We have a winery near us that does a lot of ciders, they have a passion pineapple that’s very good. They do a hibiscus ginger, right now they have a Carmel Apple and honey lavender.
My understanding from the people that serve at the taproom is that all of the ciders are made from the their traditional ciders. If this is the case how are they getting these flavors? Are the adding purées, juices, flavorings, or something else?
My understanding from the people that serve at the taproom is that all of the ciders are made from the their traditional ciders. If this is the case how are they getting these flavors? Are the adding purées, juices, flavorings, or something else?