Washington D.C. The Cyder Market hard cider information for cider makers and drinkers in Washington DC.
The Cyder Market hard cider information for cider makers and drinkers in Washington DC.
300 Florida Ave. NW
|ANXO /Eden Collaboration #4- Secondary fermentation in the bottle distinguishes this batch from #3.||ANXO /Eden Collaboration #3- A blend of 19 heirloom apple varieties, including Winesap, Baldwin and Newtown Pippin, but the result isn’t the rustic, funky Basque-style cider the Anxo team has focused on in the past. This is a very dry, crisp cider that’s comparable to a sauvignon blanc. There’s a touch of pepper and a lingering bitterness, with some apple peel tannins, in the finish.||ANXO /Millstone Collaboration #2 Still Cider- Collaboration #2 is a bright, floral and aromatic cider that features the Northern Spy apple, known for its perfume like aromas and subtle green melon flavors. It’s the first still cider from ANXO, deliberately not carbonated to preserve the delicate texture of this cider.|
|Farnum Hill/ANXO Collaboration #6- A blend of four different ciders, #6 exemplifies the house character of Farnum Hill: one that we LOVE. It is a cider that is dry, high in acid, has fruit notes for days, and has just enough tannin to give body and structure to the cider without being bitter.||Shacksbury/Anxo Collaboration #5- Our first cider in cans! Blended at Shacksbury in Vermont after a long tasting and blending session with cidermaker Colin Davis. This cider is primarily made with wild apples foraged from Dorset Mountain in Danby, VT. We then blended in cider made from apples sourced from Dragon Orchards in England, and a cider made from all organic apples from the famous Petritegi ciderhouse in Basque Country. #5 is a medium-bodied cider with lots of red berry notes, great acidity, moderate tannin, and slate and stone on the finish.||ANXO Foraged Cider #2- Foraged Ciders #1 and #2. Both use apples from various sources, including apples foraged in New Jersey, New York, and Crabapples foraged here in DC. 13 different batches of apples totaling 30 gallons of juice were fermented individually. Only the best batches were saved and then blended together to create the perfect balance of acid, tannin, and fruit. These are simple, dry, rustic ciders that focus on the apples. They underwent a wild, native yeast fermentation, have no additives, and are unfiltered. They are bright, high-acid ciders with pleasant tannin that comes from using high-tannin DC Crabapples in the blend.|
Washington D.C.- formally the District of Columbia and commonly referred to as Washington, "the District", or simply D.C., is the capital of the United States. The signing of the Residence Act on July 16, 1790, approved the creation of a capital district located along the Potomac River on the country's East Coast. The U.S. Constitution provided for a federal district under the exclusive jurisdiction of the Congress and the District is therefore not a part of any U.S. state. The states of Maryland and Virginia each donated land to form the federal district, which included the pre-existing settlements of Georgetown and Alexandria. Named in honor of George Washington, the City of Washington was founded in 1791 to serve as the new national capital. In 1846, Congress returned the land originally ceded by Virginia; in 1871, it created a single municipal government for the remaining portion of the District. Washington, D.C., had an estimated population of 658,893 in 2014, the 23rd-most populous city in the United States. While there are not many apple orchards in Washington D.C., there is now the first dedicated cider maker and cider pub.
ANXO Cider- aims to reinvigorate interest in traditional cider, one of the Mid-Atlantic’s oldest and most historically important products. We will ferment a limited amount of cider on-site in our 660-gallon Barolo wine cask, eventually supplemented at our upcoming production facility on Kennedy St. NW. As part of our mission to explore cider from around the world, ANXO will collaborate with renowned cidermakers from historic cider regions to produce traditional ciders of quality and distinction. ANXO Cider has purchased a 25 hectoliter (660 gallon) Barolo cask, which will sit on the main floor of the bar and restaurant, to ferment most of its juice. They will produce a tart, dry signature cider that will be reminiscent of that from the Basque country. Smaller barrels will ferment juice from single apple varieties and other fruits, and a limited number of blends in 750 mL bottles will be released throughout the year.