Fruit: New York Apples
Tasting Notes: Gingerbread, Marmalade, Walnut, Peach
Phonograph carries on a cider-making tradition passed down over four generations, and represents artisanal craftsmanship at its finest. The juice of native New York apples is extracted using a cloth and wood press which has been in use for close to a century, and fermented naturally, without added sugar, in the cool of autumn and winter. This fermentation is cold-stopped, to preserve the character of the Greening apples, then fermented once more to allow for a fuller, deeper expression. The nose is bright and lively, with balanced acidity and a very dry finish. Pair with creamy risotto, or Trout Almondine.