Maple Bourbon Apricot – Tasting Room only
The second of our barrel series. We fermented fresh pressed organic BC apricots and apples and aged them for over 7 months in charred Bourbon barrels that had been repurposed and used for maple syrup. The result is a rich cider with many layers: buttery oak and bourbon, and creamy, smooth yet tart apricot, with hints of delicate apricot skin and maple. Back-sweetened with organic dark maple syrup which gives the cider a beautiful lemony middle and brings all the flavours together.