchard and a few perry pear trees, their focus is on traditional variety, slow-ferment, bold ciders.
Take their Organic Ember Bittersweet for example—packaged in a Champagne-style bottle, this traditional cider takes late season French and English bittersweet apple varieties (like Vilberie, Dabinett, Yarlington Mill and Brown Snout) to make a bouquet with apple purity, earth and hints of caramel. The palate is as expected with Alpenfire—brawny and tannic, with sweet effervescence, astringent acid and plenty of ripe apple to go around.
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