Roger dodger.
if anyone needs to source, I have so much extra I can sell for cost
Andy is confirmed! Eben will also be joining.
What’s the earliest folks can kick off?
1 Like
Any time is ok by me.
Around 5:30 to 6pm for me, if that works
Would like to join if there’s room
1 Like
Sure thing, Keith!
Looks like I won’t be able to make it this time. New schedule firmed up for that evening. Hope you all have a great night and some delicious cider!
1 Like
Looking forward to this!
Andy and I will be there at 5, but will make sure nothing gets KO’d for folks coming later.
2 Likes
Ye haw!
3 Likes
At table in back
This was a wonderful event. Amazing to have THE Andy Brennan there as well to talk about some of his ciders and perries.
I bought a bunch of his back vintages that I’ve been collecting over the years. I can say without a doubt, high quality cider is ageable and worthy of collecting. We opened bottles as old as 2012, and they were fresh and expressive. I’m not talking about the crappy stuff from concentrate in a can, I mean the real stuff, bottle conditioned, etc. Andy specializes in foraged fruit, but has a few orchard projects too. Does cider have terroir? I think it does. We also opened a single tree cider, the Opera Singer, which comes from a huge tree, about an hour from his farm. Really wonderful.
Anyway, thanks to Gavin for stepping up and putting this together. Thanks to Andy for coming. Thanks to Skin Contact for being great hosts.
4 Likes
I’ve always liked artisan cider and now I love artisan cider. There is so much out there that I never knew existed. I pretty much loved nearly every expression opened. It’s so terrific as a food pairing, I’ve got to find a way to bring more cider to the table. We hit a home run with Andy there and with Peter’s shares from his holdings demonstrated the ageability of fine cider.
Thanks Gavin and everyone for this brilliant outside the box tasting night.
5 Likes