A select blend of Certified Organic Washington dessert apples. Production Notes: A Spanish style cider fermented with open head space in the tank allowing exposure to oxygen, which promotes the wild vinegar bacteria that provide the pungent acetic nose these ciders are famous for. This cider carries an acidity from tart culinary apples and a finishing astringency from a touch of oak. Fermented with oak and lightly sweetened with organic cane sugar. Pairings: Pairs well with grilled oysters, a variety of green olives, sharp, dry cheeses such as Manchego, Petite Basque or Mt Townsend Creamery’s Campfire.