Washington’s Westcott Bay amidst the San Juan Islands is brimming with history. From Ice Age glaciers inhabiting the waters to local Native American fisherman scouring the bay 1,500 years ago and Spanish and British colonizations in the 1700 and 1800s, this maritime inlet has seen its fair share of commerce. One of the oldest in the new school of business in this historic cove is Westcott Bay Cider, located on an orchard that sports its own history—rooting back to the 1870s. After replanting in the mid-1990s, Westcott Bay Cider released their first cider in 1999 as the state’s first cidery. One of their staple offerings, the Traditional Very Dry is as advertised—this cider is pretty darn dry with less than half a percent of residual sugar. Pouring out of the bottle with little carbonation remnants once in the glass, this cider showcases crisp, raw apple and Bartlett pear aromas, fruity and fresh on the palate but leaving little trace of its juiciness as the finish closes up dry and brisk.
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