Carbonic Kingston Black
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Kingston Black is one of the most famous cider apples to exist. Originating in 19th century England, it's prized for a near perfect balance of acid, tannin and sugar.
Kingston Black is also incredibly hard to grow, the trees grow slowly, and bear very little fruit compared to others. So of course we were thrilled when one of our orchardists had a few bushels for us.
This is our first time working with Kingston Black. We put it through Carbonic Maceration* for 37 days, letting carbon dioxide start the fermentation without yeast. Then we pressed it and left it in barrel for 53 days before bottling.
What's it like? Kingston Black smells subtly of dried apples and plush rosehips, with grassy tannins and orange pith in the flavour. Acid is low to medium, and tannins are moderate—a favourite combo of ours lately.
There's an earthy farmyard note to it, with a raspberry seed undercurrent and a richer liquor-like element—like it's just flirting with the idea of Calvados.
We made just 23 cases.
6.8% ABV | 750mL
Ingredients: Apples. Gluten free
Wild ferment. Zero residual sugar. Vegan.
*Carbonic Maceration is a process known for making the fruity, plush wines of Beaujolais. The juice holds onto more of the true fruit notes, because a significant portion of fermentation happens without yeast.