The second installment from Dour. This time choosing to make a still cider from given and forgotten apples in and around Scotland. Aged for 10 months in old oak during a cold winter before blending and bottling using Herrings Pippin, Emneth Early, St Cecilia along with many other unknown varities.
This is a shy cider that derserves the time to open up to reach full expression. One that should'nt be drunk too cold, let's say a cool room temperature.
The second installment from Dour. This time choosing to make a still cider from given and forgotten apples in and around Scotland. Aged for 10 months in old oak during a cold winter before blending and bottling using Herrings Pippin, Emneth Early, St Cecilia along with many other unknown varities.
This is a shy cider that derserves the time to open up to reach full expression. One that should'nt be drunk too cold, let's say a cool room temperature.
