Pet-Nat cider is a type of sparkling cider that finishes its primary fermentation in the bottle, producing a natural carbonation. It's full name is Pétillant Naturel and is also referred in the wine world as Méthode Ancestrale -- the oldest method of producing sparkling wine. This process involves bottling the wine or cider before it has fully completed its first fermentation, allowing the natural sugars in the juice to produce carbon dioxide. This is a delicate art form since bottling too late results in less effervescence and too early -- possible catastrophe. The ideal result is a softly fizzy, and usually hazy and funky cider from the unfiltered yeast particles.
In the Pomme and Perry Showcase, Jackson Hole Wyoming's Farmstead Cider entered their Teton Pet-Nat ($21). This delicious sparkling cider started with a wild ferment then was bottled just before going dry, producing a beautiful effervescent, hazy, and slightly funky sparkling cider. For a little change of pace we also added a shot of Virago Spirits Cherry Liqueur which elevated the experience -- brought back memories of picking Idaho and Wyoming cherries. 
Farmstead Cider also has an interesting backstory and harvest history as it became the first commercial cidery in Wyoming in over 100 years. Apparently grizzly bears have been drawn out of Yellowstone and Grand Teton National Parks into urban communities foraging for apples -- putting them in direct conflict with humans. To mitigate this problem, Farmstead Cider founders Ian McGregor and Orion Bellorado decided to remove the apples and themselves forage the community for various apples. In the process they have rediscovered "forgotten 150+ year old apple trees, planting new orchards in places where growing apples was thought to be impossible, and teaching people about high altitude farming along the way". Apparently the high altitude and cold winters of Jackson Hole and the rest of Wyoming create excellent cider apples.Bear photo courtesy of Farmstead Cider.
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