Pomme and Perry Showcase: Pet-Nat Cider with Farmstead Cider

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.

Rum in Richmond with Virago Spirits

In the last few months we've visited a plethora of distilleries focusing on rum where this spirit seems to be enjoying a new renaissance of discovery. While visiting Richmond for the Virginia Wine Gala, we ventured into Virago Spirits -- primary because of its proximity to Hardywood Craft Brewery in Richmond's Historic German Brewing District.  Upon entering the tasting room we went through a journey into rum while gazing all the while on their vintage, direct-fire, 2,500-liter Charentais-style alembic still. 

Virago's slogan should be "slow-down" as they slowly distill their spirits using alembic still in  single distillation runs that take 12 hours and 48 hours for a complete distillation cycle (three ‘broullis’ distillations + one ‘bon chauffe’ distillation). This duration allows the distillery to separate out the crude portions of the distillate and to concentrate flavor. The flavor is also enhanced by the direct-fire nature of the still which requires an agitator that keeps the mash moving inside the pot. Without it, heat would be distributed too unevenly, and the mash could scorch. The distillery believes this "adds layers of depth and complexity of flavor". The distillery also slows the process by aging and finishing their rum in various oak treatments. 

However, their flagship and most bartender friendly product is the 151 High Proof Rum. This spirit is made from double-distilled molasses. The touch of expected heat is offset by clean tropical fruits and a layered profile. They also offer a more traditional Classic White Rum at 80 proof that provides a similar flavor profile without the burn.

We then moved into the Four-Point Rum section where this rum is a blend of four major rum destinations: Barbados (8-year-old rum, pot and column distilled, Jamaica (4-year-old rum, pot distilled), Nicaragua (5-8-year-old rum, column distilled), and Panama (6-year-old rum, column distilled). These individual rums are then blended in house to create a beautiful and complex rum - a sipping can cigar rum. This brand is then made even more complex by finishing in other used casks. The Cognac Cask Finished Rum rested for 15 months in freshly-emptied, 30-year-old Grande Champagne cognac casks which adds additional floral and tropical attributes from the nose through the finish. The Ruby Port Cask Finished Rum spent months in freshly-emptied casks of ruby port from Portugal’s Douro Valley which provides earthier and cherry fruit elements to the final rum. A fantastic series. 

Finally, Virago Spirits releases several other gin, liqueur, and apple products such as a very delicious Pommeau and an Apple Brandy still resting. For gin, they offer the Modern Gin with Oolong Tea and the Kali Hibiscus Gin. Since most of their rums are available in the ABC system, I purchased a bottle of Ginjinha - Cherry Liqueur which strongly resembles the similar Portuguese liqueur.  Although the Virago version is made using  tart Montmorency cherries from Michigan and a secret blend of winter spices. Delicious. Also, look at the exceptional glassware they use to provide the flights. Little Libations material.