Number 6 Cider, Seattle’s latest to the fermented apple drink scene, has officially jumped on the cider train. Literally—the Interbay thoroughfare neighborhood cidery sits along a rail line and takes its name from Tunnel No. 6, the “greatest feat” of the American westward railway. “Forged with sweat and toil” like the railroads that brought industry and life to the Pacific Northwest, Number 6 produces ciders and toasts to new frontiers, like their taproom which is set to open later this month.
Longtime on-and-off-again entrepreneurial business partners, founder Tom Todaro and cider maker Don Broyles already have their scrumpys on draft at a large smattering of Seattle-area pubs and eateries, allowing Number 6 Cider to make a name for its name well before their doors have officially opened. The True Cider is true to its roots with 100 percent Washington apples used for the juice base, packed into a 16-ounce can for true Northwest mobility. Aromas of baked yellow apple, cinnamon and honeysuckle grow into comparable flavors on the semi-sweet palate, finishing with a creamy mousse and crisp closure.
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